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–+ servings
Pumpkin Muffins

Deliciously Easy Pumpkin Muffins for Cozy Mornings

These Pumpkin Muffins are a delightful treat that perfectly capture the essence of fall with warm spices and a moist crumb.
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Prep Time 15 minutes
Cook Time 24 minutes
Cooling Time 5 minutes
Total Time 44 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pumpkin Muffin Ingredients
  • 2 cups All-Purpose Flour for more fiber, use whole wheat flour as a substitute
  • 1 teaspoon Baking Soda make sure it’s fresh
  • 1 teaspoon Baking Powder make sure it’s fresh
  • ½ teaspoon Kosher Salt you can swap it with sea salt if preferred
  • 1 teaspoon Cinnamon freshly ground spices truly enliven the flavor profile
  • ½ teaspoon Nutmeg freshly ground spices truly enliven the flavor profile
  • ¼ teaspoon Ginger freshly ground spices truly enliven the flavor profile
  • 1 cup Granulated Sugar brown sugar contributes a richer taste and texture
  • ½ cup Dark Brown Sugar light brown sugar works in a pinch
  • ½ cup Vegetable Oil melted butter can be used for an extra flavor boost
  • 1 cup Canned Pumpkin fresh pumpkin is a great alternative, adjust liquid accordingly
  • ½ cup Whole Milk any plant-based milk is a suitable fallback
  • ½ cup Sour Cream Greek yogurt or vegan alternatives work well
  • 1 teaspoon Vanilla Extract opt for pure vanilla for the best results
  • 1 tablespoon Cinnamon Sugar mix equal parts cinnamon and sugar for topping

Equipment

  • oven
  • muffin pan
  • mixing bowls
  • whisk
  • spatula

Method
 

Step‑by‑Step Instructions for Pumpkin Muffins
  1. Preheat your oven to 350°F (177°C) and prepare a muffin pan by greasing it or lining it with paper muffin liners.
  2. In a large mixing bowl, sift together the flour, baking soda, baking powder, salt, and spices.
  3. In a separate medium bowl, whisk together the eggs, granulated sugar, and dark brown sugar until smooth. Gradually whisk in the vegetable oil, followed by the pumpkin, milk, sour cream, and vanilla.
  4. Gently fold the wet mixture into the dry ingredients until just combined; do not overmix.
  5. Divide the batter evenly into the muffin pan, filling each cup about ⅔ full. Top with a mixture of sugar and cinnamon if desired.
  6. Bake for 20-24 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gCholesterol: 30mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 10gVitamin A: 10IUCalcium: 2mgIron: 5mg

Notes

Make sure to use fresh ingredients for the best results and do not overmix to maintain the muffins' tenderness.

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