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Fluffy Pumpkin Muffins

These Fluffy Pumpkin Muffins are light, airy, and packed with the comforting flavors of autumn, making them perfect for breakfast or as a delightful snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Autumn
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-Purpose Flour For structure; make sure it’s fresh for the best results.
  • 2 tsp Baking Powder To help your muffins rise.
  • 1 tsp Baking Soda Adds a lovely lightness.
  • 1/2 tsp Salt Balances the sweetness.
  • 1 tsp Ground Cinnamon The quintessential fall spice.
  • 1/2 tsp Ground Ginger Adds warmth.
  • 1/4 tsp Nutmeg Just a hint for depth.
  • 1/4 tsp Ground Cloves Adds a punch of flavor.
Wet Ingredients
  • 1/2 cup Granulated Sugar For sweetness; feel free to substitute with coconut sugar.
  • 1/2 cup Brown Sugar For moisture and a slight caramel flavor.
  • 1 cup Pumpkin Purée Make sure it’s pure pumpkin, not pumpkin pie filling.
  • 2 large Eggs Bring to room temperature for easier incorporation.
  • 1/2 cup Greek Yogurt or Sour Cream Yogurt makes these muffins incredibly moist.
  • 1 tsp Vanilla Extract Adds a lovely aroma.
  • 1/2 cup Vegetable Oil or Melted Butter Both work well; high-quality olive oil is preferred.

Method
 

Preparation
  1. Preheat your oven to 350°F (177°C). Prepare your muffin tin with liners or grease it.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  3. In a separate bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, eggs, Greek yogurt, vanilla extract, and vegetable oil (or melted butter).
  4. Gradually add the wet mixture to the dry ingredients, folding gently with a spatula to avoid overmixing.
  5. Fill the muffin cups about 3/4 full.
Baking
  1. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
  2. Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 3 days. For longer freshness, freeze wrapped in plastic or a zip-top bag for up to 3 months.