Easy Pumpkin Muffins

Whip up a batch of these easy pumpkin muffins in no time—perfectly spiced and moist, they're a fall favorite!

30 min Serves 12 Medium American

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These easy pumpkin muffins come together quickly with simple ingredients. The batter is mixed by hand and baked until golden, yielding tender, spiced muffins ideal for autumn breakfasts or snacks.

Directions

Preheat your oven to 375°F. Prepare a muffin pan by lining it with paper liners or spraying with nonstick cooking spray.

In a large bowl, whisk together 1 3/4 cups all-purpose flour, 1 cup granulated sugar, 1 1/2 teaspoons pumpkin pie spice (or 2 teaspoons if you prefer extra spice), 1 teaspoon ground cinnamon, 1 teaspoon baking soda, 1 teaspoon baking powder, and 3/4 teaspoon fine sea salt.

Add 1 cup pumpkin puree, 1/4 cup vegetable oil (or melted coconut oil), 1/4 cup apple sauce, 2 large whisked eggs, and 1 1/2 teaspoons vanilla extract to the dry ingredients. Stir just until combined; do not overmix. If desired, fold in any mix-ins at this point.

Using a large cookie scoop or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and let the muffins cool on a wire rack.