Pumpkin Muffin Recipe

Name: Pumpkin Muffin Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1¾ cups whole wheat flour (or all-purpose for a lighter crumb); 1 teaspoon baking soda; 1½ teaspoons ground cinnamon; ½ teaspoon ground nutmeg (freshly grated if you have it); ¼ teaspoon ground ginger; ⅛ teaspoon ground cloves (optional, but divine); ½ teaspoon fine sea salt; ½ cup pure maple syrup (or honey); ⅓ cup brown sugar (packed (light or dark)); 1 large egg (room temperature); 1 cup canned pumpkin puree (not pumpkin pie filling); ½ cup plain whole milk Greek yogurt (for creaminess); ⅓ cup melted coconut oil (or unsalted butter, cooled slightly); 1 teaspoon pure vanilla extract

A moist, spiced fall favorite that’s healthy enough for breakfast, easy enough for snack time, and festive enough for dessert—meet your new go-to Pumpkin Muffin Recipe.

Let me explain: these pumpkin muffins are the perfect marriage of cozy spices, tender crumb, and a hint of sweetness. I first whipped them up on a crisp October morning, inspired by memories of Grandma’s kitchen, and they’ve become a weekly tradition ever since.

Why You’ll Love This Pumpkin Muffin Recipe

Ready in under 40 minutes—no marathon baking session required

Uses pantry staples and a single bowl—less cleanup, more nibbling
Made with whole wheat flour and Greek yogurt for extra protein
Naturally spiced (cinnamon, nutmeg) for that warm fall vibe

Perfect for breakfast on the go, afternoon snack, or light dessert
Freezer-friendly—grab one straight from the freezer for a quick treat
Easily adaptable (gluten-free, vegan tweaks below)
Kid-approved and crowd-pleasing at potlucks

Ingredients

• 1¾ cups whole wheat flour (or all-purpose for a lighter crumb)
• 1 teaspoon baking soda
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg (freshly grated if you have it)
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground cloves (optional, but divine)
• ½ teaspoon fine sea salt
• ½ cup pure maple syrup (or honey)
• ⅓ cup brown sugar, packed (light or dark)
• 1 large egg, room temperature
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• ½ cup plain whole milk Greek yogurt (for creaminess)
• ⅓ cup melted coconut oil or unsalted butter, cooled slightly
• 1 teaspoon pure vanilla extract

Tips:
– Swap coconut oil for butter (or vice versa) depending on your flavor mood.
– If you prefer dairy-free, use almond yogurt and coconut oil—easy!
– Measure flour by spooning into your cup and leveling off for accuracy.

Directions

Preheat your oven to 375°F and line a standard 12-cup muffin tin with paper liners or coat with nonstick spray. (Here’s a little trick: pop liners in the freezer for 5 minutes to help them hold shape.)
In a large bowl, whisk together the flour, baking soda, spices, and salt until you see a uniform light tan color—no streaks of flour.

In a separate bowl, beat the egg lightly, then stir in pumpkin puree, maple syrup, brown sugar, yogurt, melted coconut oil, and vanilla. Whisk until the mixture is smooth and glossy.
Pour the wet ingredients into the dry. Gently fold with a spatula just until no flour pockets remain—overmixing can make muffins tough, so stop when you see a few small streaks.
Divide batter evenly among the wells, filling each about two-thirds full. (I use a ¼-cup measure for consistency.)
Bake for 18–22 minutes, rotating the pan halfway through. Muffins are done when the tops spring back to the touch or a toothpick inserted in the center comes out with a few moist crumbs.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. This prevents soggy bottoms and helps preserve that tender crumb.

Servings & Timing

Makes: 12 standard muffins
Prep Time: 10 minutes (plus 5 minutes chilling liners if you’re fancy)
Bake Time: 20 minutes
Cool Time: 5 minutes
Total Time: about 35 minutes

Variations

• Chocolate Chip Pumpkin Muffins: Fold in ½ cup dark or milk chocolate chips.
• Vegan Version: Replace egg with flax egg (1 Tbsp ground flax + 3 Tbsp water), swap yogurt for coconut yogurt.
• Gluten-Free Twist: Use a 1:1 gluten-free flour blend and add ½ tsp xanthan gum.
• Streusel-Topped: Mix ¼ cup oats, 2 Tbsp brown sugar, pinch of cinnamon, and 1 Tbsp cold butter—sprinkle on top before baking.
• Savory Option: Reduce brown sugar to 2 Tbsp, add ¼ cup grated cheddar and a pinch of black pepper.
• Mini Muffins: Use a mini muffin tin for 24 bite-size treats; bake just 12–15 minutes.

Storage & Reheating

• Room Temp: Store in an airtight container for up to 2 days—muffins stay soft, not stale.
• Refrigerator: Keep in a sealed bag for up to 5 days; microwave for 10–12 seconds before serving.
• Freezer: Individually wrap and freeze for up to 3 months; thaw on the counter or zap in the microwave for 20–30 seconds.
• Make-Ahead: Batter can chill (covered) in the fridge for up to 24 hours; scoop and bake fresh in the morning.

Notes

I’ve made these muffins hundreds of times—honestly, they just get better as you tweak them.
• For extra moisture, try a splash more yogurt or swap 2 Tbsp of flour for almond meal.
• Over-tight liners? Spray them lightly with oil before adding paper—you’ll never wrestle a muffin out again.
• If your kitchen is dry, add a teaspoon of milk so the batter doesn’t look lumpy.
• Testing tip: oven temps vary, so watch closely around the 18-minute mark.

FAQs

Q: Can I substitute pumpkin spice for individual spices?
A: Yes—1½ teaspoons pumpkin pie spice works great in place of cinnamon, nutmeg, ginger, and cloves.
Q: Why did my muffins sink in the middle?
A: Likely underbaked or overmixed. Next time, reduce stirring and check doneness a couple minutes earlier.
Q: Can I use fresh roasted pumpkin instead of canned?
A: Absolutely. Drain excess water and you’ll get a richer flavor—just measure 1 cup cooked puree.
Q: How do I make these paleo?
A: Use almond flour (about 2 cups), replace sugar with pure maple syrup (⅔ cup), and swap yogurt for coconut cream.
Q: Are these muffins healthy?
A: They balance whole grains, natural sweeteners, and healthy fats—perfect for an energy-boosting breakfast or snack.
Q: My muffins taste too eggy—what happened?
A: Check your egg size (large) and avoid overbeating; too much air can exaggerate egg flavor.
Q: Can I add mix-ins like nuts or seeds?
A: Sure—¼ to ½ cup chopped pecans, walnuts, or pepitas folded in at the end adds great texture.
Q: Why is my crumb dry?
A: You might have baked a hair too long or used too much flour—next batch, weigh your ingredients for precision.

Conclusion

These pumpkin muffins strike the perfect balance between healthy and indulgent, making them a must-bake for fall breakfasts, healthy snacks, or easy dessert treats. Give your oven a little love this season—bake a batch, then swing back here to tell me how they disappeared from your kitchen! Don’t forget to explore my Apple Cinnamon Muffin Recipe for another cozy twist on fall baking.