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.
- 1 1/2 cups flour
- 3/4 cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/8 tsp salt
- 1 tsp 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
Preheat oven to 400°F. Spray muffin pan with cooking spray. Mix flour, sugar, baking powder, baking soda, pumpkin pie spice and salt in large bowl.
In a separate bowl whisk together pumpkin, eggs, oil, yogurt and milk. Combine wet and dry ingredients until just blended.
Spoon batter into muffin tins, about 3/4 full. Bake for approximately 20 minutes or until toothpick comes out clean.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.
Amount Per Serving (1 muffin)
Calories 216 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Cholesterol 27mg 9%
Sodium 146mg 6%
Potassium 159mg 5%
Total Carbohydrates 28g 9%
Dietary Fiber 1g 4%
Protein 3g 6%
Vitamin A 111.3%
Vitamin C 1.8%
* Percent Daily Values are based on a 2000 calorie diet.