Name: Simple Pumpkin Muffins
Prep time: 15 min
Cook time: 21 min
Total time: 45 min
Yield: 12
Ingredients: 1 ¾ cups all-purpose flour (spooned & leveled); 1 tsp baking soda; 1 ½ tsp ground cinnamon; 1 ½ tsp pumpkin pie spice*; ¼ tsp ground ginger; ½ tsp salt; ½ cup vegetable oil (or melted coconut oil); ½ cup granulated sugar; ½ cup packed light or dark brown sugar; 1 ½ cups canned pumpkin puree (not pumpkin pie filling); 2 large eggs; ¼ cup milk (dairy or nondairy); 1 cup semi-sweet chocolate chips, optional

Simple Pumpkin Muffins

These easy pumpkin muffins are less sweet than typical versions, making them perfect for any time of day during fall. You can add chocolate chips for an extra treat, and no mixer is needed!

Prep15 min

Cook21 min

Total45 min

DifficultyEasy

Servings12

Adapted from a popular pumpkin crumb cake muffin recipe, these muffins are intentionally less sweet, making them a versatile treat for breakfast, a snack, or even a light dessert. The warm spices of cinnamon, ginger, and pumpkin pie spice create a cozy autumn flavor.

The batter comes together quickly with just a whisk, and the high initial oven temperature gives them a lovely domed top. Feel free to fold in a cup of chocolate chips for a delightful twist. These muffins store well at room temperature for up to a week.

Method

Preheat the oven to 425°F. Grease a 12-cup muffin pan with nonstick spray or line with paper liners.
In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt until well combined. Set aside.
In a medium bowl, whisk together the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until smooth. Pour the wet mixture into the dry ingredients and whisk just until combined, with no visible flour pockets. If using, fold in the chocolate chips.
Divide the batter evenly among the muffin cups, filling them to the top.
Bake at 425°F for 5 minutes. Then, without removing the muffins from the oven, reduce the temperature to 350°F and bake for an additional 16–17 minutes, or until a toothpick inserted in the center comes out clean. Total baking time is about 21–22 minutes. Let the muffins cool in the pan for 5 minutes before serving.
Store tightly covered at room temperature for up to 1 week.

💡 Tips

For best results, use canned pumpkin puree, not pumpkin pie filling, which is sweetened and spiced differently.
You can substitute pumpkin pie spice with a mix of 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves.
These muffins freeze well; wrap individually and store for up to 3 months.

Simple Pumpkin Muffins

Ingredients

Method

💡 Tips

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