Go Back
Easy Pumpkin Muffins Recipe

Easy Pumpkin Muffins Recipe

Moist, flavorful pumpkin muffins spiced perfectly for the autumn season. A quick and easy recipe perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground nutmeg
  • 1/2 teaspoon Ground ginger
  • 1/4 teaspoon Salt
Wet Ingredients
  • 1 cup Granulated sugar
  • 1/2 cup Unsalted butter, melted
  • 1 large Egg
  • 1 teaspoon Vanilla extract
  • 1 cup Pumpkin puree (not pumpkin pie filling)
  • 1/4 cup Milk (any kind)

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together all the dry ingredients: flour, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In a separate medium bowl, whisk together the sugar, melted butter, egg, and vanilla extract until combined.
  4. Gently stir the pumpkin puree and milk into the wet ingredient mixture until smooth.
  5. Pour the wet ingredients into the dry ingredients. Mix using a spatula only until just combined. Be careful not to overmix; a few streaks of flour are acceptable.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

For extra crunch, you can sprinkle coarse sugar over the batter before baking. These muffins freeze well; cool completely, then store in an airtight container for up to 3 months.