Description

These soft and fluffy Pumpkin Spice Muffins are packed with warm fall flavors and made with real pumpkin puree. Perfect for breakfast, a snack, or even dessert, these muffins are easy to make and taste even better the next day!

Ingredients

Units Scale

1 3/4 cups (220g) all-purpose flour
1 cup (200g) granulated sugar
1/2 cup (110g) brown sugar, packed
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1 cup (240g) canned pumpkin puree
1/2 cup (120ml) vegetable oil (or melted butter)
2 large eggs
1/4 cup (60ml) milk (or dairy-free alternative)
1 teaspoon vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
Mix dry ingredients: In a large bowl, whisk together flour, sugars, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
Combine wet ingredients: In another bowl, whisk together pumpkin puree, oil, eggs, milk, and vanilla extract until smooth.
Mix the batter: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
Fill muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Cool & enjoy: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

For extra texture, add ½ cup chopped nuts (walnuts or pecans) or chocolate chips.
If you don’t have pumpkin pie spice, use a mix of cinnamon, nutmeg, ginger, and cloves.
These muffins freeze well! Store in an airtight container for up to 3 months.