Pumpkin Muffins
This pumpkin muffin recipe is easy and makes for a delicious and cozy fall breakfast! These muffins are moist with the perfect amount of pumpkin spice. Variations are included for adding more protein or just keeping it simple! This makes 24 muffins that you can make for a large crowd or save some for later!
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
Muffins can be stored in an airtight container for up to 3 days or in refrigerator for up to 1 week. You can also freeze for up to 2-3 months.
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.Servings: 24 muffins