Easy Pumpkin Muffins Recipe

Pumpkin muffins make breakfast enjoyable! They're soft, sweet and full of autumn flavour, and they last a week in the fridge.  

– 1½ cups all-purpose flour (180g) – ▢2½ teaspoon pumpkin pie spice – ▢1 teaspoon baking soda – ▢½ teaspoon baking powder – ▢½ teaspoon salt – ▢1¼ cup pumpkin puree (280g) – ▢½ cup packed light brown sugar (110g) – ▢½ cup granulated sugar (100g) – ▢½ cup vegetable oil (120mL) – ▢¼ cup whole milk (60mL) – ▢2 large egg – ▢1 teaspoon vanilla extract

INGREDIENTS

Heat the oven to 425°F. Use paper cupcake liners. Whisk flour, spices, baking powder, baking soda, and salt in a large bowl until mixed.  

Step 1

INSTRUCTIONS

Mix oil, milk, eggs, vanilla, granulated, and brown sugars in a medium bowl. Whisk in pumpkin puree until smooth.   

Step 2

Add wet ingredients to dry and whisk just until incorporated. Fill paper liners three-quarters full with batter.  

Step 3

Bake 5 minutes. Lower the oven temperature to 350°F and bake for 15 minutes until a wooden pick inserted in the centre comes out clean. Remove the muffins from the pan and cool on a wire rack.  

Step 4

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