Pumpkin Muffins with Greek Yogurt ‘Frosting’



I think it’s safe to say that we’re in the thick of all things pumpkin flavored right now. And these little bites of fall goodness? Are at the top of the pumpkin list in our household. They never last more than 48 hours between the two of us. The best part? They’re gluten-free (made with almond flour), not packed with loads of sugar and suuuper easy to make since I use Simple Mills Pumpkin Bread mix. The pumpkin bread mix is made with just a handful of simple ingredients (almond flour, organic coconut sugar, organic coconut flour, pumpkin, arrowroot, organic spices, sea salt and baking powder) so you know exactly what you’re eating! Simple Mills is my favorite for banana bread and muffins as well.

The mixes are great on their own, but I always love to spice my recipes up a bit by adding a little extra love (coconut flakes, chocolate chips, nuts, seeds). For these pumpkin muffins, I took a healthy ‘cupcake’ sort of approach and topped them off with my favorite Chobani greek yogurt and mini pumpkin spice yogurt covered pretzels. Yum! They’re the perfect little treat to serve for a healthy, gluten-free Thanksgiving dessert alternative or to bring with you if you’re a guest, too! Grab the easy recipe below.


1 box Simple Mills Pumpkin Bread mix
1 cup Chobani greek yogurt
Sweetener of your choice (I used organic powdered sugar, coconut sugar is a great option too)
Bag of pumpkin spice yogurt covered pretzels (I found these in my local grocer)

  1. Bake your pumpkin muffins according to the instructions on your Simple Mills box (I like to cook a few minutes less than called for, for moister muffins).
  2. While muffins are baking, mix 1 cup of Chobani greek yogurt with sweetner of your choice—or leave sugar out entirely! This part is really up to you on your sugar preference. Add a bit to taste and more if you wish.
  3. Let muffins cool on a baking rack for 5-10 minutes.
  4. Scoop a tablespoon of greek yogurt mix on to each muffin.
  5. Top with a pumpkin spice yogurt covered pretzel and devour!

Special thanks to Chobani for partnering with me and providing greek yogurt for this recipe.