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.
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
- ⅓ cup unsalted butter melted and cooled (or coconut oil)
- ⅓ 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!
Notes
• Gently fold to maintain fluffy texture. Add more milk if batter is too thick. Adjust baking time for high altitudes. Taste batter before adding extra salt if using salted ingredients. Use local pumpkin for fresh flavor.
Nutrition
Calories: 150kcal
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