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.
PrintSoft & Moist Pumpkin Muffins (video)
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: 12
- Category: breakfast, snack
- Method: bake
- Cuisine: American
Description
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.
Ingredients
- 1 & 3/4 cups (220g) all-purpose flour
- 1 tsp (5g) baking soda
- 2 tsp (4g) pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp nutmeg)
- 1/2 tsp (2.5g) 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
Cinnamon sugar topping
- 1 tbsp (12g) granulated sugar
- 1/2 tsp (1g) 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.
- In a medium bowl, stir the butter and sugar together. Then add the pumpkin puree, eggs, yogurt and vanilla. Whisk until smooth.
- 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.
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.
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.
Thank you for your kind words and review! I’m glad you enjoyed the muffins so much. Have a great Saturday!
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!
You’re very welcome, Rebecca! And thank you for your rave review:)
These turned out wonderfully! I didn’t even use liners, just sprayed with oil first. Great recipe!
Thank you for your kind words, Hannah! Enjoy the muffins and have a great evening:)
These are really good!
Hi, I’m going to try these for my daughter’s baby shower in October. Where did you find the cute liners?
Hi Judy,
I actually found them at Marshalls. They are Wilton brand and come is a pack of different colours. I bought them awhile ago though. If you go to the Wilton website, they have a ton of cute liners to choose from: https://www.wilton.com/shop-cupcake-liners-and-toppers/ Congratulations to your daughter!
In step 3 you say add vanilla but you do not list vanilla in the ingrediants?
My apologies for the typo, it should say 1 tsp of vanilla. Thanks for catching that!
These muffins are amazing! We are new to baking with pumpkin and my six-year-olds face was priceless when she saw how much pumpkin was going into these muffins ha! I have featured this recipe on my website as a pumpkin baking alternative to my spiced pumpkin & chocolate granola bars.
You 6 yr old sounds adorable! Thank you for your kind words and for the feature:)
I tried these out recently and I loved the pumpkin flavour mixed with the cinnamon sugar.
These look amazing!! I will definitely try making these when I go on maternity leave!!! Can’t wait!!
Thanks Natalie. You’re almost at the finish line! Can’t wait to meet your new little prince:)
These muffins were delicious. .I added chocolate chips to them. Next time I will also add macadamia nuts. Love your chocolate chip ones also, have added macadamia nuts to those….grew up baking along side my mother and now passing on these traditions to my daughter and grandkids.
Aloha Heather
Hi Heather,
Thank you for your kind words. I love that you are passing on the baking traditions to your daughter and grandkids. It such a wonderful way to bond and spend time with loved ones. Hugs:)
I am not a big commenter. BUT, these are amazing! They are so fluffy and a strong pumpkin flavor. I added some maple glaze per some other reccomendations on here. Seriously, texture was great, flavor was amazing!
Aww, thank you so much for your kind words Danielle. I’m glad you enjoyed the muffins and the maple glaze sounds amazing!
These were great! I didn’t have yogurt so I used sour cream. They were moist without being too dense and just the right amount of spice. I think next time I might try making a glaze with a touch of cinnamon to drizzle over top instead of the cinnamon sugar, just for a change.
The cinnamon glaze sounds delicious. I think I’m going to do that next time too. Thank you for your feedback Barb and have a lovely day:)
Hi, love the sound of this recipe and want to make it for my 4 year old. But 12 of them are abit too much given that no one else will have this in my home. So can i halve this recipe or will that affect its cooking? And if I halve it, for how long should it bake?
Hi Abi,
Yes, you can divide this recipe in half to make 6 muffins instead of 12. The baking temp and time remains the same. Thank you for your question and I hope your son enjoys them:)
Thanks Lily, will surely try these
These muffins sound great!
The topping is such a welcome addition! Crunch is always a great choice ?
I like the extra pumpkin and yogurt for moisture!
Thanks
Michelle
These muffins are everything I like. I love the fall spices with the pumpkin and the texture of the crunchy top makes me very happy!
Oh my gosh! I just know that these muffins are amazing! I love the idea of the crunchy topping on super soft, sweet pumpkin muffins! You are making me swoon, Lily! Thanks so much for bringing them to FF. 😀
Love these Fall inspired pumpkin muffins. I’m sure the yogurt gave it a softer, smoother texture. The topping sounds amazing! Now off to the store to replicate your recipe 🙂
These muffins look so good, Lily!
Me too I feel like I have a pumpkin obsession this fall: I am constantly cooking, baking and posting pumpkin recipes 🙂 But that obsession is quite healthy and tasty so I don’t mind it. I am not sure about the people around me though 🙂
Yum!
I LOVE that crunchy sugary topping on these muffins Lily. They look outstanding 🙂