Autumn Yogurt Muffins

During the fall we usually have quite the abundance of pumpkin and acorn squash. So much that we bake all of the pumpkin and squash, purée it in the food processor and then freeze it! This results in enough pumpkin and squash purée to get us through the whole year (and we LOVE finding way to waste less food).  

With a craving for muffins, tons of pumpkin and squash, and a lot of homemade yogurt in the fridge we made our very first batch of Autumn Yogurt Muffins! This muffin recipe is neat because we use our homemade yogurt whisked with a little baking powder, instead of an egg. This can be done with Vegan Yogurt as well, for some delicious vegan muffins. This recipe is a great way to use up some yogurt if you make a bunch of it like we do. It also results in muffins packed with a little vitamin C and Beta-carotene from the pumpkin! Vitamin C is a very important antioxidant, required for the biosynthesis of collagen and proper immune function.  Beta-carotene is one of the plant carotenoids that is converted to Vitamin A, an essential vitamin for healthy vision, immune function and bone health. These muffins are delicious AND nutritious. We hope you enjoy! 

Autumn Yogurt Muffins


  • 1/2 cup of flour
  • 1 tablespoon baking powder (aluminum free)
  • 2 teaspoons of cinnamon
  • 1/2 teaspoon of flake sea salt
  • 1 cup of oats
  • 3/4 cup of unrefined cane sugar
  • 1/4 cup homemade yogurt or vegan yogurt mixed with 1 teaspoon baking powder
  • 1/4 cup of olive oil
  • 3/4 cup of whole milk or almond milk
  • 1 cup of pumpkin purée (100% pure canned pumpkin works also).
  • 1/2 of cup bluberries



  1. Preheat oven to 400 degrees.
  2. Line a 12 cup muffin tin with paper muffin liners.
  3. Combine dry ingredients: flour, baking powder, cinnamon, oats, salt and sugar and mix throughly.
  4. In a separate bowl, blend together the wet ingredients: the yogurt mixture, oil, milk, and pumpkin.
  5. Gently fold the blueberries and the wet mixture into the dry mixture just until uniformly moist.
  6. Fill muffin tins with bater and bake for about 23 minutes on the middle rack. When finished the muffins should be spongy and spring back up when you press on the tops.