Pumpkin Muffins

Cooking Matters

Serves 12, 1 muffin per serving

These muffins make a great on-the-go breakfast or snack.

Print Recipe View Nutrition Facts


1/2 cup whole wheat flour

3/4 cups all-purpose flour

1/2 cup light brown sugar, packed

1/4 cup white sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

2 large eggs

1/2 (15-ounce) can pure pumpkin puree

1/2 cup nonfat plain or vanilla yogurt

1/4 cup canola oil

1/2 teaspoon vanilla extract

Non-stick cooking spray

Optional Ingredients: 1/2 cup chocolate chips (or 1/2 cup raisins or chopped nuts)


12-cup muffin pan
Can opener
Large bowl
Measuring cups
Measuring spoons
Medium bowl
Rubber spatula


1. Preheat oven to 350F.

2. In a large bowl, mix flours, brown sugar, white sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. In a medium bowl, combine eggs, canned pumpkin, yogurt, oil, and vanilla. Mix well.

4. Add wet ingredients to dry ingredients. Stir until just combined. Do not overmix.

5. If using chocolate chips, raisins, or chopped nuts, stir in now.

6. Spray muffin pan with non-stick cooking spray. Fill each muffin cup about 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.


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 3/4 cup mashed, ripe banana instead of canned pumpkin. Instead of using cooking spray, line muffin pan with paper muffin cups if you like.

More About Pumpkin

How to Select

Select pumpkins that are firm and heavy for their size.

How to Store

Short Term: Keep in dry, dark place. Use before skin turns soft or moldy. Long Term: Keep in dry, cool place, such as areas of basement or pantry. 2-6 months. Check regularly for mold. Freeze: Boil or bake until soft, puree or mash, pack in containers and freeze.

How to Prepare

Rinse. Cut and remove seeds. Bake, steam, microwave or boil until tender. Roast until soft, peel and pure. Make pumpkin pie, use pure for pumpkin soup, muffins, cakes, cookies, pancakes, breads & pudding. Bake or roast peeled chunks until soft with brown sugar or maple syrup.