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Delicious homemade pumpkin muffins fresh out of the oven

Pumpkin Muffins

Delicious, moist pumpkin muffins perfect for fall, quick to prepare and great for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pure pumpkin puree (not pumpkin pie filling)
  • 1/3 cup vegetable oil (for moisture)
  • 2 large eggs (bind ingredients)
  • 1 teaspoon vanilla extract (adds depth)
Dry Ingredients
  • 1 cup granulated sugar (sweetness)
  • 1 cup all-purpose flour (base of the muffins)
  • 1 teaspoon baking soda (for rising)
  • 1/2 teaspoon baking powder (for extra fluffiness)
  • 1 teaspoon ground cinnamon (spice it up)
  • 1/2 teaspoon ground nutmeg (warm flavor)
  • 1/4 teaspoon salt (enhances sweetness)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a bowl, mix pumpkin puree, oil, eggs, and vanilla until smooth.
  3. In another bowl, combine sugar, flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Mixing and Baking
  1. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Don’t overmix!
  2. Scoop the batter into each muffin cup, filling them about 2/3 full.
  3. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden.
  4. Cool the muffins in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Time-saver: Make a double batch and freeze half for later. Common mistake: Overmixing can make the muffins dense. Mix just enough to combine. You can add chocolate chips or nuts for extra flavor and texture!