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 Time15 minutes mins
Cook Time22 minutes mins
Total Time37 minutes mins
Course: Bread and Muffins
Cuisine: American
Keyword: Chocolate Pumpkin Muffins
Servings: 12
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.
- 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.
Calories: 197kcal | Carbohydrates: 34g | Protein: 3g | Fat: 5g | Fiber: 1g | Sugar: 18g