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Pumpkin muffins recipe for perfectly moist, spiced muffins — easy one-bowl method Pinterest recipe pin

My Best Pumpkin Muffins

Moist, warmly spiced pumpkin muffins with a tender crumb, made with oil and yogurt for reliable texture and a quick 25–35 minute bake.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 2/3 cups 210g all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup 150g granulated sugar
  • 1/4 cup 50g packed light brown sugar
  • 1 cup 240g canned pumpkin puree, not pumpkin pie filling
  • 1/3 cup 80ml neutral oil (vegetable or canola)
  • 1/3 cup 80g plain yogurt, room temperature (or sour cream)
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • Optional: 3/4 cup semisweet chocolate chips or 1/2 cup chopped walnuts optional

Equipment

  • 1 12-cup muffin pan
  • 1 1/4-cup cookie scoop or large spoon
  • 1 Mixing bowls (medium and large)
  • 1 Cooling rack

Method
 

Prepare and preheat
  1. Preheat oven to 375°F and line a 12-cup muffin pan with paper liners or grease each cup; place rack in the center.
Dry ingredients
  1. In a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined.
Wet ingredients
  1. In a medium bowl whisk the pumpkin puree, granulated sugar, brown sugar, oil, yogurt, eggs, and vanilla until smooth and slightly glossy; add a tablespoon of milk if the puree seems very thick.
Combine and rest
  1. Pour the wet mixture into the dry and fold gently with a rubber spatula until the flour streaks disappear; do not overmix. Let the batter rest for 10 minutes at room temperature.
Portion and bake
  1. Scoop batter into the prepared muffin cups, filling about 3/4 full; sprinkle optional chocolate chips or nuts on top if using. Bake at 375°F for 18–22 minutes for standard muffins (12–15 for mini), or until a toothpick comes out with a few moist crumbs and tops spring back.
Cool
  1. Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely before storing or serving.

Notes

Use plain pumpkin puree (not pie filling). If substituting whole wheat flour, expect a firmer texture and add 1 tablespoon extra liquid. To freeze, wrap muffins individually and store in a freezer bag for up to 3 months. Avoid overmixing the batter to prevent toughness.