Easy Pumpkin Muffins

Easy Pumpkin Muffins

Some of you might be thinking it’s still way too soon for pumpkin. My stats over the past few weeks, however, have showed me that most of you are ready for pumpkin recipes. In my opinion September is totally an acceptable time to start the pumpkin goodies! I think a lot of those who say it’s too early are those that live in colder temperatures and aren’t looking forward to fall and winter, but those of us in the desert are very much looking forward to some cooler temperatures. I am totally ready for pumpkin so let’s do this!

Easy Pumpkin Muffins

These pumpkin muffins are a great way to kick off the season. First, they are really easy to make. Secondly, they are a nice blank canvas for any additions that you might want to add including almonds, walnuts, pecans, or chocolate chips. I love to eat them warm with a big ol’ smear of cream cheese! I made a batch of these muffins last week and stuck them in the freezer. Throughout the week, I pull one out and take it to work for a snack or “second” breakfast (yes, second breakfasts are totally necessary when you are pregnant)! At less than 200 calories per muffin, you can enjoy these any time of the day!

Easy Pumpkin Muffins

Easy Pumpkin Muffins

Ingredients:

  • 1 cup pumpkin puree (not pie filling)
  • 1/2 cup vegetable oil
  • 1 cup plain Greek yogurt (I used non-fat)
  • 1 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • 1/2 cup light brown sugar
  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • Suggested additions: chopped walnuts or pecans, sliced almonds, chocolate chips (optional)

Directions:

  1. Preheat oven to 375 degrees F. Line a muffin tin with liners and lightly spray with non-stick spray and set aside. In a large bowl, mix together the pumpkin, vegetable oil, yogurt, vanilla, and the egg. Stir in the brown sugar.
  2. In a separate bowl, stir together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and the salt. Fold in the dry ingredients in with the wet ingredients until just combined. Divide the batter evenly amongst each cavity. Bake for about 20-25 minutes or until a toothpick inserted comes out clean.

Nutrition (per muffin; plain): Calories: 194.3; Fat: 9.9g; Carbs: 22.9g; Protein: 4.7g; Sugars: 10.5g

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Easy Pumpkin Muffins

   

18 comments

  1. These pumpkin muffins look lush! Perfect Autumn recipe- loving the addition of all those delicious spices.

  2. Yay!! Pumpkin season is here!!!

  3. I’m ready for pumpkin and I think these muffins are just perfect. I think you are right – even though it’s still hot here, it helps give us desert rats hope of cooler days when we bring out the pumpkin recipes!

  4. Can’t wait to make these

  5. I love my pumpkin muffins allll year round – love perfect, simple recipes like this!

  6. My kids will eat pumpkin all year round. In fact, if my youngest comes home for this weekend, I think I’ll have to break out a can of Libby’s. Your muffins look like the perfect way to usher in September :)

  7. Yum and yum! You can’t go wrong with pumpkin, especially when in muffin form!

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  9. I used Gluten Free flour mix and they turned out great!

  10. These are delicious. I swapped apple sauce for the veg oil and had to use sour cream instead of Greek yogurt.
    Yummy!

  11. I made these this morning. The texture is amazing soft fluffy. I would add mor spice next time. I love the cinnamon, ginger combo but it was not quite strong enough.

  12. These were light, fluffy and so moist. I would add more spice next time.

  13. I have a friend who is currently sick with cancer and all he asked for were pumpkin muffins, after searching through pinterest I found your post. Needless to say they didn’t last very long and I even have his sister messaging me asking for the recipe! Thanks heaps for sharing!

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  16. Woke up this morning and wanted to bake something. These turned out to be the perfect treat! So fluffy and delicious. I used whole wheat flour, and added about twice as much of the spices. So good!! Will definitely make again!

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