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Freshly baked pumpkin muffins cooling on a wire rack

Quick way to grow perfect Pumpkin Muffins in 5 minutes

This recipe provides a quick and easy way to make delicious pumpkin muffins in just 5 minutes, perfect for a fast breakfast or snack.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 12 muffins
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 0.5 teaspoon salt
Wet Ingredients
  • 15 ounces canned pumpkin puree
  • 2 large eggs
  • 0.5 cup vegetable oil
Optional Add-ins
  • 0.5 cup chocolate chips optional
  • 0.5 cup chopped nuts optional

Equipment

  • Muffin tin
  • Paper liners (optional)
  • Large bowl
  • Whisk
  • Medium bowl
  • Spatula
  • Wire rack

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it well.
Mix Dry Ingredients
  1. In a large bowl, whisk together the flour, granulated sugar, baking soda, pumpkin pie spice, and salt until well combined.
Combine Wet Ingredients
  1. In a separate medium bowl, whisk together the pumpkin puree, eggs, and vegetable oil until smooth.
Combine Wet and Dry Ingredients
  1. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix.
Add Optional Mix-ins
  1. If desired, gently fold in chocolate chips or chopped nuts.
Bake
  1. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  2. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
Cool
  1. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For extra flavor, you can add a streusel topping before baking. Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.