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These Pumpkin Muffins are filled with those wonderful Fall flavors you expect along with an amazing pumpkin flavor as well. You will love these in the morning with a cup of coffee or tea!
Fall is one of my favorite times to cook and bake. I love making things inspired by the flavors of Fall.
Pumpkin is one of my all time favorite ingredients to cook with! Pumpkin Chocolate Chip Cookies are my all time favorite and I’ve even made a Pumpkin Chili! I love trying new recipes that I can add pumpkin to!
How to make Pumpkin Muffins:
These Pumpkin Muffins are super tasty and moist. Eat them warm with some butter and you will love them.
Mix your dry ingredients together, and mix your wet ingredients together in separate bowls. Combine and then you are ready to bake!
Ingredient Notes:
- All-Purpose Flour
- Sugar
- Brown Sugar (packed)
- Baking soda
- Seasonings
- Eggs
- Pumpkin Puree (not to be mistaken for Pumpkin Pie Mix)
- Vegetable Oil
- Pure Vanilla Extract
Directions:
Step One – Preheat your oven to 375 degrees F. Prepare a muffin tin with liners or nonstick cooking spray.
Step Two – Whisk together flour, sugar, brown sugar, baking soda, salt, ground cinnamon, ground cloves, and ground nutmeg in a mixing bowl then set aside.
Step Three – In a separate bowl mix together your eggs, pumpkin puree, vegetable oil, and pure vanilla extract.
Step Four – Add these wet ingredients to your dry and mix until just combined.
Step Five – Spoon batter into prepared muffin tin. Bake for 20 minutes or until cooked through and a toothpick could be inserted and come out clean.
How to freeze Pumpkin Muffins:
Cook muffins according to directions and allow to cool completely. Wrap each muffin in plastic wrap then place in a large freezer bag. Pumpkin Muffins will be good in the freezer for 2-3 months.
How to thaw Pumpkin Muffins:
- Muffins can be thawed at room temperature.
- To quickly thaw unwrap the muffin then wrap them in a paper town and microwave on high for 30 seconds one at a time.
- You can also unwrap them and then place them in the oven at 350°F for 10 minutes.
Try some of my other Pumpkin Recipes:
Here are a few more pumpkin recipes that I just LOVE.
- Pumpkin Bars
- Mini Pumpkin Pies
- Peanut Butter Pumpkin Pie Dip
- Pumpkin Cinnamon Roll Casserole
- Peanut Butter Pumpkin Cookies
If you tried any of my recipes I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, and PINTEREST. I would love for you to follow along and discover more amazing recipes.
Show me what you are making, use hashtag #TDOARH
Pumpkin Muffin
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup sugar
- 1/2 cup brown sugar, (packed)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 15 oz pumpkin puree, (not pumpkin pie mix)
- 1/2 cup vegetable oil
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 375 degrees F. Prepare a muffin tin with liners or nonstick cooking spray.
- Whisk together flour, sugar, brown sugar, baking soda, salt, ground cinnamon, ground cloves, and ground nutmeg in a mixing bowl then set aside.
- In a separate bowl mix together your eggs, pumpkin puree, vegetable oil, and pure vanilla extract.
- Add these wet ingredients to your dry and mix until just combined.
- Spoon batter into prepared muffin tin. Bake for 20 minutes or until cooked through and a toothpick could be inserted and come out clean.
Notes
- Muffins can be thawed at room temperature.
- To quickly thaw unwrap the muffin then wrap them in a paper town and microwave on high for 30 seconds one at a time.
- You can also unwrap them and then place them in the oven at 350°F for 10 minutes.
Nutrition
