Easy Pumpkin Muffins
Submitted by Jsudweekks
Easy pumpkin muffins spiced with cinnamon and nutmeg, with a tender crumb from real pumpkin puree. Just stir, scoop, and bake, with chocolate chips as an optional add-in. The same batter doubles as a loaf.
YIELD
12 servingsPREP
15 minCOOK
25 minREADY
50 minThese pumpkin muffins skip the fuss. There is no creaming butter and no mixer, just a bowl of dry, a bowl of wet, and a quick stir to bring them together.
That last part is where most muffins go wrong. Stir only until the flour disappears and the batter still looks a little lumpy. Overmix it and you develop the gluten, which turns soft muffins tough and leaves tunnels inside.
Cinnamon and nutmeg carry the warm fall flavor, while the pumpkin puree keeps the crumb moist and tender. No pumpkin on hand? Mashed sweet potato steps in without missing a beat.
The same batter is flexible. Scoop it into a muffin tin for grab-and-go snacks, or pour it into a loaf pan, which needs longer in the oven since the center sits deeper.
A handful of chocolate chips folded in turns these into a kid-pleasing treat, which is likely how they became a daycare standard.
Pro Tips
- Stop stirring the moment the dry flour disappears; lumps are fine and overmixing makes the muffins dense.
- Check doneness with a skewer in the center; it should come out clean with no wet batter clinging to it.
- Cool in the pan for 10 minutes before turning out so the muffins firm up and release cleanly.
- Use the higher end of the oil range for an extra-moist crumb.
Variations
- Fold in chocolate chips, chopped pecans, or dried cranberries.
- Swap the pumpkin for mashed sweet potato or roasted butternut squash.
- Add a pinch of ground ginger and cloves to push it toward full pumpkin pie spice.
Ingredients
Directions
Preheat the oven to 350℉ (180℃).
In a large bowl, whisk together flour, salt, sugar, baking powder, cinnamon, and nutmeg.
In another bowl, whisk the eggs, vegetable oil, milk, and pumpkin purée until well combined.
Pour the wet mixture into the flour mixture, stir until just moistened and incorporated.
Divide among a 12-cup muffin tin coated with cooking spray, or a 9 by 5-inch loaf pan coated with cooking spray.
Bake muffins for about 25 minutes, bread for about 45 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cool in the pan on a wire rack for about 10 minutes.
Remove the muffins or bread from the pan, and let cool on the rack.
Serve warm or at room temperature.
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