Go Back
–+ servings
Pumpkin Muffins

Irresistibly Easy Pumpkin Muffins Your Fall Favorite

Delight in these Pumpkin Muffins, a cozy treat perfect for fall with their warm spices and moist texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Healthy Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 ¾ cups all-purpose flour Can be swapped with whole wheat for a heartier muffin.
  • 1 cup granulated sugar Try brown sugar for a deeper flavor.
  • 1 teaspoon baking soda Ensure it’s fresh for the best results.
  • ½ teaspoon baking powder Works with baking soda to make muffins light and fluffy.
  • ½ teaspoon salt Enhances the flavors.
  • 1 teaspoon ground cinnamon A cozy spice for warmth.
  • ½ teaspoon ground nutmeg Pairs exquisitely with pumpkin.
  • ½ teaspoon ground ginger Adjust based on taste preferences.
  • ½ cup vegetable oil Can use melted butter for a richer taste.
  • 2 large eggs Can be replaced with flax eggs for vegan option.
  • 1 cup pumpkin puree Gives delightful pumpkin flavor and moistness.
  • ½ cup milk Almond or oat milk can be used as alternatives.
  • 1 teaspoon vanilla extract Enhances the overall flavor.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Paper muffin liners

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and prepare a muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  3. In a separate bowl, whisk together the wet ingredients: vegetable oil, eggs, pumpkin puree, milk, and vanilla extract.
  4. Pour the wet mixture into the dry ingredients and mix gently until just combined.
  5. Fill each muffin cup about ¾ full with the batter.
  6. Bake for 18-20 minutes or until golden brown and a toothpick inserted comes out clean.
  7. Allow muffins to cool in the tin for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 3500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze for later enjoyment.

Tried this recipe?

Let us know how it was!