Name: Pumpkin Muffins
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: Dessert
Ingredients: 1 ¾ cups all-purpose flour.; 1 tsp baking soda.; 1 ½ tsp ground cinnamon.; 1 ½ tsp pumpkin pie spice.; ¼ tsp ground ginger.; ½ tsp salt.; ½ cup vegetable oil.; ½ cup granulated sugar.; ½ cup packed brown sugar.; 1 ½ cups pumpkin puree.; 2 large eggs.; ¼ cup milk.

The Best Pumpkin Muffins are a delicious fall treat, soft, moist, and filled with the perfect balance of warm spices. This easy recipe combines simple pantry ingredients like all-purpose flour, pumpkin puree, and spices such as cinnamon and pumpkin pie spice. These muffins are ideal for breakfast, a snack, or dessert, and can be made even more indulgent with the addition of chocolate chips. The high initial oven temperature helps create a beautiful muffin top, while the lower temperature ensures the inside remains perfectly moist. Serve these muffins warm for the ultimate fall treat!

The Best Pumpkin Muffins are a perfect fall treat, combining the rich flavors of pumpkin puree and warm spices like cinnamon and ginger. These muffins are incredibly soft, moist, and easy to make, with just a few simple ingredients you likely already have on hand. Whether you're enjoying them for breakfast or as a dessert, these muffins bring cozy autumn vibes to any occasion.

INGREDIENTS

All-purpose flour: 1¾ cups, provides structure to the muffins
Baking soda: 1 tsp, helps the muffins rise
Ground cinnamon: 1½ tsp, adds warmth and spice
Pumpkin pie spice: 1½ tsp, a blend of spices for that classic pumpkin flavor
Ground ginger: ¼ tsp, adds a subtle hint of warmth
Salt: ½ tsp, balances the sweetness
Vegetable oil: ½ cup, keeps the muffins moist
Granulated sugar: ½ cup, sweetens the muffins
Brown sugar: ½ cup packed, adds a rich caramel flavor and moisture
Pumpkin puree: 1½ cups, the star ingredient that adds moisture and flavor
Eggs: 2 large, for binding and structure
Milk: ¼ cup, adds moisture to the batter

INSTRUCTIONS

Step 1:: Preheat your oven to 425°F (220°C) and line a 12-count muffin pan with liners.
Step 2:: In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, ground ginger, and salt.
Step 3:: In another bowl, whisk together the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until well combined.
Step 4:: Pour the wet ingredients into the dry ingredients and gently fold together until no flour remains.
Step 5:: Fill the muffin liners to the top with the batter. Bake at 425°F for 5 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 16-17 minutes.
Step 6:: Allow the muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool completely before serving.

Serving and Storage Tips

These muffins are best served warm with a spread of butter or a drizzle of maple syrup.
Store leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate to keep them fresh longer.

Helpful Notes

Add chocolate chips or chopped nuts to the batter for extra flavor and texture.
The initial high oven temperature helps create a tall muffin top, so don’t skip that step!