Easy Pumpkin Muffins
These easy pumpkin muffins are nothing short of delicious! Made with simple ingredients, you can be enjoying this tasty treat in no time!
Servings: 12
Calories: 291kcal
Equipment
- Muffin tins
- Muffin liners
Ingredients
- 2 cups all purpose flour leveled
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 2 large eggs
- 3/4 cup pure granulated sugar
- 3/4 cup brown sugar
- 2/3 cup coconut oil melted, or any vegetable oil
- 1 (15 oz) can of pumpkin puree
- 1/4 cup whole milk
Instructions
- Preheat your oven to 375°F.
- In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt.
- In a separate bowl, whisk together the eggs, granulated sugar, brown sugar, melted coconut oil (or vegetable oil), pumpkin puree, and whole milk.
- Add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
- Line muffin tins, then spoon in the batter to the top.
- Bake for *25-30 minutes or until a toothpick comes out clean.
- Allow the pumpkin muffins to cool completely on a wire rack before enjoying them!
Notes
- *To ensure your pumpkin muffins are perfectly cooked, check them at 20 minutes with a toothpick. If they’re still a bit soft, bake them for another 5-10 minutes or until a toothpick inserted into the center comes out clean. Remember, oven temperatures can vary, so it’s important to check them frequently.
- Let the muffins cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
- Don’t overfill the muffin liners. For this recipe, I suggest filling the liners just about to the top but not overflowing.