Easy Pumpkin Muffins Recipe

Introduction

These easy pumpkin muffins are a delightful way to enjoy the flavors of fall in every moist and spiced bite. Perfect for breakfast or a sweet snack, they come together quickly with simple ingredients and bake up fluffy and flavorful.

Ingredients

• 1 (15 oz) can pumpkin puree
• 2 eggs
• 1/2 cup vegetable oil
• 1/4 cup water
• 1 1/2 cups granulated sugar
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease with non-stick spray.
2. Step 2: In a large bowl, combine pumpkin puree, eggs, vegetable oil, water, and granulated sugar. Mix until well blended and smooth.
3. Step 3: In a separate bowl, whisk together all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until evenly mixed.
4. Step 4: Gently stir the dry ingredients into the pumpkin mixture just until combined. Avoid overmixing to keep the muffins tender.
5. Step 5: Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full.
6. Step 6: Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
7. Step 7: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

• Adjust the spices to your preference for a more personalized flavor, adding more cinnamon, nutmeg, cloves, or ginger as desired.
• Ensure even mixing of wet ingredients before adding dry to avoid lumps and create a smoother batter.
• Do not overmix after adding dry ingredients to prevent tough muffins; stir just until combined.
• You can add 1/2 cup of chopped walnuts or chocolate chips for added texture and flavor.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. Reheat refrigerated muffins in the microwave for about 15 seconds or until warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can roast and puree fresh pumpkin, but be sure to drain any excess moisture to maintain the right batter consistency.

How do I know when the muffins are done?

Insert a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs, the muffins are done baking.

Easy Pumpkin Muffins Recipe

Print Recipe

★★★★★

4.7 from 79 reviews

These Easy Pumpkin Muffins deliver a burst of warm fall flavors with moist, tender crumb and a delicious blend of spices. Made with simple pantry ingredients and pumpkin puree, they are perfect for breakfast, snacks, or festive gatherings throughout the autumn season.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes
• Yield: 12 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 (15 oz) can pumpkin puree
• 2 eggs
• 1/2 cup vegetable oil
• 1/4 cup water
• 1 1/2 cups granulated sugar

Dry Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Instructions

1. Prepare Oven and Pan: Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease the cups with non-stick spray to prevent sticking.
2. Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, eggs, vegetable oil, water, and granulated sugar. Whisk these ingredients together thoroughly until the mixture is smooth and well blended.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger to evenly distribute the spices and leavening agent.
4. Mix Everything Together: Gently fold the dry ingredient mixture into the wet pumpkin mixture, stirring just until combined. Avoid overmixing to keep the muffins tender and avoid toughness.
5. Fill and Bake: Scoop the muffin batter into the prepared muffin tin, filling each cup about three-quarters full. Place the tin in the preheated oven and bake for 20 to 25 minutes. Test doneness by inserting a toothpick into the center of a muffin; it should come out clean.
6. Cool: Once done, remove the muffins from the oven and let them cool in the muffin tin for about 5 minutes. Then transfer the muffins to a wire rack to cool completely before serving.

Notes

• Ensure thorough mixing of the wet ingredients before combining with dry ingredients to avoid lumps in the batter.
• Adjust the amounts of cinnamon, nutmeg, cloves, and ginger according to your taste preference for a more or less spicy flavor profile.
• Do not overmix the batter when combining dry and wet ingredients to prevent tough muffins.
• Use a toothpick test to check if muffins are fully baked – it should come out clean with no wet batter.
• Allow muffins to cool for a few minutes in the pan before removing to keep their shape and texture intact.

Keywords: pumpkin muffins, fall recipes, easy muffins, pumpkin puree, autumn baking, spiced muffins, breakfast muffins