Basic Foolproof Pumpkin Muffins
How to make pumpkin muffins from scratch without a mixer! This beginner-friendly one bowl recipe is quick and easy to make, calls for simple ingredients, is dairy-free, and requires less than 15 minutes prep. It’s a Fall staple!
Servings: 12 Muffins
Calories: 190kcal
Ingredients
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups canned pumpkin puree
- 1/2 cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
Instructions
- Preheat the oven to 350°F.
- Line muffin pan with muffin liners and set aside.
- In a large bowl combine both sugars, baking powder, baking soda, salt, and spices.
- Add the pumpkin and oil and mix well.
- Beat in the eggs and vanilla extract.
- Add the flour and mix until fully incorporated. Do not overmix.
- Scoop the batter into the pan dividing it evenly among the cups.
- Bake for 24 - 25 minutes until a toothpick inserted in the center of a muffin comes out clean or with a couple of crumbs.
- Cool in pan 5 minutes then transfer to a wire rack.
Notes
- Can I use only white sugar? Yes, you can. The muffins will not be as flavorful but still very good.
- Can I replace the spices in the recipe with pumpkin pie spice? Yes.
- If you'd like to add chocolate chips to the batter or top the muffins with cream cheese frosting, I highly recommend reducing the white sugar to 2/3 cup otherwise it's very likely they'll be too sweet.
- Do they need to be refrigerated? No. Store the fully cooled muffins in an airtight container or resealable plastic bag at room temperature for 2 - 3 days or in the fridge for 5 - 6 days.
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Nutrition
Calories: 190kcal