Easy Peasy Pumpkin Muffins
Whip up a batch of cozy, fall-inspired goodness with these Easy Peasy Pumpkin Muffins! Bursting with the warm flavors of cinnamon, nutmeg, and ginger, these moist and fluffy treats are sweetened with a mix of granulated and brown sugar for the perfect balance of richness. Using simple pantry staples like all-purpose flour, baking powder, and pumpkin puree, this easy muffin recipe comes together in just 15 minutes and bakes to golden perfection in under 20. Whether you're looking for a quick breakfast, a snack for the kids, or an indulgent addition to your coffee break, these muffins deliver pumpkin-spiced delight in every bite. Plus, they stay fresh for days, making them the ultimate grab-and-go treat for the crispy autumn mornings ahead!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.25 cups brown sugar
- 1 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 0.25 teaspoons salt
- 1 cups pumpkin puree
- 0.5 cups vegetable oil
- 2 eggs
- 1 teaspoons vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until combined.
In a separate medium bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and well incorporated.
Gradually pour the wet ingredients into the dry ingredients. Gently stir until just combined, being careful not to overmix. The batter will be thick.
Evenly divide the batter among the muffin cups, filling each about 3/4 of the way full.
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Nutrition Facts
Calories |
235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 154 mg | 7% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 18.2 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 20 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 83 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
