Ingredients
Method
- Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners or lightly grease the cups.
- In a large mixing bowl, whisk together the pumpkin purée, sugar, eggs, and oil until smooth and well combined.
- Add the flour, baking soda, and cinnamon. Stir gently until just combined. Do not overmix the batter.
- Fold in chocolate chips or chopped nuts if using.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use pure pumpkin purée, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices that will change the recipe.
- Vegetable oil creates exceptionally moist muffins, but canola oil or avocado oil also work well.
- Do not overmix the batter. Stir only until the flour disappears to keep the muffins light and tender.
- Add ½ cup chocolate chips, chopped pecans, or walnuts for extra flavor and texture.
- Sprinkle the tops with coarse sugar before baking for a bakery-style finish.
- Storage: Keep muffins in an airtight container at room temperature for up to 4 days.
- Freezer: Freeze completely cooled muffins for up to 2 months. Thaw at room temperature or warm briefly before serving.
- Reheating: Microwave for 15 to 20 seconds or warm in a 300°F oven for a few minutes.