Healthier Pumpkin Cheesecake Muffins (with Greek Yogurt)

Prep Time 12 minutes
Cook Time 16 minutes
Total Time 28 minutes
Servings 10 large muffins
Author Chelsea


  • 1/2 cup canned pumpkin (not the entire can and not pumpkin pie filling)
  • 1/2 cup (1 container) Yoplait Greek 100 Whips! Pumpkin Cheesecake
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup coconut or canola oil
  • 2 tablespoons pure maple syrup
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon pumpkin pie spice
  • 1/4 cup + 3 tablespoons light brown sugar lightly packed
  • 1 and 1/4 cups white whole-wheat flour or white flour
  • Optional topping: 1 tablespoon brown sugar + 1/2 teaspoon pumpkin pie spice


  1. Preheat the oven to 350 degrees F. Lightly grease a muffin tin and then lightly flour and set aside.
  2. In a large bowl, stir together the canned pumpkin, (dab with a paper towel if your pumpkin is excessively "wet." Use high quality canned pumpkin for best results and to avoid overly moist muffins) pumpkin cheesecake yogurt, large egg, vanilla extract, and coconut or canola oil. If using coconut oil, measure when it is completely melted.
  3. Stir in the maple syrup until all ingredients are well combined.
  4. Add in the cornstarch, baking soda, salt, cinnamon, pumpkin pie spice, and brown sugar. (Increase spices if desired). Stir until well combined.
  5. Add in the flour and stir until JUST combined. Over-mixing yields denser muffins.
  6. Fill up 10 spaces in the muffin tin and fill up the remaining two spaces halfway with water (to ensure even baking)
  7. In a small bowl, combine brown sugar and pumpkin pie spice. Stir together. Sprinkle the mixture evenly on top of all of the muffins.
  8. Bake for 16-18 minutes or until a toothpick when inserted into the center comes out clean.
  9. Remove and allow to slightly cool before removing from the muffin tin.
  10. Store in an airtight container in the fridge. Enjoy or freeze within 2-3 days.