Easy Pumpkin Muffins

Tender, fluffy, and perfectly spiced, these easy Pumpkin Muffins are a one-bowl, no-special-equipment recipe that’s perfect to share for breakfast or snack.

Easy Pumpkin Muffins

Yes, it is true that I have other Healthy Pumpkin Muffins and Oatmeal Pumpkin Muffins on my site already, but when someone asked me for a recipe that was similar to the Little Bites Pumpkin Muffins from the store? I knew I had to develop this recipe.

These easy pumpkin muffins are SO fast to stir together in one bowl, they are insanely tender and moist, and they have just enough sweetness to give them that classic pumpkin flavor we expect.

The base has yogurt for extra nutrition and fluffiness and honestly? These are such a perfect fall (or anytime!) snack to share with the kids.

(These are a great kid-friendly Thanksgiving side dish.)

Ingredients You Need

Here’s a look at the ingredients you need to make this easy muffin recipe so you know what to have on hand.

• Pumpkin puree: I usually use canned pumpkin puree from the store to make this recipe super easy. (Look for plain pumpkin puree, rather than pumpkin pie filling, which is very sweet.) You can also use homemade pumpkin puree if desired.
• Whole milk yogurt: I like to add full fat yogurt to the base of the muffins to help them be a little more satisfying, and they add moisture and tenderness to create that classic springiness found in store-bought muffins. Check the Notes for the dairy-free option.
• Unsalted butter: I prefer to bake with unsalted butter, so I use it here.
• Egg: We add one large egg to this recipe to help the batter hold together nicely and bake through evenly. Check the Notes for the egg-free option.
• Vanilla extract: Vanilla extract adds flavor that pairs nicely with the pumpkin pie spice. You can use pure or imitation vanilla.
• All-purpose flour: I use regular all-purpose flour here to ensure that the muffins are super light. You can also use whole wheat pastry flour if you prefer.
• Sugar: I add just enough sugar to sweeten the muffins so they taste delicious. In this recipe, I have found that granulated sugar creates a superior texture over honey or maple syrup, so I recommend using sugar if possible. (The others will work if needed, but the muffins are a little drier.)
• Pumpkin pie spice: Pumpkin baked goods get their classic flavor from pumpkin pie spice, which is widely available in US grocery stores. If you don’t have access to it, you can use cinnamon.
• Baking powder and baking soda: A combination of these two ensures that the muffins bake through and rise properly. Be sure that your baking soda is fresh and active before you start baking.

Step-by-Step Instructions

Below is an overview of the process involved in making this pumpkin recipe so you know what to expect. Scroll down to the end of the post for the full information, including the amounts and the timing.

1. Add the wet ingredients to a medium bowl.
2. Whisk to combine.
3. Add the dry ingredients into the bowl and whisk gently to combine.
4. Portion out into a greased mini muffin tin or standard size muffin tin. Bake until a cake tester or toothpick inserted into the center comes out cleanly.

How to Store

Store muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 3 days in an airtight container. Serve at room temperature, chilled, or warmed slightly.

Or you can freeze the muffins for a future week. Let cool on a wire rack, then transfer to a freezer bag, remove as much air as possible, and seal. Freeze for up to 6 months.

Other Pumpkin Baked Goods to Try

Best Tips for Success

I’d love to hear your feedback on this post, so please comment below to share!

• Preheat the oven to 375 degrees F and grease a 24-cup nonstick muffin tin with nonstick spray. (Or a 12 cup standard muffin pan.)

• Stir together the pumpkin puree, yogurt, melted butter, egg, and vanilla in a large bowl.

• Stir in the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt.

• Portion into the prepared muffin tin using a heaping 1 tablespoon per mini cup or about ¼ cup for each standard size muffin. Bake for 12-14 minutes for mini muffins and 16-18 for standard size muffins, or until a cake tester inserted into the center comes out clean.

• Transfer to a wire rack to cool completely.

• Store muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 3 days in an airtight container.
• Be sure to use fresh, active baking soda. This is key to making sure that the muffins bake through in the center.
• Gluten-free: Use cup-for-cup gluten-free flour.
• Egg-free: Increase the baking soda to 1 teaspoon, omit the egg, and add 2 tablespoons milk.
• Dairy-free: Omit the yogurt and butter and use ½ cup melted coconut or avocado oil.
• Use whole wheat pastry flour instead of all-purpose if you prefer. (They will be a little denser.)
• Add chocolate chips to the batter if desired.

Serving: 2mini muffins, Calories: 111kcal, Carbohydrates: 16g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 24mg, Sodium: 139mg, Potassium: 70mg, Fiber: 1g, Sugar: 7g, Vitamin A: 3321IU, Vitamin C: 1mg, Calcium: 38mg, Iron: 1mg