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Homemade Pumpkin Muffins

Soft, moist, and packed with aromatic spices, these homemade pumpkin muffins are a comforting treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Baking
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • 1/2 cup vegetable oil Can substitute half with applesauce for a healthier option.
  • 1 cup sugar Can increase for sweeter muffins.
  • 2 large eggs
Dry Ingredients
  • 2 cups all-purpose flour Can be substituted with a gluten-free baking mix.
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the canned pumpkin, vegetable oil, sugar, and eggs. Whisk until smooth and creamy.
  3. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg until there are no lumps.
  4. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
  5. Line your muffin tin with liners and fill each cup about 2/3 full with the batter, optionally topping with cinnamon or nuts.
Baking
  1. Place the muffin tin in the preheated oven and bake for 20-25 minutes, testing for doneness with a toothpick.
  2. Once baked, let them cool in the tin for about 5 minutes and then transfer to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months. Reheat in the microwave or oven to restore texture.