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Pumpkin Muffins Recipe

Pumpkin Muffins Recipe: Easy, Moist Treats for Fall Baking

Delicious Pumpkin Muffins recipe perfect for fall baking; easy, moist, and full of flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 45 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 210 kcal

Equipment

  • oven

Ingredients
  

Dry Ingredients

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon cinnamon
  • 0.5 teaspoon nutmeg
  • 0.25 teaspoon salt

Wet Ingredients

  • 1 cup pumpkin puree
  • 0.5 cup granulated sugar
  • 0.5 cup brown sugar
  • 2 large eggs
  • 0.33 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 0.5 cup milk

Instructions
 

Baking Instructions

  • Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  • Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a large bowl.
  • In another bowl, whisk pumpkin puree, sugars, eggs, oil, vanilla, and milk until smooth.
  • Pour wet mixture into dry ingredients. Stir gently until just combined—do not overmix.
  • Divide batter evenly among muffin cups, filling ⅔ full. Optionally sprinkle with cinnamon sugar or chopped nuts.
  • Bake 20–25 minutes, until a toothpick comes out clean. Cool 5 minutes in pan, then transfer to wire rack to finish cooling.

Notes

For bakery-style domed tops, let batter rest 5–10 minutes before baking. Muffins store 3 days at room temp, 5 days refrigerated, or freeze up to 3 months.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 32gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 6gCholesterol: 25mgSodium: 140mgFiber: 2gSugar: 17g
Keyword easy muffins, fall baking, moist muffins, Pumpkin Muffins Recipe, pumpkin treats
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