Simple Pumpkin Muffins With Yogurt

5 from 1 vote

These delicious pumpkin muffins with pumpkin puree and yogurt are super moist and quick and easy to make. Perfect for breakfast or a snack on the go.

Prep Time10

Cook Time18

Total Time28

Course: Snack

Cuisine: American

Servings: muffins

Preheat oven to 395℉ (200℃/180℃ fan) and line muffin tins with paper liners.
In a medium bowl mix flour, baking powder and baking soda. Whisk to combine.
3 cups all purpose flour, 1 teaspoon baking powder, 2 teaspoon baking soda
In a separate large bowl mix melted butter, brown sugar, yogurt, vanilla extract, pumpkin puree, coffee, milk and eggs in a medium sized bowl. Whisk until well combined.
½ cup melted butter, ¾ cup brown sugar, ½ cup Greek yogurt, 1 tbsp vanilla extract, 1 cup pumpkin purée, 1/3 cup brewed coffee, ¼ cup milk, 2 large eggs
Add dry ingredients to wet ingredients and stir to combine.
Scoop batter into the muffin liners. Fill to ¾ way full for best results. Filling more will create possible spillage, and filling too little will create smaller muffins.
Place in middle of oven for 18-22 minutes or until a toothpick comes out clean. Tops should be firm and have slightly cracked when muffins are completely cooked.
Remove from oven and allow to cool on a cooling rack.
Enjoy warm or store in an airtight container for 4 to 5 days.

Be sure to use pumpkin puree and not pumpkin pie filling.
Optional ingredients include chocolate chips, cinnamon and pumpkin spice.
You can freeze the muffins in a zip lock bag for up to 3 months. Defrost in fridge overnight or reheat in microwave for 30 seconds.