Easy Pumpkin Muffins

Tender, fluffy, and perfectly spiced, these easy pumpkin muffins are perfect for breakfast or snacks.

I was so excited when I found this easy recipe for pumpkin muffins on The Seasoned Mom because it uses a full can of pumpkin puree instead of a portion of one–I love that!  These muffins were super moist and stayed that way for a couple of days before they were all devoured. These easy pumpkin muffins made my kids very happy and I loved how simple they were to make.

Easy Pumpkin Muffins

Ingredients:

• 2 cups flour, sifted
• 1 ¼ tsp ground cinnamon
• 1 tsp baking soda
• ¾ tsp salt
• ½ tsp baking powder
• ½ tsp ground ginger
• ½ tsp ground nutmeg
• ½ tsp ground cloves
• ¼ tsp ground allspice
• ¾ cup granulated sugar
• ½ cup packed light brown sugar
• ½ cup vegetable oil
• 2 large eggs, room temperature
• 1 (15 oz) can of pumpkin puree (not pumpkin pie filling)
• 1½ tsp vanilla extract
• Coarse sugar, for topping

How to Make Easy Pumpkin Muffins

Preheat the oven to 425 degrees. Coat a muffin tin with cooking spray.

Sift the flour, cinnamon, baking soda, salt, baking powder, ginger, nutmeg, cloves, and allspice into a medium bowl.  Side Note: Sifting the ingredients will reduce lumps in the batter. 

In a large bowl, whisk together the sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract until creamy and smooth.

Gradually add the flour mixture to the pumpkin mixture until just combined.

Pour evenly into the muffin tin.

Sprinkle approximately 1 teaspoon of coarse sugar on top of each muffin.

Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees without opening the oven and continue to cook for 12-15 minutes, or until a tester inserted in the center comes out clean.  Side Note: Starting the baking at a higher temperature and then reducing it helps make the muffin dome.

Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack to finish cooling. Serve and Enjoy.