Pumpkin Muffins Recipe

We are on the cusp of sweater weather and this classic pumpkin muffins recipe is just the thing to make those chilly Fall mornings extra warm and cozy. These muffins are super soft and buttery, perfectly spiced and sweet, but not too sweet. They come together in minutes using either fresh or canned pumpkin. No mixer required!

What makes these muffins so good

These pumpkin muffins are so easy you’ll want to make them again and again all Fall long. Heck, I’ve been known to make them in the middle of July! They’re just that good. Here’s a few reasons why you’ll love these muffins:

• Easy to make with basic ingredients
• No mixer required. Just use a bowl and a whisk!
• They bake up soft and fluffy, deliciously moist and perfectly spiced!
• Easy to create variations – add chocolate chips, toasted nuts or sprinkle the tops with course sugar.
• They freeze beautifully – perfect for busy mornings on the go!

Ingredients

These muffins come together in about 20 minutes with just a handful of simple ingredients. Here’s what you’ll need:

• Flour – for best results, measure your flour with a kitchen scale. Adding too much flour will result in a dry muffin. For a healthier pumpkin muffin, you can replace up to half of the all-purpose flour with whole wheat flour.
• Vegetable oil – I little fat goes a long way. I find that canola oil works best for delicious taste and texture.
• Eggs – make sure your eggs are at room temperature or pop them in a bowl of warm water for 10 minutes before mixing the batter.
• Sugar – a mix of granulated and light brown sugar make these muffins sweet, but not too sweet!
• Pumpkin – we’re using plain old pumpkin puree, not pumpkin pie filling. I like to use Libby’s canned pumpkin. Make sure it’s at room temperature.
• Yogurt – Greek yogurt makes these muffins extra moist and fluffy. If you don’t have Greek yogurt on hand, use sour cream.
• Spices – we’re using all the cozy fall spices for the most delicious muffins.
• Vanilla – just a splash helps round out the flavor.

How to make pumpkin muffins

I love this easy muffin recipe because you can whip up a batch in minutes with just a bowl and a whisk. No mixer required. Follow this step-by-step guide and check the recipe card below for ingredients and detailed instructions.

Step 1: Whisk together the granulated sugar, light brown sugar, vegetable oil, eggs, pumpkin puree, yogurt and vanilla. Mix until smooth.

Step 2: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Add the dry ingredients to the pumpkin mixture.

Step 3: Swap the whisk for a large spatula or wooden spoon and gently fold in the dry ingredients.

Step 4: Mix the batter only until a few streaks of flour remain. The batter will look a bit lumpy. Do not over mix.

Step 5: Line a muffin tin with paper liners. For best results, line every other cavity of the muffin tin. This allows space around each muffin for air to circulate as they bake, resulting in taller, evenly domed muffin tops. Use a cookie scoop or measuring cup to divide the batter into the muffin liners. Fill almost to the top.

Step 6: Bake the muffins for 5 to 6 minutes in a 400°F oven. Without opening the oven door, reduce the heat to 350°F and bake for an additional 8 to 11 minutes. The muffins will be set in the center and the edges will be golden brown. Do not over bake.

Tips for the best muffins

Love a good muffin top? Yeah, me too. Try these tips and tricks for perfectly baked muffins every time!

Do not over mix. Muffins can turn out tough and dense if the batter is overmixed. Basically, more mixing produces mores glutens. Make sure to gently fold in the dry ingredients and stop when a few streaks of flour remain.

Fill every other muffin liner. For perfectly domed muffin tops, this is my favorite trick! Space out the muffins in the pan by lining only every other muffin cavity. That way, each muffin will have more air flow around it while baking. This gives the muffins a higher rise and a taller, more rounded top.

Bake at a high temperature. Start the muffins in a 400°F oven for the first 5 to 6 minutes of the baking cycle and then reduce the heat to 350°F for the remainder of the baking cycle. The burst of high heat helps give rise to the muffins.

Do not over bake. No one likes a dry muffin! Keep an eye on your oven and do not overbake. The muffins are done when the centers are set, the edges are golden brown and a toothpick inserted into the center comes out clean or with a few crumbs remaining.

How to store

Thanks to both the pumpkin puree and the yogurt in this recipe, the muffins will stay soft and moist for days after baking. For best results, store the muffins tightly covered at room temperature.

These muffins freeze perfectly and are great for busy mornings on the go! Wrap them tightly in a freezer bag and store flat for up to 3 months. Defrost at room temperature or heat in the microwave and slather with salted butter. So good!

If you enjoy this easy Pumpkin Muffins recipe, you’ll also love my Pumpkin Chocolate Muffins. Everything’s better with chocolate!

Happy baking!

If you love baking with pumpkin, try these recipes:

• Chewy Pumpkin Chocolate Chip Cookies
• Pumpkin Bread with Streusel Topping
• Mini Pumpkin Whoopie Pies
• Pumpkin Chocolate Chip Bars