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Easy Pumpkin Muffins Recipe

Moist, tender pumpkin muffins packed with cozy spice and ready in about 35 minutes—perfect for breakfast, snacks, or the lunchbox.
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Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.75 cup all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup light brown sugar, packed
  • 1.5 teaspoon pumpkin pie spice
  • 0.5 teaspoon ground cinnamon optional, for extra warmth
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon fine salt
  • 2 large eggs room temperature if possible
  • 1 cup pumpkin puree not pumpkin pie filling
  • 0.5 cup vegetable oil or melted coconut oil
  • 0.25 cup milk dairy or unsweetened non-dairy
  • 1 teaspoon vanilla extract
  • 0.75 cup chocolate chips or chopped pecans optional mix-in
  • 2 tablespoon coarse sugar optional, for topping

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners or lightly grease.
  • In a large bowl, whisk flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt until well combined.
  • In a separate bowl, whisk eggs, granulated sugar, brown sugar, pumpkin puree, vegetable oil, milk, and vanilla until smooth.
  • Add dry ingredients to the wet ingredients and stir gently just until no dry flour remains. Do not overmix.
  • Fold in chocolate chips or pecans if using.
  • Divide batter evenly among muffin cups, filling each about 0.75 full. Sprinkle tops with coarse sugar if desired.
  • Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Cool in pan for 5 minutes, then transfer muffins to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for up to 3 days or freeze up to 2 months. For a bakery-style touch, add a cinnamon-sugar sprinkle before baking or top cooled muffins with a simple glaze.