Easy Pumpkin Muffins for Fall
Warmly spiced pumpkin muffins mixed in one bowl and baked to tender perfection. Ideal for cozy mornings and fall gatherings.
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Servings:
Ingredients
Main Ingredients
- 1 cup canned pumpkin puree
- 0.75 cup granulated sugar
- 0.25 cup packed brown sugar
- 2 large eggs
- 0.5 cup neutral oil (such as vegetable or canola)
- 0.25 cup milk
- 1 tsp vanilla extract
- 1.75 cup all-purpose flour
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp fine salt
- 2 tsp pumpkin pie spice
- 0.5 tsp ground cinnamon optional
- 1 tbsp coarse sugar optional, for topping
Instructions
Preparation Steps
- Heat oven to 375°F. Line a 12-cup muffin pan with paper liners.
- Whisk pumpkin, granulated sugar, brown sugar, eggs, oil, milk, and vanilla until smooth and glossy.
- Combine flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon in a separate bowl.
- Stir dry ingredients into wet just until no dry streaks remain. Do not overmix.
- Portion batter into liners, about 3/4 full. Sprinkle coarse sugar on top if using.
- Bake 17–20 minutes, until tops spring back and a toothpick comes out clean.
- Cool 5 minutes in the pan, then transfer muffins to a rack to finish cooling.
Notes
Variation: Fold in 1/2 cup chocolate chips or chopped pecans. For taller bakery-style domes, rest the batter 10 minutes before baking. Store airtight at room temperature for 3 days or freeze up to 2 months.
This recipe is an original creation inspired by classic Easy Pumpkin Muffins for Fall flavors. All ingredient ratios and instructions are independently developed.