Easy pumpkin muffins that I love to make year-round for my kids!
While it's common to only think of pumpkin during fall and winter months, I love to make these pumpkin muffins year-round for my kids! Pumpkin is full of vitamins, minerals, antioxidants and fiber. Even though these muffins contain sugar (which you can adjust), they're a great snack that's made from scratch with no processed ingredients or added junk! They come together very quickly too. See recipe notes on how to make these gluten-free and/or dairy-free.
2 cups all-purpose flour
- 1 teaspoon baking soda
1 tablespoon pumpkin pie spice (you can use a variation of cinnamon, nutmeg, ginger, cloves if that’s on hand instead)
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup olive oil
1 1/2 cup pumpkin puree (leaves ~1/4 cup left in can and I use for pumpkin pancakes in the morning!)
1/4 cup milk
- Preheat oven to 350 and grease/line a muffin tin.
In a large bowl, combine flour, baking soda, pumpkin pie spice and salt. Set aside.
In a medium bowl, add eggs, both sugars, olive oil, pumpkin puree and milk and mix to combine.
Pour wet ingredients into dry ingredients and fold in so everything is mixed together and dry ingredients totally incorporated.
Pour batter into prepared muffin tin and bake for 20-25 minutes.
You can adjust the sugar in these muffins to your liking, if you prefer less or more. For us, they're just the right amount of sweet!
To make these muffins gluten-free, use a 1-to-1 gluten-free flour.
To make these muffins dairy-free, use a dairy-free milk alternative of your choice.