Baked Spiced Pumpkin Muffins
Tender, warmly spiced pumpkin muffins that are simple, nourishing, and perfect for busy school days, weekend treats, or sneaking extra veggies into diets. These one-bowl muffins fill your home with an incredible autumn aroma and freeze beautifully for make-ahead breakfasts or snacks.
Ingredients
- 1 ¾ cups All-purpose flour
- 1 teaspoon Baking soda
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- 2 teaspoons Pumpkin pie spice
- 1 teaspoon Cinnamon
- 1 cup Pumpkin puree
- ¾ cup Light brown sugar, packed
- ¼ cup Granulated sugar
- 2 Large eggs
- ½ cup Vegetable oil
- 1 teaspoon Vanilla extract
- ⅓ cup Milk (or buttermilk)
Instructions
- Preheat oven to 375°F (190°C)
- Line a 12-cup muffin tin with paper liners or grease well
- In a large bowl, whisk together dry ingredients: flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon
- In a separate medium bowl, whisk wet ingredients: pumpkin puree, brown sugar, granulated sugar, eggs, oil, vanilla, and milk until smooth
- Pour wet mixture into dry mixture and gently fold together until no dry flour spots remain
- Divide batter evenly among 12 muffin cups, filling each about ¾ full
- Bake for 18-22 minutes or until toothpick inserted comes out clean
- Cool in pan for 5 minutes before transferring to wire rack
Notes
Use pure pumpkin puree, not pumpkin pie filling
Do not overmix the batter - a few lumps are fine
For domed tops, start with hot oven at 375°F
Fill empty muffin cups halfway with water for even baking
Store in airtight container at room temperature for up to 3 days
Freeze individually wrapped for up to 3 months
Nutrition
Calories: 220kcalCarbohydrates: 32gProtein: 3gFat: 9gSaturated Fat: 1.5gCholesterol: 35mgSodium: 180mgFiber: 1gSugar: 18g
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