Soft & Moist Pumpkin Muffins (video)
These pumpkin muffins are supremely soft and moist. They are packed with pumpkin spice flavor and finish with a sprinkle of cinnamon sugar for crunch. This is the best and easiest pumpkin muffin recipe you’ll ever make!
Why this recipe is so great:
- Quick and easy to make – This recipe is completely made by hand. It only takes 10 minutes to prepare and 20 minutes in the oven.
- Melt-in-your-mouth good – These muffins are so soft and moist they practically melt in your mouth. This is because most pumpkin muffin recipes contain only 1 cup of pumpkin puree while this recipe contains 1&1/2 cups. That extra 1/2 cup not only gives these muffins extra pumpkin flavor, it also makes the muffins cottony soft and keeps the muffins moist for days longer.
- Pumpkin spice and everything nice – These muffins are loaded with pumpkin spice, cinnamon, and the beautiful aroma of vanilla. They are rich and buttery, and perfectly sweet.
- Here are some reviews:
“Loved the muffins. Very soft, moist and just perfect. I like the dusting of cinnamon and sugar adds a little texture. Great recipe! Very happy this recipe uses yogurt and butter.” – Hudson
“Best Pumpkin muffins I’ve ever made!! You will not regret making these. I’ve never used yogurt in a recipe like this before… but it turned out sooo good. Thank you!” – Rebecca
How to make pumpkin muffins:
(the ingredient amounts are listed in the printable recipe card further below)
- In a large bowl, toss together the flour, pumpkin pie spice, baking soda, and salt.
- In a medium bowl, whisk together the melted butter, sugar, pumpkin puree, eggs, Greek yogurt, and vanilla.
- Add the wet ingredients to the dry ingredients. Mix together until just combined.
- Divide the batter evenly into a paper-lined muffin pan. Sprinkle with cinnamon sugar on top.
- Bake at 425F for 5 minutes, then reduce the heat to 350F and continue baking for another 15 minutes.
How to store:
You can store these pumpkin muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Because these muffins are quite moist, it’s best to reheat them in the oven after the first day. Warm up the muffins in a 350F preheated oven for 5-10 minutes until crisp on top.
How to freeze:
Once completely cooled, place the muffins in a freezer-friendly container or ziplock bag and store in the freezer for up to 3 months. Thaw overnight in the fridge. Then reheat in the oven at 350F for 5-10 minutes to freshen up the muffin.
You might also like:
- Pumpkin Spice Cookies
- Best Moist Pumpkin Bread
- Pumpkin Spice Coffee Cake
- Pumpkin Chocolate Chip Muffins
- Homemade Pumpkin Spice Donuts
Did you make this recipe? Please kindly leave a comment with your star rating below.
Soft & Moist Pumpkin Muffins (video)
Ingredients
- 1 & 3/4 cups (220g) all-purpose flour
- 1 tsp baking soda
- 2 tsp pumpkin pie spice, (or 1 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp nutmeg)
- 1/2 tsp salt
- 1/2 cup (125ml) melted unsalted butter
- 1 cup (200g) granulated sugar
- 1 & 1/2 cups (367g) pure pumpkin puree
- 2 large eggs
- 1/4 cup (60g) regular or Greek yogurt, (plain or vanilla)
- 1 tsp vanilla extract
Cinnamon sugar topping
- 1 Tbsp granulated sugar
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 425F and line a 12 cup muffin pan with paper liners.
- In a large bowl, toss together the flour, baking soda, pumpkin spice and salt. Set aside.1 & 3/4 cups (220g) all-purpose flour, 1 tsp baking soda, 2 tsp pumpkin pie spice, 1/2 tsp salt
- In a medium bowl, stir the butter and sugar together.1/2 cup (125ml) melted unsalted butter, 1 cup (200g) granulated sugar
- Then add the pumpkin puree, eggs, yogurt and vanilla extract. Whisk until smooth.1 & 1/2 cups (367g) pure pumpkin puree, 2 large eggs, 1/4 cup (60g) regular or Greek yogurt, 1 tsp vanilla extract
- Add the wet to the dry ingredients. Stir until just combined. Divide batter into the 12 muffins cups.
- Mix the sugar and cinnamon together and sprinkle over the top. Bake for 5 minutes at 425F, then reduce the temp to 350F and bake for another 15-20 minutes or until a toothpick inserted into the center comes out clean.1 Tbsp granulated sugar, 1/2 tsp cinnamon
Notes
How to store:
You can store these pumpkin muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Because these muffins are quite moist, it’s best to reheat them in the oven after the first day. Warm up the muffins in a 350F preheated oven for 5-10 minutes until crisp on top.How to freeze:
Once completely cooled, place the muffins in a freezer-friendly container or ziplock bag and store in the freezer for up to 3 months. Thaw overnight in the fridge. Then reheat in the oven at 350F for 5-10 minutes to freshen up the muffin.This post was originally published on Oct 13th, 2016, and has recently been updated with more information.
These turned out amazing!
I used half golden wheat flour and replaced a quarter cup of the flour with plain protein powder. I also used half butter and half avocado oil. Finally, I also added a half teaspoon of baking powder.. as per a suggestion in another comment. Oh, and I folded in almost a cup of chopped pecans because I love nuts with pumpkin muffins! These are fantastic, and I definitely will be making them again!
I make these all the time and they’re such a hit! Would there be any way to make them less dense and keep the light/moistness?
Thank you! Try omitting the Greek yogurt and adding 1/2 tsp of Baking Powder and see if that helps:)
How would you make these as mini muffins?
I would bake at 350F for 10-12 minutes. Enjoy!
I just made a batch of these this morning. They are pumpkin spice heaven! So moist and yummy! Thank you so much for all of your easy to follow and delicious recipes. Keep up the great work!😊
I just made a batch of these and they came out perfect! I used vegetable oil instead of melted butter since it’s what I happened to have on hand. They’re so moist and so delicious, I’m definitely bookmarking this recipe.
Best muffins I ever.made. Would certainly recommend them.
Thank you, Tammy! So glad you liked them:)
I love this recipe!! I’ve made these pumpkin muffins several times now. Super moist,slightly dense and just the right amount of sweetness.This recipe is just what I was looking for. I love the fact that one of the ingredients is yogurt! I use vanilla bean greek yogurt 😋 My husband loves these muffins with extra raisins.
Thank you for your wonderful feedback, Jenney! I’m so glad you and your husband love the muffins:)
These are lovely,soft and moist, tasty parcels of spiced pumpkin heaven. Am baking a second batch straight away to share with my elderly neighbours. Def a keeper, this recipe! Huge thanks!
You’re very welcome, Lisa! Thank you for your kind words and that’s so nice of you to bake for your elderly neighbours. I hope they like it too!
delicious! super simple to make and so moist.
Thank you, Chris! Glad you liked it:)
These muffins are delicious!! And so moist just as the recipe states! I got Close to 20 out of this recipe filling muffin cups half way their perfect for my kids! Saving this one!!
Thank you for your kind words! So glad you and your kids like the muffins:)
Great recipe! To make these just a tad healthier for my toddler I used 1 cup whole wheat flour and 3/4 cup AP flour. I also halved the sugar, instead using 1/4 cup white sugar and 1/4 cup brown sugar. With the cinnamon sugar topping, they were plenty sweet enough! 14 min in the oven for mini muffins. Thanks!
You’re very welcome! I’m glad you and your little one liked it. Stay safe and happy holidays!
Thank you for this tasty recipe! I found it while searching for a new idea to use a small hokkaido pumpkin. The muffins came out great. We will surely bake these again .
Greetings from Germany
Jana
Hello, Jana from Germany! You’re welcome and I’m so glad you liked it:)
I love fall season. The muffins looks so soft and moist Lily. I wish I had one right now to go with my cup of joe.
Thanks Rahul! It’s been a long time. Thanks for stopping by and I hope you are keeping well:)
Semi sweet chocolate chips is a great addition to this recipe
Is there a substitute for the regular or Greek yogurt? Is it okay to leave out the pumpkin spice?
You can use the same amount of sour cream or even mayonnaise in place of the yogurt. As for the pumpkin spice, you can just use cinnamon if you want, but you do need some sort of spice to go with the pumpkin flavor.