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The Best Pumpkin Muffins

Deliciously soft and fluffy pumpkin muffins, perfect for breakfast or a light snack. Easy to make and bursting with flavor!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil Can substitute with melted coconut oil or unsweetened applesauce for a healthier option.
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs Make sure they are at room temperature.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour Consider sifting for lighter muffins.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with some oil.
  2. In a large bowl, combine the pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Whisk them together until smooth.
  3. In another bowl, mix the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Stir until well blended.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine!
  5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Baking
  1. Place your muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  2. Once baked, take the muffins out and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
  3. These delightful treats are best served warm. Enjoy them fresh out of the oven or store them for later!

Notes

Store muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for about a week. They freeze well for up to 3 months. To reheat, microwave for 10-15 seconds or warm in an oven at 350°F for 5-10 minutes.