Pumpkin Muffins
These pumpkin muffins are quick and easy and make for a delicious and cozy, fall breakfast! They are perfectly moist with just the right amount of warm spices.
If you’re like me and love a good, quick muffin recipe, then this is it! I’ve also included variations in this recipe to add a bit more protein if you’d like to or just keep it simple when in a hurry or ingredients are low!
Pumpkin muffins are the perfect treat or breakfast for on-the-go! I like to make a large batch and have some leftover for the next morning or for snacks during the week. Because of this, I like to add in a bit more protein sometimes to make sure my kids are getting enough of what they need.
This recipe makes 24 muffins, which is about enough for a large family like mine, but if you don’t have as many mouths to feed, feel free to just cut the recipe in half or save some for a quick grab-and-go snack throughout your week! I promise you won’t regret it!
Ingredients:
- All-purpose flour
- Ground flax seed (optional)
- Baking soda
- Ground cinnamon
- Pumpkin pie spice
- Salt
- Pumpkin puree
- Vegetable oil
- Greek yogurt (optional)
- Eggs
- White sugar
- Brown sugar
- Vanilla extract
How to make these pumpkin muffins:
Preheat your oven to 350 degrees. Line muffin tins with paper liners or spray with grease.
In a large mixing bowl, whisk together the flour, flax seed, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside while mixing the wet ingredients in a seperate bowl.
Now in another large mixing bowl, whisk together the pumpkin puree, oil, greek yogurt, eggs, sugars, and vanilla extract. Mix until well combined.
Gradually add in the dry ingredients to the wet ingredients about 1/2 cup at a time and mix until well combined.
Spoon the batter into the muffin tins, filling each cup to about 2/3 full.
Bake for about 20-25 minutes, or until toothpick or knife inserted comes out clean. (I usually always bake for 25 minutes)
Allow muffins to cool for about 5 minutes in muffin tin before transferring them to a wire rack to cool completely.
Serve warm with butter!
Store in an airtight container for up to 3 days or in refrigerator for up 1 week. You can also freeze muffins for up to 2-3 months.
Try adding chocolate chips or butterscotch chips to these muffins! Butterscotch pairs beautifully with pumpkin flavors!
Pumpkin Muffins
Equipment
- 1-2 muffin tins
Ingredients
- 3½ cups all-purpose flour
- 1 tbsp ground flax seed optional
- 2 tsp baking soda
- 1 tbsp cinnamon
- 2 tsp pumpkin pie spice
- 2 tsp salt
- 1 15oz. can pumpkin puree
- 1 cup vegetable oil
- ½ cup greek yogurt optional
- 4 large eggs
- 1 cup granulated sugar
- 2 cups brown sugar packed light or dark
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350℉. Line muffin tins with paper liners or spray with grease.
- In a large mixing bowl, whisk together the flour, flax seed, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside while mixing wet ingredients.
- In another large mixing bowl, whisk together the pumpkin puree, oil, greek yogurt, eggs, sugars, and vanilla extract. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients about 1/2 cup at a time and mix until combined.
- Spoon batter into muffin tins, filling each cup to about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick or knife inserted comes out clean. (It's usually 25 minutes for me)
- Allow muffins to cool for about 5 minutes in muffin tin before transferring them to a wire rack to cool completely.
- Serve warm with butter!
Notes
VARIATIONS:
Make these into chocolate chip pumpkin muffins by adding chocolate chips to batter before baking. You can also try adding butterscotch chips! Butterscotch pairs beautifully with pumpkin flavors!For added protein:
You can substitute 1/2 cup of the flour for a scoop of protein powder (plain or vanilla) and add an additional 1/3 cup milk. This will add a bit more protein to the muffins without compromising taste or texture! There is also a bit of protein in the greek yogurt in the main recipe.
If you liked this recipe, please share it and leave me a comment below!
xo,
Amy
