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.
1
– Pumpkin puree – Whole milk yogurt – Unsalted butter – Egg – Vanilla extract – All-purpose flour – Sugar
– Pumpkin pie spice – Baking powder – Baking soda
2
Preheat the oven to 375 degrees F and grease a 24-cup nonstick muffin tin with nonstick spray. Stir together the pumpkin puree, yogurt, melted butter, egg, and vanilla in a large bowl.
3
Stir in the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt. (Be sure to use fresh, active baking soda. This is key to making sure that the muffins bake through)
4
Portion into the prepared muffin tin using a heaping 1 tablespoon per mini cup or about ¼ cup for each standard size muffin.
5
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.
5
Transfer to a wire rack to cool completely. 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.
Click the link below to see the full recipe, more tips and possible dietary replacements.