Nothing’s better for busy fall mornings than a batch of freshly baked pumpkin muffins! These are tall, puffy, and moist, with plenty of warm spice.
Sometimes someone who knows my website will come up to me and be like “Your kids are so lucky! They must LOVE all the desserts you make! ”
And I have to set them straight.
My kids could not care less.
In general, they don’t like any of the food I or my husband make. (And my husband is an amazing cook.) We are surrounded by incredible food all the time, but all our kids want is chicken fingers and french fries. Totally not kidding! I really wish I was.
I got into baking/blogging partly because I wanted my kids to have homemade treats. I wanted them to have memories of a mom like June Cleaver, feeding them the most wonderful home-baked goodies. But alas.
So, it basically never happens, but a couple of weeks back I actually got a special request from my 8-year old.
He’d tried something new at the school cafeteria.
Side note: he would never in a MILLION YEARS try something new here at home. Just sayin’.
Anyway, he ate a pumpkin muffin and really loved it. I was completely over the moon. Pumpkin muffins! I can do pumpkin muffins!
Needless to say I did not waste any time. I got right down to it and created this pumpkin muffin recipe specifically for him.
I think it’s great! Everything a pumpkin muffin should be: tall, puffy, moist, and sweetly spiced with all the best flavors of fall. It’s my current favorite for busy mornings, especially when served alongside a hot cup of tea or coffee.
And he liked it too! So much so that he actually ate half of one.
Oh well. More for me.
More great breakfast and brunch recipes on my “Breakfast/Brunch Recipes” Pinterest board!
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- 3 cups (375 g) all-purpose flour
- 1 cup (220 g) light brown sugar,, lightly packed
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/8 teaspoon (0.13 teaspoon) of ground cloves
- 1/8 teaspoon (0.13 teaspoon) ground nutmeg
- 1/2 teaspoon (0.5 teaspoon) kosher salt
- 15 ounces (425.24 g) pure pumpkin puree, , drained
- 1 cup (200 g) plain Greek yogurt
- 1/2 cup (113.5 g) unsalted butter, , melted
- 1/4 cup (61 g) milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (66.67 g) raw sugar,, for garnish
- Place the flour, brown sugar, baking powder, cinnamon, ginger, cloves, nutmeg, and salt in a large bowl and whisk to combine.
- Place the pumpkin puree, Greek yogurt, melted butter, milk, eggs, and vanilla in a smaller bowl, and stir until smooth.
- Transfer the wet ingredients into the dry, and stir together just until combined (batter may be lumpy).
- Fill each well of the prepared muffin pan with the batter.
- Sprinkle the tops of each muffin with about 1 1/2 teaspoons of demerara sugar.
- Bake for 5 minutes at 425 degrees F, then turn the oven temperature down to 350 degrees F and continue baking for another 16 to 20 minutes.