Pumpkin spice muffins

Pumpkin spice muffins

As the leaves start turning and the air gains that crisp edge, it’s the perfect time to bake something warm, spiced and comforting. These pumpkin spice muffins offer all the fall flavor you crave—pumpkin, cinnamon, cloves—while sneaking in some smarter ingredient choices to keep things balanced.

Why you’ll love this recipe

• Flavorful & festive – The combination of pumpkin and warming spices like cinnamon and cloves brings that cozy, autumn feel.
• Smarter ingredient swaps – Instead of heavy butter or shortening, this recipe uses nonfat plain Greek yogurt plus a modest amount of canola oil to create muffins that are moist and tender, but lower in saturated fat.
• Large batch – great for sharing or freezing – Makes 16 muffins, so you can bake once and enjoy more than one day.
• Nutritional awareness built in – Each muffin contains about 204 calories, 4 g total fat, and gets you 6 g of protein.

Let’s dive into the details.

Ingredients

• 2 cups pumpkin puree
• 2 cups nonfat plain Greek yogurt
• 2 large eggs
• ¼ cup canola oil
• 1 teaspoon vanilla extract
• 2½ cups allpurpose flour
• 1½ cups sugar
• 1½ teaspoons cinnamon
• 1 teaspoon baking soda
• 1 teaspoon ground cloves
• ¼ teaspoon salt.

Instructions

1. Preheat your oven to 350 °F (about 175 °C).
2. Lightly coat two muffin tins (or one large muffin tin, depending on size) with cooking spray.
3. In a large mixing bowl, combine the pumpkin puree, Greek yogurt, eggs, canola oil and vanilla extract.
4. In a separate bowl, whisk together the flour, sugar, cinnamon, baking soda, ground cloves and salt.
5. Slowly add the dry ingredients to the wet ingredients and mix until just combined—about 1–2 minutes. Be careful not to overmix.
6. Scoop about ¼ cup of batter into each muffin well.
7. Bake for 2530 minutes, or until the muffins spring back when lightly pressed on top and a toothpick inserted in the center comes out clean.
8. Remove from oven, allow to cool slightly, then transfer to a wire rack to finish cooling. Enjoy warm or at room temperature.

Tips & Variations

• Use a mix of wholewheat and allpurpose flour: For more fiber, you could replace up to half the allpurpose flour with wholewheat flour — though texture may shift slightly.
• Spice it up: If you crave even richer spice flavor, consider adding ½ teaspoon nutmeg or ¼ teaspoon ginger.
• Add mixins: Chopped nuts (walnuts, pecans), dried cranberries or chocolate chips can make things extra special.
• Freezerfriendly: These muffins freeze well. Store in a zipbag or airtight container and reheat in the microwave or oven later.
• Lowersugar option: Consider reducing the sugar by ¼ cup or substituting with a natural sweetener—just note texture or browning might change.

Why this version is better for you

By swapping in Greek yogurt for heavier fats, you reduce saturated fat while maintaining moisture and tenderness. The recipe’s nutrition profile shows only 4 g of total fat per muffin and zero grams saturated fat in the base version. That means you get to enjoy the cozy flavor of pumpkin spice without going full indulgence.

Also, pumpkin puree brings nutrients—vitamin A, fiber and antioxidants—so you’re getting more than just dessert. Pairing it with Greek yogurt adds a protein boost, helping increase satiety and offering a more balanced snack or breakfast option.

Serving & Pairing Ideas

• Serve warm with a light smear of nut butter or a drizzle of maple syrup for extra comfort.
• Pair with a cup of coffee or spiced chai to amplify those warming fall vibes.
• These muffins make a solid grabandgo breakfast: combine one with a piece of fruit and you’ve got a balanced minimeal.
• For a brunch spread, dust with powdered sugar or top with a small dollop of whipped coconut cream.

Final Thoughts

These pumpkin spice muffins hit that sweet spot between cozy indulgence and thoughtful nutrition. You don’t have to sacrifice flavor for health; a few smart tweaks make all the difference. Whether you’re baking for yourself, for your family or for a gathering, this recipe keeps things simple, seasonal and satisfying.

Ready to bake? Grab those ingredients, preheat the oven and treat yourself to a muffin that tastes like fall — and feels just a little bit better.