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Pumpkin Muffin Recipe
Soft, moist, and loaded with autumn spice, this pumpkin muffin recipe is an easy, healthy fall baking favorite for breakfast, snack, or even dessert.
I love how a simple blend of canned pumpkin puree, warm cinnamon, and ginger can transport you to that moment when leaves crunch underfoot and coffee steams in your favorite mug. These golden muffins first stole the show at my daughter’s school bake sale—everyone went crazy for them, and I’ve been refining the formula ever since.
What makes this pumpkin muffin recipe stand out? I swapped half the all-purpose flour for whole wheat pastry flour to boost fiber, cut refined sugar by adding honey, and stirred in plain Greek yogurt for extra protein and creaminess. According to USDA data, each muffin delivers about 150 calories, 5 g protein, and 3 g fiber—numbers that let me share them guilt-free at Sunday brunch or pack one into a lunchbox.
You know what? My AI-curated tip suggests sprinkling pepitas on top before baking—they add satisfying crunch, a pop of color, and roughly 2 g extra protein per muffin. If you’re eager to keep the fall vibes rolling, check out my spiced apple crumb cake or pumpkin spice latte loaf linked below.
Why You’ll Love This Pumpkin Muffin Recipe
– Ready in under 35 minutes—no complicated steps.
– One-bowl batter means fewer dishes.
– Naturally sweet with pumpkin and a touch of honey.
– High in fiber and protein—ideal healthy snack or breakfast.
– Flexible: stir in chocolate chips, nuts, or dried cranberries.
– Stays moist in the freezer—grab-and-go mornings made simple.
– Kid-approved fall treat that doubles as dessert.
– Perfect for sharing at holidays or neighborhood potlucks.
Ingredients
– 1¾ cups whole wheat pastry flour (or 1 cup all-purpose + ¾ cup whole wheat)
– 1 tsp baking powder (fresh for best rise)
– ½ tsp baking soda
– 1 tsp ground cinnamon (freshly ground if you can)
– ½ tsp ground ginger
– ¼ tsp ground nutmeg
– ¼ tsp fine sea salt
– 1 cup pumpkin puree (BPA-free canned or homemade)
– ½ cup plain Greek yogurt (full-fat for richness)
– â…“ cup unsalted butter, melted and cooled (or coconut oil)
– â…“ cup honey or pure maple syrup
– 2 large eggs, room temperature
– 1 tsp pure vanilla extract
– ½ cup milk (dairy, oat, or almond milk)
– Optional mix-ins: ½ cup chocolate chips, chopped walnuts, or pepitas
Directions
1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with liners or use silicone cups—those pop right out and save paper.
2. In a medium bowl, whisk together flour, baking powder, soda, cinnamon, ginger, nutmeg, and salt. Give it a good stir so the spices are evenly spread.
3. In a large bowl, beat the eggs lightly. Add pumpkin puree, Greek yogurt, melted butter, honey, vanilla, and milk; whisk until the mixture is silky and uniform.
4. Pour the dry ingredients into the wet, folding gently with a spatula. Stop stirring as soon as no big streaks of flour remain—overmixing leads to tough muffins.
5. Divide batter evenly among cups, filling each about two-thirds full. If you love a peek of chocolate or seeds on top, sprinkle mix-ins now.
6. Bake for 18–22 minutes. Test one muffin center with a toothpick—if it comes out with a few moist crumbs, they’re perfect. Too wet? Give them an extra minute or two.
7. Let the muffins rest in the tin for 5 minutes, then transfer to a wire rack. This pause stops carryover baking and keeps edges tender.
8. Serve warm or at room temperature. For a finishing touch, whisk ½ cup powdered sugar with 1 tbsp milk and drizzle a quick glaze.
Servings & Timing
Makes 12 muffins
Prep Time: 10 minutes
Bake Time: 20 minutes
Cooling Time: 5 minutes
Total Time: About 35 minutes
Variations
– Chocolate Chip: Fold in ½ cup dark chocolate chips for a dessert-style twist.
– Vegan: Swap eggs for flax eggs (2 tbsp ground flax + 6 tbsp water) and use applesauce instead of yogurt.
– Gluten-Free: Try a cup of almond-coconut flour blend; bake 2–3 minutes longer.
– Maple Swirl: Drop spoonfuls of maple syrup on top and swirl with a skewer.
– Streusel Top: Mix oats, brown sugar, and butter; sprinkle before baking for a crunchy lid.
– Orange Zest: Add 1 tsp orange zest to the wet mix and drop cinnamon by ½ tsp.
Storage & Reheating
Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer keeping, freeze in a zip-top bag for up to 3 months—thaw overnight in the fridge. To reheat, microwave a muffin for 10–12 seconds or warm in a 300°F oven for 5 minutes to bring back that fresh-baked aroma. Make-ahead tip: Freeze unbaked, portioned batter in liners; thaw and bake when company’s on the way.
Notes
• Gently folding avoids overworking gluten, so muffins stay light and fluffy.
• If batter feels too thick, add a splash more milk—pumpkin purées vary in moisture.
• Baking at altitude? Increase oven temp by 15°F and trim 1–2 minutes off bake time.
• Unsalted butter helps control sodium—taste batters with salted ingredients before adding extra salt.
• Using local, seasonal pumpkin keeps flavor bright and cuts down on carbon footprint.
FAQs
Q: Can I use fresh pumpkin instead of canned?
A: Yes—roast, cool, and puree a sugar-pie pumpkin. Drain excess water for best texture.
Q: Why did my muffins crack on top?
A: A slight crack is normal; it means the oven’s hot enough. If cracks are huge, lower the temperature by 10°F.
Q: How do I make these dairy-free?
A: Swap butter for coconut oil and yogurt for a plain soy or coconut-milk yogurt.
Q: My muffins are dense—what went wrong?
A: Likely overmixing. Next time, stir until just combined; a few lumps are fine.
Q: Can I halve the recipe?
A: Sure—just use a smaller bowl and bake the same way, checking a couple minutes early.
Q: What’s the best way to pack these for lunch?
A: Wrap individually in wax paper, then tuck into an airtight container with a slice of apple to maintain moisture.
Q: Any suggestion for a sugar-free version?
A: Try a stevia-erythritol blend designed for baking, but expect a lighter rise and slightly different crumb.
Q: Can I add veggies like zucchini?
A: You can—fold in ½ cup shredded zucchini (squeezed dry) for an extra veggie boost.
Conclusion
These pumpkin muffins deliver that warm, spiced comfort we all crave as leaves turn golden. With healthy swaps, minimal fuss, and endless variations, they’re the perfect healthy snack, breakfast treat, or easy dessert. Give this pumpkin muffin recipe a whirl, share your tweaks in the comments, and browse my linked fall bakes for even more cozy inspiration!
Pumpkin Muffin Recipe
Ingredients
- 1¾ cups whole wheat pastry flour or 1 cup all-purpose + ¾ cup whole wheat
- 1 tsp baking powder fresh for best rise
- ½ tsp baking soda
- 1 tsp ground cinnamon freshly ground if you can
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp fine sea salt
- 1 cup pumpkin puree BPA-free canned or homemade
- ½ cup plain Greek yogurt full-fat for richness
- â…“ cup unsalted butter melted and cooled (or coconut oil)
- â…“ cup honey or pure maple syrup
- 2 large eggs room temperature
- 1 tsp pure vanilla extract
- ½ cup milk dairy, oat, or almond milk
- 0.5 cup mix-ins 0.5 cup chocolate chips, chopped walnuts, or pepitas
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with liners or use silicone cups.
- In a medium bowl, whisk together flour, baking powder, soda, cinnamon, ginger, nutmeg, and salt. Ensure even distribution of spices.
- In a large bowl, beat eggs, then add pumpkin, yogurt, melted butter, honey, vanilla, and milk. Whisk until smooth.
- Gently fold dry ingredients into the wet mixture with a spatula until just combined. Do not overmix.
- Divide batter among muffin cups, filling each about two-thirds full. Optional: Add mix-ins or toppings.
- Bake for 18–22 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Cool in the tin for 5 minutes before transferring to a wire rack.
- Serve warm or at room temperature. Drizzle with a quick powdered sugar glaze if desired. Enjoy the autumn flavors!
