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!
Course: Breakfast, Snack
Author: Crystal | Beat Bake Eat
1/2cupbrown sugar, packed
1 1/2teaspoonsbaking powder
2 1/2teaspoonsground cinnamon
1 1/2teaspoonsground ginger
1 1/2cupscanned pumpkin puree
1 1/2cupsall-purpose flour
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.
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.