Easy Pumpkin Muffins: Fluffy, Spiced Breakfast Treat (Print Version)
Easy Pumpkin Muffins are a simple, spiced fall treat. Fluffy and moist, these muffins are perfect for breakfast or a snack. A truly comforting bake.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Dry Ingredients
01 -
1 ½ cups (190g) all-purpose flour
02 -
¾ cup (150g) granulated sugar
03 -
1 tsp baking powder
04 -
1 tsp baking soda
05 -
1 ½ tsp pumpkin pie spice
→ Wet Ingredients
06 -
1 cup (240g) canned pumpkin puree (100% pure, not pie filling)
07 -
2 large eggs, room temperature
08 -
½ cup (120ml) vegetable oil
09 -
¼ cup (60ml) milk (whole milk recommended)
→ Optional Add-ins
10 -
½ cup chocolate chips
11 -
½ cup chopped pecans or walnuts
# Instructions:
01 -
Okay, first things first, get that oven humming to 375°F (190°C). Then, line your muffin tin with paper liners. Honestly, I used to just grease the tin, but then I’d inevitably have one or two muffins stick, and it was such a mess! Liners are a lifesaver, trust me. I always grab the cute fall-themed ones if I can find them; it just adds to the whole vibe, you know?
02 -
In a big bowl, whisk together your flour, sugar, baking powder, baking soda, and that glorious pumpkin pie spice. I really get in there with my whisk, making sure there are no lumpy bits. You want everything super well combined. This step always smells so good, like a promise of autumn baking to come. Don't forget to break up any little sugar clumps; a smooth start makes for smooth sailing!
03 -
In another bowl, whisk together the pumpkin puree, eggs, vegetable oil, and milk. Give it a good whisk until it's all smooth and creamy, like a little orange dream. I sometimes get a bit overzealous and splash a tiny bit of pumpkin on the counter—oops! Just wipe it up, no biggie. This is where the wet magic happens for your Easy Pumpkin Muffins.
04 -
Now, pour the wet ingredients into the dry ingredients. And here's the key: mix just until combined. Seriously, do NOT overmix! Overmixing is the enemy of fluffy muffins; it develops the gluten too much, and you end up with tough, chewy muffins. I usually stop as soon as I see no more streaks of flour, even if it looks a little lumpy. Lumpy is good for muffins!
05 -
Divide that beautiful batter evenly among your 12 prepared muffin cups. I like to use an ice cream scoop for this; it makes it so much easier and less messy, plus it ensures even-sized muffins, which is nice for baking consistency. Fill them about two-thirds full, or a little more if you like a nice domed top. This is where the Easy Pumpkin Muffins really start to take shape.
06 -
Pop that tin into your preheated oven and bake for about 18-22 minutes. You'll know they're done when a toothpick inserted into the center comes out clean. My kitchen always smells incredible at this point, like a warm hug! Let them cool in the tin for a few minutes before transferring them to a wire rack. I always sneak one warm, though; who can resist? It's just too good!
# Notes:
01 -
Don't open the oven door during the first 15 minutes of baking, or they might sink!
02 -
Always use 100% pure pumpkin puree, not pumpkin pie filling; it's a game changer.
03 -
If you're out of pumpkin pie spice, make your own with cinnamon, nutmeg, ginger, and cloves.
04 -
For an extra special touch, sprinkle some turbinado sugar on top before baking for a crunchy crust.
# Equipment Needed:
01 -
Muffin tin
02 -
paper liners
03 -
large mixing bowls
04 -
whisk
05 -
ice cream scoop
# Nutrition (Per Serving):
Calories: 250
Total Fat: 12g
Total Carbohydrate: 30g
Protein: 4g