Easy Pumpkin Muffin Recipe

Desserts  |  Published Sep 1, 2019  |  Updated Aug 21, 2020  |  By Tawnie

Pumpkin Spice muffins on a marble board

Creating these Easy Pumpkin Muffins

Fall is upon us which means Fall baking and pumpkin spice fills the air!

These muffins are so pretty & delicious on their own with cinnamon sugar sprinkled on top. No need for a glaze of frosting to finish them off.

BUT I do also love this recipe with a cheesecake cream swirled on top from time to time. (recipe is below).

They are perfectly sweet and fluffy and have a nice boost of protein from the yogurt.

If you’re gluten free or thinking you want a muffin recipe with chocolate in it, you’ll love my flourless pumpkin muffins!

easy pumpkin muffin recipe in a muffin tin

Ingredients needed for Easy Pumpkin Muffins

all of the ingredients needed for pumpkin muffins in glass bowls
  • Flour
  • Brown sugar
  • White sugar
  • Baking Powder
  • Baking Soda
  • Salt
  • Pumpkin Pie Spice
  • Cinnamon
  • Eggs
  • Yogurt (If you can find a pumpkin spice yogurt that’s a bonus)
  • 100% Pumpkin Puree
  • Vegetable oil or coconut oil
  • Milk
pumpkin spice yogurt muffins in a large bowl

How to make Easy Pumpkin Muffins

  1. Preheat your oven to 325°F and spray a 12 cup muffin pan or cupcake tin with non-stick baking spray.
  2. In a large bowl combine and mix all of the dry ingredients together: flour, brown sugar, white sugar, baking powder, baking soda, salt, pumpkin pie spice and cinnamon.
  3. In another medium sized bowl whisk together the eggs then whisk in the yogurt, pumpkin puree, milk and oil.
  4. Add the pumpkin yogurt mixture into the dry ingredients until fully incorporated.
  5. Scoop batter into the prepared muffin tin. Sprinkle each muffin top with a little bit of the cinnamon sugar mixture and bake for 20 minutes.
  6. Insert a toothpick in the center of them to be sure they are done. Toothpick should come out clean and muffin tops will be fluffy!
easy pumpkin muffin recipe in a large bowl with a white napkin
Pumpkin Spice muffins on a marble board
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Easy Pumpkin Muffin Recipe

These Easy Pumpkin Muffins are lightly spiced, soft and moist and have a hint of sweetness in each bite! Perfect for Fall baking. 
4.83 from 29 reviews
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 27 small muffins
Calories: 92kcal

Ingredients

  • 2 cups all purpose flour
  • 8 oz. Yogurt (plain or Pumpkin spice preferred)
  • 1/2 cup brown sugar
  • 1 cup granulated sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 1 can 100% canned pumpkin puree (15 oz)
  • 1 Tbsp. vanilla extract
  • 1/3 cup vegetable oil (or melted coconut oil)
  • 1 Tbsp. pumpkin pie spice
  • 1 tsp. cinnamon

Topping

  • 1 Tbsp. sugar
  • 1 tsp. cinnamon

Instructions

  • Preheat oven to 325° F. Line a 12 cup muffin tin with paper liners or spray with non stick baking spray.
  • In large bowl, combine the all purpose flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon.
  • In another medium sized bowl together the pumpkin, granulated sugar and brown sugar. Then whisk in eggs and yogurt, oil and vanilla extract. Fold liquid ingredients into dry ingredients until fully incorporated.
  • Scoop batter into muffin tins (I usually use cupcake tin not the jumbo tin) and top each muffin with a sprinkle of the cinnamon and sugar mixture. Then bake for 18-22 minutes. Use a toothpick inserted in the middle to check to see if the muffins are done. Toothpick will come out clean!

Video

Notes

 
 
 
To make these with a cheesecake swirl on top:
Follow the same steps as above, but prior to baking make this frosting to swirl in on top! Beat 8 oz. of softened cream cheese in a large bowl until smooth, add in 2 Tbsp. sugar, 1 egg and 1 tsp. vanilla extract and beat until creamy smooth.
Swirl on top of muffins using a toothpick, and bake!
Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

Nutrition

Serving: 1muffin | Calories: 92kcal

Easy Pumpkin Muffin Recipe with Cream Cheese

pumpkin muffins in a muffin tin

Follow the same steps as above, but prior to baking make this frosting to swirl in on top! Beat 8 oz. of softened cream cheese in a large bowl until smooth, add in 2 Tbsp. sugar, 1 egg and 1 tsp. vanilla extract and beat until creamy smooth.

Swirl on top of muffins using a toothpick, and bake!

Last Post

Strawberry Shortcake Popsicles with Yogurt

Next Post

Slow Cooker Green and White Chicken Chili

I’d love to see what you made!!

Share it with me on Instagram or Facebook and tag me @krolls_korner or use the hashtag #KrollsKorner!

Recipe Rating




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18 Comments
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Courtney
2 years ago

Absolutely loved these! I chose to sub out the sugar with honey. I did about 1/3 cup of honey. My recipe yielded about 18 because I filled the cups up pretty high. After adding all of the ingredients into MFP, they’re about 160 calories! Rock on!!

lexi
2 years ago

so tasty!

Maya
3 years ago

Just made these tonight. Very tasty! Super moist. I did a bit less sugar then called for. I don’t know how this recipe would only yield 12 muffins though. I halved the recipe and got 8 enormous muffins!

Amanda
3 years ago

Pumpkin muffins are my absolute favorite! I can not wait to try your recipe!!

Chef Mireille
3 years ago

These muffins sounds like the perfect muffins to wake up to on fall mornings. I can just imagine the warm spices scenting the kitchen as these bake!

Tonje
3 years ago

YES! I’m so ready for pumpkin season. These muffins were PERFECT. I used part whole wheat flour, and cut down on the sugar a bit, and they came out PERFECT!

Jacqueline Meldrum
3 years ago

Oh nice flavours and perfect for lunch boxes. Sharing!

Pam Greer
3 years ago

These pumpkin muffins come out so perfect! Just the right amount of pumpkin flavor! So good!

Marlynn | Urban Bliss Life
3 years ago

Oh what a great fall breakfast/snack to make that I know the whole family will love!

Great idea, using their pumpkin yogurt. I love that they use so much less sugar than other brands. And these muffins look beautiful.

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