Easy Pumpkin Muffins
Fluffy, moist pumpkin muffins bursting with pumpkin flavor and warm fall spices like cinnamon, nutmeg, and clove. Perfect for breakfast, snacks, or dessert with minimal prep time.
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice or a mix of cinnamon and nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs, and mix until well combined and fluffy.
- In another bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Gradually add the dry mixture to the wet ingredients and stir until everything is just combined—be careful not to overmix.
- Line a muffin tin with paper liners or grease with cooking spray, and use a scoop or spoon to fill each muffin cup about 2/3 full.
- Place the muffin tin in the preheated oven and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.