Harvest Pumpkin Muffins

Time: 30 minutes
Servings: 12


  • 2 cups rolled oats
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1 cup vanilla non-fat Greek yogurt
  • 1/4 cup honey
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp vanilla extract
  • 1/8 tsp salt
  • 2 tsp pumpkin pie spice
  • Non-stick cooking spray


  1. Preheat oven to 400ºF.

  2. In a blender, add oats & process 1 minute or to the consistency of flour. Add remaining ingredients to the blender. Blend 1-2 minutes, or until completely combined.

  3. Lightly coat a muffin tin with cooking spray. Fill cups half-full with muffin mix. Bake 15-20 minutes , or until tops are browned. To check, insert a knife in the middle. If ready, it will come out clean.

  4. Let muffins cool to firm, or enjoy tender & warm.


For extra fall flavor, mix pumpkin pie spice with vanilla Greek yogurt & serve as a topping!

Nutrition Facts

12 servings per recipe
Serving size 1 muffin (72g)
Amount per serving
% Daily Value*
Total Fat 2g 3%
    Saturated Fat 0g 0%
    Trans Fat 0g  
Cholesterol 30mg 10%
Sodium 160mg 7%
Total Carbohydrate 18g 7%
    Dietary Fiber 2g 7%
    Total Sugars 9g  
Includes 6g Added Sugars
Protein 5g  
Vitamin D 0mcg 0%
Calcium 72mg 6%
Iron 1mg 6%
Potassium 141mg 4%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


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