Pumpkin Muffins
These pumpkin muffins are soft, rich in flavor, and simple to make. They’re perfect for breakfast, snacking, or freezing for later.
Equipment
- 2 - Mixing bowls
- Whisk
- Measuring cups & spoons
- 12-cup muffin pan
- - Cooling rack
Ingredients
- 1 ½ cups 15 oz pumpkin puree
- ½ cup melted salted butter
- ¾ cup light brown sugar
- ¾ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 1 cup mix-ins chocolate chips, nuts, dried fruit, optional
Instructions
- Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
- Whisk together flour, pumpkin pie spice, cinnamon, baking powder, and salt.
- In a large bowl, mix pumpkin puree and melted butter.
- Add sugars and whisk until combined.
- Add eggs and vanilla. Stir well.
- Mix in dry ingredients until smooth.
- Fold in any desired mix-ins.
- Divide batter evenly among muffin cups (¼ cup each).
- Bake 20–25 minutes, or until a toothpick comes out clean.
- Cool in the pan 10 minutes, then cool completely on a rack.
Notes
Use fresh or canned pumpkin puree
Swap in gluten-free flour if needed
Add a glaze or cinnamon sugar topping for extra sweetness