Fluffy Pumpkin Muffins
These Fluffy Pumpkin Muffins are the ultimate fall treat! They’re soft, perfectly spiced with pumpkin pie flavors, and come together in no time. Whether you’re grabbing one for breakfast or enjoying them as a snack, they’re light, tender, and not too sweet—just the right balance. Plus, the golden tops have that perfect bounce-back when you touch them, so you know they’re baked just right. Want to add a little extra flair? Toss in some chocolate chips or chopped nuts, and you’ve got a real winner!
14 Servings
Ingredients
- Cooking spray
- 1 15 oz can pumpkin puree
- ¾ c melted butter
- ¾ c brown sugar
- ¼ c water
- 2 large eggs
- 1 tsp vanilla extract
- 1¾ c all-purpose flour
- ½ c white sugar
- 2 tsp pumpkin pie spice
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp baking powder
Instructions
- First, gather all your ingredients and preheat the oven to 350°F (175°C). You’ll want to grease 14 muffin cups or line them with paper liners, then give them a light spray with cooking oil just to be safe.
- In a large bowl, mix together the pumpkin puree, melted butter, brown sugar, water, eggs, and vanilla extract until everything is smooth and well blended.
- In a separate bowl, whisk together the flour, white sugar, pumpkin pie spice, salt, baking soda, cinnamon, and baking powder. Once that’s combined, slowly add it to the pumpkin mixture. Stir everything together until it’s fully mixed—no flour clumps left!
- Now, spoon the batter into your prepared muffin cups, filling each about ¾ of the way full.
- Pop the muffins into the oven and bake for 25-30 minutes. You’ll know they’re ready when the tops are lightly golden and spring back when you give them a gentle press.
Notes
Making these muffins gluten-free is super easy! All you need to do is swap out the all-purpose flour for a 1:1 gluten-free flour blend, and you’re good to go. Just be sure the baking powder and any other ingredients you’re using are gluten-free, and that’s it. You’ll still get that same fluffy, tender texture—no one will even know the difference. So whether you’re gluten-sensitive or just want a gluten-free option, these muffins will turn out just as delicious.