Pumpkin Muffins are fluffy, moist, delicious, flavorful, and loaded with real pumpkin. Serve this quick and easy recipe for breakfast, snack, or dessert.
- 2 cups all-purpose flour (250 grams)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup granulated sugar
- 1 teaspoon pumpkin pie spice (or ground cinnamon)
- 1/4 teaspoon salt
- 1 (13.5 ounce) can pumpkin puree
- 1/2 cup vegetable oil (about 100 grams)
- 1/4 cup plain yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup walnuts, chopped (optional)
- Preheat the oven to 375F. Line a 12-cup muffin pan with cupcake liners or grease lightly with cooking spray oil.
- In a large mixing bowl, whisk together flour, baking soda, baking powder, sugar, pumpkin pie spice, and salt until evenly combined.
- In a medium mixing bowl, whisk together pumpkin puree, oil, yogurt, eggs, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and mix together using a spatula until just combined and no dry ingredients are visible. Do not overmix.
- Fold in the walnuts, if using.
- Use a cookie scoop to fill each cavity of the prepared muffin pan 3/4 full (about 1/3 cup batter in each cavity).
- Bake for 20-22 minutes until fully cooked through and a toothpick inserted into the center of the muffin comes out clean.
- Let the muffins cool for 10 minutes in the pan, then remove from the pan and transfer the a wire cooling rack to cool completely.
How to store: Keep leftover pumokin muffins at room temperature for 1-2 days in an airtight container or in the fridge for up to one week. Refrigerating pumpkin muffins will dry them out a bit, but you can reheat them to add some moisture back in.
How to freeze: You can freeze these pumpkin muffins and enjoy them for months! Store in an airtight container or freezer bag and freeze for up to 3 months. To serve, allow the pumpkin muffins to thaw overnight in the fridge or for a few hours on the kitchen counter.
Make mini muffins. To make mini muffins instead (for easy portability, snacking, or portion control), pour the batter into a mini muffin pan instead of a 12-cup muffin pan. Mini muffins are toddler-friendly and easy to pack in lunchboxes. Note that you’ll also have to reduce baking time — around 7-10 minutes, but every oven is different. Check the center of the muffins for doneness with a toothpick and add a few minutes as needed until completely cooked through.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: pumpkin muffins, pumpkin spice muffins, easy pumpkin muffins, canned pumpkin muffins