Pumpkin Muffins

Pumpkin Muffins shown here in a basket lined with light blue burlap fabric

All the flavors of fall wrapped up in a perfect melt-in-your-mouth pumpkin muffin! They're easy to make and delicious served with warm cider, a cup of hot cocoa or of course a classic cold glass of milk.

Course: Dessert
Cuisine: American
Keyword: Pumpkin Muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Author: Jaclyn


  • 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


  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.

  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 several minutes then transfer to a wire rack to cool completely. Store in an airtight container.

  8. Recipe source: Cooking Classy

Recipe Notes

1. *1/4 cup applesauce and 1/4 cup vegetable oil can be used here if desired.

2. These will double well as cupcakes too! I'd suggest topping with cream cheese frosting.