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Freshly baked pumpkin muffins cooling on a wire rack

How to grow 10 Pumpkin Muffins

This recipe will guide you through baking a batch of 10 delicious pumpkin muffins, perfect for a fall treat or a quick breakfast.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 10 muffins
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Muffin Ingredients
  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup canned pumpkin puree
  • 1 large egg
  • 1/2 cup vegetable oil
  • 1/4 cup milk

Equipment

  • large bowl
  • medium bowl
  • whisk
  • 12-cup muffin tin
  • paper liners
  • wire rack

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, and salt.
  3. In a separate medium bowl, whisk together the pumpkin puree, egg, vegetable oil, and milk.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined; be careful not to overmix.
  5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  6. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cooling
  1. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For extra flavor, consider adding a sprinkle of cinnamon sugar on top of the muffins before baking. Do not overmix the batter, as this can lead to tough muffins. You can also add chocolate chips or chopped nuts to the batter for a variation.