Description
These easy pumpkin muffins are a perfect blend of warm spices and moist pumpkin puree, creating a deliciously soft and flavorful breakfast or snack option. With simple ingredients and straightforward steps, this recipe yields 12 wonderfully spiced muffins that are perfect for fall or any time you crave a comforting treat.
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 pan: Preheat your oven to 425°F (218°C). Lightly grease a 12-count muffin pan with nonstick spray or line it 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 fully combined. Set aside this dry mixture.
- Mix wet ingredients: In a separate medium bowl, whisk the vegetable oil, granulated sugar, brown sugar, canned pumpkin puree, eggs, and milk together until the mixture is smooth and combined.
- Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients. Fold the mixture gently until just combined, making sure there are no pockets of flour, but avoid overmixing to keep the muffins tender.
- Fill muffin cups: Spoon the batter evenly into the prepared muffin liners or directly into the pan, filling each cup all the way to the top to allow for good rise.
- Bake: Bake in the preheated oven at 425°F for 5 minutes. Then reduce the oven temperature to 350°F (177°C) without removing the muffins, and continue to bake for an additional 16–17 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
- Cool and store: Remove the muffins from the oven and let them cool for about 5 minutes in the pan before transferring to a wire rack or serving. Store covered tightly at room temperature for up to one week to maintain freshness.
Notes
- You can substitute vegetable oil with melted coconut oil for a subtle coconut flavor.
- Use canned pumpkin puree and not pumpkin pie filling, which is sweeter and contains additional spices and sugars.
- For dairy-free options, use any plant-based milk.
- Do not overmix the batter to keep muffins light and fluffy.
- Line muffin pans with paper liners for easier cleanup and removal.
- Check muffins at 16 minutes for doneness to avoid overbaking.