Pumpkin Muffins

4.75 from 12 votes

A versatile go-to easy pumpkin muffin recipe that can be turned into cupcakes or loaded up with chocolate chips. Dress up however you want and enjoy :)

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 236kcal

Author: Heather Perine

Ingredients

1 ¾ cup (210 grams) all-purpose flour spooned and leveled
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup (107 grams) packed light brown sugar
½ cup (100 g) granulated sugar
2 large eggs
1 cup (227 grams) pumpkin puree (not pumpkin pie filling)
½ cup (120 ml) vegetable oil
⅓ cup (80 ml) milk
1 teaspoon vanilla extract

Instructions

Preheat oven to 350℉ (177℃). Spray a 12-count muffin pans with non-stick spray or line with cupcake liners. Set aside.
In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves together until combined. Set aside. 1 ¾ cup (210 grams) all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 1 ½ teaspoons ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves
In a medium bowl, whisk the brown sugar, granulated sugar, and eggs together until combined. Add the pumpkin, oil, milk, and vanilla until combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do NOT overmix the batter. ½ cup (107 grams) packed light brown sugar ½ cup (100 g) granulated sugar 2 large eggs 1 cup (227 grams) pumpkin puree (not pumpkin pie filling) ½ cup (120 ml) vegetable oil ⅓ cup (80 ml) milk 1 teaspoon vanilla extract
Spoon the batter evenly into 12 cups, right up to the top is OK and will create nice tall muffins. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven. Cool in the pan for 5 minutes than remove and allow to cool on a wire rack.

Notes

Storage: You can store these at room temperature, covered for 3-5 days, but any longer and I would freeze them.
Freezing: You can freeze baked muffins for up to 3 months. Simply thaw at room temperature. I like heat them up again in the microwave but they can be eaten cold of course!
Pumpkin puree: You need 100% canned pumpkin, not pumpkin pie filling which has added ingredients in it.
Spices: Omit the cinnamon, ginger, and nutmeg and use 2 teaspoons pumpkin pie spice instead.
Chocolate chips: Add 3/4 cup (mini or regular) semi-sweet chocolate chips to the batter. You will get a couple more muffins out of the batch if you do!

Nutrition