PUMPKIN SPICE MUFFINS
(Moist, One-Bowl Fall Favorite)
KEY INFO:
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 12 muffins
• Difficulty: Easy
• Dietary: Vegetarian (with vegan options)
EQUIPMENT NEEDED:
• 12-cup muffin tin
• Large mixing bowl
• Measuring cups/spoons
• Whisk
• Wire cooling rack
(Alternative: Silicone muffin pan instead of tin)
INGREDIENTS:
Wet Ingredients:
• 425g (15oz) pumpkin puree
• 2 large eggs (or 2 flax eggs for vegan)
• 120ml (½ cup) vegetable oil
• 120ml (½ cup) milk
• 100g (½ cup) granulated sugar
• 100g (½ cup) brown sugar
Dry Ingredients:
• 250g (2 cups) all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp pumpkin pie spice
• ½ tsp salt
Optional Mix-ins:
• 100g chocolate chips
• 100g chopped walnuts
METHOD:
1. Preheat oven to 190°C/375°F
2. Line muffin tin with paper liners
3. In large bowl, whisk wet ingredients until smooth
4. Add dry ingredients to wet mixture
5. Fold gently until just combined (do not overmix)
6. Divide batter into muffin cups (⅔ full)
7. Bake 18-22 minutes until toothpick comes out clean
CRUCIAL TIPS:
• Room temperature ingredients blend better
• Don’t overmix – some small lumps are okay
• Test doneness at 18 minutes first
STORAGE:
• Room temp: 3 days in airtight container
• Fridge: 5 days
• Freezer: 2 months
VARIATIONS:
• Gluten-free: Use 1:1 GF flour blend
• Vegan: Flax eggs + plant milk
• Streusel: Top with cinnamon-sugar crumble
• Cream cheese frosting for dessert version
COMMON MISTAKES:
• Overmixing (makes tough muffins)
• Overbaking (causes dryness)
• Opening oven door too early
This recipe gives you perfectly spiced, moist pumpkin muffins every time. The pumpkin puree ensures they stay fresh for days – if they last that long!
