Pumpkin Muffin
These pumpkin muffins are soft, moist, and bursting with warm fall spices. Quick to make with simple ingredients, they’re perfect for breakfast, snacks, or gifting during the holiday season.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup pumpkin puree
- ¾ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil or melted butter
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp pumpkin pie spice
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- In another bowl, whisk pumpkin puree, brown sugar, eggs, and oil until smooth.
- Gradually fold dry ingredients into wet mixture until just combined. Do not overmix.
- Divide batter evenly among muffin cups, filling each about ¾ full.
- Bake 18–22 minutes or until a toothpick inserted into the center comes out clean.
- Cool for 5 minutes in the pan, then transfer to a wire rack. Serve warm or at room temperature.
Notes
For extra sweetness, fold in 1 cup of chocolate chips.
Use half applesauce and half oil for a lighter option.
Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.