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Pumpkin Muffins
Emily

Pumpkin Muffins

Soft, moist, and warmly spiced, these Pumpkin Muffins are a fall favorite made with real pumpkin puree and cozy spices. Perfect for breakfast, snacks, or a sweet autumn treat with a cup of coffee.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp pumpkin pie spice
  • 15 oz pumpkin puree
  • ⅓ cup vegetable oil or coconut oil
  • 2 large eggs, room temperature
  • 1¼ cups sugar (white or mix of white and brown)

Equipment

  • Muffin tin
  • paper liners or nonstick spray
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease with nonstick spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
  3. In a large bowl, whisk pumpkin puree, oil, eggs, and sugar until smooth.
  4. Add the dry ingredients to the wet mixture and stir just until combined. Do not overmix.
  5. Fill muffin cups about ¾ full using a scoop or spoon.
  6. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
  7. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For added texture, stir in a handful of chopped nuts or chocolate chips. You can also top with cinnamon sugar before baking for a light crunch. Store in an airtight container for up to 3 days or freeze for longer storage.