Fluffy Simple Pumpkin Muffins with Warm Spices (Print Version)

Simple Pumpkin Muffins bring autumn joy. My easy recipe shares personal tips, kitchen mishaps, and warm spices for fluffy, comforting treats.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Simple Pumpkin Muffin Base

01 - 1 ½ cups (180g) all-purpose flour
02 - 1 cup (200g) granulated sugar
03 - 1 cup (240g) pumpkin puree (100% pumpkin, not pie filling)
04 - 2 large eggs
05 - ½ cup (120ml) vegetable oil

→ Warm Spices & Leavening

06 - 1 teaspoon baking powder
07 - 1 teaspoon baking soda
08 - 1 teaspoon ground cinnamon
09 - ½ teaspoon ground nutmeg
10 - ½ teaspoon ground ginger
11 - ½ teaspoon salt

→ Optional Mix-Ins

12 - ½ cup (85g) chocolate chips (optional)

# Instructions:

01 - First things first, let's get that muffin tin ready. Line it with paper liners, or if you're feeling brave without them, give each cup a really good spray with non-stick cooking spray. Honestly, I find the liners make cleanup so much easier—who needs more scrubbing after baking, right? While you’re doing that, go ahead and preheat your oven to 375°F (190°C). I always forget to do this until I'm halfway through mixing, so learn from my mistakes and get that oven hot now!
02 - In a large mixing bowl, grab your whisk and combine the flour, granulated sugar, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt. Whisk everything together really well, making sure there are no lumpy bits hiding—you want all those lovely spices evenly distributed throughout. This is where I sometimes get a little impatient, but a good, thorough whisk now means you’ll get those perfectly fluffy Simple Pumpkin Muffins later, trust me. It should look like a pale, spiced cloud of deliciousness.
03 - Now for the wet stuff! In a separate medium bowl, whisk together your pumpkin puree, large eggs, and vegetable oil until the mixture is completely smooth and beautifully uniform. You’re aiming for a creamy, vibrant orange mixture here, full of that rich pumpkin goodness. This step is pretty straightforward, but ensuring everything is well combined helps contribute to the amazing final texture of your muffins. I always take a moment to admire the gorgeous color of the pumpkin at this stage!
04 - Time to bring it all together! Carefully pour the wet ingredients from the medium bowl into the large bowl with your dry ingredients. Now, using a spatula or a wooden spoon, mix gently until everything is just combined. A few small lumps are totally okay, even desirable! The biggest secret to tender Simple Pumpkin Muffins is to avoid overmixing; it can make them tough and chewy, and nobody wants that. This is where I tend to get a little flour dust on the counter, but it’s all part of the baking fun.
05 - If you're opting for chocolate chips, or maybe some chopped nuts, now’s the moment to add them in! Gently fold them into the batter with your spatula. Again, resist the urge to overmix; just enough to distribute them evenly throughout the batter. I usually sneak a tiny handful of chocolate chips for myself at this stage—it’s a little treat for the baker, right? You can also experiment with other additions like dried cranberries if you're feeling adventurous.
06 - Divide the glorious batter evenly among your prepared muffin cups, filling each one about two-thirds full. Pop the muffin tin into your preheated oven and let those beauties bake for about 18-22 minutes. You'll know they're done when the tops are golden brown, springy to the touch, and a wooden skewer inserted into the center of a muffin comes out clean. The incredible smell filling your kitchen at this point? Oh, that’s pure autumn magic, my friend!

# Notes:

01 - Don't overmix the batter; it's the number one mistake I made early on, resulting in tough muffins.
02 - For longer storage, these Simple Pumpkin Muffins freeze beautifully for up to 3 months.
03 - If you don't have all the individual spices, a pre-made pumpkin pie spice blend works wonderfully.
04 - Warm from the oven, with a smear of butter or cream cheese, is just divine.

# Equipment Needed:

01 - 12-cup muffin tin
02 - paper liners (optional)
03 - large mixing bowls
04 - medium mixing bowl
05 - whisk
06 - rubber spatula or wooden spoon

# Nutrition (Per Serving):

Calories: 200-250
Total Fat: 9-12g
Total Carbohydrate: 28-35g
Protein: 3-5g

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