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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
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
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,
drained
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
US Customary
-
Metric
Instructions
Preheat the oven to 425 degrees F, and line
muffin pans
with
papers
.
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.
Notes
Muffins will keep (loosely covered) for up to 3 days at room temperature.
©
Baking a Moment
Nutrition
Calories:
268
kcal
|
Carbohydrates:
44
g
|
Protein:
5
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Cholesterol:
41
mg
|
Sodium:
107
mg
|
Potassium:
236
mg
|
Fiber:
2
g
|
Sugar:
21
g
|
Vitamin A:
4970
IU
|
Vitamin C:
1.2
mg
|
Calcium:
95
mg
|
Iron:
2.1
mg