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Classic Pumpkin Muffins

Course Snack
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
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!