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Easy Pumpkin Muffins Recipe

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4 from 5 reviews

  • Author: Sara
  • Total Time: 32 minutes
  • Yield: 12 muffins

Description

These easy pumpkin muffins are a deliciously moist and spiced treat perfect for fall or any time you crave a cozy baked good. Made with canned pumpkin puree and warm spices like cinnamon and pumpkin pie spice, these muffins have a tender crumb and a subtle sweetness that make them ideal for breakfast, snacks, or dessert. The recipe is straightforward, using common pantry ingredients and a simple folding method to ensure a light texture.

Ingredients

Dry Ingredients

  • 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 and 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup (120ml) vegetable oil (or melted coconut oil)
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 and 1/2 cups (340g) canned pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1/4 cup (60ml) milk (dairy or nondairy)

Instructions

  1. Preheat and Prepare: Preheat your oven to 425°F (218°C). Prepare a 12-count muffin pan by spraying it with nonstick spray or lining it with cupcake liners to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, pumpkin pie spice, ground ginger, and salt until evenly combined. Set this mixture aside.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk together the vegetable oil, granulated sugar, brown sugar, canned pumpkin puree, eggs, and milk until fully blended and smooth.
  4. Blend Wet and Dry: Pour the wet ingredients into the bowl of dry ingredients. Gently fold the mixture together, taking care not to overmix. Continue folding until all flour pockets disappear and the batter is just combined.
  5. Fill Muffin Pan: Spoon the muffin batter into the prepared liners or sprayed muffin cups, filling each one to the top to ensure a nice rise and shape.
  6. Bake: Bake at 425°F (218°C) for 5 minutes. Without removing the muffins, reduce the oven temperature to 350°F (177°C) and continue baking for an additional 16 to 17 minutes. The muffins are done when a toothpick inserted in the center comes out clean. Total bake time is about 21 to 22 minutes.
  7. Cool and Store: Allow the muffins to cool in the pan for 5 minutes before removing. Store tightly covered at room temperature for up to one week to maintain freshness.

Notes

  • Do not overmix the batter to keep the muffins tender and light.
  • Using canned pumpkin puree, not pumpkin pie filling, ensures the correct sweetness and texture.
  • You can substitute the vegetable oil with melted coconut oil for a slight flavor variation.
  • Muffins can be stored in an airtight container at room temperature for up to 1 week or frozen for longer storage.
  • Use dairy or nondairy milk according to your preference or dietary needs.
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/easy-pumpkin-muffins-recipe-2/