Pumpkin Muffins
These soft and moist pumpkin muffins are loaded with fall spices and come together in just 30 minutes — no mixer required!
Equipment
- Muffin tin
- Mixing bowls
- - Whisk or spatula
- Measuring cups and spoons
Ingredients
- #### Wet
- - 15 oz pumpkin puree 1½ cups
- - ½ cup salted butter melted
- - ¾ cup light brown sugar
- - ¾ cup granulated sugar
- - 2 large eggs
- - 1 tsp vanilla extract
- #### Dry
- - 1¾ cups all-purpose flour
- - 1 tbsp pumpkin pie spice
- - 2 tsp cinnamon
- - 2 tsp baking powder
- - ½ tsp sea salt
- #### Optional Mix-ins
- - 1 cup chocolate chips nuts, dried fruit, etc.
Instructions
- Preheat oven to 375°F (190°C). Grease or line 12-cup muffin tin.
- In one bowl, whisk together flour, spices, baking powder, and salt.
- In another bowl, whisk pumpkin and melted butter until smooth.
- Add sugars and whisk to combine.
- Stir in eggs and vanilla.
- Add dry ingredients to wet and mix just until smooth.
- Fold in mix-ins if using.
- Divide batter into muffin tin (¼ cup per muffin).
- Bake for 20–25 minutes, or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then on wire rack.
Notes
- Don’t overmix batter for light, fluffy muffins.
- Store in fridge up to 1 week or freeze for 2 months.
- Try adding chocolate chips, walnuts, or cranberries for extra flavor.
- Store in fridge up to 1 week or freeze for 2 months.
- Try adding chocolate chips, walnuts, or cranberries for extra flavor.