Best Ever Pumpkin Muffins
by Oct 6th, 2010 // Breakfast, Most Popular, Recipes, Snacks
Best Ever Pumpkin Muffins
I consider myself a bit of a pumpkin muffin connoisseur. More accurately, I’m an all-forms-pumpkin-bread connoisseur. Most pumpkin breads and pumpkin muffins are expectantly dense like banana bread and when done right they are also moist and delicious. This muffin is an entirely different experience and the best part about it is that we sort of happened upon the recipe by accident.
It all started with a can of Libby’s 100% pure pumpkin. The pumpkin has similar qualities to a mashed up banana so I figured we could loosely follow our banana nut muffin recipe from a few months back.
We started with most of the same basic ingredients: flour, sugar, etc. but then I realized we were out of applesauce which is one of our go-to muffin ingredients.
Thinking quickly, we adjusted the recipe and added a new element – Greek Yogurt.
The result was a delightfully airy yet moist pumpkin muffin the likes of which I’ve never tasted. It was not dense at all. So good that we could not stop eating them. All day long my kid begged for more. I had to hide them in a tin for fear he’d eat the entire batch in one morning. Now for the recipe…
Best Ever Pumpkin Muffin Recipe
Prep Time: 15 mins Cooking Time: 8 min to 10 mins
1 1/2 cups flour
3/4 cup sugar
1 teaspoons baking powder
1 teaspoon baking soda
pinch of salt
1 teaspoon pumpkin pie spice
1 can 100% pure pumpkin
2 large eggs lightly beaten
1/2 cup canola oil or vegetable oil
1/3 cup lowfat Greek yogurt
Preheat oven to 400 degrees. Spray mini muffin tins with cooking spray. Mix flours, sugar, baking powder, baking soda, pumpkin pie spice and salt in large bowl. In a separate bowl whisk together pumpkin, eggs, oil, and yogurt. Combine wet and dry ingredients until just blended. Spoon batter into muffin tins. Bake for 8 to 10 minutes or until toothpick comes out clean. Transfer muffins to rack to cool. Makes 30 to 35 mini muffins.
These look awesome and I love the addition of yogurt – great idea! Can't wait to make these…..Oh, and Hi Gus, hope you're being a great big brother!
Making these tonight. End of story!
These look delicious. I can't eat yogurt, milk or eggs. Do you think I should sub the yogurt for applesauce or would a soy yogurt work? I was going to either use Ener-g or flax to replace the egg and soy milk for the cow's milk. Thanks!
I made pumpkin bread not too long ago and baked some of it as muffins and the muffins turned out light and airy and the bread dense. I think it was how long each thing stayed in the oven. I love that photo of the can of pumpkin.
I love pumpkin recipes (hint, hint – feel free to put more!). I am going to try this out! thanks!
It's your lucky week. We'll be adding new pumpkin recipes every day!
i'm right there with ya – pumpkin is my absolute favorite, so i'm loving this week! i've already made one batch of my recipe this fall – they don't last long!! i remember a pumpkin muffin bake-off with dana in LA back in the DNA days during thanksgiving…i whipped those up at the corp apt!
Made these this morning for the kiddos I watch, they ALL loved them, really hard to do with my group:) I think they taste like little fluffy cakey pumpkin pies,mmmmmmmmmm!
pumpkin pie spice – what´s in there? i can´t buy some here. is there something i can use instead?!
i make my own pumpkin pie spice. here is what i do: 4 ingredients: 4 parts cinnamon, 2 parts ginger, 1 part allspice, 1 part nutmeg. So if you want to make 1 tsp of pumpkin pie spice, use:
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp allspice
1/8 tsp nutmeg
what size can of pumpkin? I have a 28 oz can here, but it looks like you used a 15 oz can?
we used lowfat plain greek yogurt. (2%)
we used a 15 oz can. let us know how they turn out!
Making these for a hike/picnic with my kids tomorrow!! Yum, Thanks!!
I read your reply above to kihoffma about the applesauce and I just wanted to clarify something. So, if I was to use applesauce instead of yogurt, I would use 1/2 cup applesauce and no milk at all? Or did you say no milk, because they can't eat milk? I really want to make these and I do have applesauce, but no Greek yogurt, so I just want to make sure I do it right. Do you think they will taste as good with the applesauce? Thanks.
I suggested applesauce bc kihoffma can't have dairy. Hence the no milk. I do think you can make them with applesauce instead of Greek yogurt (as described above) but I do not think they will be quite as light and airy. I've never made these particular muffins with applesauce but I bake so many muffins using applesauce that I feel pretty good recommending it. If you wind up going for it, let us know the result.
I can't tell you how excited I am to make these with the kids around Halloween – a special treat that's not candy – perfecto!
We're having our annual pumpkin carving party this coming Saturday, and we always try to make lots of pumpkin and fall festive goodies. Thanks so much for posting all of these pumpkin inspired recipes! I can't wait to try some of them for our party, especially these muffins.
[...] searching for new pumpkin recipes to try, I came across a pumpkin muffin recipe from Cooking with my Kid, declaring it the “best ever pumpkin muffins.” So of course, I had to check out the [...]
sounds delish! if i wanted to make full size muffins instead of minis, what time would you set the oven to and how long would you cook for?
I baked these this past weekend for our pumpkin carving party, and they were a huge hit! I couldn't believe how easy they were to make, and how moist they are even a few days later. I used Chobani Nonfat Vanilla Yogurt, which worked very well. My husband likes them with a bit of butter spread on top of the muffin. Thanks so much for sharing! I'll never use another pumpkin muffin recipe but this one.
Hi, we finally made these! the only problem…they didn't last long!! My daughter and I couldn't stop eating them!! We did manage to save another batch for her friends!
I actually used regular plain yogurt (Stoneyfield organic) instead of greek yogurt! Came out so MOIST!
Hey, any thing to substitute for the oil? I wonder if I could use applesauce instead of the oil?? Would that just be too soupy along w.the yogurt….?
thx for your wonderful recipes!!=)
Yummy! Just made these tonight for my daughter's school snack and her father and I think they're delicious. I'll tell her the "secret ingredient" was pumpkin, but SHHHHH, don't tell anyone. That always works when I try and get the good stuff into our baked goods.
By the way, great site. We've got lots of plans to make so many more of your recipes.
same temp but would cook for 20 to 25 mins then test with toothpick.
i wish the answer was yes to the oil applesauce substitution but for these particular muffins i've found that the oil is essential. dang!
[...] Cooking With My Kid has a delicious looking recipe for pumpkin muffins. I’d love to make these with MM. (canned pumpkin) [...]
I made some changes so thought I'd tell you how they came out. I used 1/3 c applesauce instead of the Greek yogurt because I didn't have any in my fridge, and I also used the pumpkin pie spice recipe noted above. I had to bake them as regular muffins because I don't have mini muffin pans; using a number 20 size scoop to fill the cups, I ended up with 20 muffins. I baked them at at 350 (I was worried 400 would be too high for the bigger muffins and they'd end up raw in the middle and overdone on the outside), but even after nearly 30 minutes in the oven they didn't really seem done on the inside (VERY moist). They taste yummy but just a bit on the doughy side, maybe because the applesauce is more watery than the yogurt? I'll definitely try the yogurt next time! Also, although they looked nice just out of the oven, they fell while cooling so look a bit more like hockey pucks than muffins, but at least they don't taste that way!
P.S. Love the site. My kid is still too little (2 1/2) to do much more in the kitchen than dump a few things into a mixing bowl before losing interest, but he certainly loves the finished products, and I think just a little bit of "helping" allows him to take ownership and get him excited about cooking.
[...] I like that these muffins are very pumpkin-y, but I am also looking for a recipe that is more muffin batter and that will rise more. Chocolate Chip Pumpkin muffins (recipe base from here) [...]
We made these last night and they are delicious!!! I did end up baking them longer – about 25 minutes. The substitutions were perfect. Thanks so much!!
Made these Thursday night for the twins to take for snack on Friday. I had a plastic container (saved from a recent bakery purchase) that I placed them in because it was convenient and I wouldn't be sad if it didn't make it back to me from the school. Well, when my husband picked the girls up at school the teacher asked which store they came from because "they were wonderful." He said the look on her face was priceless when he told her that I had made them! My kids loved them! The extras were nibbled on throughout weekend. Wonderful!
I gave this recipe to a friend who love pumpkin muffins. She made them this weekend and they were delicious! I couldn't stop eating them!! She thought they could use more spice though, to each her own!
So delicious! Didn't have greek yogurt on hand, but did have Archer Farms Pumpkin pie yogurt. Delish! My 15 month old has been sick with no appetite, and she ate 2 for a snack this morning. Best ever is right!
[...] ever Pumpkin Muffins (Cooking with My Kid) – again I subbed with vegan and soy-free products with the help of the blog author and was [...]
HI. I've been following your blog for a few months now. Love it! I have a 14-month old boy who I hope will soon be able to cook with me, too. This is the first recipe I made from your site and they're lovely! Very light, fluffy and moist. Thanks, and keep up the great posts!
Can I use regular organic low fat yogurt? I don’t have Greek yogurt on hand?
I’m going to try them thus afternoon with whole wheat flour. Hoping they are still delicious!
Just ate my first one. Pretty good, nice and light but I agree with one of the PP, they lack a bit of flavor. Not sure if they need more pumpkin or just extra spice … We have been making a lot of sweet potato muffins lately and they have a great deal more flavor.
What size of can of pumpkin would you use, my store had two different sizes. Could you tell me how many grams or ounces or whatever measurement makes sense? Thanks.
Just wondering if you have any idea what the calorie content is… I ask because these are incredibly addictive. How guilty do I need to feel?
Hi! I made these last night and they turned out SUPER tasty! I think I might add a bit more pumpkin spice, since I love a little extra zazz, but otherwise they’re divine. I think I may also try making a cream cheese frosting with Greek yogurt to top it off! Thanks for sharing.
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[...] Puree 1 qt or ~4 cups: use as plain cooked pumpkin for bread, pie, muffins, or even pumpkin granola (remember 1 can of pumpkin = ~ 2 [...]
[...] Puree 1 qt or ~4 cups: use as plain cooked pumpkin for bread, pie, muffins, or even pumpkin granola (remember 1 can of pumpkin = ~ 2 [...]
These are not only the best pumpkin muffins, but the best muffins. My extremely picky boy can’t get enough of them. I just made a second batch in 3 days.
[...] Re: I need snack help! RAOK winner will get their choice of stickers or non-insert coupons! It's not performance themed…but with fall in the air, I thought Pumpkin muffins and apple cider (or apple juice if you can't find cider yet). Here's a really good recipe: Best Ever Pumpkin Muffins | Cooking with My Kid [...]
[...] night I baked some pumpkin muffins . Chill in the air, deliciousness in my belly. [...]
made these today and they are absolutely fabulous! my 2 girls couldn’t keep their hands off of them. I did have to cook them for about 14 minutes, but they are moist and light. Great find thanks!
[...] play today, we made some delightful pumpkin muffins we found on a sweet blog : Cooking with my kid https://cookingwithmykid.com/recipes/best-ever-pumpkin-muffins/ These muffins turned out wonderfully and I will use this recipe time and time again thanks to [...]
Wow, these are amazing! I used half whole wheat and regular flour added flax seed and some lemon juice in with the Greek yogurt. Definitely the lightest best pumpkin muffins ever!!
[...] I will be sharing more about this week. In honor of the occasion, I found a great recipe for pumpkin mini-muffins at Cooking With My Kid. The unique thing about these muffins is that they are made with Greek Yogurt…yum! They [...]
Excellent muffins! My fam loved them. I used Silhouette blended yogurt and 1 cup oats to the mixture with an entire large can of pumpkin. So moist and springy! Had to bake them minimum about 20 min at 400 degrees in mini muffin tins …. Then perfect!! Thank you!
Detail: I did use a 28 oz can of pumpkin and it worked very well!!
And simply Cinnamon not pumpkin spice blend. Such a lovely mild taste!
Could I replace the oil with applesauce? Or would it not work because of the Greek yogurt ?
I made these this afternoon – and they were fabulous! Just for fun, I added mini chocolate chips. Perfect recipe just in time for Halloween!
We eat about 90% paleo so I changed a few things around, but they really are the best ever pumpkin muffins. We “cheated” with the flour, but I used full fat Greek yogurt and coconut oil instead of vegetable oil and they were amazing and even looked perfect. Thanks for the recipe!
[...] gone! After an exhaustive search of the web and Pinterest I found another Pumpkin recipe over at cooking with my kid that I decided looked so yummy I had to try it. Plus they’re healthy I tell ya, they have [...]
I love this recipe and have now bookmarked this on my computer. The best part is using a whole can of pumpkin and not partial. I will use this recipe over and over again for my kid’s lunches and snack days.
[...] recipe is essentially Cooking with My Kid’s Best Ever Pumpkin Muffins recipe. I decreased the sugar and increased the [...]
I just cooked a small pie pumpkin- I’m wondering if I can use 15 oz of it in this recipe and have it turn out the same?? I always think real pumpkin is a little waterier… We shall see
I have a coconut plain Greek-style yogurt I need to use up. I am going to try this recipe with that! I have heard some people prefer soy yogurt for baking, so that would definitely work. Coconut yogurt should work too!
This is nothing but a dough recipe and doesn’t work. Check the list of ingredients and you have nothing but liquids. All you get is a wet dough muffin. Clean up this site and check out what you post.
I was a skeptic. I was confused about the amount of pumpkin/flour in the recipe. I went for it – I just ate one of these muffins and this is what my pumpkin muffins have been missing! the “extra” pumpkin over other recipes really just makes it soooo fluffy and tasty. Hoping these will be as tasty cold as they are hot! Thanks so much!
Hi – i was wondering what other kind of oil can you use, that is a little more healthy than canola oil?
They worked great for me. Did you follow the recipe exactly? It sounds like you didn’t cook them long enough either
[...] pumpkin muffins: maybe with a little cream cheese frosting [...]
[...] I decided I would try this recipe from Cooking with my Kids – I mean it’s called Best Ever Pumpkin Muffins – how could I not try it? I have made these multiple times, for my daughter’s first [...]
GREAT! Easy,what more can I say. I did add cranola to the top before I baked them make. Makes them look nice, and it was a wonderful add on. Moist with alittle crunch.
these were SO good!! we all loved them so much that I made a 2nd batch the very next day. They are very moist and make a great snack for my 15 mo old
I used my own fresh pureed pumpkin (waaaaayyy better than canned stuff) and a combo of regular and greek yogurt, and I also added a little vanilla extract.
I made some mini and some regular sized muffins (small for the kiddo and big for the adults!)
Hi. I’m an excellent baker and as much I wanted to love these I thought they were quite terrible. I’m sorry.
Another winner! The only change I made was adding 1 Tb of pumpkin spice vs 1 tsp. Loved that they were airy and light, not dense like pumpkin bread can be. Next time I’m going to add 1 tsp vanilla and sprinkle some cinnamon sugar on top before baking.
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