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.

Course Breakfast, Snack

Cuisine American

Method Bake

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 228

Author Lily Ernst

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.

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