Easy Pumpkin Muffins
These Easy Pumpkin Muffins are the kind of bake you pull together on a quiet weekend morning, without much planning or fuss. The batter comes together in one bowl, the ingredients are simple, and the result is soft, gently spiced muffins that feel cozy without trying too hard. They taste like pumpkin, not sugar perfume. A cup of coffee, a warm muffin, maybe a sweater you haven’t worn since last fall. That’s the vibe.
Ingredients
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 2 teaspoons ground cinnamon or 1 1/2 teaspoons pumpkin pie spice
- 1 cup (200 g) packed light brown sugar
- 2 large eggs, at room temperature
- 1 cup (240 g) pumpkin puree, not pumpkin pie filling
- 1/2 cup (120 ml) neutral oil, like canola or sunflower
- 1/4 cup (60 ml) milk, dairy or non-dairy
- 1 teaspoon vanilla extract
- Optional add-ins: 1/2 to 3/4 cup chocolate chips, chopped walnuts, or pepitas
- Optional topping: coarse sugar or a sprinkle of cinnamon sugar
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners, or lightly grease the cups. Set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon or pumpkin pie spice. Give it 20 seconds so everything is even. Little step, big difference.
- In a separate medium bowl, whisk the brown sugar and eggs until the mixture looks thickened and a bit lighter, about 30 seconds. Add the pumpkin puree, oil, milk, and vanilla. Whisk until smooth. It will smell like October.
- Pour the wet ingredients into the dry. Use a spatula to fold the batter together, turning the bowl as you go. Stop as soon as the flour disappears. A few small lumps are fine. Overmixing makes tough muffins, and nobody wants that.
- If using add-ins, fold them in now. Chocolate chips are lovely. Walnuts add light crunch. Pepitas on top look bakery-style with almost no work.
- Divide the batter evenly among the 12 cups, filling each about three-quarters full. If you like a little sparkle, sprinkle coarse sugar on top.
- Bake for 20 to 22 minutes, or until the tops spring back lightly when tapped and a toothpick comes out with just a few moist crumbs. If you hit a chocolate chip, test another spot.
- Cool in the pan for 5 minutes, then move the muffins to a rack to cool a bit more. Warm is best, but they’re still great at room temp. Try not to burn your tongue. Ask me how I know.