Fall

Pumpkin Muffins

November 30, 2019
Photo by Sabrina Sucato
Author Notes

Once September arrives, I am 100% into pumpkin anything and everything. These pumpkin muffins are no exception. With a full cup of pumpkin puree (not the sweetened stuff) and a fair amount of spice, they're a natural twist on everyone's favorite PSL flavors. For the milk, I've swapped out regular for almond milk with perfect results. —Sabrina Sucato

  • Prep time 20 minutes
  • Cook time 20 minutes
  • Makes about 12 muffins
Ingredients
  • 1 3/4 cups flour
  • 1 pinch salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon pumpkin pie seasoning
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 3/4 cup chocolate chips (optional)
In This Recipe
Directions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Spray muffin pan with nonstick spray.
  3. In a large bowl, mix flour, baking powder, baking soda, cinnamon, and pumpkin pie seasoning.
  4. In a medium bowl, whisk brown sugar and eggs. Add pumpkin, oil, milk, and vanilla until combined.
  5. Pour wet ingredients into dry ingredients and stir until just combined. Add chocolate chips if using.
  6. Spoon batter into tray and bake 17-18 minutes. If you're feeling *extra* sweet, top with Nutella or cream cheese frosting.

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