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Pumpkin Bread Muffins

Pumpkin bread muffins with warm pumpkin pie spice bake into fluffy, domed tops with a tender crumb. This easy batter combines wet and dry ingredients quickly so you get grab-and-go muffins that set up clean every time.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Snack
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 0.5 tsp salt
Wet ingredients
  • 1 cup pumpkin puree
  • 0.5 cup vegetable oil
  • 2 eggs Use large eggs.
  • 1 cup granulated sugar

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 350°F and line a muffin tin with liners, so the cavities are ready when the batter is mixed.
Mix the dry ingredients
  1. Whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt until evenly combined and no streaks of spice remain.
Mix the wet ingredients
  1. Whisk together the pumpkin puree, vegetable oil, eggs, and granulated sugar until smooth and glossy, with no egg or sugar lumps visible.
Combine batter
  1. Fold the dry ingredients into the wet ingredients until just combined to keep the batter fluffy rather than overmixed.
Fill the pan
  1. Divide the batter evenly among the muffin cups and fill about 2/3 full to leave room for a domed rise.
Bake
  1. Bake for 18-22 minutes at 350°F until a toothpick inserted in the center comes out clean and the tops spring back lightly.

Notes

Pro tip: mix just until you don’t see dry flour—overmixing can make the muffins tough. Store airtight at room temperature for up to 3 days or refrigerate up to 5 days; freeze yes—wrap individually and thaw at room temp or warm briefly in the microwave. For a dietary swap, use a neutral vegetable oil substitute like canola oil 1:1 if needed.