Easy Pumpkin Muffin Recipe
This post may contain affiliate links. Please read our disclosure policy.
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!
If you like these muffins, some other baked goods you’ll likely enjoy include my Pumpkin Banana Bread (the maple glaze is to die for!), Maple Snickerdoodle Muffins, Apple Spice Cake (with brown sugar icing), and Banana Chocolate Chip Bars (featuring a brandy, brown butter frosting… yum!).
Ingredients needed for Easy Pumpkin Muffins
(For the full recipe, scroll down to the recipe card below)
- 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
How to make Easy Pumpkin Muffins
(For the full recipe, scroll down to the recipe card below)
- Preheat your oven to 325°F and spray a 12 cup muffin pan or cupcake tin with non-stick baking spray.
- 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.
- In another medium sized bowl whisk together the eggs then whisk in the yogurt, pumpkin puree, and oil.
- Add the pumpkin yogurt mixture into the dry ingredients until fully incorporated.
- 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.
- 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 with Cream Cheese
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!
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Easy Pumpkin Muffin Recipe
Ingredients
For the Muffins
- 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
For the Topping
- 1 Tbsp. sugar
- 1 tsp. cinnamon
For the Cream Cheese Swirl (Optional)
- 8 oz. softened cream cheese (optional)
- 2 Tbsp. sugar (optional)
- 1 egg (optional)
- 1 tsp. vanilla extract (optional)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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.2 cups all purpose flour, 2 tsp. baking powder, 1 tsp. baking soda, 1/2 tsp salt, 1 Tbsp. pumpkin pie spice, 1 tsp. 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.8 oz. Yogurt (plain or Pumpkin spice preferred), 1/2 cup brown sugar, 1 cup granulated sugar, 2 large eggs, 1 can 100% canned pumpkin puree (15 oz), 1/3 cup vegetable oil (or melted coconut oil), 1 Tbsp. vanilla extract
- 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!1 Tbsp. sugar, 1 tsp. cinnamon
(Optional) For The Cream Cheese Swirl:
- 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.8 oz. softened cream cheese, 2 Tbsp. sugar, 1 egg, 1 tsp. vanilla extract
- Swirl on top of muffins using a toothpick, and bake!
Video
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
I made these muffins and man oh man are they incredible, I added walnuts! The perfect fall treat!
Yay I am so glad! Love the walnut addition, thank you!!
I baked these last night and I’m currently having one with my morning coffee on a rainy day. They are the PERFECT fall treat! I halved the recipe and got 12 cupcake sized muffins. I really wanted something chocolaty so I replaced half of the white sugar with semi-sweet chocolate chips.
Love that! Thank you so much 🙂
Quick question, I just noticed your write-up before the recipe mentions milk several times. How does this fit into the recipe? BTW really love this recipe. I’ve made it several times without the milk and it’s been delicious every time.
Hi! I revised the recipe to take the milk out, so I need to remove that in the blog post. Thanks for bringing that to my attention:) Thank you sooo so much!
Delicious! I halfed the recipe and baked it in a loaf pan at 350 for 45 minutes. So light and fluffy.
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!!
Thank you so much Courtney! I love the idea of using honey! Will have to make them again and try that out. Thank you! xo, Tawnie
so tasty!
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!
Thank you so much! (I adjusted the count, thank you for catching that!)
Pumpkin muffins are my absolute favorite! I can not wait to try your recipe!!
Aw thank you so much. I hope you love them!!
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!
So great for Fall, yes! Thank you so much!
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!