Pumpkin Muffins Easy
These easy pumpkin muffins are moist, fluffy, and packed with warm spices, making them a perfect treat for fall or any time of the year. Ideal for breakfast or a snack, they’re quick to whip up and will fill your kitchen with a delightful aroma.
Equipment
- 1 muffin tin (12-cup)
- 2 mixing bowls
- 1 whisk
- 1 wooden spoon or spatula
- 1 measuring cups
- 1 measuring spoons
- 1 cooling rack
- 1 baking spray or paper liners
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease or line your muffin tin.
- In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil, stirring until well mixed.
- Add the eggs and vanilla extract to the mixture and whisk until smooth.
- Stir in the canned pumpkin puree until fully incorporated.
- In another bowl, mix the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt.
- Gradually add the dry mixture to the pumpkin mixture, stirring just until combined. Be careful not to over-mix; a few lumps are okay.
- Use a spoon or ice cream scoop to fill each muffin cup about ¾ full with the batter.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once done, remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a cooling rack.
- For added flavor, consider mixing in chocolate chips or nuts before baking.
Notes
For added flavor, consider mixing in chocolate chips or nuts.
These muffins can be stored in an airtight container for up to 3 days or frozen for longer shelf life.
Feel free to adjust the spices according to your taste preferences.