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SUSTAINABILITY

Easy Pumpkin Muffins

  • 15 Minutes
  • 20 Minutes
  • 12 Servings
  • Vegetarian
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Ingredients:

Nutritional Information

(Per Serving – Approximate)

Calories:285 Kcal
Carbohydrates:42 g
Sugars:21 g
Protein:4 g
Total Fat:11 g
Saturated Fat:6 g
Fiber:2 g
Sodium:240 mg

These Pumpkin Muffins are soft, moist, and packed with the cozy flavors of pumpkin and warm fall spices. Each bite has a tender crumb, a gentle sweetness, and the comforting taste of homemade baking. Pumpkin puree gives the muffins their rich seasonal flavor while also helping them stay wonderfully moist. Cinnamon, nutmeg, and ginger add a fragrant blend of spice that makes the kitchen smell inviting as they bake.

Brown sugar brings a deeper, caramel-like sweetness that pairs beautifully with the pumpkin and helps create a soft, tender texture. These muffins are simple enough for a weekday breakfast but special enough for a relaxed weekend brunch. Serve them warm with a little butter, enjoy them alongside a cup of coffee, or pack one as an easy afternoon snack. They are also a delicious way to bring the flavors of fall to the table without making an elaborate dessert.

Instructions:

  • Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners or lightly grease the cups.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  • In a large bowl, whisk together the melted butter and brown sugar until well combined.
  • Add the eggs, pumpkin puree, vanilla extract, and milk. Whisk until smooth.
  • Gradually add the dry ingredients to the pumpkin mixture, stirring just until combined. Do not overmix.
  • Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
  • Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
  • Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Cook’s Note:

Use pure pumpkin puree rather than pumpkin pie filling, which already contains added sugar and spices. For evenly sized muffins and more consistent serving weights, use a kitchen scale to divide the batter among the muffin cups.

This recipe uses sugar to:

This recipe uses brown sugar to sweeten the muffins while adding a rich, molasses-like flavor that complements the pumpkin and warm spices. It also helps retain moisture, giving the muffins a soft and tender texture.

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