Go Back

Homemade Pumpkin Muffins

Delicious and comforting pumpkin muffins that evoke the warmth of the autumn season, flavored with pumpkin spice and perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Muffin Base
  • 1 cup canned pumpkin
  • 1 cup granulated sugar (brown sugar works too!)
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs
  • 2 cups all-purpose flour (or whole wheat for a healthier option)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon pumpkin spice (or a mix of cinnamon, nutmeg, and ginger)
  • 1 cup chopped nuts or chocolate chips (optional) For extra texture

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together the pumpkin puree, sugar, oil, and eggs until smooth and combined.
  3. In a separate bowl, mix the flour, baking soda, baking powder, salt, and pumpkin spice.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  5. If desired, fold in nuts or chocolate chips.
  6. Line a muffin tin with paper liners or grease it with cooking spray.
  7. Spoon the batter into the muffin cups, filling each about ¾ full.
Baking
  1. Place the muffin tin in the preheated oven and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack.
Serving
  1. Enjoy your freshly baked muffins warm, or store them for later.

Notes

For variations, substitute half the oil with applesauce or Greek yogurt, or top with cream cheese frosting for a special treat. Store leftovers in an airtight container for up to three days, or freeze for up to three months.