Easy Pumpkin Muffin Recipe
User Reviews
4.7
Easy Pumpkin Muffin Recipe
Description
The Easy Pumpkin Muffin Recipe blends canned pumpkin puree with all-purpose flour, yogurt, and a mix of brown and granulated sugars. Baking powder and baking soda provide leavening, while pumpkin pie spice and cinnamon contribute a balanced warm spice flavor. The batter is gently incorporated to keep the muffins tender, then topped with a cinnamon sugar mixture before baking to create a slightly crisp topping.
An optional cream cheese swirl made from softened cream cheese, sugar, egg, and vanilla can be added before baking for a mellow tang and creamy texture contrast within the muffins. Baking at a moderate oven temperature ensures even cooking without drying out the crumb.
These muffins offer a moist, soft interior with the spiced aroma characteristic of pumpkin desserts. They are ideal for a seasonal breakfast or afternoon snack, enjoyed plain or with butter. They also freeze well if you prepare extra.
Ingredients
For the Muffins
- 2 cups all-purpose flour
- 8 oz. yogurt plain or pumpkin spice preferred
- 1/2 cup brown sugar
- 1 cup granulated sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp salt
- 2 large egg
- 1 can canned pumpkin puree 100%, 15 oz
- 1 Tbsp. vanilla extract
- 1/3 cup vegetable oil or melted coconut oil
- 1 Tbsp. pumpkin pie spice
- 1 tsp. cinnamon
For the Topping
- 1 Tbsp. sugar
- 1 tsp. cinnamon
For the Cream Cheese Swirl (Optional)
- 8 oz. cream cheese optional, softened
- 2 Tbsp. sugar optional
- 1 egg optional
- 1 tsp. vanilla extract optional
Instructions
- Preheat oven to 325° F. Line a 12 cup muffin tin with paper liners or spray with non stick baking spray.
- In large bowl, combine the all purpose flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon.
- In another medium sized bowl together the pumpkin, granulated sugar and brown sugar. Then whisk in eggs and yogurt, oil and vanilla extract. Fold liquid ingredients into dry ingredients until fully incorporated.
- Scoop batter into muffin tins (I usually use cupcake tin not the jumbo tin) and top each muffin with a sprinkle of the cinnamon and sugar mixture. Then bake for 18-22 minutes. Use a toothpick inserted in the middle to check to see if the muffins are done. Toothpick will come out clean!
(Optional) For The Cream Cheese Swirl:
- Follow the same steps as above, but prior to baking make this frosting to swirl in on top! Beat 8 oz. of softened cream cheese in a large bowl until smooth, add in 2 Tbsp. sugar, 1 egg and 1 tsp. vanilla extract and beat until creamy smooth.
- Swirl on top of muffins using a toothpick, and bake!
Nutrition Information
Show DetailsNutrition Facts
Serving: 27small
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 92kcal | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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