Easy Pumpkin Muffins

5 from 52 votes

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.

Prep Time10

Cook Time12

Total Time22

Course: Dessert

Cuisine: American

Servings: (Makes 24 mini muffins)

Calories: 111kcal

Author: Amy Palanjian

Equipment

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

US Customary - Metric

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 1/4 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.

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 1/2 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.

Nutrition