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The Best Pumpkin Muffins

Delicious and fluffy pumpkin muffins, perfectly spiced for an autumn treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Fall
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil can be substituted with melted coconut oil
  • 2 large eggs can be substituted with flax eggs for a vegan option
Dry Ingredients
  • 1 1/2 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
  • 1/2 teaspoon ground ginger

Method
 

Preparation
  1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and lining a muffin tin with paper liners or lightly greasing it.
  2. Mix the Wet Ingredients: In a large bowl, combine the pumpkin puree, sugar, brown sugar, vegetable oil, and eggs. Mix until smooth and well blended.
  3. Incorporate the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Slowly add this mixture to the wet ingredients, folding gently to combine until just mixed. Be careful not to overmix!
  4. Fill the Muffin Tins: Spoon the batter into the prepared muffin tins, filling each cup about 2/3 full to allow for rising.
  5. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool and Enjoy: Once baked, let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!

Notes

To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months and thaw before serving.