Pumpkin Muffins Recipe – Moist, Flavorful, and Easy to Make
These moist and flavorful pumpkin muffins are spiced with cinnamon and pumpkin pie spice, perfect for breakfast or a cozy snack.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 ¾ cups (219g) all-purpose flour (spooned & leveled)
1 tsp baking soda
1 ½ tsp ground cinnamon
1 ½ tsp pumpkin pie spice
¼ tsp ground ginger
½ tsp salt
½ cup (120ml) vegetable oil (or melted coconut oil)
½ cup (100g) granulated sugar
½ cup (100g) packed light or dark brown sugar
1 ½ cups (340g) canned pumpkin puree (not pumpkin pie filling)
2 large eggs
¼ cup (60ml) milk (dairy or nondairy)
Instructions
1. Preheat oven to 425°F (218°C) and line a 12-count muffin pan with liners.
2. In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined.
3. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined.
4. Pour the wet ingredients into the dry ingredients and gently fold together until just combined, with no flour pockets remaining.
5. Spoon the batter into liners, filling them all the way to the top.
6. Bake for 5 minutes at 425°F, then reduce oven temperature to 350°F (177°C) and bake for an additional 16–17 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool for 5 minutes in the pan before serving.
Notes
For a twist, fold in 1 cup chocolate chips, 1 cup chopped nuts, or ¾ cup dried cranberries.
Store muffins at room temperature in an airtight container for up to 1 week, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 18g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 27mg
Find it online: https://www.recipesloop.com/pumpkin-muffins/