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Moist Pumpkin Muffins

These pumpkin muffins are made by mixing mashed pumpkin with wet and dry ingredients, then baking until golden and fluffy. The addition of ingredients like yogurt and oils helps keep them moist and tender, resulting in a soft crumb with a slight rise. They have a warm, inviting appearance with a light, spongy texture.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar light or dark
  • 1/2 cup plain Greek yogurt
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 cup mashed pumpkin or canned pumpkin
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowls
  • Whisk or spoon
  • Measuring cups and spoons
  • Muffin tin
  • Paper or silicone muffin liners
  • Cooling Rack

Method
 

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper or silicone liners. Gather all your ingredients for easy assembly.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, and nutmeg until well combined. This ensures even distribution of spices and leavening agents.
  3. In a separate bowl, combine the sugars—granulated and brown—and whisk them until they blend smoothly. The sugars will start to dissolve slightly, creating a fragrant mixture.
  4. Add the eggs one at a time to the sugar mixture, whisking well after each addition to develop a light, slightly frothy texture.
  5. Stir in the Greek yogurt, vegetable oil, vanilla extract, and mashed pumpkin until the mixture is smooth and evenly combined. Look for a uniform, slightly thick batter with no streaks.
  6. Gradually fold the dry ingredients into the wet mixture using a spatula or spoon. Mix gently just until no streaks of flour remain—be careful not to overmix, as this keeps the muffins tender.
  7. Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. You'll see the batter mound nicely with a smooth top surface.
  8. Bake in the preheated oven for 18-20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. The muffins will smell warm and inviting as they bake.
  9. Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a cooling rack to cool completely, allowing the crumb to set and the flavors to meld.
  10. Once cooled, the muffins will have a soft, moist crumb with a slight dome on top. Their surface is lightly textured and golden brown.

Notes

For an extra touch, sprinkle some cinnamon sugar on top before baking for a sweet crust.