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Two pumpkin muffins stacked on a wooden board with a candy pumpkin and cinnamon stick beside them; more muffins are in a baking tray in the background.
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4.98 from 35 votes

Pumpkin Muffins Recipe

These are the BEST Pumpkin Muffins! This easy muffin recipe is full of pumpkin flavor and perfect for fall breakfast!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 14 muffins
Author: Dorothy Kern
Cost: $5

Ingredients

  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) brown sugar, packed
  • 1 cup (244g) pumpkin puree
  • ⅓ cup (79ml) vegetable oil
  • 2 large eggs
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon vinegar or lemon juice
  • ⅓ cup (79ml) Fat-Free Milk , or use any milk or nondairy milk
  • 2 cups (248g) all-purpose flour

Instructions

  • Preheat oven to 350°F. Spray muffin pans with nonstick cooking spray or line with muffin liners.
  • Stir (or mix with hand mixer) together granulated sugar, brown sugar, pumpkin puree, and oil until smooth. Stir in salt, baking soda, pumpkin pie spice, and eggs.
  • Add vinegar, milk, and flour and stir or mix until no lumps remain.
  • Fill muffin cups about ¾ full. Bake for 15-22 minutes, or until a toothpick comes out clean from the center of the muffin. Cool slightly before eating.
  • Store in an airtight container for up to 3 days or freeze for up to one month. To defrost, heat in microwave or let sit on the counter.

Nutrition

Serving: 1muffin | Calories: 185kcal | Carbohydrates: 30g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 176mg | Potassium: 79mg | Fiber: 1g | Sugar: 15g | Vitamin A: 2775IU | Vitamin C: 0.8mg | Calcium: 24mg | Iron: 1.3mg

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