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Pumpkin Muffins with Chobani Yogurt


Last week, the wonderful team at Chobani sent me a large box of flavored and plain (0% & 2%) yogurts to sample. I’ve seen the Cho Conversation Chart on Pinterest and thought it would be fun to bake something, substituting one of the ingredients with their yogurt. My roommate (a former food blogger) came up with the idea to bake Pumpkin Muffins. In my opinion, fall can’t come soon enough. I look forward to football-filled Sundays, boots with sweaters, and all things pumpkin. Now that Labor Day has passed, I thought Pumpkin Muffins were a perfect idea. They also satisfy that sweet tooth I’ve been talking about. The muffins turned out amazing. Confession: I’ve eaten three while writing. The yogurt makes them extra moist and makes me feel like they’re extra healthy. Considering we added chocolate pieces to the recipe, the healthy part is debatable. If you want to bake the muffins, use a Chobani coupon to pick up a 6 oz container.

Preheat the oven to 350 degrees. Spray the muffin pan with nonstick spray or fill with papers. These are the houndstooth cupcake papers I used when making mine.


Combine flour, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt. Whisk gently to combine and set aside.

In a separate mixing bowl, combine brown sugar and white sugar and whisk to combine, breaking up any clumps of brown sugar. Add Chobani, eggs, pumpkin, oil, and vanilla extract. Whisk until smooth. Feel free to make a mess on your counter, as I clearly did.


Slowly add dry ingredients to wet and mix together, being careful to not over mix.  When combined, gently stir in chocolate pieces (optional). I used a dark chocolate bar with toffee and almonds in it. Scoop batter into pan. Bake for 25 min or until a skewer comes out clean. All ovens are different, so keep an eye on them to avoid overbaking.

Let cool for 10 minutes and enjoy with a glass of milk or cider!



Recipe Modified from

NOTE: Chobani provided me with this product, but I was in no way compensated to review it on my blog. These are honest opinions.

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  • Reply riic2000

    It looks so tasty …
    I really like your blog ! Can you visit my blogs and give a feedback or some sugestions ?

    Thank you :)

    September 3, 2013 at 7:43 am
    • Reply evannclingan

      Thank you for your kind words! This recipe is delicious. I highly recommend you try it.

      September 4, 2013 at 10:11 am
  • Reply Ali

    This is incredible!

    September 4, 2013 at 6:03 am
    • Reply evannclingan

      Thank you! The muffins are delicious!

      September 4, 2013 at 10:14 am
  • Reply Katie

    I loved these muffins. Great flavor and so moist! Perfect for fall.

    September 8, 2013 at 10:54 pm
    • Reply evannclingan

      I’m so glad, Katie! Thanks for trying out my recipe.

      September 8, 2013 at 10:59 pm
  • Reply Audrey

    Oh my goodness, this is awesome! Adding to my collection of Fall recipes!!

    September 11, 2013 at 10:30 am
    • Reply evannclingan

      You should definitely try out the recipe. They’re delicious!

      September 11, 2013 at 12:19 pm
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  • Reply Jessica

    I made these this morning…very good and dense muffin. I didn’t add the white chocolate chips and I used canned pumpkin rather than pumpkin pie mix as I thought there was a typo in the recipe. FYI!

    November 14, 2013 at 8:42 am
  • Reply Jodi

    Loved this recipe. I subbed half whole wheat flour and used fage 2% plain yogurt all else the same. They were fluffy and delicious! Everyone ate some from the cooling rack. Thanks!

    January 18, 2014 at 4:18 pm
    • Reply Jodi

      Oops forgot I did use pure pumpkin purée as well and not the pie mix.

      January 18, 2014 at 4:20 pm
      • Reply Evann Clingan

        I’m so glad you liked it, Jodi! I’ve made it a few times now and subbed in slightly different ingredients. I even added cubed apples last time. Delicious!

        January 19, 2014 at 9:27 am
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