Pumpkin Muffins
Pumpkin Muffins are moist, tender, and bursting with warm fall spices—perfect for breakfast, snacks, or dessert any time of year!
Equipment
- 12-cup muffin tin
- Paper liners
- Large Mixing Bowl
- Spatula
- Sifter
Ingredients
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 3 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans optional
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly with vegetable oil to prevent sticking.
- In a large mixing bowl, whisk together the pumpkin puree, sugar, brown sugar, vegetable oil, and eggs until smooth and well combined.
- In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt for even distribution.
- Gradually add the dry ingredients into the wet pumpkin mixture. Gently fold using a spatula or wooden spoon until just combined, being careful not to overmix.
- If using chopped walnuts or pecans, fold them into the batter now for added crunch and flavor.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full to allow room for rising.
- Bake in the preheated oven for 18–22 minutes or until a toothpick inserted into the center comes out clean. The tops should be golden and spring back when lightly touched.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Do not overmix the batter to avoid tough muffins.
- Always use pure pumpkin puree, not canned pumpkin pie filling.
- Measure flour correctly by spooning and leveling to prevent dryness.
- These muffins freeze well; wrap individually for up to 3 months.
- For a nut-free version, simply omit the walnuts or pecans.