![['A close-up side view of a moist pumpkin muffin, showcasing its textured surface.', 'A freshly baked pumpkin muffin with a golden-brown exterior and visible pumpkin seeds.', 'Side view of a delicious pumpkin muffin, highlighting its soft and tempting appearance.', 'A close-up shot of a pumpkin muffin, revealing a fluffy inside and a lightly crunchy top.']](https://proteinrecipelab.com/wp-content/uploads/2026/07/pumpkin-muffins_1_U1.webp)
Pumpkin Muffins
Enjoy these moist and flavorful pumpkin muffins, perfect for fall or anytime you crave a sweet treat.
Ingredients
Wet ingredients
- 0.25 cup unsalted butter, melted and cooled
- 2 large eggs at room temperature
- 0.25 cup milk at room temperature
- 1 cup vegetable oil
- 1 teaspoon pure vanilla extract
Dry ingredients
- 1.5 cups pumpkin puree
- 1.5 cups light brown sugar
- 0.5 cup granulated sugar
- 3 cups all-purpose flour, sifted
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 0.25 teaspoon nutmeg
Instructions
- Preheat oven to 350°F (175°C) and line a muffin pan with liners.
- Beat eggs until fluffy, then add oil, butter, milk, and vanilla; mix well. Add pumpkin puree and combine.
- Mix in sugars, then sift and add dry ingredients; fold until just combined.
- Use a large scoop to fill liners 3/4 full. Bake for 18-20 minutes, until a toothpick comes out clean.
Notes
Store muffins in an airtight container for up to 3 days or freeze for longer storage.