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Freshly baked pumpkin muffins cooling on a wire rack

Quick way to grow perfect Pumpkin Muffins in 5 minutes

These pumpkin muffins are incredibly quick to make and come out perfectly moist and flavorful every time. Ideal for a last-minute treat or a simple breakfast, these muffins require minimal effort for maximum deliciousness.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 12 muffins
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground ginger
  • 0.25 tsp ground cloves
Wet Ingredients
  • 1 cup canned pumpkin puree
  • 2 large eggs
  • 0.5 cup vegetable oil
  • 0.25 cup milk
  • 1 tsp vanilla extract
Optional Topping
  • 0.5 cup chocolate chips or chopped nuts

Equipment

  • Oven
  • Muffin tin
  • Paper liners
  • Large bowl
  • Whisk

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it well.
Mixing Dry Ingredients
  1. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
Mixing Wet Ingredients
  1. In a separate medium bowl, whisk together the pumpkin puree, eggs, vegetable oil, milk, and vanilla extract until smooth.
Combine and Bake
  1. Pour the wet ingredients into the dry ingredients and stir until just combined; be careful not to overmix, as a few lumps are fine. If desired, gently fold in chocolate chips or nuts.
  2. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  3. 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, you can add a streusel topping before baking. These muffins store well in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months.