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
-
1 ¾ cups all-purpose flour
-
1 cup canned pumpkin puree
-
½ cup plain Greek yogurt
-
½ cup brown sugar
-
¼ cup granulated sugar
-
⅓ cup vegetable oil
-
2 large eggs
-
1 tsp vanilla extract
-
1 ½ tsp baking powder
-
½ tsp baking soda
-
½ tsp salt
-
1 ½ tsp ground cinnamon
-
½ tsp ground nutmeg
-
¼ tsp ground cloves
-
¼ tsp ground ginger
Instructions
-
Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
-
In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices.
-
In another bowl, whisk pumpkin puree, Greek yogurt, sugars, oil, eggs, and vanilla until smooth.
-
Gently fold the wet mixture into the dry ingredients until just combined (do not overmix).
-
Divide batter evenly among muffin cups, filling about ¾ full.
-
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
-
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.