These pumpkin yeast muffins are soft, fluffy, and baked the slow way. Instead of baking powder, this recipe uses yeast, which gives the muffins a lighter texture and a more bread-like crumb. They’re baked in a muffin pan, dairy-free, sugar-free, and made with finely grated pattypan squash instead of pumpkin purée.
Pumpkin yeast muffins take a bit more time than quick muffins, but they’re simple to handle and forgiving. The result is a steady dough, crisp edges, and a soft center that stays fluffy even after cooling. This is a practical recipe meant for regular baking, not a sweet dessert muffin.
Pumpkin yeast muffins – what makes this recipe different
These pumpkin yeast muffins are made with yeast, not baking powder. That means a longer rise, better structure, and more developed flavor. The dough behaves more like bread than cake, which gives the muffins their fluffy inside and lightly crisp outside.
They’re baked in a muffin pan, so you get even portions without shaping rolls or worrying about uneven baking.
Pumpkin yeast muffins made with dry yeast
These pumpkin yeast muffins are made with dry yeast, which makes the recipe reliable and easy to plan. Dry yeast works well with plant-based milk and creates a steady rise without extra steps. It’s a good option if you bake with yeast regularly but want a simple, repeatable method.
Here’s what to look for when working with yeast.
Why pumpkin yeast muffins are baked in a muffin pan
Baking pumpkin yeast muffins in a muffin pan keeps things simple. The pan supports the dough as it rises, helps form golden edges, and prevents the muffins from drying out. Each muffin bakes evenly, with a soft center and a slightly crisp crust. It’s a practical approach, especially if you don’t want to shape individual rolls.
Using pattypan squash in pumpkin yeast muffins
Instead of pumpkin purée, this recipe uses finely grated pattypan squash. Pattypan squash adds moisture without making the dough heavy. Once baked, it behaves very similar to pumpkin but with a milder flavor. In pumpkin yeast muffins, it keeps the crumb soft and light without overpowering the dough.
Pumpkin, pattypan squash, or other mild squash can be used in the same amount.
If you enjoy baking with summer squash in savory dishes too, you might also like some of my cheap and healthy recipes or a protein-filled squash recipe — both work well with pumpkin, pattypan squash, or other mild varieties and are easy to fit into everyday cooking.
A short note about the preferment
This recipe uses a simple preferment prepared ahead of time. The preferment improves flavor, structure, and softness in pumpkin yeast muffins. It also makes the dough easier to handle and supports a more even rise. This step is optional, but recommended if you have a little extra time.
Dairy-free and sugar-free pumpkin yeast muffins
These pumpkin yeast muffins are dairy-free because the dough is made with almond milk or oat milk. Both options work well and don’t change the texture. Instead of sugar, xylitol is used. It lightly sweetens the dough and supports the yeast without making the muffins taste sweet. The result is a balanced, bread-like muffin rather than a dessert-style bake.
How to keep pumpkin yeast muffins fluffy and soft
For fluffy pumpkin yeast muffins, the dough should stay soft and slightly sticky. Adding too much flour makes the muffins dry. Allow enough time for both rises and bake only until the tops are golden. Overbaking reduces moisture and softness.
Yeast does most of the work here. Time matters more than technique. Like relaxation gardening, it’s about allowing time instead of controlling every step.
Pumpkin yeast muffins for make-ahead baking
Pumpkin yeast muffins work well for baking ahead. They freeze easily, reheat without drying out, and keep their texture better than quick pumpkin muffins. Baking them in a muffin pan also makes portioning simple for storage.
They’re practical, steady, and easy to fit into everyday baking. I usually bake them in my 2-piece muffin pan set with 24 cups, non-stick and BPA-free, standard size (35 × 27 × 3 cm). It’s the one I keep reaching for because the muffins release cleanly and reheat well after freezing. You can check the exact muffin baking pan set on Amazon.com if you’re looking for the same setup.
Fluffy Pumpkin Yeast Muffins with Pattypan Squash (Dairy-Free & Sugar-Free
Ingredients
- 800-900 g all-purpose flour
- 500 g finely grated pattypan squash (or pumpkin)
- 2 packets dry yeast
- 80 g xylitol
- 2 tsp salt
- 440 ml almond milk or oat milk, lukewarm
- 120 g vegan butter or neutral oil
Instructions
- Place the flour in a large bowl and make a well in the center. Add the lukewarm plant-based milk, xylitol, and dry yeast into the well. Sprinkle lightly with flour, cover, and let rest in a warm place for about 20 minutes while grating the squash.
- Add grated squash, salt, vegan butter or oil, and remaining plant-based milk to the yeast mixture.
- Knead into a soft, slightly sticky dough.
- Cover and let rise in a warm place for about 60 minutes, until doubled in size.
- Punch down the dough and knead briefly until smooth. Lightly grease two standard muffin pans (24 cups total), divide the dough evenly into 24 portions, and place into the muffin wells.
- Cover and let rise again for 20–30 minutes.
- Preheat the oven to 180°C / 350°F. Bake for 20–25 minutes until golden and lightly crisp on the outside. Let cool briefly, then remove from the pans.
Notes
- The preferment can be skipped if you’re short on time. However, I recommend using it whenever possible, as it improves flavor, texture, and overall softness of the pumpkin yeast muffins.
- This recipe works well with pumpkin, pattypan squash, or other mild summer squash in equal amounts.
- These pumpkin yeast muffins freeze well and reheat without drying out, making them ideal for make-ahead baking.
- If you enjoy simple, everyday cooking from your own harvest, check here for more cheap and nutrient-rich recipes, such as a classic Spanish tortilla or stuffed high-protein summer squash. (Scan the QR code for more ideas.)
Pumpkin yeast muffins as a party bread ring
This dough also works very well as a party bread ring. Instead of using a muffin pan, divide the dough into individual portions and arrange them close together in a lightly greased non-stick ring pan. Baked this way, the pumpkin yeast muffins grow together into a soft pull-apart bread that’s easy to serve and perfect for sharing.
For this version, I use a 28 cm non-stick round baking pan with a flat and center tube base. It holds the shape well and releases cleanly, which makes it ideal for pull-apart bread rings like this. You can find the same type of pan on Amazon.com if you’re looking for this exact setup.
FAQ About Pumpkin Yeast Muffins
Can you make pumpkin muffins with yeast instead of baking powder?
Yes. Pumpkin muffins can be made with yeast instead of baking powder. Yeast-raised pumpkin muffins rise more slowly and create a softer, fluffier texture with more depth of flavor compared to quick bread muffins.
What is the difference between pumpkin yeast muffins and pumpkin bread?
Pumpkin yeast muffins are made with yeast and require rising time, resulting in a light, airy crumb. Pumpkin bread is usually a quick bread made with baking powder or baking soda and has a denser texture.
Can I use pattypan squash instead of pumpkin for baking?
Yes. Pattypan squash can be used instead of pumpkin in baking. When finely grated or pureed, it adds moisture and a mild flavor similar to pumpkin, making it ideal for yeast dough and muffins.
Are these pumpkin yeast muffins dairy-free and sugar-free?
Yes. These pumpkin yeast muffins are naturally dairy-free when made with plant-based milk such as almond or oat milk, and sugar-free when sweetened with xylitol instead of refined sugar.
How do you keep pumpkin yeast muffins soft and fluffy?
To keep pumpkin yeast muffins soft and fluffy, use a slow yeast rise, avoid adding too much flour, and bake them in a muffin pan for even heat distribution. Slow fermentation creates a light, tender crumb.
More Rustic Recipes from My Garden & Homestead Kitchen
If you enjoyed this recipe, you might also love exploring another seasonal treasure from my kitchen and garden: my High Protein Vegetarian Stuffed Squash. Just like these muffins, it’s budget-friendly, nourishing, and rooted in simple garden ingredients that bring comfort and warmth to everyday meals. Take a moment to browse, get inspired, and let the garden guide your next dish.
