Pumpkin muffins

In 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 recipe.


This recipe calls for a lot more pumpkin puree than the other pumpkin muffin recipes I’ve tried. These were tasty, but they are definitely more dense, moist and pumpkin-y compared to other recipes. As a result, my muffins also didn’t puff up much. They puffed up initially, but then sank back down because of all the moisture.

I enjoyed the taste and I would make these again. They remind me of the sweet potato muffins I’ve made before.

Pumpkin muffins (adapted from Cooking with my Kid)


1 1/2 cups flour
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1/8 tsp  salt
1 teaspoon pumpkin pie spice
1 15 oz can pumpkin puree
2 large eggs
1/2 cup canola oil or vegetable oil
1/3 cup fat free Greek yogurt
1/4 cup fat free milk


1. Preheat oven to 400 degrees. Spray muffin pan with cooking spray. Mix flour, sugar, baking powder, baking soda, pumpkin pie spice and salt in large bowl.

2. In a separate bowl whisk together pumpkin, eggs, oil, yogurt and milk. Combine wet and dry ingredients until just blended.

4. Spoon batter into muffin tins, about 3/4 full. Bake for approximately 20 minutes or until toothpick comes out clean.

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