Warning: these Pumpkin Muffins are full of that warm pumpkin spice flavor you’ve been craving!
The other day, when the temperature outside dropped a little, I got a craving for something pumpkin spice I could make real quick!
Pumpkin Bread is such a staple fall dessert, and it happens to be my favorite this time of year. I never met a slice of pumpkin bread I didn’t like, but I also never thought to turn the iconic fall dessert into pumpkin muffins!
As it turns out, it is a lot easier than I thought it’d be.
Most (if not all) of the ingredients are the same. The only real difference here is the presentation.
Muffins are smaller in comparison, basically making them mess-free, which is good news for moms everywhere!
These Pumpkin Muffins are easy, delicious, and still full of pumpkin spice flavor.
You’ll even have enough pumpkin spice batter to bake yourself a loaf, which is exactly what I did!
With this recipe, you can make up to 24 Pumpkin Muffins making them a great after-school snack, dessert to bring to a Fall potluck, or gift to a friend!
Pumpkin Muffins Ingredients:
- 1-15oz can of pumpkin purée (not pumpkin pie filling)
- 2 ½ cup sugar
- 1 cup vegetable oil
- 2 tbsp vanilla extract
- 4 large eggs
- ⅔ cup water
- 3 ½ cup flour
- 2 tbsp pumpkin pie spice
- 2 tsp baking soda
- 2 tsp salt
I used a 12-cup muffin pan and a 8.5 x 4 x 2.5 inch loaf pan. You will also need an electric or stand mixer to make your (baking) life easier.
How to Make Perfect Pumpkin Muffins
Preheat the oven to 350, then grease your 12-cup muffin pans with nonstick spray. If you’re also using a loaf pan, grease, and lightly coat it with flour.
In a large mixing bowl or stand mixer with a paddle attachment, combine pumpkin, sugar, oil, vanilla, eggs, and water. Mix until it’s well blended.
In a separate bowl, combine flour, pumpkin spice, baking soda, salt, and whisk that all together.
Stir flour mixture into your pumpkin batter with a spatula until just blended. Then, pour batter into prepared pans!
Bake muffins for 18-20 minutes. For loaves, bake in the preheated oven for 60 to 70 minutes or until a toothpick inserted in the center comes clean.
You can store your muffins or loaf for up to 3 days at room temperature in plastic wrap, or inside an airtight container.
Let me know if you’re going to give this recipe a try!
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