Tender, fluffy, and perfectly spiced, these easy Pumpkin Muffins are a one-bowl, no-special-equipment recipe that’s perfect to share for breakfast or snack.
Yes, it is true that I have other Healthy Pumpkin Muffins and Oatmeal Pumpkin Muffins on my site already, but when someone asked me for a recipe that was similar to the Little Bites Pumpkin Muffins from the store? I knew I had to develop this recipe.
These easy pumpkin muffins are SO fast to stir together in one bowl, they are insanely tender and moist, and they have just enough sweetness to give them that classic pumpkin flavor we expect.
The base has yogurt for extra nutrition and fluffiness and honestly? These are such a perfect fall (or anytime!) snack to share with the kids.
These are a great kid-friendly Thanksgiving side dish, a great toddler breakfast, and a yummy toddler snack, too.
Table of Contents
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Ingredients You Need
Here’s a look at the ingredients you need to make this easy pumpkin muffin recipe so you know what to have on hand.
- Pumpkin puree: I usually use canned pumpkin puree from the store to make this recipe super easy. (Look for plain pumpkin puree, rather than pumpkin pie filling, which is very sweet.) You can also use homemade pumpkin puree if desired.
- Whole milk yogurt: I like to add full fat yogurt to the base of the muffins to help them be a little more satisfying, and they add moisture and tenderness to create that classic springiness found in store-bought muffins. Check the Notes for the dairy-free option.
- Unsalted butter: I prefer to bake with unsalted butter, so I use it here.
- Egg: We add one large egg to this recipe to help the batter hold together nicely and bake through evenly. Check the Notes for the egg-free option.
- Vanilla extract: Vanilla extract adds flavor that pairs nicely with the pumpkin pie spice. You can use pure or imitation vanilla.
- All-purpose flour: I use regular all-purpose flour here to ensure that the muffins are super light. You can also use whole wheat pastry flour if you prefer.
- Sugar: I add just enough sugar to sweeten the muffins so they taste delicious. In this recipe, I have found that granulated sugar creates a superior texture over honey or maple syrup, so I recommend using sugar if possible. (The others will work if needed, but the muffins are a little drier.)
- Pumpkin pie spice: Pumpkin baked goods get their classic flavor from pumpkin pie spice, which is widely available in US grocery stores. If you don’t have access to it, you can use cinnamon.
- Baking powder and baking soda: A combination of these two ensures that the muffins bake through and rise properly. Be sure that your baking soda is fresh and active before you start baking.
Step-by-Step Instructions
Below is an overview of the process involved in making this easy pumpkin muffin recipe so you know what to expect. Scroll down to the end of the post for the full information, including the amounts and the timing.
Step 1. Add the wet ingredients to a medium bowl.
Step 2. Whisk to combine.
Step 3. Add the dry ingredients into the bowl and whisk gently to combine.
Step 4. Portion out into a greased mini muffin tin and bake.
Frequently Asked Questions
No—use plain pumpkin puree, not pumpkin pie filling. The pie filling has added sugar and spices, which can throw off the muffin texture and sweetness.
Absolutely! Chocolate chips, raisins, or chopped nuts all work well. Just fold them into the batter gently before scooping into the muffin tin.
Pumpkin pie spice adds classic flavor, but if you don’t have it, mix cinnamon with a pinch of ginger and nutmeg—or just use cinnamon alone. It still tastes great!
How to Store
Store these easy pumpkin muffins, once cooled, in an airtight container at room temperature for up to 3 days or in the fridge for up to 3 days in an airtight container. Serve at room temperature, chilled, or warmed slightly.
Or you can freeze the muffins for a future week. Let cool on a wire rack, then transfer to a freezer bag, remove as much air as possible, and seal. Freeze for up to 6 months.
Best Tips for Success
- Be sure to use fresh, active baking soda. This is key to making sure that the muffins bake through in the center.
- I prefer to bake with the Wilton nonstick muffin pans greased with nonstick spray.
- Use whole wheat pastry flour instead of all-purpose if you prefer. (They will be a little denser.)
- Add chocolate chips to the batter if desired.
- If you have leftover pumpkin after making this recipe, find more ideas for what to do with leftover pumpkin.
Related Recipes
I’d love to hear your feedback on this post, so please comment below to share!
Easy Pumpkin Muffins
Ingredients
- 1 cup pumpkin puree
- ¼ cup plain whole milk yogurt
- ¼ cup unsalted butter
- 1 egg (lightly beaten)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ⅓ cup sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat the oven to 375 degrees F and grease a 24-cup nonstick muffin tin with nonstick spray. (Or a 12 cup standard muffin pan.)
- Stir together the pumpkin puree, yogurt, melted butter, egg, and vanilla in a large bowl.
- Stir in the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt.
- Portion into the prepared muffin tin using a heaping 1 tablespoon per mini cup or about ¼ cup for each standard size muffin. Bake for 12-14 minutes for mini muffins and 16-18 for standard size muffins, or until a cake tester inserted into the center comes out clean.
- Transfer to a wire rack to cool completely.
Equipment
Notes
- Store muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 3 days in an airtight container.
- Be sure to use fresh, active baking soda. This is key to making sure that the muffins bake through in the center.
- Gluten-free: Use cup-for-cup gluten-free flour.
- Egg-free: Increase the baking soda to 1 teaspoon, omit the egg, and add 2 tablespoons milk.
- Dairy-free: Omit the yogurt and butter and use ½ cup melted coconut or avocado oil.
- Use whole wheat pastry flour instead of all-purpose if you prefer. (They will be a little denser.)
- Add chocolate chips to the batter if desired.
Nutrition
This post was first published in November 2023.
I made these muffins for my 13 month old who is a very light eater. He loves them! The texture and flavor are great. I did a double batch (because I wanted to use the whole can of pumpkin puree) and I’m glad I did. I swapped the pie spice for cinnamon and added a bit less sugar. I am a big fan of both recipes I’ve made from this site and look forward to trying more!
I’m so glad to hear that!
These are tasty, but they barely filled up 12 muffin cups for me. They ended up being roughly half full after baking them.
Can I use banana for natural sweetness instead of sugar?
I don’t think you want to add mashed banana on top of the full volume of pumpkin, but you can do half pumpkin and half banana
Can you make these as full sized muffins?
Yes, just bake for 2-4 more minutes.