Too Easy Pumpkin Muffins
Perfectly spiced and irresistibly moist, these "Too Easy Pumpkin Muffins" bring all the flavors of fall to your kitchen with minimal effort! Made with simple pantry staples like canned pumpkin puree, warm cinnamon, and nutmeg, these muffins come together in just 10 minutes of prep time, making them an ideal choice for busy mornings or last-minute dessert cravings. The recipe combines rich brown sugar with tender pumpkin for a naturally sweet and comforting treat, while a hint of salt balances the flavors beautifully. With a soft, fluffy texture and a baking time of only 20 minutes, these muffins are ready to enjoy in under 30 minutes. Whether served warm from the oven or saved for later, they’re perfect for breakfast, snacking, or holiday gatherings. Bonus: they stay fresh for days, making them a make-ahead delight!
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Recipe Information
Ingredients
- 1 cup canned pumpkin puree
- 2 large eggs
- 0.5 cup vegetable oil
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the pumpkin puree, eggs, vegetable oil, granulated sugar, and brown sugar until smooth and well combined.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Nutrition Facts
Calories |
2994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.4 g | 158% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 2272 mg | 99% | |
| Total Carbohydrate | 455.0 g | 165% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 279.1 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 237 mg | 18% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 964 mg | 21% | |
*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.
