Easy Pumpkin Muffins Recipe

Prep: 15 mins

Cook: 25 mins

Cooling: 5 mins

Total: 45 mins

Servings: 12 Servings

Yield: 12 Muffins

 

These easy pumpkin muffins are perfect for busy fall days. They're quick to make, delicious, and adaptable with various add-ins. Enjoy them for breakfast, pack them into lunch boxes, or have them with your afternoon tea.

Ingredients:

• Wet Ingredients:

  • 1 (15-ounce) can pumpkin puree (about 2 cups)
  • 1/3 cup neutral oil (such as canola or avocado)
  • 2 large eggs, beaten

• Sugar and Spices:

  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (50 grams) lightly packed brown sugar
  • 1/2 teaspoon fine salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon pumpkin pie spice

• Dry Ingredients:

  • 1 2/3 cups (219 grams) all-purpose flour

• Additional Ingredients:

  • 1/4 cup milk (any kind)
  • 1/2 cup total add-ins (such as chocolate chips, chopped toasted pecans, raisins, or dried cranberries, optional)

Instructions:

1. Prepare the Oven and Muffin Tin:

   • Preheat the oven to 375°F (190°C).
   • Position a rack in the center of the oven.
   • Spray a muffin tin with cooking spray. If using cupcake liners, spray each lightly with cooking spray.

2. Mix the Wet Ingredients:

   • In a large bowl, whisk together the pumpkin puree, oil, eggs, granulated sugar, brown sugar, salt, baking soda, baking powder, and pumpkin pie spice until well combined.

3. Add the Dry Ingredients:

   • Use a flexible spatula to fold in the flour until only a few streaks of flour are visible.

4. Incorporate the Milk:

   • Add the milk and stir until the batter is uniform in color and similar to the consistency of pudding.
   • If using, stir in the optional add-ins.

5. Fill the Muffin Tin:

   • Scoop about 1/3 cup of batter into each muffin liner, filling each almost to the top. Distribute any extra batter evenly among the muffins.

6. Bake the Muffins:

   • Transfer the muffins to the oven and bake for 20 to 25 minutes, until the muffin tops spring back when lightly pressed and a few crumbs stick to a wooden skewer. The internal temperature should be around 210°F (99°C) when baked. The tops may crack during baking, giving a rustic look.

7. Cool the Muffins:

   • Cool the muffins in the tin for 5 minutes, then remove them and place on a cooling rack to finish cooling completely.

Serving Suggestions:

• Enjoy these muffins split in half with a generous pat of salted butter.
• They're perfect for breakfast on-the-go, as an afternoon snack, or packed in a lunch box.

Tips:

• Adaptations: You can replace the oil with melted butter for a different flavor, or use all brown sugar instead of a mix of granulated and brown sugar.
• Canned Pumpkin: Ensure you use 100% pumpkin puree and not pumpkin pie filling, which contains added sugar and spices.

Enjoy your delicious, tender, and flavorful pumpkin muffins!