1. Can I make these pumpkin muffins ahead of time?

Yes! You can easily make these pumpkin muffins ahead of time and store them in an airtight container at room temperature for up to a week. If you’d like to keep them for longer, freeze them for up to 3 months. Just thaw them overnight in the fridge and warm them up in the microwave for a fresh-baked taste!

2. Can I substitute the pumpkin puree with fresh pumpkin?

Yes, fresh pumpkin can be used in place of canned pumpkin puree. Be sure to cook and puree the fresh pumpkin before measuring it out to use in the recipe. Canned pumpkin is usually the preferred option because it’s more consistent in texture, but fresh pumpkin will work perfectly well.

3. Can I make these muffins without eggs?

Yes, you can make these pumpkin muffins without eggs. Simply replace the two eggs with a flax egg or chia egg. To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes until it thickens. This substitution will help bind the ingredients together without affecting the texture.

Pumpkin Muffins: A Fall Favorite for Every Occasion

Description

These pumpkin muffins are super moist, soft, and filled with deliciously spiced pumpkin flavor. A simple recipe with basic ingredients, perfect for fall mornings or as a snack. With no mixer required and the option to customize with chocolate chips or nuts, these muffins are both easy to make and incredibly tasty.

Ingredients

Scale

1 and 3/4 cups all-purpose flour
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1 and 1/2 teaspoons pumpkin pie spice
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup brown sugar
1 and 1/2 cups canned pumpkin puree
2 large eggs
1/4 cup milk (dairy or nondairy)

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Instructions

Preheat your oven to 425°F (218°C). Line a 12-count muffin pan with cupcake liners or spray with nonstick spray.
In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt until well combined.
In another bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until smooth.
Pour the wet ingredients into the dry ingredients and fold gently until just combined. Do not overmix.
Spoon the thick batter into the muffin liners, filling them to the top.
Bake at 425°F for 5 minutes. Then, reduce the temperature to 350°F (177°C) and bake for an additional 16-17 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool for 5 minutes in the pan before transferring to a wire rack to cool completely.

Notes

For extra flavor, fold in chocolate chips, nuts, or dried cranberries into the batter before baking.
To achieve a bakery-style muffin top, bake at a high temperature for the first 5 minutes and then reduce the temperature to ensure the muffins bake evenly.
Store muffins at room temperature for up to 1 week, or freeze for up to 3 months.
If using fresh pumpkin puree, make sure it’s well-cooked and pureed before using it in the recipe.
For dairy-free muffins, use a non-dairy milk and ensure you use dairy-free chocolate chips if desired.

Prep Time: 10 minutes
Cook Time: 22 minutes
Category: Dessert, Snack, Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 20g
Sodium: 150mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg