Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Soft & Moist Pumpkin Muffins (video)


  • Author: Lily Ernst
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: 12

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

  1. Preheat oven to 425F and line a 12 cup muffin pan with paper liners.
  2. In a large bowl, toss together the flour, baking soda, pumpkin spice and salt. Set aside.
  3. In a medium bowl, stir the butter and sugar together. Then add the pumpkin puree, eggs, yogurt and vanilla. Whisk until smooth.
  4. Add the wet to the dry ingredients. Stir until just combined. Divide batter into the 12 muffins cups.
  5. 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.

  • Category: breakfast, snack
  • Method: bake
  • Cuisine: American

Keywords: pumpkin muffin recipe, pumpkin spice muffins, cinnamon sugar pumpkin muffins

shares