Greek yogurt pumpkin muffins and bread
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Greek yogurt pumpkin muffins and bread

This recipe makes a batch of Greek yogurt pumpkin muffins and bread
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Breakfast
Cuisine: American
Keyword: Bread, Breakfast, Muffins
Servings: 36
Author: Eva Bakes


  • 2 cups granulated sugar I recommend decreasing this to 1 and 1/2 cups
  • 1/4 cup unsweetened applesauce
  • 1 5.3 - 7 ounce container Greek yogurt (I used 2% plain)
  • 1 15-ounce can pumpkin puree
  • 2 eggs
  • 1 and 1/2 teaspoons baking soda
  • 1 and 1/2 teaspoons cinnamon
  • 1 and 1/2 teaspoons allspice
  • 1/2 teaspoon salt
  • 2 and 1/2 cups all-purpose flour


  • Preheat your oven to 350 degrees F.
  • Generously grease a standard muffin tin (or two if you are not baking the bread). If you are baking a loaf of bread as well, generously grease your bread loaf pan. Set pans aside.
  • In a large bowl, mix together the sugar and applesauce. Add in the Greek yogurt and mix well. Then add the pumpkin puree and mix. Add the eggs and mix.
  • Add in the baking soda, cinnamon, allspice and salt. Mix until well combined.
  • Slowly add in the flour and mix until just incorporated. Batter might be lumpy, and that is OK.
  • Fill one standard muffin pan about 2/3 to 3/4 full. There will be leftover batter - you can choose to bake more muffins or bake a loaf of bread.
  • Bake the muffins in your preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. The bread will need to bake for 45-60 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the muffins and bread to cool completely before serving.


Muffins and bread should be stored in a airtight containers at room temperature or may be frozen and thawed.
Source: Slightly adapted from Bake Perfect Cookies