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Easy Pumpkin Muffins Recipe

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4.2 from 13 reviews

These Easy Pumpkin Muffins are a delicious and moist treat perfect for fall or any time you crave a cozy spiced baked good. Made with canned pumpkin puree and warm spices like cinnamon and ginger, these muffins combine a tender crumb with a hint of sweetness and spice. They are simple to prepare and bake up fluffy and flavorful, ideal for breakfasts, snacks, or dessert.

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
  • 1/4 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

  1. Preheat Oven: Preheat your oven to 425°F (218°C). Prepare a 12-count muffin pan by spraying it with nonstick spray or lining it with cupcake liners to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, and salt until well combined. Set aside for later.
  3. Combine 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 uniform.
  4. Combine Wet and Dry: Pour the wet ingredient mixture into the bowl of dry ingredients. Gently fold everything together just until combined and no flour pockets remain, being careful not to overmix to keep the muffins tender.
  5. Fill Muffin Pan: Spoon the batter evenly into the prepared muffin liners, filling each cup all the way to the top for nicely rounded muffins.
  6. Bake: Bake the muffins in the preheated oven at 425°F (218°C) for 5 minutes. Then reduce the oven temperature to 350°F (177°C) without removing the muffins, and continue baking for another 16 to 17 minutes. Check doneness by inserting a toothpick into the center—it should come out clean.
  7. Cool and Store: Once baked, allow the muffins to cool in the pan for 5 minutes before removing. Store the muffins covered tightly at room temperature for up to 1 week to maintain freshness.

Notes

  • Do not overmix the batter to avoid dense muffins; fold until just combined.
  • You can substitute the vegetable oil with melted coconut oil for a subtle flavor variation.
  • Milk can be dairy or nondairy based on preference or dietary needs.
  • Ensure to reduce the oven temperature after 5 minutes of baking to avoid overbrowning.
  • Line your muffin tin with paper liners for easy cleanup and perfectly shaped muffins.
  • For a nutty twist, consider adding chopped nuts like walnuts or pecans to the batter.

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