Directions

Prep time: 15 min
Baking time: 15–20 min
Servings: 10–12 muffins
Difficulty: Easy
These pumpkin muffins with dark chocolate and Greek yogurt are a perfect balance of flavor and nutrition. The pumpkin and yogurt create a soft, moist texture, while oats add natural fullness and structure. Cinnamon and vanilla bring a warm, comforting aroma that pairs beautifully with dark chocolate. They are ideal for breakfast, snack, or a light dessert.
Easy to make and loved by all ages.
Ingredients
Wet ingredients:
- 2 eggs
- 1 cup baked and mashed pumpkin purée
- 1 cup Greek yogurt
Dry ingredients:
- 1¼ cups all-purpose flour or oat flour
- ½ cup rolled oats
- ⅓ cup brown sugar
- 1 tsp cinnamon
- 1 tsp baking powder
- ¼ tsp baking soda
- Pinch of salt
- 1 tsp vanilla extract
- 80–100 g dark chocolate, chopped (min. 70% cocoa)

Instructions
- Preheat the oven to 180–190°C (350–375°F) and prepare a muffin tray with liners.
- In a large bowl, mix eggs, pumpkin purée, and Greek yogurt until smooth.
- In a separate bowl, combine all dry ingredients.
- Gradually add the dry ingredients to the pumpkin mixture and stir gently until just combined.
- Fold in the chopped dark chocolate.
- Fill muffin cups up to ¾ full.
- Bake for 15–20 minutes, until a toothpick comes out clean.
8. Let cool slightly before serving.
Tip
For extra softness, let the batter rest 5–10 minutes before baking so the oats can absorb moisture.









