Description
These Pumpkin Spice Muffins are soft, fluffy, and packed with warm fall spices and real pumpkin puree. They’re easy to make and perfect for breakfast, snacks, or dessert—especially during the fall season. Add chocolate chips or a streusel topping for extra indulgence!
Ingredients
Units
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 cup granulated sugar (or 1/2 cup brown sugar and 1/2 cup granulated sugar)
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup milk (any kind)
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chocolate chips or chopped nuts
Instructions
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Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with paper liners or lightly grease with cooking spray.
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Mix Dry Ingredients:
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
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Mix Wet Ingredients:
- In a separate bowl, whisk together the oil, sugar, eggs, pumpkin puree, milk, and vanilla extract until smooth and combined.
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Combine Batter:
- Gradually mix the dry ingredients into the wet ingredients until just combined—do not overmix.
- Fold in chocolate chips or nuts, if using.
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Bake:
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
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Cool and Serve:
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.
Optional Streusel Topping:
- Mix ¼ cup flour, ¼ cup brown sugar, ½ teaspoon cinnamon, and 2 tablespoons melted butter until crumbly. Sprinkle on top before baking.
Notes
- Use whole wheat flour for a healthier version.
- Add a simple glaze by mixing powdered sugar and a splash of milk for a sweet finish.
- Store in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.