Pumpkin Muffins
These cozy pumpkin muffins are soft, moist, and packed with fall flavor. Ready in 30 minutes with no mixer required—perfect for breakfast or snacks.
Equipment
- Mixing bowls
- Whisk
- - Muffin tin (12-cup)
- Measuring cups & spoons
Ingredients
- - 15 oz pumpkin puree 1 ½ cups
- - ½ cup salted butter melted
- - ¾ cup light brown sugar packed
- - ¾ cup granulated sugar
- - 2 large eggs
- - 1 tsp vanilla extract
- - 1 ¾ cups all-purpose flour
- - 1 tbsp pumpkin pie spice
- - 2 tsp cinnamon
- - 2 tsp baking powder
- - ½ tsp fine sea salt
- - 1 cup optional mix-ins chocolate chips, nuts, etc.
Instructions
- Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
- In a bowl, whisk flour, pumpkin pie spice, cinnamon, baking powder, and salt.
- In a large bowl, whisk pumpkin puree and melted butter until smooth.
- Stir in brown sugar and granulated sugar.
- Whisk in eggs and vanilla.
- Fold dry ingredients into wet until just combined.
- Stir in optional mix-ins if using.
- Scoop batter into muffin tin (¼ cup per muffin).
- Bake 18–22 minutes until tops are set and a toothpick comes out clean.
- Cool in pan for 10 min, then transfer to a wire rack.
Notes
- For extra flavor, add chocolate chips or nuts.
- Muffins freeze well for up to 2 months.
- Use canned or homemade pumpkin puree (not pumpkin pie filling).
- Muffins freeze well for up to 2 months.
- Use canned or homemade pumpkin puree (not pumpkin pie filling).