Hey y'all! If you're searching for a cozy, flavorful treat that's perfect for grab-and-go snacks, breakfast meal prep, or even a fall party, this Pumpkin Muffins Recipe for Snack Prep is a winner. These muffins are ultra-moist, spiced just right, and make your kitchen smell amazing. Whether you're prepping for a busy week or just craving something delicious, these pumpkin muffins will hit the spot. Let's get cooking!
Why You'll Love This Pumpkin Muffins Recipe for Snack Prep
- Super moist and tender, thanks to real pumpkin puree.
- Quick and simple to make—perfect for busy schedules.
- Great for batch cooking and freezer-friendly.
- Packed with warm spices that taste like autumn in every bite.
- Easily customizable with your favorite add-ins or dietary swaps.
Ingredients for Pumpkin Muffins Recipe for Snack Prep
- 1 ¾ cups (220g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- 2 large eggs, room temperature
- 1 (15oz/425g) can pumpkin puree (not pumpkin pie filling)
- ½ cup (120ml) vegetable oil (or melted coconut oil)
- ¼ cup (60ml) milk
- 1 teaspoon pure vanilla extract
Directions for Pumpkin Muffins Recipe for Snack Prep
Step 1: Prep the Oven and Muffin Tin
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
Step 3: Combine the Wet Ingredients
- In a separate bowl, beat together eggs, pumpkin puree, oil, milk, and vanilla extract until smooth.
Step 4: Make the Batter
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; a few lumps are okay.
Step 5: Fill and Bake
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 20-23 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool and Enjoy
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes for Pumpkin Muffins Recipe for Snack Prep
- Be sure to use pure pumpkin puree—not pumpkin pie filling—for the best results.
- Do not overmix your batter, or the muffins may turn out dense.
- If you have leftover pumpkin puree, check out great storage tips at The Kitchn.
Variations for Pumpkin Muffins Recipe for Snack Prep
- Chocolate Chip Pumpkin Muffins: Fold in ½ cup mini chocolate chips before baking.
- Nutty Pumpkin Muffins: Add ½ cup chopped walnuts or pecans for crunch.
- Gluten-Free Pumpkin Muffins: Substitute a 1:1 gluten-free flour blend for all-purpose flour.
Required Equipment for Pumpkin Muffins Recipe for Snack Prep
- 12-cup muffin tin
- Papier muffin liners or nonstick spray
- Mixing bowls (large and medium)
- Whisk and spatula
- Measuring cups and spoons
- Wire cooling rack
Storage Instructions for Pumpkin Muffins Recipe for Snack Prep
- Store muffins in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to 1 week or freeze for up to 2 months. Thaw at room temperature or microwave for 20-30 seconds.
Suggested Pairings & Serving Recommendations
- Delicious with a cup of hot coffee or chai tea.
- Serve warm with a pat of salted butter or a drizzle of honey.
- Pair with yogurt and fruit for a balanced snack or breakfast.
Pro Tips for Pumpkin Muffins Recipe for Snack Prep
- Measure your flour correctly by spooning it into the cup and leveling off to avoid dense muffins (see this guide).
- For domed tops, allow the batter to rest in the muffin tin for 5 minutes before baking.
- If your muffins brown too quickly, tent them loosely with foil during the last 5 minutes.
FAQ – Pumpkin Muffins Recipe for Snack Prep
- Can I use fresh pumpkin instead of canned puree?
- Absolutely! Just make sure it's well-cooked, mashed, and drained to avoid excess moisture.
- Can I make this recipe vegan?
- Yes, simply use flax eggs (2 tablespoons ground flaxseed with 5 tablespoons water) and non-dairy milk.
- How do I know when the muffins are done?
- Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, they're ready!
Enjoy prepping and snacking on these wonderful pumpkin muffins!
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup canned pumpkin puree
- ⅔ cup granulated sugar
- ⅓ cup brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
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1Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
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2In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
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3In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until well combined.
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4Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
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5Divide the batter evenly among the muffin cups. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
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6Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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