Ingredients
- 1.75 cups all-purpose flour
- 0.75 cup sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.75 cup brown sugar
- 1 tablespoon pumpkin pie spice
- 2 teaspoons ground cinnamon
- 1 cup chocolate chips , optional add-in; or substitute chopped nuts or another add-in
- 15 ounces pumpkin puree
- 0.5 cup butter , salted, melted
- 2 egg , beaten
- 1 teaspoon vanilla extract
These easy pumpkin muffins are made with pumpkin puree, melted butter and warm pumpkin pie spice for a soft, tender fall treat. The batter comes together with just 10 minutes of prep, and you can leave the muffins classic or add chocolate chips, chopped nuts or your favorite add-in.
Looking for the sugar-free version? Try my Sugar-Free Pumpkin Chocolate Chip Muffins, made with monk fruit sweeteners and zero sugar chocolate chips.
INSTRUCTIONS
PREPARE THE BATTER
Preheat your oven to 375°F and lightly grease a standard muffin pan or line it with paper liners.
In a large bowl, combine the all-purpose flour, sugar, baking powder, salt, brown sugar, pumpkin pie spice, and ground cinnamon. If using chocolate chips, chopped nuts, or another add-in, stir them into the dry mixture.
In a separate bowl, combine the pumpkin puree, melted salted butter, beaten eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and mix just until combined. Be careful not to overmix.
FILL THE MUFFIN PAN
Evenly divide the batter among 12 prepared muffin cups, filling each about ⅔ to ¾ full.
BAKE
Bake for 20–25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
COOL
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to finish cooling.
MUFFIN TIPS
Don't Overmix the Batter
Once the wet ingredients are added to the dry ingredients, mix only until everything is combined. A few small lumps are completely fine. Overmixing develops more gluten in the flour, which can leave muffins dense or tough instead of soft and tender.
