Pumpkin Muffin Recipe

Close up view of a pumpkin muffin on a plate.

Make breakfast more fun with these pumpkin muffins! They’re perfectly sweet, oh-so-soft, bursting with fall flavor, and last for up to a week in the refrigerator.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 229kcal

Author John Kanell

Equipment

Mixing Bowls
Muffin pans
Paper liners

Ingredients

1½ cups all-purpose flour (180g)
2½ teaspoon pumpkin pie spice
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup packed light brown sugar (110g)
½ cup granulated sugar (100g)
½ cup vegetable oil (120mL)
¼ cup whole milk room temperature (60mL)
2 large eggs room temperature
1 teaspoon vanilla extract
1¼ cup canned pumpkin puree (280g)

Instructions

Preheat the oven to 425°F. Line a muffin pan with 12 paper liners.
In a large bowl, combine the flour, spices, baking powder, baking soda, and salt, then whisk together until combined.
In a medium bowl, whisk together the granulated and brown sugars, oil, milk, eggs, and vanilla until well combined. Add in the pumpkin puree and whisk until smooth. Pour the wet ingredients into the dry ingredients and mix together using a silicone spatula until just combined and no dry streaks of flour remain. Divide the batter among the paper liners, filling each one about three-quarters full.
Bake for 5 minutes at 425°F. Without opening the oven, reduce the oven temperature to 350°F, and bake for an additional 15 minutes or until a wooden pick inserted in the center comes out clean. Remove the muffins from the pan and let them cool completely on a wire rack.

Video

Notes

Set a timer so you don’t forget to reduce the oven temperature! It’s easy to put your muffins in and then forget about them, but you don’t want them to cook at a high temperature the whole time, or they can burn on the outside and stay raw in the center.

Nutrition

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