Fluffy Muffins
This one-bowl pumpkin recipe makes either a moist loaf or fluffy muffins. Made with real pumpkin purée, warm spices, and oil for extra tenderness, it’s the ultimate fall baking staple—perfect for breakfast, snacking, or gifting.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- 9x5-inch loaf pan or 12-cup muffin tin
- Paper liners (for muffins)
Ingredients
- 1 3/4 cups (210 g) all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 can (425 g) pumpkin purée (not pie filling)
- 1 cup (200 g) granulated sugar
- 1/2 cup (110 g) light brown sugar, packed
- 1/2 cup (120 ml) vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line a 12-cup muffin tin with liners.
- In a large bowl, whisk together pumpkin purée, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- In a medium bowl, whisk flour, baking soda, pumpkin spice, cinnamon, and salt.
- Add dry ingredients to wet ingredients. Mix gently with spatula until just combined. Do not overmix.
- For bread: Pour batter into prepared loaf pan and bake 50–65 minutes, until skewer comes out clean.
- For muffins: Divide batter into muffin tin, filling 2/3 full. Bake 20–25 minutes, until toothpick comes out clean.
- Cool loaf or muffins 10–15 minutes in pan before transferring to a wire rack. Cool completely before slicing loaf.
Notes
Use oil instead of butter for lasting moisture. Fold in chocolate chips or nuts for variation. Add cloves or cardamom for deeper spice flavor. Make gluten-free with a 1:1 baking blend. Top with a cream cheese glaze for a decadent touch.
Nutrition
Calories: 240kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 190mgPotassium: 120mgFiber: 2gSugar: 18gVitamin A: 6000IUVitamin C: 2mgCalcium: 40mgIron: 1.5mg
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