Pumpkin Muffins That Taste Like Fall in Every Bite Recipe
These Pumpkin Muffins capture the essence of fall with warm spices and moist pumpkin puree, delivering a soft, flavorful muffin perfect for breakfast or a cozy snack.
- Author: Nora
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Dry Ingredients
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp pumpkin pie spice
Wet Ingredients
- 1 (15 oz) can pumpkin puree
- ⅓ cup vegetable oil (or coconut oil)
- 2 large eggs, room temperature
- 1¼ cups sugar (white or mix of white and brown)
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice until evenly combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs, then add the pumpkin puree, vegetable oil, and sugar. Mix until smooth and well blended.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the muffins tender.
- Fill Muffin Tins: Spoon the batter evenly into the muffin cups, filling each about 3/4 full.
- Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- You can substitute half the all-purpose flour with whole wheat flour for a nuttier flavor.
- For a dairy-free version, ensure the oil is coconut or vegetable and avoid any added dairy toppings.
- Adding chopped nuts or chocolate chips can enhance texture and flavor.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 16g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: pumpkin muffins, fall recipes, pumpkin spice, easy muffins, autumn baking