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Easy Pumpkin Muffins

Delightfully spiced and moist, these Easy Pumpkin Muffins are perfect for breakfast, snacks, or dessert, capturing the essence of fall in every bite.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American, Baked Goods
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 can 15 oz pumpkin puree
  • 1 cup sugar
  • 1/2 cup vegetable oil can be substituted with unsweetened applesauce for a healthier option
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Method
 

Preparation
  1. Preheat Your Oven: Set your oven to 350°F (175°C).
  2. Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. Whisk these together until smooth.
  3. Combine Dry Ingredients: In a separate bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. Mix Together: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined, avoiding overmixing.
  5. Prepare Your Muffin Tin: Grease a muffin tin or line it with muffin liners.
  6. Fill and Bake: Pour the batter into the muffin cups, filling each about 2/3 full. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool Down: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

To ensure your muffins come out beautifully every time, use a spoon to measure flour, store muffins in an airtight container for up to 3 days, or freeze for up to 3 months.