Pumpkin Muffins That Taste Like Fall in Every Bite
These soft and moist pumpkin muffins are perfectly spiced with pumpkin pie flavor. A cozy, easy-to-make fall treat that’s delicious plain or with chocolate chips, cream cheese, or crumble topping.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12 muffins
- Category: Baking, Breakfast, Snack
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp pumpkin pie spice
1 (15 oz) can pumpkin puree (not pie filling)
⅓ cup vegetable oil (or coconut oil)
2 large eggs, room temperature
1 ¼ cups sugar (white, or mix of white and brown)
Instructions
Preheat oven to 350°F (175°C). Line a muffin tin with liners or grease with nonstick spray.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
In a large bowl, whisk pumpkin puree, oil, eggs, and sugar until smooth.
Stir dry ingredients into wet mixture until just combined. Do not overmix.
Fill muffin cups about ¾ full.
Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool 5 minutes in pan, then transfer to a wire rack to cool completely.
Notes
Use pure pumpkin puree, not pumpkin pie filling.
Avoid overmixing to keep muffins light and tender.
Optional add-ins: chocolate chips, cream cheese swirl, or streusel topping.
Freezer-friendly for up to 3 months.
