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.
Truly so easy. I just needed a can of pumpkin puree and the rest I already had at home. A hit with everyone including spud.
Can these be frozen?
Yes, let cool and place into a freezer bag with as much air removed as possible for up to 6 months.
Just made these for my daughter and my nephew. They love them and so do I! Super moist and just the right amount of sweetness! Now my house smells like fall. Win win!
Yay!
These were so yummy and perfect for me and my baby! Have you made this recipe as a loaf and did it turn out well? Id love to bake a whole loaf to share with the family!
I would recommend 350 degrees F for about 50-55 minutes or until a cake tester inserted into the center comes out cleanly. Enjoy!
Made these tonight with my toddler and they are indeed delicous and easy! I didn’t have pumpkin pie spice so used 1 tsp cinnamon, 1 tsp ginger and a pinch of clove and they turned out perfect.
Whipped these up quickly with ingredients I had on hand. My young toddler ate two in one sitting topped with butter! Safe to say they were a hit.
Oh yay!
Can I add chia seeds and flax seeds ? If so how much ?
Can I use Greek yogurt?
Came here to ask the same question!
Yes, that should be fine. The batter will be just a smidge thicker!
Made these today with Greek yogurt! Added a little water to thin it but I don’t know if it did anything. They are delicious. Wish I made a double batch!
Hi this recipe is great! Can I sub maple syrup for the sugar? Thanks!
Wondering the same
Yes, you can use maple syrup in place of sugar though I find the texture to be best with sugar. You may not notice a difference though. Enjoy!
Hi this recipe is so easy and delicious! Can I sub maple syrup for the granulated sugar? Thanks!
Sure. I find that the texture isn’t quite as moist when you do that, but you can if you prefer.
Super easy to make and so tasty, the whole family loves them!
Soft, moist, great pumpkin spice flavor! I had fat free yogurt on hand, and used 1/2 whole wheat and 1/2 AP flour. Very tasty!
I love this recipe! It’s super simple and fun to make. The only issue I’ve run into is that the batter doesn’t quite stretch to fill all 12 cups in my muffin tin.
Also, I *tried* to follow the instructions, but I just couldn’t bring myself to add a full tablespoon of oil to each muffin cup — I’m not a baker at all, but it just felt wrong! 😂 When there’s not enough batter, the muffins end up a bit too oily, though still tasty.
This morning, I made some tweaks by adding cocoa powder and maple syrup to add moisture, so I could cut back on the oil. They turned out pretty good but I think the original recipe with the simpler addition of chocolate chips was the better combo.
Amazing. Oh my goodness. They’re perfect. Fluffy and sweet and pumpkin-y and on the healthier side compared to other similar recipes! 5/5 stars
Love this recipe and so easy and fun to make with our 3 year old! We made it gluten free by substituting 1/2 cup potato starch, 1/4 cup tapioca flour and 1/4 cup sorghum flour for the wheat flour and they were amazing!