Pumpkin Breakfast Muffins

Name: Pumpkin Breakfast Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 muffins
Ingredients: 1 cup pumpkin puree; 1/2 cup Greek yogurt; 1/2 cup brown sugar; 1/4 cup granulated sugar; 1/4 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon salt; 1/2 cup chopped walnuts or chocolate chips (optional)

Highlighted under: Home-Style Sweets

I absolutely love starting my day with these Pumpkin Breakfast Muffins. They are not only incredibly moist and flavorful but also packed with the goodness of pumpkin. The warm spices combined with the sweetness of the pumpkin create an inviting aroma that fills my kitchen. I find that these muffins are not only a perfect treat for breakfast but also make a delightful snack throughout the day. Whether enjoyed with a cup of coffee in the morning or as an afternoon pick-me-up, they always hit the spot.

Created by

Delilah Spencer

Last updated on 2026-02-10T18:49:35.875Z

When I first made these Pumpkin Breakfast Muffins, I was pleasantly surprised by how simple they were to whip up. The secret to their moist texture lies in the combination of pumpkin puree and Greek yogurt, which helps to keep them wonderfully tender even after baking. I used freshly ground spices—cinnamon and nutmeg—which made all the difference in elevating the flavor.

Each time I bake a batch, I experiment with adding nuts or chocolate chips to the mix. This gives a little crunch or sweetness depending on what I’m in the mood for. I also love making a double batch, freezing some for later—nothing beats pulling a warm muffin from the freezer on a chilly morning!

Why You'll Love These Muffins
Moist and fluffy with a rich pumpkin flavor
Perfect balance of sweetness and spice
Great for meal prep and freezing

Baking Tips for Perfect Muffins

To achieve perfectly moist and fluffy Pumpkin Breakfast Muffins, it's essential to measure your ingredients accurately. Using a kitchen scale can help ensure the right ratios, particularly for the flour. Over-measuring might lead to dense muffins. It's also best to use room temperature ingredients; this helps create a smoother batter and results in better mixing. I recommend letting your eggs and yogurt sit out for about 30 minutes before you start baking.

Another key to muffin success lies in how you mix your batter. Once you combine the wet and dry ingredients, stir gently until just incorporated. A few lumps are acceptable; overmixing can lead to tough, chewy muffins. To ensure even baking, avoid drastically altering the oven temperature while your muffins are baking—it's best to keep the oven steady.

Ingredient Insights

The use of pumpkin puree not only provides moisture but also imparts its unique flavor, making it the star of these muffins. If you have homemade pumpkin puree or canned puree, both work well; just make sure there are no added sugars or spices in the canned version. Additionally, Greek yogurt gives a nice tang and boosts protein content, making your muffins slightly healthier.

When choosing spices, always use fresh ones for the best flavor impact. Ground cinnamon and nutmeg are staples in fall baking, but if you'd like an extra kick, consider adding a dash of ginger or allspice. The optional chopped walnuts or chocolate chips add texture and taste; you can easily substitute with dried fruit like cranberries or pumpkin seeds for a nut-free version.

Ingredients

Gather the following ingredients to make your Pumpkin Breakfast Muffins:

Ingredients

1 cup pumpkin puree
1/2 cup Greek yogurt
1/2 cup brown sugar
1/4 cup granulated sugar
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup chopped walnuts or chocolate chips (optional)

Instructions

Follow these steps to prepare your Pumpkin Breakfast Muffins:

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

Combine Wet Ingredients

In a mixing bowl, whisk together the pumpkin puree, Greek yogurt, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.

Mix Dry Ingredients

In another bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

Add Optional Ingredients

If desired, fold in the chopped walnuts or chocolate chips.

Fill Muffin Tin

Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.

Bake

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Pro Tips

For extra flavor, try adding a sprinkle of pumpkin spice on top before baking. You can also replace half of the all-purpose flour with whole wheat flour for a healthier version.

How to Store and Freeze Your Muffins

After your Pumpkin Breakfast Muffins have cooled completely, store them in an airtight container at room temperature for up to three days. If you live in a humid area, consider refrigerating them to keep them fresh longer. For extended storage, these muffins freeze wonderfully. Wrap individual muffins in plastic wrap and then place them in a freezer bag; they can last up to three months. When you're ready to enjoy, simply thaw at room temperature or microwave for a quick warm-up.

For a quick breakfast option, you might want to make a double batch. Just remember to allow them to cool fully before freezing to avoid a soggy texture. Reheating them in a toaster oven can give them a lovely crisp on the outside—ideal for savoring them on busy mornings.

Serving Suggestions

These muffins are fantastic on their own, but they can be elevated with simple toppings. A smear of cream cheese or a dollop of whipped honey butter pairs beautifully with the pumpkin flavor and adds a touch of sweetness. If you're planning a brunch, consider serving them alongside a warm spiced apple cider for a cozy experience.

For an afternoon snack, these muffins can also be crumbled over a bowl of yogurt or served with a side of fresh fruit. The combination of textures and flavors will turn your snack into a delicious mini-meal. Plus, they serve wonderfully in lunchboxes; just make sure to pack them in a way that prevents them from getting squished!

Questions About Recipes

→ Can I use canned pumpkin?

Yes, canned pumpkin puree works perfectly for this recipe.

→ How do I store these muffins?

Store them in an airtight container at room temperature for up to 3 days or freeze for longer storage.

→ Can I make these muffins gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend to make them gluten-free.

→ How can I make these muffins vegan?

You can replace eggs with flax eggs and use a plant-based yogurt.