Description
Soft and moist pumpkin muffins with warm spices, fluffy tops, and endless variation options.
Ingredients
Scale
- 1 ¾ cups (220g) all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- ½ tsp salt
- 1 cup (240g) pumpkin puree
- ½ cup (100g) brown sugar
- ¼ cup (50g) granulated sugar
- ½ cup (120ml) oil
- 2 large eggs
- ¼ cup (60ml) milk
- 1 tsp vanilla extract
- Optional: ½ cup chocolate chips, nuts, streusel, or cream cheese swirl
Instructions
1. Preheat oven to 425°F (218°C) and line muffin tin.
2. Whisk pumpkin, sugars, oil, eggs, milk, and vanilla.
3. In another bowl, whisk flour, spices, leaveners, and salt.
4. Combine wet and dry ingredients, mix until just combined.
5. Fold in chocolate chips or nuts if using.
6. Fill muffin cups ¾ full.
7. Bake 5 mins at 425°F, then 13–17 mins at 350°F.
8. Cool 5 mins, then transfer to wire rack.
Notes
Blot pumpkin puree to avoid excess moisture.
Don’t overmix for fluffy muffins.
Store in airtight container up to 4 days or freeze for 2 months.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Baking
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg