Pumpkin Muffins

These pumpkin muffins are so fluffy and flavorful! I know pumpkin is often thought of as a fall treat, but you can enjoy these anytime! Using just 1 large bowl will help you save time by not doing as many dishes. As a mom with school aged kids, I need all the time saving tricks I can get!

Pumpkin is full of good nutrients including fiber, vitamin A, and vitamin C. I used Greek yogurt for this recipe instead of buttermilk since I have it around the house all the time! It gives the muffins more protein and a little firmer texture, which I love! I hope you and your family enjoy these as much as we do!

Makes 12 muffins

Time: 10 minutes prep, 20 minute to bake

Ingredients

1 1/2 cups AP Flour (you can substitute Gluten-Free AP flour for a Gluten-Free option, just use 1:1 ratio)

1 1/4 tsp Baking soda

1 tsp Pumpkin pie spice

1/4 tsp Salt

1 cup Pumpkin Puree

1/4 cup Brown Sugar, packed

2 large Eggs

1/2 cup Coconut Oil

1/4 cup Greek Yogurt, 2%

Cinnamon and Sugar mix (1 Tbsp sugar + 1 tsp cinnamon)

Directions

1. Preheat the oven to 375 F. Prepare a muffin tin with 12 muffin liners.
2. In a large bowl, combine flour, baking soda, pumpkin pie spice, and salt then stir these ingredients together to combine.
3. Make a well in the middle of the bowl, add pumpkin puree, brown sugar, eggs, coconut oil, and yogurt. Whisk the entire bowl to combine well.
4. Pour batter into muffin cups, filling to about halfway full.
5. Sprinkle with cinnamon and sugar mix.
6. Bake for 20-25 minutes or until centers are set. ENJOY!

Nutrition Info per muffin: 170 Calories, 12 grams total Fat, 21 grams total Carbohydrates, 1 gram Dietary Fiber, 4 grams Protein

If you like these muffins, you will also love These Chocolate Almond Mini Muffins!

Pumpkin Muffins

Jenn Bryant

These pumpkin muffins are so fluffy and flavorful! I know pumpkin is often thought of as a fall treat, but you can enjoy these anytime!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Breakfast, Side Dish, Snack

Cuisine American

Servings 12 muffins

Calories 170 kcal

Ingredients

  

• 1 1/2 cups AP flour (substitute Gluten-free AP flour if wanting GF)
• 1 1/4 tsp Baking Soda
• 1 tsp Pumpkin Pie Spice
• 1/4 tsp Salt
• 1 cup Pumpkin puree
• 1/4 cup Brown Sugar
• 2 large Eggs
• 1/2 cup Coconut Oil
• 1/4 cup Greek yogurt, 2%
• Cinnamon and Sugar mix (1 Tbsp Sugar + 1 tsp Cinnamon)

Instructions

 

• Preheat the oven to 375 F. Prepare a muffin tin with 12 muffin liners.
• In a large bowl, combine flour, baking soda, pumpkin pie spice, and salt. Stir together to combine.
• Make a well in the middle of the bowl, add pumpkin puree, brown sugar, eggs, coconut oil, and yogurt. Whisk to combine well, but don't over mix!
• Pour batter into muffin cups, filling to about halfway full.
• Sprinkle with cinnamon and sugar mix.
• Bake for 20-25 minutes or until centers are set. ENJOY!

Keyword gluten-free, breakfast, cookie, mini muffins, muffins, pumpkin, pumpkin, pumpkin muffins