Pumpkin Muffins

This easy 30-minute pumpkin muffin recipe is the BEST! They're soft, moist, and loaded with delicious cinnamon and pumpkin pie spice. Good luck stopping at just one!

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings:

Ingredients

1 3/4 cups (230 g) all-purpose flour
1 cup (200 g) granulated sugar
1 1/2 teaspoons pumpkin spice (use 2 teaspoons if you like extra spice)
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon fine sea salt
1 cup pumpkin puree
1/4 cup vegetable oil , or melted coconut oil
1/4 cup apple sauce (I use a 3 ounce pouch)
2 large eggs , whisked
1 1/2 teaspoon vanilla extract

Optional mix-ins: 1 cup semi-sweet chocolate chips or 1/2 cup walnuts or pecans

Instructions

Preheat the oven to 375°F. Line a muffin pan with liners or spray with nonstick spray. Whisk the flour, sugar, pumpkin spice, cinnamon, baking soda, baking powder and salt in a large bowl.
Stir in the pumpkin, oil, eggs and vanilla until and mix just until combined. Do not overmix. Add in mix-in's if desired.
Add the batter to the prepared muffin pan using a large cookie or ice cream scoop. Fill the liners 3/4 the way full.
Bake for 20 minutes, or until a toothpick comes clean. Remove from oven and allow to cool on a cooling rack.

Notes

Storing & Freezing: Store the muffins in an airtight container for up to 3 days for freeze for up to 3 months.

Nutrition

Author: Jamielyn Nye