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Pumpkin muffins in a muffin pan
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Pumpkin Muffins

Course Bread, Breakfast, Snack
Keyword All-Purpose Flour, AP Flour, Baking Powder, Baking Soda, Brown Sugar, Cinnamon, Eggs, Ground Cinnamon, Ground Nutmeg, Muffins, Nutmeg, Pumpkin, Pumpkin Puree, Sugar, Vanilla, Vanilla Extract, Vegetarian, Whole Wheat Flour, Yogurt
Dietary Need Vegetarian
Cooking Method Oven
Program Cooking Matters
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12
Calories 162kcal
Author Julie Spector

Equipment

  • Oven
  • Muffin Pan
  • Large Bowl
  • Medium Bowl

Ingredients

  • ½ cup Whole Wheat Flour
  • ¾ cup All-Purpose Flour
  • ½ cup Light Brown Sugar Packed
  • ¼ cup Sugar
  • ½ teaspoon Baking Powder
  • ¼ teaspoon Baking Soda
  • 1 teaspoon Cinnamon
  • ¼ teaspoon Nutmeg
  • ¼ teaspoon Salt
  • 2 Eggs Large
  • ½ can Pumpkin Purée 15 ounce can
  • ½ cup Yogurt Nonfat, plain
  • ¼ cup Canola Oil
  • ½ teaspoon Vanilla Extract
  • Non-stick Cooking Spray
  • ½ cup Chocolate Chips Optional
  • ½ cup Raisins Optional
  • ½ cup Nuts Optional; chopped walnuts, pecans, etc.

Instructions

  • Preheat oven to 350°F.
  • In a large bowl, mix flours, brown sugar, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • In a medium bowl, combine eggs, canned pumpkin, yogurt, oil, and vanilla. Mix well.
  • Add wet ingredients to dry ingredients. Stir until just combined. Do not overmix.
  • If using chocolate chips, raisins, or chopped nuts, stir in now.
  • Spray muffin pan with non-stick cooking spray. Fill each muffin cup about ¾ full with batter. Bake on middle rack of oven until muffin tops are golden brown and a toothpick inserted comes out clean, about 25-30 minutes. Cool in pan about 5 minutes. Tap muffins out of pan. Cool completely before serving.

Video

Notes

  • Make a double batch to use the whole can of pumpkin puree. Muffins freeze well for up to 2 weeks. They make a great grab-and-go breakfast. Pull one out each morning. Reheat in microwave for 1 minute or toaster oven for 5 minutes.
  • To make pumpkin bread instead of muffins, coat a 9-inch loaf pan with non-stick cooking spray. Pour batter into pan. Bake until top is golden brown and a toothpick inserted comes out clean, about 55–60 minutes.
  • Try making banana muffins instead of pumpkin muffins. Use ¾ cup mashed, ripe
    banana instead of canned pumpkin.
  • Instead of using cooking spray, line muffin pan with paper muffin cups if you like.
  • Substitute ½ cup nonfat vanilla yogurt for plain yogurt if you like.

Nutrition

Calories: 162kcal | Carbohydrates: 25g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 108mg | Potassium: 102mg | Fiber: 1g | Sugar: 14g | Vitamin A: 2807IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg