Easy Pumpkin Muffins

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Warm, moist, and perfectly spiced, these Easy Pumpkin Muffins are a cozy delight for any fall morning or afternoon pick-me-up. With a soft crumb and a lightly sweet flavor, each bite brings the comforting aroma of cinnamon, nutmeg, and pumpkin spice straight to your kitchen. They’re the kind of muffin that feels like a hug from autumn itself.

Made with real pumpkin purée and a handful of pantry staples, this recipe comes together in under 30 minutes. Whether you’re baking them for a weekend brunch, packing them into lunchboxes, or enjoying one with your favorite cup of coffee, these muffins offer simplicity without sacrificing taste.

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Ingredients for Easy Pumpkin Muffins

• 1 ¾ cups (220g) all-purpose flour
• 1 cup (200g) granulated sugar
• ½ cup (100g) brown sugar
• 1 tsp baking soda
• 2 tsp pumpkin pie spice
• ½ tsp ground cinnamon
• ½ tsp salt
• 2 eggs
• 1 can (15 oz) pumpkin purée
• ½ cup (120ml) vegetable oil
• ¼ cup (60ml) milk
• 1 tsp vanilla extract

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Step 1: Preheat and Prepare

Start by preheating your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray. This ensures the muffins release easily and bake evenly.

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Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, pumpkin pie spice, cinnamon, and salt. Stir until the mixture is well combined and there are no clumps of sugar or spice.

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Step 3: Combine Wet Ingredients

In a separate bowl, whisk the eggs, pumpkin purée, oil, milk, and vanilla extract until smooth. The mixture should be creamy and free of lumps.

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Step 4: Combine Wet and Dry

Pour the wet mixture into the bowl of dry ingredients. Stir gently with a spatula or spoon until just combined—do not overmix. Overmixing can lead to dense muffins instead of light, fluffy ones.

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Step 5: Fill Muffin Cups

Evenly divide the batter among the 12 muffin cups, filling each about ¾ full. For a bakery-style dome top, you can fill them slightly higher and bake at 400°F (204°C) for the first 5 minutes, then reduce the temperature to 375°F to finish baking.

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Step 6: Bake

Place the muffin tin in the preheated oven and bake for 20–24 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Muffins should be golden and springy to the touch.

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Step 7: Cool and Serve

Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Dust lightly with powdered sugar if desired, and enjoy warm or at room temperature.

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Storage Instructions

To keep your Easy Pumpkin Muffins moist and delicious for days:

• Room Temperature: Store in an airtight container for up to 3 days. Keep in a cool, dry place away from direct sunlight.
• Refrigerator: If you’d like to keep them longer, refrigerate them for up to 1 week. Let the muffins come to room temperature or microwave briefly before eating.
• Freezer: These muffins freeze beautifully. Wrap each muffin individually in plastic wrap, place in a zip-top freezer bag, and freeze for up to 3 months. Thaw at room temperature or reheat in the microwave for 20–30 seconds.

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Estimated Nutrition

Per muffin (based on 12 muffins total):

• Calories: 230 kcal
• Fat: 10g
• Carbohydrates: 33g
• Sugar: 19g
• Protein: 3g
• Fiber: 2g
• Sodium: 220mg

Nutrition may vary slightly depending on exact ingredient brands and substitutions.

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Frequently Asked Questions

1. Can I use fresh pumpkin instead of canned?

Yes! Just make sure it’s pureed smoothly and not too watery. Roast and mash the pumpkin well before using.

2. Can I make these muffins gluten-free?

Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Results may vary slightly in texture.

3. How can I make these muffins vegan?

Replace the eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg), and use plant-based milk.

4. Can I reduce the sugar?

Yes, reduce both granulated and brown sugar by up to ¼ cup each for a less sweet version, though it may affect texture.

5. What oil works best?

Vegetable oil gives a neutral flavor, but melted coconut oil or canola oil also work well.

6. Can I add mix-ins like chocolate chips or nuts?

Definitely! Stir in ½ to 1 cup of chocolate chips, chopped nuts, or dried cranberries for added flavor and texture.

7. Do these muffins rise well?

Yes, especially if you slightly overfill the cups and bake at a high temp for the first few minutes to get that dome top.

8. How do I know when they’re done?

Insert a toothpick in the center—if it comes out clean or with a few crumbs, they’re ready.

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