Description
Easy Pumpkin Muffins are soft, moist, and full of cozy fall spices. Made in one bowl with real pumpkin purée and pantry staples, these muffins are perfect for busy mornings, healthy snacks, or meal prep. No mixer is required and ready in under 30 minutes!
Ingredients
1¾ cups all-purpose flour
1 tsp baking soda
1½ tsp ground cinnamon
1½ tsp pumpkin pie spice
¼ tsp ground ginger
½ tsp salt
½ cup vegetable oil or melted coconut oil
½ cup granulated sugar
½ cup packed light or dark brown sugar
1½ cups canned pumpkin purée (not pumpkin pie filling)
2 large eggs
¼ cup milk (dairy or non-dairy)
Instructions
Preheat oven to 425°F (218°C). Grease or line a 12-count muffin tin.
In a large bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt.
In another bowl, whisk oil, granulated sugar, brown sugar, pumpkin purée, eggs, and milk until smooth.
Pour wet ingredients into dry ingredients and fold until just combined—do not overmix.
Divide batter evenly among muffin cups, filling to the top.
Bake for 5 minutes at 425°F, then reduce temperature to 350°F and bake an additional 16–17 minutes, until a toothpick comes out clean.
Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Start at a high temperature to get bakery-style muffin tops.
Use pure canned pumpkin for best texture and flavor.
Customize with mix-ins like chocolate chips, nuts, or dried cranberries.
Muffins freeze well—just wrap individually.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: American