Some readers might think it’s too early for pumpkin recipes, but recent interest shows many of you are ready. September is a perfectly fine time to enjoy pumpkin treats. If you live somewhere cold, you may delay fall flavors, but in warmer regions the cooler weather is welcome. I’m ready for pumpkin, so let’s start with these simple muffins.
These pumpkin muffins are an ideal way to begin the season. They’re quick to make and act as a versatile base for additions like chopped almonds, walnuts, pecans, or chocolate chips. I love them warm with a generous spread of cream cheese. I baked a batch and froze some, then pulled one out each morning as a handy snack or a second breakfast. At under 200 calories per muffin, they’re an easy, satisfying treat throughout the day.
Easy Pumpkin Muffins
15 minutes
25 minutes
40 minutes
Perfectly moist and fluffy pumpkin muffins flavored with cinnamon and warm spices.
Ingredients
- 1 cup pumpkin puree (not pie filling)
- 1/2 cup vegetable oil
- 1 cup plain Greek yogurt (non-fat works well)
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
- 1/2 cup light brown sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- Optional additions: chopped walnuts or pecans, sliced almonds, or chocolate chips
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners and lightly spray them with nonstick spray.
- In a large bowl, whisk together the pumpkin puree, vegetable oil, Greek yogurt, vanilla, and egg. Stir in the brown sugar until combined.
- In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Fold the dry ingredients into the wet mixture until just combined; do not overmix.
- Divide the batter evenly among the muffin cups. If using add-ins, gently fold them into the batter or sprinkle them on top.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for a few minutes, then transfer to a rack to cool completely.
Nutrition Information:
Yield:
12
Serving Size:
1 muffin
Amount Per Serving:
Calories: 192Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 16mgSodium: 153mgCarbohydrates: 22gFiber: 1gSugar: 9gProtein: 4g
