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5 stars (1 rating)

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 Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: pumpkin muffins
Servings: 14 muffins
Calories: 268kcal

Ingredients

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: 268kcal | Carbohydrates: 44g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 107mg | Potassium: 236mg | Fiber: 2g | Sugar: 21g | Vitamin A: 4970IU | Vitamin C: 1.2mg | Calcium: 95mg | Iron: 2.1mg