Best Pumpkin Muffins Ever | Easy and Moist

Learn how to make the best pumpkin muffins! 🎃 Soft, moist, and packed with cozy fall flavor, these easy muffins are perfect for breakfast, snacks, or dessert. Simple ingredients, one bowl, and ready in no time!

►Full written recipe: https://thecookingfoodie.com/recipe/best-pumpkin-muffins-recipe/

►Homemade pumpkin spice recipe: https://thecookingfoodie.com/recipe/homemade-pumpkin-pie-spice-recipe/

► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie

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Ingredients:
1 ¾ cups (220g) All-purpose flour
1 teaspoon Baking powder
1 teaspoon Baking soda
2-3 teaspoons Pumpkin pie spice
1/4 teaspoon Salt
2 Eggs, large
1/2 cup (100g) White sugar
1/2 cup (100g) Brown sugar
1¼ cup (300g) Pumpkin puree (not pumpkin pie mix)
1/2 cup (120ml) Oil
1/4 cup (60ml) Buttermilk
1 teaspoon Vanilla extract
(Optional) ½ cup chopped nuts, chocolate chips, or raisins

Instructions:
1. Preheat oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
3. Mix wet ingredients: In a large bowl, whisk the eggs, brown sugar, pumpkin puree, oil, buttermilk, and vanilla until smooth and well combined.
4. Combine: 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.
5. Fill tins: Divide batter evenly between the muffin cups, filling them almost to the top for tall muffins. Add mix-ins if using.
6. Bake: 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.
7. Cool: Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.