Description
These easy pumpkin muffins are the ultimate fall baking treat—soft, moist, and perfectly spiced with cinnamon, ginger, and pumpkin pie spice. Made in just one bowl with simple pantry ingredients, they rise beautifully and deliver cozy pumpkin flavor in every bite. Ideal for breakfast, snacks, or gifting all season long.
Ingredients
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1¾ cups all-purpose flour, spooned and leveled (219 g)
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1 teaspoon baking soda (5 g)
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1½ teaspoons ground cinnamon (4 g)
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1½ teaspoons pumpkin pie spice (4 g)
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¼ teaspoon ground ginger (0.5 g)
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½ teaspoon salt (2.5 g)
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½ cup vegetable oil or melted coconut oil (120 ml)
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½ cup granulated sugar (100 g)
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½ cup packed light or dark brown sugar (100 g)
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1½ cups canned pumpkin puree (340 g)
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2 large eggs
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¼ cup milk, dairy or nondairy (60 ml)
Instructions
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Preheat oven to 425°F (218°C). Line or grease a 12-cup muffin pan.
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In a large bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt.
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In a separate bowl, whisk oil, granulated sugar, brown sugar, pumpkin, eggs, and milk until smooth.
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Pour the wet ingredients into the dry and gently mix until just combined.
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Divide batter evenly into the muffin cups, filling to the top.
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Bake at 425°F for 5 minutes. Without opening the oven, reduce temp to 350°F (177°C) and bake for 16–17 more minutes, until a toothpick comes out clean.
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Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
Use pure canned pumpkin, not pumpkin pie filling.
The high initial temp helps create a nice domed muffin top.
Customize with chocolate chips, nuts, or streusel topping.
These muffins freeze beautifully for later enjoyment.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American