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Homemade Pumpkin Muffins

Delicious, warm, and spiced pumpkin muffins that are easy to make and perfect for autumn gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Fall
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree (canned or homemade)
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 1 cup granulated sugar (or brown sugar)
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour (or half whole wheat flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
Optional Add-ins
  • optional chocolate chips, nuts, or dried cranberries For added texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract until smooth.
  3. In another bowl, mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  4. Gradually fold the dry ingredients into the wet mixture, stirring until just combined.
  5. Add any optional ingredients like chocolate chips or nuts, and gently fold them in.
Baking
  1. Line a muffin tin with paper liners and fill each cup about 2/3 full with the batter.
  2. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the muffins cool in the tin for a few minutes before transferring to a wire rack.
  4. Serve warm and enjoy with butter or cream cheese, if desired.

Notes

Store muffins in an airtight container at room temperature for up to three days. For longer storage, freeze individually wrapped muffins for up to three months.