Pumpkin muffins recipe
Moist, spiced pumpkin muffins made effortlessly in just 4 steps! Budget-friendly, foolproof, and packed with autumnal flavors—ideal for breakfast, snacks, or dessert.
Ingredients
Wet Ingredients:
- 1 cup pumpkin puree not pie filling
- ½ cup melted coconut oil or vegetable oil
- 2 large eggs or flax eggs for vegan
- ⅓ cup honey or maple syrup
Dry Ingredients:
- 1¾ cups all-purpose flour or gluten-free 1:1 blend
- 1 tsp baking soda
- 1½ tsp pumpkin pie spice or ½ tsp cinnamon + ½ tsp nutmeg + ½ tsp ginger
- ¼ tsp salt
Instructions
- Prep Wet Mix: In a bowl, whisk pumpkin puree, oil, eggs, and honey until smooth.
- Combine Dry Ingredients: In another bowl, sift flour, baking soda, pumpkin spice, and salt.
- Fold Batter: Gently mix wet and dry ingredients until just combined (avoid overmixing!).
- Bake: Pour batter into lined muffin tin (⅔ full). Bake at 375°F for 22–25 minutes. Cool 5 minutes before serving.
Notes
- Substitutions: Use applesauce for oil (lower fat), mashed banana for honey (sugar-free), or almond flour (gluten-free).
- Storage: Keep in an airtight container for 2 days or freeze for up to 3 months.
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Pro Tips:
- Do not overmix—lumpy batter = fluffy muffins!
- Fresh pumpkin? Roast, puree, and strain excess liquid first.
- Add chocolate chips or nuts for extra crunch!