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Easy Pumpkin Muffins Recipe
These Easy Pumpkin Muffins are a delightful and quick treat, perfect for any time of the year. Spiced and moist, they're sure to become a family favorite!
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Prep Time:
15
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
35
minutes
minutes
Servings:
12
Calories:
120
kcal
Ingredients
1x
2x
3x
Main Ingredients
▢
1.5
cups
all-purpose flour
can substitute with whole wheat flour
▢
1
teaspoon
baking powder
▢
0.5
teaspoon
baking soda
▢
1
teaspoon
ground cinnamon
▢
0.5
teaspoon
ground ginger
▢
0.25
teaspoon
ground nutmeg
▢
0.25
teaspoon
salt
▢
1
cup
pumpkin puree
canned or homemade
▢
2
large
eggs
▢
0.5
cup
granulated sugar
▢
0.5
cup
brown sugar
packed
▢
0.5
cup
vegetable oil
or melted butter
▢
1
teaspoon
vanilla extract
Instructions
Preparation Steps
Preheat the oven to 350°F (175°C). Line a 12-count muffin pan with cupcake liners.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
In another bowl, mix the pumpkin puree, eggs, granulated sugar, brown sugar, oil, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
These muffins can be stored in an airtight container at room temperature for up to 5 days. They also freeze well for up to 3 months.