Irresistibly Moist Pumpkin Muffins You’ll Bake Again and Again

Thank you so much for stopping by today! I’m beyond excited to share these cozy Pumpkin Muffins with you. They’re tender, warmly spiced, and sweetened naturally with maple syrup (or honey, if that’s your jam). These muffins are one of those recipes you’ll want to keep on repeat—especially once the air gets crisp and you start craving everything pumpkin-spiced.

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Overview of Recipe Content

These pumpkin muffins are a wholesome, cozy treat perfect for breakfast, brunch, or an afternoon snack. They’re soft yet hearty, not overly sweet, and packed with autumn flavor.

• Why you’ll love them: Naturally sweetened, wholesome ingredients, freezer-friendly.
• What they taste like: Moist, warmly spiced, with just the right sweetness.
• When to serve: Great for meal prep, fall gatherings, or a grab-and-go breakfast.

Ingredients You’ll Need

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• 1 cup pumpkin puree (canned)
• 2/3 cup maple syrup or honey
• 1/4 cup 2% Greek yogurt (plain or vanilla)
• 1/4 cup vegetable oil
• 1 egg
• 2 teaspoons vanilla essence
• 1 2/3 cups whole wheat flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Tools Needed

• Mixing bowls
• Whisk & spatula
• Muffin tin & liners
• Measuring cups and spoons

Suggested Substitutions

• Swap whole wheat flour for all-purpose flour for a lighter crumb.
• Use coconut oil instead of vegetable oil.
• Add chocolate chips, pecans, or dried cranberries for extra texture.

How to Make Pumpkin Muffins

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1. Prep your oven. Preheat to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
2. Whisk the wet ingredients. In a large bowl, mix pumpkin puree, maple syrup (or honey), Greek yogurt, oil, egg, and vanilla until smooth and creamy.
3. Mix the dry ingredients. In another bowl, whisk flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
4. Combine wet & dry. Gently fold the dry mixture into the wet until just combined (don’t overmix!).
5. Fill muffin cups. Divide the batter evenly among the muffin liners, filling about 2/3 full.
6. Bake. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool & enjoy. Let muffins rest 5 minutes in the pan, then transfer to a wire rack.

The kitchen will smell like warm autumn spices—pure happiness!

What to Serve with Pumpkin Muffins

• A latte, chai tea, or hot apple cider.
• A smear of almond butter or cream cheese.
• A cozy breakfast plate alongside scrambled eggs and fruit.

Tips for Making It Perfect

• Don’t overmix the batter—this keeps muffins soft.
• Use room-temperature egg and yogurt for better blending.
• For bakery-style muffin tops, bake at 400°F for the first 5 minutes, then reduce to 350°F.

Storage Instructions

• Room temperature: Store in an airtight container for 2–3 days.
• Fridge: Up to 1 week.
• Freezer: Wrap individually and freeze up to 3 months.

General Information

Pumpkin muffins are a beloved fall classic in the U.S., dating back to when pumpkin became a staple ingredient in early colonial baking. They’re also a great way to sneak in extra nutrients like fiber and vitamin A.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?
Yes! Roast and puree fresh pumpkin for even richer flavor.

Can I make these gluten-free?
Absolutely—swap in a 1:1 gluten-free flour blend.

Do these muffins freeze well?
Yes, wrap and store in the freezer for up to 3 months.

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Conclusion

These pumpkin muffins are the definition of cozy fall baking—soft, warmly spiced, and just sweet enough. Pair them with a latte and a blanket, and you’ve got yourself a perfect moment.

If you loved these, you’ll also enjoy my Easy Banana Muffins, Pumpkin Bread, Apple Cinnamon Oatmeal, Carrot Cake Muffins, and Healthy Zucchini Muffins.

Interactive Elements

I’d love to see your creations! Leave a comment and let me know how your muffins turned out. Snap a photo and share it on Pinterest or tag me on Instagram so I can cheer you on!

Nutritional Information (per muffin, approx.)

Calories	Carbs	Protein	Fat	Fiber	Sugar	Sodium
185	28g	4g	6g	3g	12g	180mg

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