Description
Moist, bakery-style pumpkin muffins packed with warm spices and real pumpkin. These muffins are perfect for fall baking — soft, tender, and filled with cozy flavor. Whether enjoyed plain, topped with nuts, or studded with chocolate chips, these easy-to-make muffins come together in under an hour and stay moist for days. Ideal for breakfast, brunch, or an afternoon snack, they also freeze beautifully. No mixer needed — just a bowl, a spoon, and a craving for something delicious.
Ingredients
Scale
- 1 ¾ cups (220g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp pumpkin pie spice
- 1 cup (225g) pumpkin purée
- ½ cup (100g) brown sugar
- ⅓ cup (65g) granulated sugar
- ½ cup (120ml) vegetable oil
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- Optional: ¾ cup chocolate chips or chopped nuts
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In another bowl, whisk pumpkin, sugars, oil, eggs, and vanilla until smooth.
- Pour wet ingredients into dry and fold until just combined. Don’t overmix.
- Fold in chocolate chips or nuts if using.
- Divide batter evenly between muffin cups, filling ¾ full.
- Bake for 22–25 minutes or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- For a bakery-style muffin top, rest the batter in the tin for 10 minutes before baking.
- Add a sprinkle of raw sugar on top before baking for extra crunch.
- Try with a cream cheese swirl for a richer version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 215
- Sugar: 14g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg