Soft pumpkin muffins are moist, fluffy, and naturally sweet, made with pumpkin puree, yogurt, and simple everyday ingredients. These muffins are quick to prepare, bake beautifully, and stay soft for days. Perfect for fall baking, lunchboxes, or a healthy snack with warm tea.

Soft Pumpkin Muffins

Yield: 12 muffins | Prep time: 10 minutes | Cook time: 20–25 minutes | Total time: 35 minutes

Ingredients for Soft Pumpkin Muffins

• 1 ¼ cups pumpkin puree (300 g)
• 1 2/3 cups all-purpose flour (210 g)
• ¾ cup sugar (150 g)
• ½ cup sunflower oil (145 g / ~½ cup)
• ½ cup plain low-fat yogurt (125 g)
• 2 large eggs
• 2 tsp baking powder
• 1 pinch salt
• 1 splash lemon juice (about 1–2 tsp)

How to Make Soft Pumpkin Muffins

1. Make the pumpkin puree (if needed).
   Cut pumpkin into large wedges, remove seeds but keep the skin on. Place on a baking sheet lined with parchment.
   Bake at 375°F (190°C) for 30–40 minutes until soft.
   Let cool, remove the skin, and puree in a blender. Add 1–3 tbsp water if needed to reach a smooth consistency.
2. Mix the dry ingredients.
   In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Mix the wet ingredients.
   In another bowl combine pumpkin puree, eggs, oil, and yogurt. Stir until smooth.
   Add a splash of lemon juice.
4. Combine.
   Add the wet mixture to the dry ingredients. Stir gently until fully combined, but do not overmix.
5. Fill the muffin cups.
   Spoon batter into muffin liners, filling each about 1/3 full.
6. Bake.
   Bake at 400°F (200°C) for 20–25 minutes, until golden and springy to the touch.
   Cool and enjoy!

Nutrition (per serving):
Calories: 150 | Protein: 3 g | Carbs: 20 g | Fat: 7 g |

Serving Ideas

• Add chocolate chips or chopped nuts
• Dust with cinnamon sugar
• Serve warm with yogurt or cream cheese