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Easy Pumpkin Muffins Recipe

Moist, warmly spiced pumpkin muffins made in one bowl with pantry staples—perfect for fall breakfasts or snacks.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.75 cup all-purpose flour
  • 0.75 cup granulated sugar
  • 0.25 cup light brown sugar packed
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground ginger
  • 0.25 tsp ground cloves
  • 1 cup canned pumpkin puree not pumpkin pie mix
  • 2 large eggs room temperature if possible
  • 0.5 cup vegetable oil or light olive oil
  • 0.25 cup milk dairy or unsweetened non-dairy
  • 1 tsp vanilla extract
  • 2 tbsp turbinado sugar optional, for topping

Instructions

Preparation Steps

  • Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners and lightly coat the top of the pan with nonstick spray.
  • In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  • In a medium bowl, whisk pumpkin puree, eggs, granulated sugar, brown sugar, vegetable oil, milk, and vanilla until smooth.
  • Pour wet ingredients into dry ingredients and gently fold until just combined; do not overmix.
  • Divide batter evenly among muffin cups (about 0.75 full). Sprinkle tops with turbinado sugar if using.
  • Bake 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Rotate the pan halfway through baking.
  • Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely or serve warm.

Notes

For extra moisture, use oil instead of butter. Stir in 0.5 cup chocolate chips or chopped nuts if desired. Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.