Pumpkin Muffins

rate this recipe:
4.89 from 9 votes
Prep Time: 15 mins
Cook Time: 20 mins
Serves 12
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These easy pumpkin muffins are perfect for fall! They're moist, tender, and filled with pumpkin spice flavor.

Ingredients

  • 1 cup pumpkin puree
  • 2 eggs
  • ⅔ cup almond milk
  • ⅓ cup olive oil or any neutral oil
  • ⅓ cup maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • ¾ cup whole wheat flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt

Instructions

  • Preheat the oven to 350°F and lightly grease or spray a 12-cup muffin tin.
  • In a large bowl, combine the pumpkin puree, eggs, almond milk, olive oil, maple syrup, vinegar, and vanilla and whisk until combined.
  • In a medium bowl, combine the flours, pumpkin pie spice, baking powder, baking soda, and salt.
  • Add the dry ingredients to the bowl of wet ingredients and stir until just combined.
  • Use a ⅓-cup measuring scoop to divide the batter into the muffin tin. Bake for 18 to 20 minutes or until a toothpick inserted comes out clean.

Notes

To make gluten free pumpkin muffins, replace both flours with 2 1/4 cups Bob's Red Mill Gluten Free All-Purpose Baking Flour and bake for 22 to 26 minutes.
Make these vegan by replacing the eggs with 1/4 cup ground flaxseed mixed with 1/2 cup warm water. Bake for 20 to 22 minutes or until a toothpick comes out clean.