Pumpkin Muffin Recipe
These pumpkin muffins are soft, moist, and filled with warm fall flavors from pumpkin puree, cinnamon, and pumpkin spice. They bake up beautifully with tender centers and lightly golden tops, making them perfect for breakfast, snacking, or sharing with friends and family. Made with simple pantry ingredients, this easy pumpkin muffin recipe comes together quickly and delivers bakery-style results every time.
Ingredients
Pumpkin Muffin Batter
- 1 1/2 c. all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. cinnamon
- 2 tsp. pumpkin spice
- 1/2 tsp. salt
- 1/2 c. vegetable oil
- 1/4 c. granulated sugar
- 1/2 c. brown sugar
- 1 c. pumpkin puree
- 2 eggs
- 1/4 c. whole milk
Sugar Topping
- 1/4 c. granulated sugar
- 1/4 c. brown sugar
Instructions
- Preheat the oven to 425℉/220℃/Gas Mark 7. Line a 12-cup muffin tray with muffin liners.
- In a large bowl, whisk the all-purpose flour, baking soda, baking powder, cinnamon, pumpkin spice, and salt together. Set aside.
- In a medium bowl, beat on medium speed the vegetable oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk, scraping down the sides of the bowl as needed. Pour the wet ingredients into the dry ingredients and continue to beat on low speed until fully incorporated. Pour the batter evenly into each of the muffin liners.
- Optional: Mix the 1/4 c. granulated sugar and 1/4 c. brown sugar together in a small bowl. Sprinkle generously on top of each of the unbaked muffins.
- Bake the muffins for 5 minutes 425℉/220℃/Gas Mark 7, then decrease the temperature to 350℉/175℃/Gas Mark 4 and continue to bake for another 16-18 minutes or until a toothpick inserted comes out clean.
- Remove from the oven and let cool in the muffin tin for 5 minutes, then transfer to a cooling rack and continue to let cool. Enjoy!
Notes
Nutritional Information Servings 12
Calories 134 Carbs 17g Protein 4g Fat 6g
Nutritional Information is automatically calculated and should only be used as a guide.