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.

Pumpkin muffin with dark brown liner, sitting on an orange cloth on a blue tabletop.  White coffee cup and mini pumpkins in the background.

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.

This is my go-to pumpkin muffin recipe from now on.  The muffins came out moist and tall, with a crunchy sugar topping and plenty of earthy pumpkin flavor and warm fall spices.  food breakfast brunch pumpkin

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!

This is my go-to pumpkin muffin recipe from now on.  The muffins came out moist and tall, with a crunchy sugar topping and plenty of earthy pumpkin flavor and warm fall spices.  food breakfast brunch pumpkin

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.

Pumpkin muffin on an orange cloth and blue tabletop, with coffee cup, mini-pumpkin, and coarse sugar in the background.

Pumpkin Muffins

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.

Prep Time 10 minutes Cook Time 25 minutes Total Time 35 minutes
Yields 14 muffins     adjust servings

Ingredients

  • 3 cups all-purpose flour
  • 1 cup (lightly packed) light brown sugar
  • 1 tablespoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/8 teaspoon of ground cloves
  • a few microplane scratches of whole nutmeg (1/8 teaspoon of ground nutmeg may be substituted)
  • 1/2 teaspoon kosher salt
  • 1 (15-ounce) can pure pumpkin puree (NOT pumpkin pie filling)
  • 1 cup plain Greek yogurt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • about 1/3 cup of demerara sugar (for garnish)

Instructions

  1. Preheat the oven to 425 degrees F, and line muffin pans with papers.
  2. Place the flour, brown sugar, baking powder, cinnamon, ginger, cloves, nutmeg, and salt in a large bowl and whisk to combine.
  3. Place the pumpkin puree, Greek yogurt, melted butter, milk, eggs, and vanilla in a smaller bowl, and stir until smooth.
  4. Transfer the wet ingredients into the dry, and stir together just until combined (batter may be lumpy).
  5. Fill each well of the prepared muffin pan with the batter.
  6. Sprinkle the tops of each muffin with about 1 1/2 teaspoons of demerara sugar.
  7. 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.

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Recipe Notes

Muffins will keep (loosely covered) for up to 3 days at room temperature.

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Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 260kcal Calories from fat 80
% Daily Value
Total Fat 9g 14%
Saturated Fat 5g 25%
Transfat 0g
Cholesterol 47mg 16%
Sodium 175mg 7%
Carbohydrate 40g 13%
Dietary Fiber 2g 8%
Sugars 17g
Protein 6g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

More great breakfast and brunch recipes on my “Breakfast/Brunch Recipes” Pinterest board!


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