Pumpkin Muffins
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Pumpkin Muffins along with a cup of warm cider is the perfect way to enjoy a cold fall morning!
These homemade muffins are brimming with those tasty autumn spices and plenty of pumpkin flavor. They’re deliciously tender and no one can resist!
The Best Pumpkin Muffins!
If you are like me when fall rolls around you are adding pumpkin to just about every treat out there. And of course breakfast is no exception.
Pumpkin Pancakes and Pumpkin French Toast, and Pumpkin Scones are a fall necessities (lol yes necessities :), and I’m thinking we ought to add these Pumpkin Muffins to that list too.
They’re easy to make and they have all those fall flavors we love!
Ingredients Needed to Make Pumpkin Muffins
- All-purpose flour
- Baking powder and baking soda
- Salt
- Spices including cinnamon, nutmeg and ginger
- Granulated sugar
- Vegetable oil
- Canned pumpkin (fresh will work too)
- Eggs
- Apple juice or water
Scroll below for printable recipe.
How to Make Pumpkin Muffins
- 1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners.
- 2. In a large mixing bowl whisk together flour, baking powder, baking soda, salt cinnamon, nutmeg and ginger for 20 seconds. Make a well in center of mixture and set aside.
- 3. In a separate mixing bowl whisk together sugar, oil, pumpkin, eggs, and apple juice until well blended.
- 4. Pour pumpkin mixture into flour mixture and fold with a rubber spatula just until combined (batter will be slightly lumpy).
- 5. Divide batter among prepared muffin cups filling each nearly full.
- 6. Bake in preheated oven until toothpick inserted into the center comes out clean, about 20 – 25 minutes.
- 7. Let cool in muffin pan for several minutes then transfer to a wire rack to cool completely. Store in an airtight container.
Can I Add Chocolate Chips to this Recipe?
You can definitely mix in some chocolate chips here. If doing so I’d use 3/4 cup regular or mini semi-sweet chocolate chips and then I’d fill about two extra muffins cups giving you a total of 14.
Can I Use Pumpkin Pie Spice Instead?
If you don’t have the spices listed here you can use pumpkin pie spice will work great too. Use 2 1/4 tsp then omit cinnamon, nutmeg, and ginger.
Can I Frost Convert to Pumpkin Cupcakes?
These muffins actually double well as a cupcake too. Since they are made with vegetable oil and not butter they’re actually fairly fluffy, and they have just the right amount of sweetness.
So yes by all means turn them into cupcakes too! Try them with a cream cheese frosting, a cinnamon frosting, or a chocolate frosting.
Can I Freeze Pumpkin Muffins?
These pumpkin muffins will freeze really well. I’ve frozen a few batches that I add to my school lunch on occasion. So if you’re lucky to have extra go ahead and freeze some for a treat on a rainy day.
More Muffin Recipes You Might Like
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Pumpkin Muffins
Ingredients
- 1 1/2 cups (212g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 1/4 cups (255g) granulated sugar
- 1/2 cup (120ml) vegetable oil*
- 1 cup (244g) canned pumpkin
- 2 large eggs
- 1/4 cup (60ml) apple juice or water
Instructions
- Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners.
- In a large mixing bowl whisk together flour, baking powder, baking soda, salt cinnamon, nutmeg and ginger for 20 seconds. Make a well in center of mixture and set aside.
- In a separate mixing bowl whisk together sugar, oil, pumpkin, eggs, and apple juice until well blended.
- Pour pumpkin mixture into flour mixture and fold with a rubber spatula just until combined.
- Divide batter among prepared muffin cups filling each nearly full.
- Bake in preheated oven until toothpick inserted into the center comes out clean, about 20 - 25 minutes.
- Let cool in muffin pan several minutes then transfer to a wire rack to cool completely. Store in an airtight container.