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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


  • Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners.
  • 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.
  • In a separate mixing bowl whisk together sugar, oil, pumpkin, eggs, and apple juice until well blended.
  • Pour pumpkin mixture into flour mixture and fold with a rubber spatula just until combined.
  • Divide batter among prepared muffin cups filling each nearly full.
  • Bake in preheated oven until toothpick inserted into the center comes out clean, about 20 - 25 minutes.
  • 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