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Pumpkin Spice muffins on a marble board

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. 
Course Dessert
Cuisine American
Keyword healthymuffins, pumpkin, pumpkinspice
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 27 small muffins
Calories 92kcal


  • 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


  • 1 Tbsp. sugar
  • 1 tsp. cinnamon


  • 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!



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!


Serving: 1muffin | Calories: 92kcal