Description
These pumpkin muffins are soft, moist, and warmly spiced with cinnamon and pumpkin pie spice. They’re easy to make in one bowl and perfect for fall mornings, holiday brunch, or cozy snacks.
Ingredients
Units
Scale
- 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 salt
- 1 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 1/2 cup canola oil (or other neutral oil)
- 1 15-ounce can pumpkin puree (about 1 3/4 cups)
- 2 large eggs
- 2 tablespoons milk
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 425°F. Line a 12-cup muffin tin with liners or coat with nonstick spray.
- In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
- In a large bowl, whisk pumpkin puree with sugar and brown sugar until smooth. Add eggs, oil, milk, and vanilla, mixing until well combined.
- Gently fold in dry ingredients until just combined—do not overmix.
- Divide batter evenly among muffin cups, filling each to the top.
- Bake at 425°F for 5 minutes, then reduce heat to 350°F and bake 16–17 more minutes, or until a toothpick inserted comes out clean.
- Let cool for 5 minutes in the pan, then transfer to a wire rack.
Notes
- For gluten-free, use a 1:1 gluten-free flour blend.
- Add chocolate chips, nuts, or a cream cheese swirl for variations.
- Muffins stay fresh up to 5 days in an airtight container, or freeze for up to 3 months.
Nutrition
- Calories: 240