These simple pumpkin muffins are soft, cozy, and full of warm fall flavor. Using real pumpkin puree (homemade or canned!), these muffins come together in one bowl with pantry staples, making them a perfect quick bake.
Lightly sweet, tender, and warmly spiced, these muffins are everything we love about pumpkin season in one bite. 🍂🧡
Notes & Tips
• Homemade pumpkin puree? Even better. Just make sure it’s thick and well strained.
• Don’t overmix the batter. A few lumps are fine and help keep the muffins light and tender.
• Want mini muffins? Bake the recipe in mini muffin pans for small size muffins.
• Make it homestead style. Drizzle with honey or maple syrup if you like a sweeter muffin
• Want extra cozy? Add chocolate chips, chopped pecans, or a cinnamon sugar sprinkle
Homestead Twist Ideas
• Use homemade pumpkin puree from roasted pumpkins or winter squash.
• Top with a simple maple butter or homemade cinnamon honey.
• Dust with cinnamon and sugar before baking for a bakery style finish.
Pumpkin Muffins
Ingredients
Instructions
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Preheat oven to 350°F and line a muffin pan with liners.
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In a large bowl, combine dry ingredients. Whisk together the flour, sugar, brown sugar, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
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In a separate bowl, combine the wet ingredients. Whisk pumpkin puree, eggs, vanilla extract, oil, and milk until smooth.
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Pour wet ingredients into the dry mixture and stir gently until just combined. Do not overmix.
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Divide batter evenly into muffin cups, filling about ¾ full.
I use a small ice cream scooper to scoop the batter into the muffin pans.
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Bake 18-22 minutes, or until a toothpick comes out clean.
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Let cool a few minutes, then enjoy.
