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Pumpkin 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!
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Prep Time 10 minutes
Cook Time 20 minutes
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