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Pumpkin Muffins

Delight in these moist and flavorful pumpkin muffins, perfect for a cozy breakfast or snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 ¾ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 ½ tsp pumpkin pie spice (or cinnamon, nutmeg, and cloves)
Wet Ingredients
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ½ cup granulated sugar
  • ½ cup brown sugar (packed)
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¼ cup milk (or almond milk)
Optional Add-ins
  • ½ cup chocolate chips or chopped nuts

Method
 

  1. Preheat oven to 350°F (175°C) and prepare muffin tin.
  2. Mix dry ingredients in a large bowl.
  3. Combine wet ingredients in another bowl and beat until smooth.
  4. Gradually add dry to wet, fold in optional add-ins, then fill muffin cups 2/3 full.
  5. Bake for 18–22 minutes, cool in tin 5 minutes, then transfer to wire rack.

Notes

Do not overmix the batter to keep muffins light and fluffy.