Pumpkin Muffin Recipe
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.
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
Instructions
- Preheat your oven to 375°F and line a standard 12-cup muffin tin with paper liners or coat with nonstick spray.
- In a large bowl, whisk together the flour, baking soda, spices, and salt until well combined.
- In a separate bowl, combine the egg, pumpkin puree, maple syrup, brown sugar, yogurt, coconut oil, and vanilla. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients and fold together gently until just combined. Avoid overmixing.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18–22 minutes, until the tops spring back to the touch or a toothpick comes out with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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.
Nutrition
Calories: 200kcal
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