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.)
Table of Contents
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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.
- Add the wet ingredients to a medium bowl.
- Whisk to combine.
- Add the dry ingredients into the bowl and whisk gently to combine.
- 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
- Healthy Pumpkin Muffins
- Pumpkin Oatmeal Muffins
- Pumpkin Chocolate Chip Muffins
- Lower Sugar Pumpkin Bread
- Pumpkin Banana Bread
- Mini Pumpkin Cupcakes
Best Tips for Success
- Be sure to use fresh, active baking soda. This is key to making sure that the muffins bake through in the center.
- I prefer to bake with the Wilton nonstick muffin pans greased with nonstick spray.
- 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.
- Use canned pumpkin puree or homemade pumpkin puree.
- If you have leftover pumpkin after making this recipe, find more ideas for what to do with leftover pumpkin.
Related Recipes
I’d love to hear your feedback on this post, so please comment below to share!
Easy Pumpkin Muffins
Ingredients
- 1 cup pumpkin puree
- ¼ cup plain whole milk yogurt
- ¼ cup unsalted butter
- 1 egg (lightly beaten)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ⅓ cup sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- 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.
Equipment
Notes
- 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.
Fantastic recipe! I used whole milk in place of the yogurt, and my mini muffins were perfect at 12 minutes in the oven. I also added chocolate chips to half the batter, and it made for an extra yummy treat. Thanks Amy!
Thank you for sharing! If no yogurt on hand and substituting with whole milk instead, how much milk would be necessary?
The same amount of milk should actually work the same. Enjoy!
Easy to put together, lightly sweet, very yummy. My son loved helping make them. These will be in rotation!
Delicious and moist! I substituted the yogurt with full fat milk because I didn’t have any yogurt, worked out nicely.
Thanks for the recipe!
Delicious. We used maple yogurt instead of plain.
We have made these muffins three times now and they are so good! My 8 year old, 5 year old and 2 year old all love them. I also eat quite a few for snacks or breakfast. Really flavorful and fluffy.
Hi, Amy! I only have full fat Greek yogurt on hand. Could I use that instead of whole milk yogurt? If so, do I have to make any modifications to balance it out?
Hi- Yes, you can use that, just add a splash of milk too. Enjoy
I’ve made these a few times now, and they are delicious. I have a question though- they always puff up beautifully in the oven and then sink to have flat tops as they cool. Any idea what I’m doing wrong? I’m still learning all this baking science, but I know my baking soda and baking powder are pretty new! Thanks! Your recipes are a hit with my 2 year old! 🙂
Hi- are you at a higher altitude? Otherwise, maybe make sure the baking powder and soda are evenly mixed in the batter and that the oven has preheated long enough so it stays at temperature. Hopefully one of those things helps!
This was happening to me too so I did some research and found out that the yogurt is heavy so it needs more gluten to “hold it up”. I added more flour until the batter was thicker and it worked! I just eyeball it so I don’t have a measurement for you. hope that helps!
I made this with my toddlers today and we all loved it! Your recipes have been my go-to for the past few years raising my boys. Thank you for sharing!
Amazing. My 2.5 year old ate 4 mini muffins as soon as they were cool enough. The 9 month old loved them too! No pumpkin pie spice so I used a scant 2 teaspoons cinnamon, a few shakes of ground clove, and grated the frozen ginger I had for eh 30 seconds or until I was bored of it hah. Amazing recipe.
These are simply amazing!! I purchased a mini muffin pan specifically for this recipe and I’m so glad I did. My toddler loved helping making them and the flavor and consistency are perfect!
I had leftover pumpkin puree that needed to be used. Sub’d 1/3c spelt, did the dairy free and egg free subs per your notes and added chocolate. They came out so tender. I liked it and so did my kid! For dairyfree chocolate, the pound of dark chocolate from trader Joe’s is awesome. Just chop it up over parchment paper and it transfers so nicely into the bowl. 10/10