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.

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


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5 from 1 vote
Pumpkin Muffins
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

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.

Course: Breakfast
Cuisine: American
Keyword: pumpkin muffins
Servings: 14 muffins
Calories: 268 kcal
Ingredients
  • 3 cups all-purpose flour
  • 1 cup light brown sugar, lightly packed
  • 1 tablespoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/8 teaspoon of ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 15 ounces pure pumpkin puree
  • 1 cup plain Greek yogurt
  • 1/2 cup unsalted butter, melted
  • 1/4 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup raw 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.
Recipe Notes

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

©Baking a Moment

Nutrition Facts
Pumpkin Muffins
Amount Per Serving
Calories 268 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 41mg 14%
Sodium 107mg 4%
Potassium 236mg 7%
Total Carbohydrates 44g 15%
Dietary Fiber 2g 8%
Sugars 21g
Protein 5g 10%
Vitamin A 99.4%
Vitamin C 1.5%
Calcium 9.5%
Iron 11.5%
* Percent Daily Values are based on a 2000 calorie diet.
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