Description
Easy pumpkin muffins that are soft, spiced, and ready in 40 minutes. One-bowl recipe with moist texture, perfect for fall breakfasts or cozy snacks.
Ingredients
2¼ cups all-purpose flour
2½ tsp ground cinnamon
1½ tsp baking powder
¾ tsp baking soda
¾ tsp salt
½ tsp nutmeg
¼ tsp cloves
1 cup packed brown sugar
½ cup vegetable oil (or melted butter/applesauce)
⅓ cup granulated sugar
2 large eggs + 1 yolk
3 tbsp sour cream (or plain/vanilla yogurt)
1 (15 oz) can 100% pure pumpkin puree
Instructions
1. Preheat oven to 350°F. Line muffin tin with paper liners and lightly spray with baking spray.
2. In a bowl, whisk flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves.
3. In a stand mixer, beat brown sugar, oil, and white sugar until smooth.
4. Mix in eggs, then sour cream, then pumpkin puree.
5. Add dry ingredients to wet mixture and mix until just combined.
6. Fill muffin liners ¾ full with batter.
7. Bake 20–22 minutes until a toothpick comes out clean or with a few moist crumbs.
8. Let cool 10 minutes in the tin, then transfer to a wire rack to cool completely.
Notes
Use 1 tbsp pumpkin pie spice instead of individual spices if preferred.
Do not over-mix once flour is added.
Use every other muffin cup for taller domes.
Try mix-ins like chocolate chips, raisins, or chopped nuts.
Top with maple glaze or pecan praline for extra flair.
A cookie scoop makes portioning easy.
- Prep Time: 18 minutes
- Cook Time: 22 minutes
- Category: Pumpkin Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 231
- Sugar: 20g
- Sodium: 230mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0.1g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 26mg