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–+ servings
Basket of pumpkin muffins with sugar tops on rustic table

Pumpkin Muffins

Soft, moist, and perfectly spiced, these pumpkin muffins are the ultimate cozy fall treat. Easy to make, full of warm flavors, and customizable with your favorite mix-ins.
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Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Fall/Seasonal
Servings 12 muffins
Calories 210 kcal

Ingredients
  

  • 1 ¾ cups all-purpose flour or whole wheat flour for nuttier flavor
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice or homemade blend
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ½ cup vegetable oil or melted coconut oil
  • ½ cup brown sugar packed
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 ½ cups pumpkin puree canned or homemade, well-drained
  • ¼ cup milk any kind
  • coarse sugar optional, for topping
  • chocolate chips, nuts, or dried cranberries optional mix-ins

Instructions
 

  • Preheat oven to 425°F (218°C). Line a 12-cup muffin tin with liners or grease lightly.
  • In a large bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt.
  • In a separate bowl, whisk together oil, brown sugar, and granulated sugar.
  • Add eggs, pumpkin puree, and milk to the wet ingredients. Whisk until smooth.
  • Pour wet mixture into the dry ingredients. Gently fold with a spatula until just combined. Do not overmix.
  • Spoon batter evenly into prepared muffin cups, filling nearly to the top. Sprinkle with coarse sugar if using.
  • Bake at 425°F (218°C) for 5 minutes, then reduce temperature to 350°F (177°C) without opening the oven. Continue baking for 16–18 minutes, until a toothpick inserted comes out clean.
  • Cool muffins in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.

Notes

To customize, try adding 1 cup chocolate chips, ¾ cup chopped nuts, or ½ cup dried cranberries. These muffins store well at room temperature for 3 days, or in the fridge up to a week. For longer storage, freeze individually wrapped muffins for up to 2 months. Reheat in the microwave for 20–30 seconds.

Nutrition

Calories: 210kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 2gCholesterol: 35mgSodium: 190mgPotassium: 100mgFiber: 1gSugar: 14gVitamin A: 5000IUVitamin C: 1mgCalcium: 30mgIron: 1.2mg
Keyword Bakery Style Pumpkin Muffins, Best Pumpkin Muffins, Easy Pumpkin Muffins, fall baking recipes, Homemade Pumpkin Muffins, Moist Pumpkin Muffins, Pumpkin Muffins, Pumpkin Muffins Recipe
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