Description
These Simply Pumpkin Muffins are soft, moist, and warmly spiced with cinnamon and pumpkin pie spice. They’re quick to make, naturally flavorful, and perfect for breakfast, snacks, or light dessert.
Ingredients
- 1 and 3/4 cups all-purpose flour
- 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
- 1/2 cup vegetable oil or melted coconut oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 and 1/2 cups canned pumpkin puree
- 2 large eggs
- 1/4 cup milk
Instructions
- Preheat oven to 425°F (220°C) and line a 12-cup muffin pan with paper liners or spray with nonstick spray.
- In a large bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt.
- In a separate bowl, whisk together oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until smooth.
- Pour wet ingredients into the dry ingredients and gently fold together just until combined. Do not overmix.
- Divide the batter evenly among the muffin cups, filling each to the top.
- Bake for 5 minutes at 425°F, then reduce oven temperature to 350°F (175°C) and continue baking for 16–17 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Add chocolate chips, chopped nuts, or dried cranberries for variation.
- Replace part of the oil with unsweetened applesauce for a lighter muffin.
- Use plant-based milk for a dairy-free version.
- For mini muffins, bake at 350°F for 10–13 minutes or until set.
- Initial high baking temperature helps the muffin tops rise higher.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
