Description
Soft, tall pumpkin muffins made with real pumpkin puree, warm spices, brown sugar, and oil. This easy no-mixer recipe makes a tender fall breakfast or snack.
Ingredients
Scale
- 1 and 3/4 cups (219g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1 and 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup (120ml) vegetable oil or melted coconut oil
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 and 1/2 cups (340g) canned pumpkin puree, not pumpkin pie filling
- 2 large eggs
- 1/4 cup (60ml) dairy or nondairy milk
- Optional: 1 cup chocolate chips, chopped pecans, or chopped walnuts
Instructions
- Preheat the oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line the cups with paper liners.
- Whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together in a large bowl.
- Whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together in a separate medium bowl until smooth.
- Pour the wet ingredients into the dry ingredients. Fold gently just until combined and no dry flour pockets remain.
- Fold in chocolate chips, nuts, or another optional add-in, if using.
- Divide the batter evenly among the 12 prepared muffin cups, filling each cup to the top.
- Bake for 5 minutes at 425°F (218°C).
- Keep the muffins in the oven and reduce the temperature to 350°F (177°C). Bake for another 16 to 17 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack.
Notes
- Use pure canned pumpkin puree rather than pumpkin pie filling.
- Measure the flour by spooning it into the measuring cup and leveling the top.
- Do not overmix the batter, or the muffins may become tough.
- For chocolate chip muffins, fold 1 cup of chocolate chips into the batter.
- For nut muffins, fold in 1 cup of chopped pecans or walnuts.
- For dried cranberry muffins, fold in 3/4 cup of dried cranberries.
- For about 30 mini muffins, bake at 350°F for 11 to 13 minutes and skip the initial high-temperature step.
- Store cooled muffins in an airtight container at room temperature for up to 1 week.
- Freeze tightly wrapped muffins for up to 3 months. Thaw overnight in the refrigerator or at room temperature before warming.
- Prep Time: 15 minutes
- Cook Time: 21 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 22
- Sodium: 230
- Fat: 11
- Saturated Fat: 2
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
- Cholesterol: 31