A Historical Overview of Pumpkin Muffins
Pumpkin-based baked goods trace their roots back to early American settlers who used pumpkin as a versatile and accessible ingredient. Pumpkin pies, breads, and cakes became staples, especially in the autumn months when pumpkin harvests were plentiful. Muffins, adapted from traditional English quick breads, gained popularity in the 19th century as convenient single-serving bakes. Today, pumpkin muffins are a beloved seasonal treat, often enhanced with yogurt or buttermilk for added moisture and tang, making them both nostalgic and modern at the same time.
Moist Greek Yogurt Pumpkin Muffins – Easy & Delicious Homemade Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
These moist, flavorful, and foolproof pumpkin muffins are the perfect fall-inspired bake. Made with Greek yogurt for extra tenderness and protein, they’re light yet satisfying. Ideal for cozy mornings, Thanksgiving brunch, or as a quick grab-and-go snack, these muffins bring all the warmth of autumn spices in every bite. Their soft, fluffy crumb paired with pumpkin’s natural sweetness makes this recipe a must-have for your seasonal baking collection.
Ingredients
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1 ¾ cups all-purpose flour
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1 cup canned pumpkin puree
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½ cup plain Greek yogurt
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½ cup brown sugar
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¼ cup granulated sugar
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⅓ cup vegetable oil
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2 large eggs
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1 tsp vanilla extract
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1 ½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 ½ tsp ground cinnamon
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½ tsp ground nutmeg
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¼ tsp ground cloves
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¼ tsp ground ginger
Instructions
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Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
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In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices.
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In another bowl, whisk pumpkin puree, Greek yogurt, sugars, oil, eggs, and vanilla until smooth.
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Gently fold the wet mixture into the dry ingredients until just combined (do not overmix).
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Divide batter evenly among muffin cups, filling about ¾ full.
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Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
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Cool muffins in the pan for 5 minutes, then transfer to a wire rack.
Notes
Substitute whole wheat flour for half the all-purpose flour for added fiber.
Add chocolate chips, walnuts, or raisins for extra flavor.
Store at room temperature for 3 days or refrigerate up to 5 days.
FAQs
1. Can I use fresh pumpkin instead of canned pumpkin?
Yes! Just roast and puree fresh pumpkin until smooth. Make sure it’s not too watery—strain if necessary to match the consistency of canned pumpkin.
2. How can I make these muffins healthier?
You can swap half the flour for whole wheat, use coconut sugar instead of white sugar, or replace the oil with unsweetened applesauce. These changes make them lighter without losing their moist texture.
3. Can I make these muffins gluten-free?
Absolutely! Replace the all-purpose flour with a gluten-free baking blend (with xanthan gum included) for the best results. The muffins stay soft and fluffy, just as delicious as the classic version.
