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Pumpkin Muffins
Jenn Bryant

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!
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 12 muffins
Course: Breakfast, Side Dish, Snack
Cuisine: American
Calories: 170
Ingredients Method

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)

Method
 

  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. Stir together to combine.
  3. 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!
  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!