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Pumpkin Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 59 reviews
  • Author: Wesley
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 - 16 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These moist and flavorful pumpkin muffins are perfect for a cozy breakfast or snack. Made with warm spices like cinnamon, ginger, and nutmeg, and a rich pumpkin puree base, these muffins are easy to prepare and bake to perfection. The combination of granulated and brown sugar adds a subtle caramel sweetness, while the vegetable oil keeps them tender and soft. Ideal for fall or any time you crave a comforting treat.

Ingredients

Units Scale

Dry Ingredients

  • 1 and 2/3 cups (230g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 and 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg or freshly grated nutmeg
  • 1/2 teaspoon salt

Wet Ingredients

  • 2 large eggs
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) light or dark brown sugar
  • 1/2 cup (120ml) vegetable or canola oil
  • 1 and 1/4 cups (285g) pumpkin puree (canned or fresh)
  • 1/4 cup (60ml) milk

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a muffin pan or line it with muffin liners to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, nutmeg, and salt until well combined.
  3. Combine Wet Ingredients: In a medium bowl, whisk the eggs together with granulated sugar and brown sugar until the mixture is smooth and combined. Add the vegetable or canola oil and whisk again until fully incorporated. Stir in the pumpkin puree and milk, whisking until the mixture is uniform.
  4. Combine Wet and Dry: Pour the pumpkin mixture into the bowl with the dry ingredients. Gently mix with a spatula or spoon just until the batter comes together—avoid overmixing to keep muffins tender.
  5. Fill Muffin Cups and Bake: Evenly distribute the batter into the prepared muffin pan, filling each cup about three-quarters full. Bake for 16-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  6. Cool Muffins: Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before serving.
  7. Storage Tips: Store the muffins in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature before serving. For longer storage, freeze muffins for up to 2 months.

Notes

  • Use fresh pumpkin puree if possible for the best flavor, or well-stirred canned pumpkin.
  • If you prefer a dairy-free version, substitute the milk with almond or oat milk.
  • Add nuts or chocolate chips for extra texture and flavor variations.
  • Do not overmix the batter to maintain tender muffins.
  • Check muffins at the 16-minute mark to avoid overbaking, as ovens may vary.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 220
  • Sugar: 18g
  • Sodium: 200mg
  • Fat: 9g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 40mg

Find it online: https://lickplates.com/pumpkin-muffins-recipe/