Easy Pumpkin Muffins
Easy-to-make and not too sweet, these soft and tender pumpkin muffins are perfect for fall. (Plus, the recipe uses an entire can of pumpkin!)
Ingredients
- 3 cups all-purpose flour (13 ½ ounces; 387 grams)
- 4 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ¾ cups packed brown sugar (12 ¼ ounces; 347 grams)
- 1 (15 ounce) can pumpkin puree
- 4 large eggs (about 8 ounces; 226 grams, out of shell)
- ¾ cup vegetable oil (5 ¼ ounces; 148 grams)
Crumb Topping (Optional)
- ½ cup all-purpose flour (2 ¼ ounces; 65 grams)
- ½ cup oats, instant or quick-cook (1 ½ ounces; 42 grams)
- ½ cup brown sugar (3 ¾ ounces; 106 grams)
- 1 teaspoon pumpkin spice
- 6 tablespoons butter, melted (3 ounces; 85 grams)
Instructions
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Preheat oven to 350°F. Line 24 standard muffin cups with paper liners.
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Whisk together flour, pumpkin spice, baking powder, baking soda, and salt in a large bowl.
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Add the brown sugar, pumpkin puree, eggs, and oil. Mix until smooth. The batter will be thick. Scrape the sides and bottom of the bowl. Stir in any flour that was clinging to the bottom or sides of the bowl.
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Crumb Topping (Optional Step). Stir together flour, oats, brown sugar, and pumpkin spice. Add the melted butter. Stir until crumbly.
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Scoop batter into muffin cups, filling them about ⅔ full. If using crumb topping, sprinkle it onto the tops of each muffin.
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Bake until the muffins golden brown and set. A toothpick interested into the center of the muffins should come out clean, about 20 minutes.
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Remove the pans from the oven. Allow the muffins to cool in the pans for 10 minutes and then transfer to a wire rack to cool completely.
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Store the cooled muffins in a resealable container for up to five days. Freeze them in a freezer container for up to three months.
Recipe Notes
Variations.
Pumpkin Chocolate Chip: Stir one cup of chocolate chips into the batter.
Pumpkin Nut Muffins: Stir one cup chopped walnuts into the batter.