Pumpkin Muffins

Who says pumpkin muffins have to be boring? These fluffy, spiced treats are like a cozy sweater for your taste buds—minus the itchy wool. Whether you need a quick breakfast or a snack that won’t judge your life choices, this pumpkin muffin recipe has your back.

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 12 muffins
Nutrition (per muffin): 180 calories, 3g protein, 30g carbs, 6g fat

Ingredients

• 1 ¾ cups all-purpose flour (or whole wheat for healthy pumpkin muffins)
• 1 tsp baking soda
• ½ tsp salt
• 1 tbsp pumpkin pie spice (or mix cinnamon, nutmeg, and cloves)
• 1 cup pumpkin puree (not pie filling—this is important!)
• ½ cup brown sugar (or less for a lighter option)
• ¼ cup white sugar (or substitute maple syrup)
• ½ cup vegetable oil (or applesauce for less fat)
• 2 eggs
• 1 tsp vanilla extract

How to Make Pumpkin Muffins

1. Preheat oven to 375°F (190°C). Line a muffin tin or grease it well. (Stuck muffins = tragic muffins.)
2. Whisk dry ingredients—flour, baking soda, salt, and pumpkin pie spice—in a bowl.
3. Mix wet ingredients—pumpkin puree, sugars, oil, eggs, and vanilla—in another bowl.
4. Combine wet and dry ingredients gently. Don’t overmix, or your pumpkin muffins will turn into tiny bricks.
5. Fill muffin cups ¾ full. Bake for 18-20 minutes (how long to bake pumpkin muffins? Now you know!).
6. Cool for 5 minutes, then devour. (Or freeze for later—if you have self-control.)

Tips for the Best Pumpkin Muffins

• Add-ins: Chocolate chips, walnuts, or raisins make them extra fun.
• Healthier version: Use whole wheat flour, less sugar, or applesauce instead of oil.
• Storage: Keep in an airtight container for 3 days or freeze for up to a month.

There you have it—the easiest pumpkin muffins recipe that still tastes like a hug from autumn. Now go forth and bake (and maybe share… or not). Enjoy!

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Pumpkin Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Each bite bursts with warm cinnamon spice and rich pumpkin flavor, with just enough sweetness to keep you reaching for 'just one more.' The perfect balance of fluffy and moist, they're like edible hugs on a crisp fall morning. That delicate crunch as you break through the top? Pure bakery-style magic. 

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Ingredients

• 1 ¾ cups all-purpose flour (or whole wheat for healthy pumpkin muffins)
• 1 tsp baking soda
• ½ tsp salt
• 1 tbsp pumpkin pie spice (or mix cinnamon, nutmeg, and cloves)
• 1 cup pumpkin puree (not pie filling—this is important!)
• ½ cup brown sugar (or less for a lighter option)
• ¼ cup white sugar (or substitute maple syrup)
• ½ cup vegetable oil (or applesauce for less fat)
• 2 eggs
• 1 tsp vanilla extract

Instructions

1. Prep: Heat oven to 375°F (190°C). Line or grease a 12-cup muffin tin.
2. Dry Mix: Whisk flour, baking soda, salt, and pumpkin spice in a bowl.
3. Wet Mix: In another bowl, blend pumpkin, sugars, oil, eggs, and vanilla.
4. Combine: Fold wet into dry ingredients just until mixed (overmixing = dense muffins).
5. Bake: Fill cups ¾ full. Bake 18-20 mins until tops spring back.
6. Enjoy: Cool 5 minutes. Eat warm or freeze extras.

Tip: Insert a toothpick—clean = done! 🎃

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 180Total Fat: 6gCarbohydrates: 30gProtein: 3g