Cooking with PumpkinNo. 2363 · The 2026 edition
Pumpkin Muffins
Warm, spiced pumpkin muffins that are moist and easy to make—perfect for fall mornings.
Our own summary of the original — the full post and photos live at jamjarkitchen.com.
These classic pumpkin muffins combine simple pantry staples with pumpkin puree for a tender, flavorful treat. The batter comes together quickly and bakes in under half an hour. Enjoy them fresh from the oven with a pat of butter or a dusting of powdered sugar.
Ingredients
Equipment
- muffin tin
- mixing bowls
- whisk
- wire rack
Directions
- Set your oven to 350°F (175°C) and prepare a muffin pan by greasing it or inserting paper liners.
- Combine the flour, sugar, baking soda, salt, cinnamon, and nutmeg in a big bowl, whisking them together.
- In another bowl, blend the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
- Add the wet mixture to the dry one and fold gently until they are just incorporated—stop as soon as no dry streaks remain.
- Spoon the batter into the prepared muffin cups, distributing it equally.
- Bake for 20 to 25 minutes, or until a toothpick poked into the middle of a muffin emerges clean.
- Allow the muffins to rest in the pan for 5 minutes, then move them to a wire rack to finish cooling.
Per serving
- 8 fat g
- 24 carbs g
- 12 sugar g
- 180 calories
- 2 protein g
