Pumpkin Muffins Recipe
Moist, warmly spiced pumpkin muffins made with canned pumpkin. An easy, freezer-friendly recipe perfect for fall mornings, bake sales, or school snacks. One bowl for wet, one bowl for dry—ready in under 30 minutes.
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Servings: 12 Muffins
Calories: 190kcal
Cost: $5
Equipment
- 1 Large mixing bowl
- 1 Medium mixing bowl
- Whisk
- Muffin tin (12-cup)
- Paper liners or nonstick spray
- Cooling rack
Ingredients
- Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- Wet Ingredients:
- 1 cup canned pumpkin purée
- 2 large eggs
- ½ cup brown sugar packed
- ¼ cup maple syrup or honey
- ⅓ cup avocado oil or melted butter
- 1 tsp vanilla extract
- Optional Mix-Ins:
- ½ cup mini chocolate chips chopped nuts, or dried cranberries
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, pumpkin spice, and cinnamon.
- In a separate bowl, whisk pumpkin purée, eggs, brown sugar, maple syrup, oil, and vanilla until smooth.
- Fold wet mixture into dry until just combined. Do not overmix.
- Stir in optional mix-ins if desired.
- Divide batter evenly into muffin cups, filling each ¾ full.
- Bake for 18–22 minutes, or until a toothpick comes out clean.
- Cool 5 minutes in pan, then transfer to a wire rack.
Notes
For healthy pumpkin muffins, swap half the flour for oat flour, replace sugar with coconut sugar, and use applesauce instead of oil.
Muffins freeze well for up to 3 months. Wrap individually and store in a freezer-safe bag.
Add pepitas on top before baking for a bakery-style look.
Nutrition
Calories: 190kcal | Carbohydrates: 27g | Protein: 3g | Fat: 8g | Sodium: 150mg | Sugar: 13g | Vitamin A: 5000IU | Calcium: 40mg