Description
These Pumpkin Spice Muffins are moist, fluffy, and filled with warm fall spices. Perfect for breakfast, snacks, or a cozy autumn treat.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with nonstick spray.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, pumpkin pie spice, cinnamon, and salt.
- In another bowl, whisk together eggs, pumpkin puree, oil, milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For added texture, stir in 1/2 cup chopped nuts or chocolate chips before baking.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Use homemade pumpkin puree for a fresher flavor.