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Looking down at a row of three pumpkin muffins with domed tops, each showing a crack and visible pumpkin puree and spice specks.

Pumpkin Muffins

Make-ahead pumpkin muffins made with pumpkin puree, eggs, and oil. Moist and spiced, ready in under 2 hours.
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Prep Time 1 hour 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 210 kcal

Ingredients
  

  • 1 cup pumpkin puree 200g
  • 2 cups all-purpose flour 250g
  • 3/4 cup granulated sugar 150g
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 large eggs
  • 1/2 cup vegetable oil 100ml

Instructions
 

  • Preheat Oven and Prep Pan:

    Set oven to 350°F (175°C). Place paper liners in a muffin tin.

  • Whisk Dry Ingredients:

    In a large bowl, combine flour, sugar, baking powder, cinnamon, and nutmeg with a whisk.

  • Blend Wet Ingredients:

    In another bowl, blend pumpkin puree, eggs, and oil until smooth.

  • Combine Wet and Dry:

    Add the wet mixture to the dry ingredients, stirring just enough to incorporate; avoid overmixing.

  • Fill Muffin Cups:

    Distribute the batter equally into the muffin cups.

  • Bake Until Done:

    Bake for 25-30 minutes, testing doneness with a toothpick inserted in the center—it should emerge clean.

  • Cool Muffins on Rack:

    Take the pan out of the oven, let it sit for 5 minutes, then move muffins to a wire rack to finish cooling.
Keyword breakfast muffins, gourmet muffins, homemade muffins, pumpkin muffins, simple muffins