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Pumpkin Muffin Recipe

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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.

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

  1. Preheat the oven to 425°F and prepare a 12-cup muffin pan with cooking spray or muffin liners.
  2. Whisk the white whole wheat flour, all-purpose flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt together in a large bowl.
  3. In a separate bowl, whisk together the pumpkin puree, oil, Greek yogurt, eggs, brown sugar, granulated sugar, and vanilla until well combined.
  4. 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.
  5. Divide the batter evenly among the 12 muffin cups and sprinkle the tops with coarse sugar if desired.
  6. Bake on the middle rack at 425°F for 5 minutes.
  7. 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.
  8. 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.

Nutrition

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