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Easy Pumpkin Muffins Recipe – Ready in 30 Minutes

chef Laya
These easy pumpkin muffins are soft, moist, and perfectly spiced with cinnamon, nutmeg, and ginger. Made with simple ingredients and pumpkin puree, they are ready in about 30 minutes and make a delicious breakfast, snack, or fall dessert.
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Prepr Time 10 minutes
Cooking Time 20 minutes
ToTal Time 30 minutes
Type of plate Breakfast, Dessert
kitchen American
Serving 4

Ingredients
  

  • 1 ¾ cups all-purpose flour spooned and leveled
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 1 cup pumpkin puree not pumpkin pie filling
  • 2 large eggs
  • ½ cup vegetable oil or melted butter
  • ¾ cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk optional
  • ½ cup chocolate chips chopped pecans, or walnuts, optional

Instructions
 

  • Preheat the oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease the muffin cups.
  • In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  • Add the pumpkin puree, eggs, vegetable oil or melted butter, brown sugar, vanilla extract, and milk to the bowl.
  • Stir the wet and dry ingredients together gently with a spatula until just combined. Do not overmix the batter; a few small lumps are fine.
  • Fold in the chocolate chips, pecans, or walnuts if using.
  • Divide the batter evenly between the muffin cups, filling each one about three-quarters full.
  • Bake for 18–22 minutes, or until the muffin tops are set and a toothpick inserted into the center 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.
  • Serve warm or at room temperature with coffee, tea, milk, or butter

Notes

  • Use plain pumpkin puree rather than pumpkin pie filling.
  • Do not overmix the batter, as this can make the muffins dense.
  • Store cooled muffins in an airtight container at room temperature for up to 3 days.
  • To freeze, wrap the muffins individually and store them in a freezer-safe bag for up to 3 months.
  • If adding chocolate chips or nuts, gently fold them into the batter at the end.