I love this recipe because it uses an entire can of pumpkin puree, so I never have a partially used can sitting in my refrigerator. The combination of whole wheat and all-purpose flour gives the muffins a satisfying texture without making them too dense. Greek yogurt and oil help keep them wonderfully moist, while the cinnamon and pumpkin pie spice provide plenty of warm flavor. I also appreciate that the batter only takes a few minutes to prepare and requires no complicated equipment.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Dry Ingredients
1 cup white whole wheat flour
3/4 cup all purpose flour
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
Wet Ingredients
15 ounces pumpkin puree
1/3 cup avocado oil or canola oil
1/3 cup plain Greek yogurt 2% or whole milk Greek yogurt are best
2 eggs
1/2 cup brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons vanilla bean paste or vanilla extract
Other Ingredients
Coarse sugar for sprinkling on top
Directions
I preheat my oven to 425°F and prepare a 12-cup muffin pan with cooking spray or muffin liners.
I whisk all of the dry ingredients together in a large bowl.
In a separate smaller bowl, I whisk together all of the wet ingredients until combined.
I pour the wet mixture into the dry ingredients and gently stir everything together with a rubber spatula just until I no longer see streaks of flour. I avoid over-mixing so the muffins stay tender.
I divide the batter evenly among the 12 muffin cups and sprinkle coarse sugar over the tops if desired.
I place the muffin pan on the middle rack and bake at 425°F for 5 minutes.
Without removing the muffins, I lower the oven temperature to 375°F and continue baking for another 15–18 minutes. I know the muffins are ready when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
I let the muffins cool in the pan for several minutes before transferring them to a wire cooling rack.
Servings and Timing
Servings: 12 muffins
Prep Time: 15 minutes
Cook Time: 21 minutes
Total Time: 36 minutes
Calories: 198 kcal per muffin
Variations
I sometimes fold chocolate chips into the batter when I want a sweeter pumpkin muffin. Chopped pecans or walnuts are another favorite addition when I want extra texture and a nutty flavor. For even more fall spice, I add a small pinch of nutmeg, ginger, or cloves. I can also skip the coarse sugar topping and sprinkle the muffins with chopped nuts instead. When I want smaller portions, I make mini muffins and adjust the baking time accordingly.
Storage/Reheating
Once completely cooled, I keep the pumpkin muffins in an airtight container at room temperature for up to 3 days. I make sure they are fully cool before storing them so excess moisture does not collect inside the container.
For longer storage, I freeze the muffins for up to 3 months. I thaw them at room temperature when I am ready to enjoy them. If I want that freshly baked warmth again, I briefly reheat an individual muffin in the microwave or warm several muffins in a low oven until heated through.
FAQs
Can I use the entire can of pumpkin puree?
Yes. I use 15 ounces of pumpkin puree in this recipe, which is typically one standard can. It gives the muffins plenty of pumpkin flavor and moisture.
Can I use pumpkin pie filling instead of pumpkin puree?
I stick with plain pumpkin puree because pumpkin pie filling contains additional sugar and spices that can change the flavor and sweetness of the muffins.
Why do I start baking the muffins at 425°F?
I start with the higher oven temperature to give the muffins an initial burst of heat. I then lower the temperature to 375°F so the centers can finish baking without the outside becoming overdone.
Can I use canola oil instead of avocado oil?
Yes. I can use either avocado oil or canola oil in this recipe, making it easy to work with whichever option I already have.
What type of Greek yogurt works best?
I prefer 2% or whole milk plain Greek yogurt because it contributes moisture and richness to the muffins.
How do I know when the pumpkin muffins are finished baking?
I insert a toothpick into the center of a muffin. When it comes out clean or with only a few moist crumbs attached, I know the muffins are ready.
Why shouldn’t I over-mix the muffin batter?
I stir only until the flour disappears because excessive mixing can make the finished muffins tougher and denser instead of tender.
Can I add chocolate chips?
Yes. I like folding chocolate chips into the finished batter for a sweeter variation that pairs especially well with pumpkin and warm spices.
Can I freeze pumpkin muffins?
Yes. I freeze completely cooled muffins for up to 3 months. I thaw them before serving and warm them briefly whenever I want a fresh-from-the-oven texture.
How long do pumpkin muffins stay fresh?
I keep cooled muffins in an airtight container at room temperature for up to 3 days. For anything longer than that, I prefer freezing them.
Conclusion
This Pumpkin Muffin Recipe is one I enjoy whenever I want an easy homemade bake filled with warm, cozy flavors. I love the moist texture from the pumpkin, oil, and Greek yogurt and the combination of cinnamon and pumpkin pie spice in every bite. With only 15 minutes of preparation and plenty of options for customizing the batch, these muffins make an easy breakfast, snack, or fall-inspired treat.
These moist pumpkin muffins are packed with cozy fall flavor from pumpkin puree, cinnamon, pumpkin pie spice, brown sugar, and vanilla. They make an easy homemade breakfast, snack, or seasonal treat.
Author:Amy
Prep Time:15 minutes
Cook Time:21 minutes
Total Time:36 minutes
Yield:12 muffins
Category:Breakfast
Method:Bake
Cuisine:American
Diet:Vegetarian
Ingredients
1 cup white whole wheat flour
3/4 cup all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
15 ounces pumpkin puree
1/3 cup avocado oil or canola oil
1/3 cup plain Greek yogurt, preferably 2% or whole milk
2 eggs
1/2 cup brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons vanilla bean paste or vanilla extract
Coarse sugar for sprinkling on top
Instructions
Preheat the oven to 425°F and prepare a 12-cup muffin pan with cooking spray or muffin liners.
Whisk the white whole wheat flour, all-purpose flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt together in a large bowl.
In a separate bowl, whisk together the pumpkin puree, oil, Greek yogurt, eggs, brown sugar, granulated sugar, and vanilla until well combined.
Pour the wet ingredients into the dry ingredients and gently stir with a rubber spatula just until no streaks of flour remain. Do not over-mix.
Divide the batter evenly among the 12 muffin cups and sprinkle the tops with coarse sugar if desired.
Bake on the middle rack at 425°F for 5 minutes.
Without removing the muffins from the oven, reduce the temperature to 375°F and bake for another 15–18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool the muffins in the pan for several minutes, then transfer them to a wire rack to finish cooling.
Notes
Fold chocolate chips into the batter for a sweeter variation.
Add chopped pecans or walnuts for extra texture and nutty flavor.
Add a pinch of nutmeg, ginger, or cloves for additional fall spice.
Store completely cooled muffins in an airtight container at room temperature for up to 3 days.
Freeze cooled muffins for up to 3 months and thaw at room temperature before serving.
Avoid over-mixing the batter to keep the muffins tender.
