Description
These Easy Pumpkin Muffins are moist, flavorful, and perfectly spiced treats that capture the essence of fall. Made with pumpkin puree and a blend of warm spices, these muffins are quick to prepare and bake, making them a perfect breakfast or snack option for any pumpkin lover.
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
- 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 with cupcake liners to prevent sticking.
- 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 well combined. Set this mixture aside.
- Combine Wet Ingredients: In a medium bowl, whisk the vegetable oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until the mixture is smooth and fully combined.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Fold gently with a spatula just until all the flour is incorporated and no pockets of flour remain, being careful not to overmix.
- Fill Muffin Cups: Spoon the batter into the prepared muffin liners, filling each cup all the way to the top for a nicely domed muffin.
- Bake at High Temperature: Bake the muffins at 425°F (218°C) for 5 minutes to give them a good initial rise.
- Reduce Heat and Continue Baking: Without removing the muffins, reduce the oven temperature to 350°F (177°C) and bake for an additional 16–17 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when fully baked.
- Cool and Store: Let the muffins cool in the pan for 5 minutes before removing. Store leftover muffins tightly covered at room temperature for up to 1 week.
Notes
- For best texture, do not overmix the batter as it can make the muffins dense.
- You can substitute vegetable oil with melted coconut oil for a slight hint of coconut flavor.
- If you prefer, use dairy-free milk options like almond or oat milk to make the recipe dairy-free.
- Ensure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
- To check muffin doneness, use a toothpick inserted in the center; it should come out clean or with a few moist crumbs.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
