Easy Pumpkin Muffins (Print Version)
Moist, tender muffins with pumpkin puree and spices. Perfect for breakfast or a cozy fall snack.
# Ingredients:
01 -
1 and 3/4 cups (219g) all-purpose flour
02 -
1 teaspoon baking soda
03 -
1 and 1/2 teaspoons ground cinnamon
04 -
1 and 1/2 teaspoons pumpkin pie spice
05 -
1/4 teaspoon ground ginger
06 -
1/2 teaspoon salt
07 -
1/2 cup (120ml) vegetable oil or melted coconut oil
08 -
1/2 cup (100g) granulated sugar
09 -
1/2 cup (100g) packed light or dark brown sugar
10 -
1 and 1/2 cups (340g) canned pumpkin puree (not pumpkin pie filling)
11 -
2 large eggs
12 -
1/4 cup (60ml) milk (dairy or nondairy)
# Directions:
01 -
Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
02 -
In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.
03 -
In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined.
04 -
Pour the wet ingredients into the dry ingredients, and then fold everything together gently just until combined and no flour pockets remain.
05 -
Spoon the batter into liners, filling them all the way to the top.
06 -
Bake for 5 minutes at 425°F (218°C), then reduce the oven temperature to 350°F (177°C) without removing the muffins. Bake an additional 16–17 minutes or until a toothpick inserted in the center comes out clean.
07 -
Allow the muffins to cool for 5 minutes in the muffin pan before serving.
08 -
Cover the muffins tightly and store at room temperature for up to 1 week.
# Notes:
01 -
You can add chocolate chips to the batter for pumpkin chocolate chip muffins.