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–+ servings
Homemade pumpkin muffins on a white kitchen counter,

Pumpkin Muffins

Moist and fluffy homemade pumpkin muffins with warm fall spices ; easy to make and perfect for breakfast or snacks.
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Course: Breakfast, Brunch
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Resting: 5 minutes
Total Time: 35 minutes
Servings: 12 muffins
Calories: 235kcal
Cost: $6 – $8 USD

Equipment

  • 12-cup Muffin tin
  • Muffin liners
  • Mixing bowls
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Ice cream scoop (optional)
  • 1 Cooling rack
  • Measuring cups and spoons

Ingredients

  • ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 2 teaspoon pumpkin spice cinnamon, nutmeg, ginger blend
  • 0.5 teaspoon salt
  • 1 cup pumpkin puree canned works perfectly
  • 0.75 cup brown sugar
  • 0.5 cup vegetable oil
  • 2 eggs large
  • 0.25 cup buttermilk or milk + vinegar substitute
  • 1 teaspoon vanilla extract
  • 0.5 cup chocolate chips optional
  • 0.5 cup chopped nuts walnuts or pecans, optional
  • 2 tablespoon pumpkin seeds topping, optional

Instructions

  • Preheat oven to 375°F. Line muffin tin.
  • Whisk dry ingredients in a bowl.
  • Whisk wet ingredients in another bowl.
  • Combine wet and dry. Fold gently.
  • Fill muffin cups ¾ full. Top with seeds.
  • Bake 18–22 min until toothpick has moist crumbs.
  • Cool 5 min in pan, then transfer to rack.

Notes

Nutrition information is automatically calculated and should be used as an approximation.

Nutrition

Serving: 1muffin | Calories: 235kcal | Carbohydrates: 29g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 31mg | Sodium: 168mg | Potassium: 128mg | Fiber: 1g | Sugar: 17g | Vitamin A: 3400IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1.4mg