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4.25 from 52 votes

Pumpkin Muffins

These muffins are just the right balance of spicy and sweet.
Prep Time10 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American
Keyword: baking, muffins, pumpkin
Servings: 12 muffins

Ingredients

  • 1/2 cups old-fashioned rolled oats plus more for topping
  • 1 1/2 cup all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tbsp pumpkin spice mix see notes above if you don't have this
  • 3/4 cup canned pumpkin or pureed sweet potato or butternut squash
  • 1/4 cup brown sugar
  • 1/2 cup milk of your choice
  • 2 tbsp melted butter or vegetable oil or coconut oil
  • 2 tbsp honey or agave or maple syrup
  • 1 tsp vanilla
  • 1 egg or flax egg, for flax egg; see notes above

Instructions

  • Preheat the oven to 325 F (160 C).
  • Prepare a muffin tin with muffin liners or grease it with cooking spray.
  • Add all the dry ingredients (oats, flour, baking soda, salt, spice mix) to a large bowl. Whisk to combine.
  • In a separate mixing bowl, combine the canned pumpkin, brown sugar, milk, melted butter, honey, vanilla, and egg. Whisk until combined and smooth.
  • Push the dry ingredients to the edges of the bowl to create a well in the middle of the bowl for the wet ingredients. Add the wet ingredients and mix with a spatula until just combined. The mixture will seem on the more wet/moist side and that's ok; that's the pumpkin.
  • Using 1/4 cup measuring scoop or cup, distribute the batter evenly to the muffin tin, filling them about 2/3 of the way up. Sprinkle oats on top (if desired). Bake for 25-30 minutes, until the muffins are browned and a toothpick inserted comes out clean.

Notes

Recipe for pumpkin pie spice:
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves