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Freshly baked pumpkin muffins cooling on a wire rack

Quick way to grow perfect Pumpkin Muffins in 5 minutes

These pumpkin muffins are incredibly quick to prepare and perfect for a fast breakfast or snack. They offer a delightful pumpkin flavor and a tender texture.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 12 muffins
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup canned pumpkin puree
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Equipment

  • Muffin tin
  • Paper liners (optional)
  • Large bowl
  • Whisk
  • Medium bowl
  • Spatula
  • Wire rack

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it thoroughly.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, pumpkin pie spice, and salt until well combined.
Mixing
  1. In a separate medium bowl, whisk together the pumpkin puree, eggs, vegetable oil, milk, and vanilla extract until smooth.
  2. Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined; be careful not to overmix, as this can lead to tough muffins.
Baking
  1. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  2. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  3. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For an extra touch, sprinkle some cinnamon sugar or pumpkin seeds on top of the muffins before baking. Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.