Easy Pumpkin Muffins
Easy pumpkin muffins are deliciously soft, moist and fluffy pumpkin muffins filled with cozy warming spices. This pumpkin muffin recipe is easy to make using a bowl and a whisk and will be your new go to recipe for fall muffins.
Equipment
- 1 whisk
- 1 - 2 12 count muffin pan(s)
Ingredients
- 2 cups (240 g) all purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground all spice
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup (120 ml) neutral oil or melted butter
- 1 cup (200 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 15 oz. canned pumpkin puree
- 2 teaspoons (10 ml) vanilla extract
Instructions
- Preheat the oven to 375 F (190 C) at least 30 minutes before baking the muffins. Line (2) 12 ct. muffin pans with cupcake liners.
- In a mixing bowl, whisk the flour, baking powder, ground cinnamon, ground ginger, ground all spice, ground nutmeg, ground cloves and salt together until well combined.2 cups (240 g) all purpose flour, 2 teaspoons baking powder, 2 teaspoons ground cinnamon , 1 teaspoon ground ginger, 1 teaspoon ground all spice , ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, ½ teaspoon salt
- In another bowl whisk oil, granulated sugar, light brown sugar and eggs together until well combined. Whisk in the pumpkin puree and vanilla extract until smooth and well combined. Mix the dry ingredients into the wet until just combined.½ cup (120 ml) neutral oil or melted butter, 1 cup (200 g) light brown sugar, ½ cup (100 g) granulated sugar, 2 large eggs, room temperature, 15 oz. canned pumpkin puree, 2 teaspoons (10 ml) vanilla extract
- Use a 3 tablespoon sized cookie scoopto scoop the muffin batter into each of the muffin liners, alternating every other cup. Top with coarse sugar if you like.
- Bake the muffins at 375 F (190 C) for 20 - 25 minutes. The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back. Be careful as the sugar will be very hot.
- Cool the pumpkin muffins in the muffin pan for 5 - 10 minutes. Carefully remove the muffins to cool to room temperature and enjoy.
Notes
Store: Place the pumpkin muffins in an airtight container lined with paper towels on the bottom. Store at room temperature for up to 4 days. Keep in mind that these muffins are very moist, so they will most likely feel a bit sticky or wet on top. To help with this, line the container with a layer of paper towels, place the muffins in a single layer on the paper towels and place another layer of paper towels on top of the muffins.
See the Variations section to make these pumpkin muffins with chocolate chips, as mini pumpkin muffins, as pumpkin muffins with streusel or to top with a maple glaze.
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