Go Back
–+ servings

Pumpkin Muffins Recipe

Get ready to enjoy the warm, comforting flavors of these perfectly spiced pumpkin muffins, a delicious treat that’s both soft and moist with every bite. Perfect for cozy mornings or an afternoon snack!
Print Recipe Pin Recipe
Prep Time 12 minutes
Cook Time 22 minutes
Total Time 34 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1/2 cup 120ml vegetable oil (or melted coconut oil)
  • 1/3 cup 67g packed light or dark brown sugar
  • 1/2 cup 100g granulated sugar
  • 1 and 1/2 cups 340g canned pumpkin puree (ensure it’s not pumpkin pie filling)
  • 1 and 3/4 cups 219g all-purpose flour (measured by spooning and leveling)
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 and 1/2 teaspoons pumpkin pie spice*
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/4 cup 60ml milk (use dairy or a non-dairy alternative)

Method
 

  1. Preheat your oven to 425°F (218°C) and either grease a 12-count muffin tin or line it with paper liners for easy removal.
  2. In a large mixing bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, ground ginger, and salt. Set aside for now.
  3. In another bowl, combine the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk. Whisk until the mixture is smooth and fully blended.
  4. Gradually fold the wet ingredients into the dry mixture, stirring just until no streaks of flour remain. Be careful not to overmix.
  5. Scoop the batter into the prepared muffin tin, filling each cup to the brim.
  6. Place the muffins in the oven and bake at 425°F for 5 minutes. Without removing them, lower the oven temperature to 350°F (177°C) and continue baking for another 16–17 minutes. To check for doneness, insert a toothpick into the center of a muffin—it should come out clean or with just a few moist crumbs.
  7. Once baked, let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to a week, ensuring they stay fresh and delicious.

Notes

  • Freezing Instructions: Freeze muffins for up to 3 months. Thaw in the fridge overnight and reheat in the microwave if desired.
  • Special Tools: 12-count muffin pan, cupcake liners, glass mixing bowls, whisk.
  • Pumpkin Pie Spice: Use store-bought or make your own with 1/4 tsp each cinnamon, cloves, nutmeg, allspice, and 1/2 tsp ginger. Keep the 1 and 1/2 tsp cinnamon in the recipe. Adjust ginger to taste.
  • Reducing Sugar or Oil: You can slightly reduce, but it may result in drier muffins. Swap some oil for applesauce or use coconut sugar instead of regular sugar.
  • Add-ins: Fold in 1 cup chocolate chips, 1 cup chopped nuts, or 3/4 cup dried cranberries before baking.
  • Mini Muffins: Line mini muffin pans and bake at 350°F for 11-13 minutes. Skip the initial high temperature.
  • Initial High Temperature: Baking at 425°F for 5 minutes creates high, domed muffin tops. Lower to 350°F for the remaining bake time to cook through.

Tried this recipe?

Let us know how it was!