A delicious and easy pumpkin muffin recipe! You'll be enjoying them the entire fall season! We will!
I have always loved muffins for breakfast or even for a snack. They are versatile, you can take them anywhere with you and can enjoy them right out of the container. No need to worry about having to heat them up.
Well...if you choose to, they are great like that as well with just a little bit of butter on them. Yum! Doesn't that sound delicious?
You usually see pumpkin muffins with chocolate chips, but I wanted just a plain and amazing pumpkin recipe. They taste just as good! You will not be disappointed. If you really wanted, you could easily add in chocolate chip.
I think you guys will love these because they are super easy to make and they taste amazing. They are so moist and fluffy. They really are everything that I would like in a fall muffin.
You do not have to worry about bringing out your handheld or stand-mixer, there is no need for it in this recipe. That how all of my muffin recipes are. Another favorite muffin of mine are the easy chocolate chip ones - so good! Have you tried those yet?
Anyone getting tired of seeing too much pumpkin?
As with all of the pumpkin recipes that I have posted so far, you will need to make the pumpkin pie spice mix or buy store-bought pumpkin pie spice. It's so easy to make at home and doesn't cost as much either.
That's the only recipe that you might not have or might have to make. Other than that, it's smooth sailing!
- 2 large eggs
- ⅓ cup milk
- ½ cup oil
- 1 cup pumpkin puree not pumpkin pie filling
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 and ¾ cup all-purpose flour
- 2 teaspoons pumpkin pie spice mix
- 1 and ½ teaspoons baking powder
Preheat oven to 350 degrees and spray a muffin tin with non-stick cooking spray or line with muffin tins. Set aside.
In a large mixing bowl, mix together the eggs, milk and oil. Stir in the pumpkin puree, light brown sugar, granulated sugar. Gently fold in the flour, pumpkin pie spice, and the baking powder.
Fill the muffin tins with the batter ¾ of the way. Bake for 17 minutes. Allow the muffins to cool for 10 minutes, then transfer to a cooling rack.