Description
Soft, moist, and perfectly spiced, these pumpkin muffins are the ultimate fall bake, ready in under 30 minutes.
Ingredients
Scale
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1¾ cups all-purpose flour
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1 tsp baking powder
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1 tsp baking soda
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½ tsp salt
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2 tsp pumpkin pie spice
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1 cup pumpkin puree
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½ cup brown sugar
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¼ cup granulated sugar
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2 large eggs
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⅓ cup vegetable oil (or melted coconut oil)
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1 tsp vanilla extract
Instructions
- Preheat: Set oven to 350°F (175°C). Line or grease a 12-cup muffin pan.
- Mix Dry: In a bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Mix Wet: In another bowl, whisk pumpkin puree, both sugars, eggs, oil, and vanilla until smooth.
- Combine: Add dry ingredients to wet; stir until just combined—don’t overmix.
- Bake: Divide batter evenly among muffin cups. Bake 18–20 minutes or until a toothpick comes out clean.
- Cool: Let rest 5 minutes in pan, then transfer to a wire rack to cool fully.
Notes
Don’t overmix to keep muffins light and fluffy.
Add-ins: chocolate chips, nuts, or a cream cheese swirl.
Store airtight at room temperature up to 3 days, or freeze up to 2 months.
Substitute half the flour with whole wheat for healthier muffins.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert / Breakfast
- Cuisine: American
Nutrition
- Calories: 240 kcal