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Classic Pumpkin Muffins
Print Recipe
Prep Time
15
minutes
mins
Cook Time
22
minutes
mins
Total Time
37
minutes
mins
Course
Snack
Servings
12
Ingredients
Dry Ingredients:
1.5
cups
all-purpose flour
scooped and leveled
½
cup
packed light brown sugar
1
teaspoon
baking soda
1.5
teaspoons
pumpkin pie spice
½
teaspoon
ground cinnamon
1/8
teaspoon
salt
Optional: ¾ cup semi-sweet chocolate chips
regular or mini
Wet Ingredients:
2
large eggs
1/2
cup
maple syrup
1
cup
unsweetened pumpkin puree
¼
cup
plain unsweetened almond milk
or any kind of milk
1
teaspoon
vanilla extract
1/4
cup
olive oil
Instructions
Preheat your oven to 350ºF and line a standard muffin tin with muffin liners.
Combine all the dry ingredients in a medium bowl and set aside.
Whisk together all the wet ingredients in a large bowl.
Gently fold the dry ingredients into the wet until just combined, being careful not to overmix.
Spoon the batter into the muffin tin, filling each about ¾ of the way full.
Bake at 350ºF for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Let cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
Notes
You can customize these muffins by adding nuts instead of chocolate chips, or leave them plain.
Make your own pumpkin pie spice using our recipe.
For gluten-free muffins, swap the all-purpose flour 1:1 with gluten-free all-purpose flour.
Want pumpkin bread instead? Pour the batter into a greased loaf pan and bake at 350ºF for 45 minutes to 1 hour. Enjoy your pumpkin delights!