Pumpkin Muffins
These Pumpkin Muffins are the ultimate fall treat — soft, spiced, and packed with cozy pumpkin flavor. Perfect for breakfast, an afternoon snack, or dessert, they come together in just 30 minutes. The muffins are moist, fluffy, and endlessly customizable with mix-ins like chocolate chips or nuts. Bake a batch and fill your kitchen with the irresistible aroma of autumn spices!
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp pumpkin pie spice or cinnamon, nutmeg, and cloves
- 1 cup canned pumpkin puree not pumpkin pie filling
- ½ cup granulated sugar
- ½ cup brown sugar packed
- ½ cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup milk or almond milk
- Optional: ½ cup chocolate chips or chopped nuts
Instructions
- Preheat the Oven and Prepare the Muffin Tin
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
- Mix Dry Ingredients
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
- Mix Wet Ingredients
- In another bowl, combine the pumpkin puree, eggs, vegetable oil, sugar, and vanilla extract. Use a whisk or a hand mixer to beat until the mixture is smooth and well combined.
- Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing, as it can result in dense muffins.
- Add Optional Ingredients
- If you’re using chocolate chips, nuts, or any other add-ins, fold them into the batter now.
- Fill Muffin Tin
- Evenly divide the muffin batter among the 12 muffin cups, filling each cup about 2/3 full.
- Bake
- Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Be sure to check, as oven temperatures can vary
- Cool and Serve
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely
Notes
- Moist Texture: The pumpkin puree keeps these muffins super moist and tender.
- Flavor Boost: Add extra pumpkin pie spice or a dash of cardamom for more warmth.
- Mix-Ins: Customize with chocolate chips, walnuts, or even dried cranberries.
- Storage: Store in an airtight container for up to 3 days, or freeze for longer!