Pumpkin Muffins are moist, sweet, and packed with fall flavors. Perfect for the season, make these at the comfort of your home with this easy recipe!


  • Author: Shobelyn Dayrit


  • 1 1/2 cups  all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 1/4 cups granulated sugar
  • 1/2 cup  vegetable oil*
  • 1 cup  canned pumpkin
  • 2 large eggs
  • 1/4 cup  apple juice or water


  1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners.

  2. In a large mixing bowl whisk together flour, baking powder, baking soda, salt cinnamon, nutmeg and ginger until ingredients are incorporated. Make a well in center of mixture and set aside.

  3. In a separate mixing bowl whisk together sugar, oil, pumpkin, eggs, and apple juice until well blended.

  4. Pour pumpkin mixture into flour mixture and fold with a rubber spatula just until combined.

  5. Divide batter among prepared muffin cups filling each nearly full.

  6. Bake in preheated oven until toothpick inserted into the center comes out clean, about 20 - 25 minutes.

  7. Let cool in muffin pan several minutes then transfer to a wire rack to cool completely. Store in an airtight container.


This recipe was adapted from Cooking Classy