Description
These Easy Pumpkin Muffins are soft, moist, and filled with cozy fall spices like cinnamon, nutmeg, and cloves. Made with real pumpkin puree and pantry staples, they’re perfect for a quick breakfast, snack, or festive treat.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 2 1/2 tsp ground cinnamon
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup packed brown sugar
- 1/2 cup vegetable oil
- 1/3 cup granulated sugar
- 2 large eggs + 1 egg yolk
- 3 tbsp sour cream or plain yogurt
- 1 (15 oz) can pumpkin puree
Optional Add-Ins:
- 1/2 cup chopped nuts (walnuts or pecans)
- 1/2 cup chocolate chips
- 1/3 cup dried cranberries or raisins
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners and lightly spray with baking spray.
- In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), beat the brown sugar, vegetable oil, and granulated sugar until smooth and creamy, about 1–2 minutes.
- Add the eggs and yolk, mixing just until combined. Mix in the sour cream and pumpkin puree until incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing just until no dry flour remains. Do not overmix.
- Scoop the batter into the prepared muffin liners, filling each about 3/4 full.
- Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool in the muffin tin for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Swap vegetable oil with unsweetened applesauce for a lighter version.
- Use a mix of granulated sugar and 1 tbsp molasses if you don’t have brown sugar.
- Mashed bananas or applesauce can replace pumpkin puree for variety.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 17g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: pumpkin muffins, easy pumpkin muffins, fall muffin recipe, moist muffins, spiced pumpkin muffins, make-ahead breakfast