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Pumpkin Muffins

Pumpkin Muffins

This pumpkin muffins recipe proves that a genuinely impressive fall breakfast pastry can come together with nothing more than two bowls, a whisk, and a few pantry staples. This classic pumpkin muffin recipe from scratch relies on vegetable oil and a high-heat start to avoid the dry, dense texture that ruins so many other muffin attempts. Whether served at a chaotic weekday breakfast or hidden in the pantry for peace, this easy moist pumpkin muffin recipe earns a permanent spot in the regular rotation.
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Prep Time 15 minutes
Cook Time 21 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Muffins
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
  • 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 (120ml) vegetable oil (or melted coconut oil)
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 and 1/2 cups (340g) canned pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1/4 cup (60ml) milk (dairy or nondairy)

Equipment

  • 12-count muffin pan
  • Cupcake liners
  • Whisk

Method
 

  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
  2. In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.
  3. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients, and then fold everything together gently just until combined and no flour pockets remain.
  4. Spoon the batter into liners, filling them all the way to the top.
  5. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–17 minutes or until a toothpick inserted in the center comes out clean.
    The total time these muffins take in the oven is about 21–22 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan before enjoying.
  6. Cover tightly and store at room temperature for up to 1 week.

Recipe Notes

Here is a clear and structured rewrite of your recipe notes in English:
Tips & Variations for Pumpkin Muffins
Freezing & Storage
  • Freezing: Freeze for up to 3 months in an airtight container.
  • Thawing: Thaw overnight in the refrigerator, then warm in the microwave if desired.
Pumpkin Pie Spice Substitutions
  • DIY Mix: If you do not have store-bought or homemade pumpkin pie spice, substitute with 1/4 tsp each of ground cinnamon, ground cloves, ground nutmeg, and ground allspice, plus 1/2 tsp ground ginger.
  • Important: Keep the additional 1 and 1/2 tsp of ground cinnamon specified in the main recipe. The extra 1/4 tsp of ground ginger is optional depending on your taste.
Adjusting Sugar and Oil
  • You can reduce either ingredient slightly, but keep in mind that sugar and oil provide moisture. Reducing them may result in drier muffins.
  • Substitutions: Replace a portion of the oil with applesauce, or swap the sugars for coconut sugar.
Optional Add-Ins Gently fold one of the following into the batter just before spooning into the pan:
  • 1 cup (180g) chocolate chips
  • 1 cup (130g) chopped pecans or walnuts
  • 3/4 cup (105g) dried cranberries
Mini Muffin Option (Yields ~30)
  1. Fill lined or greased mini muffin cups to the top.
  2. Bake at 350°F (177°C) for the entire 11–13 minutes (skip the initial high-heat step).
  3. They are done when a toothpick inserted in the center comes out clean.
Baking Trick: High Initial Oven Temperature Starting the muffins at a very high temperature for 5 minutes creates a burst of steam that lifts the tops quickly into high, bakery-style domes. Lowering the temperature for the remainder of the time ensures the centers cook through gently without drying out.
Recommended Tools 12-count Muffin Pan | Cupcake Liners | Glass Mixing Bowls | Whisk