Best Pumpkin Muffins Ever | Easy and Moist

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with fewer calories.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: raisins

Dark chocolate is lower in sugar and offers antioxidants.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor and is a healthier fat.

Preheat oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.

In a large bowl, whisk the eggs, brown sugar, pumpkin puree, oil, buttermilk, and vanilla until smooth and well combined.

Add the dry ingredients to the wet mixture and gently fold with a spatula until just combined. Do not overmix; the batter should be thick.

Divide batter evenly between the muffin cups, filling them almost to the top for tall muffins. Add mix-ins if using.

Bake at 425°F (220°C) for 5 minutes, then reduce oven temperature to 350°F (175°C) and continue baking for 15–18 minutes, or until a toothpick inserted in the center comes out clean.

Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens