Description
Soft, moist, and warmly spiced, these pumpkin muffins are a cozy fall favorite made in one bowl with simple ingredients.
Ingredients
1 3/4 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup melted butter (or oil)
1 cup canned pumpkin purée (not pie filling)
2 large eggs
1 teaspoon vanilla extract
Optional: 1/2 cup chocolate chips, nuts, or dried fruit
Instructions
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan or grease it.
2. In a medium bowl, whisk together flour, spices, baking soda, baking powder, and salt.
3. In a large bowl, whisk both sugars with melted butter until smooth.
4. Add pumpkin purée, eggs, and vanilla; whisk to combine.
5. Add dry ingredients to wet and stir gently until just combined. Do not overmix.
6. Divide batter evenly among muffin cups (fill about 3/4 full).
7. Bake for 20–24 minutes or until a toothpick comes out clean.
8. Cool muffins in pan for 5 minutes, then transfer to wire rack to finish cooling.
Notes
Use canned pumpkin purée, not pumpkin pie filling.
To freeze, cool completely, then wrap tightly and store up to 3 months.
Add-ins like nuts or chocolate chips can be stirred in just before baking.
Avoid overmixing for a tender crumb.
Recipe uses fine sea salt. If using table salt, reduce slightly.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Pumpkin Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 16g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg