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Easy Pumpkin Muffins

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Soft, moist, and warmly spiced pumpkin muffins with rich pumpkin flavor. An easy fall breakfast or snack with a tender crumb.

Ingredients

  • 1 and 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup packed light or dark brown sugar
  • 1 and 1/2 cups pumpkin puree
  • 2 large eggs
  • 1/4 cup milk

Instructions

  1. Preheat the oven to 425°F (218°C). Prepare a 12-count muffin pan with nonstick spray or cupcake liners.
  2. Whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together in a large bowl.
  3. In a separate bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined.
  4. Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Avoid overmixing the batter.
  5. Spoon the batter into the prepared muffin cups, filling each cup nearly full.
  6. Bake for 5 minutes at 425°F (218°C). Keeping the muffins in the oven, reduce the temperature to 350°F (177°C) and continue baking for about 16-17 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling.
  • A combination of cinnamon and pumpkin pie spice gives the muffins their warm fall flavor.
  • Do not overmix the batter; mix only until the wet and dry ingredients are combined.
  • Starting at a higher oven temperature helps the muffins develop tall tops.
  • Store leftover muffins covered at room temperature for a few days or refrigerate for longer storage.

Nutrition

Find it online: https://yumfamilyrecipes.com/easy-pumpkin-muffins/