Description
These Easy Pumpkin Muffins are moist, tender, and packed with warm fall spices. Perfect for breakfast or a snack, they come together quickly with pantry staples and canned pumpkin puree. The recipe includes tips for reducing sugar or oil, freezing instructions, and ideas for delicious add-ins like chocolate chips or nuts.
Ingredients
Scale
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 Oven and Prepare Pan: Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line 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 this mixture aside.
- Combine Wet Ingredients: In a separate medium bowl, whisk the vegetable oil, granulated sugar, brown sugar, canned pumpkin puree, eggs, and milk until the mixture is smooth and homogeneous.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Fold gently together using a spatula or spoon just until the batter is evenly combined and no flour pockets remain. Be careful not to overmix.
- Fill Muffin Pan: Spoon the batter into the prepared muffin liners, filling each cup all the way to the top for full, tall muffins.
- Bake at High Temperature: Bake the muffins for 5 minutes at 425°F (218°C) to give them a good rise and crust.
- Reduce Temperature and Continue Baking: Without removing the muffins, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–17 minutes, or until a toothpick inserted in the center comes out clean. Total bake time is about 21–22 minutes.
- Cool and Serve: Let the muffins cool for 5 minutes in the pan before removing. Enjoy warm or at room temperature.
- Store Properly: Store muffins covered tightly at room temperature for up to 1 week. For longer storage, freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
Notes
- Freezing Instructions: Freeze muffins for up to 3 months. Thaw overnight in the refrigerator and optionally warm in the microwave before serving.
- Special Tools: Use a 12-count muffin pan, cupcake liners, glass mixing bowls, and a whisk for best results.
- Pumpkin Pie Spice Substitute: If you don’t have pumpkin pie spice, use 1/4 teaspoon each of ground cinnamon, ground cloves, ground nutmeg, and ground allspice, and 1/2 teaspoon ground ginger. Keep the additional 1 and 1/2 teaspoons cinnamon as well.
- Sugar and Oil Adjustments: You can reduce sugar or oil slightly, but this may affect moisture and texture. Substitute some oil with applesauce or swap sugars with coconut sugar if desired.
- Add-Ins: Fold in 1 cup (about 180g) chocolate chips, or 1 cup (130g) chopped pecans/walnuts, or 3/4 cup (105g) dried cranberries before baking.
- Mini Muffins: For mini muffins, bake at 350°F (177°C) for 11-13 minutes, filling mini muffin pans fully.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 16g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
