Classic Pumpkin Muffins
These classic pumpkin muffins are a dream come true: fluffy, moist, and packed with pumpkin goodness. A simple combo of dry and wet ingredients, a quick stir, and 20 minutes in the oven is all it takes.
Prep 15 minutes
Cook 22 minutes
Total 37 minutes
Fat 5
Carbs 34
Protein 3
Yield 12
Ingredients
Dry
- 1.5 cups all-purpose flour scooped and leveled
- ½ cup packed light brown sugar
- 1 teaspoon baking soda
- 1.5 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1/8 teaspoon salt
- Optional: ¾ cup semi-sweet chocolate chips regular or mini
Wet
- 2 large eggs
- 1/2 cup maple syrup
- 1 cup unsweetened pumpkin puree
- ¼ cup plain unsweetened almond milk, or any kind of milk
- 1 teaspoon vanilla extract
- 1/4 cup olive oil
Instructions
- Preheat the oven to 350ºF and line a standard muffin tin with muffin liners.
- Combine all of the dry ingredients in a medium bowl and set aside.
- Whisk together all of the wet ingredients in a large bowl.
- Gently fold the dry ingredients into the wet, making sure not to overmix.
- Transfer the batter into the muffin tin, filling each muffin about ¾ of the way full.
- Bake at 350ºF for 18-22 minutes or until a toothpick comes out clean.
- Let cool for 5 minutes before removing from the muffin tin to further cool on a wire rack.
Tips & Notes
- Flavors: feel free to make these with or without add-ins. Swap the chocolate chips for chopped nuts.
- Make your own pumpkin pie spice using our recipe.
- Swap the all-purpose flour 1:1 for gluten-free all-purpose flour.
- The nutrition information does not include chocolate chips.
- Make pumpkin bread instead: simply pour the batter into a greased loaf pan. Bake at 350ºF for 45 minutes to 1 hour.
Watch it
Nutrition Facts
Calories: 197kcal | Carbohydrates: 34g | Protein: 3g | Fat: 5g | Fiber: 1g | Sugar: 18g