I’m so excited to share my favorite pumpkin muffin recipe with you. I make these muffins all the time because they’re super easy and always make me feel happy. The first time I tried them, my whole kitchen smelled amazing, and my family ate them all in one day!

I know baking can feel scary sometimes, if I can make these, you can too! You just need one bowl and some basic ingredients. Let me show you how I make them.

What You’ll Need From Your Kitchen

Wet Stuff

• 1¼ cups pumpkin from a can (make sure it’s plain pumpkin, not pie filling!)
• 2 eggs
• ¾ cup sugar
• ½ cup vegetable oil
• ¼ cup milk

Dry Stuff

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1½ teaspoons pumpkin pie spice
• ½ teaspoon salt

Fun Extra Things You Can Add

Pick one if you want:

• ½ cup chocolate chips (my kids’ favorite!)
• ½ cup chopped nuts
• ½ cup dried cranberries

How I Make These

1. First, I turn my oven on to 350°F (175°C). Then I put paper liners in my muffin pan. If you don’t have liners, just spray the pan with cooking spray.
2. Next comes the easy part! I grab my big bowl and mix together:
   • The pumpkin
   • Eggs
   • Sugar
   • Oil
   • Milk I just stir these until they look smooth.
3. Now I add all my dry stuff – the flour, baking soda, baking powder, spices, and salt. I mix everything just until I can’t see any dry flour. Don’t worry if it looks a little lumpy – that’s okay!
4. If I’m using chocolate chips or nuts, I throw them in now and give everything a quick stir.
5. Here’s how I fill the muffin cups:
   • I spoon the mix into each cup, filling them about ⅔ full
   • Pop them in the oven for 20-25 minutes
   • I know they’re done when I stick a toothpick in the middle and it comes out clean
   • I let them cool for 5 minutes before taking them out of the pan

My Helpful Tips

• Want to save them? I keep mine in a container with a lid on the counter for 3 days.
• Making too many? No problem! I wrap extras in plastic wrap and freeze them. They last 3 months in the freezer.
• Sometimes I sprinkle a little sugar and cinnamon on top before baking – it makes them extra special!
• No pumpkin pie spice? I make my own by mixing:
  • 1 spoon cinnamon
  • ¼ spoon ginger
  • ¼ spoon nutmeg
  • A tiny pinch of cloves

Different Ways I Make Them

Sometimes I like to change things up! Here are some fun ways I make these muffins special:

• Sweet Top: Mix ¼ cup flour, ¼ cup brown sugar, a sprinkle of cinnamon, and 2 spoons of melted butter. Sprinkle this on top before baking.
• Cream Cheese Surprise: Put tiny spoonfuls of sweetened cream cheese on top of each muffin and swirl it with a toothpick.
• Double Chocolate: Add ¼ cup cocoa powder to the dry ingredients and throw in some chocolate chips too!

I hope you have as much fun making these muffins as I do! They’re perfect with a cup of milk or hot chocolate, and they make my house smell wonderful. Let me know if you try making them – I’d love to hear how they turn out for you.

My Favorite Muffin Tips & Tricks

Hi friends! I’ve been baking muffins for years, and I get these questions all the time. Let me share what I’ve learned from my kitchen to yours!

How I Make Super Moist Muffins

You know those dry, crumbly muffins that nobody wants to eat? Let me tell you how I avoid that! Here are my secrets:

• I never overmix my batter! I stop stirring as soon as I can’t see dry flour anymore. A lumpy batter is actually good!
• I always add wet ingredients that keep muffins moist:
  • Oil instead of butter (I know, butter is yummy, but oil makes moister muffins!)
  • Fruits like mashed bananas, pumpkin, or applesauce
  • A splash of milk or yogurt
• My best tip: I check my muffins early! When the recipe says 20 minutes, I peek at 15. Nobody likes an overbaked muffin!

Should I Freeze My Muffins or the Batter?

I’ve tried both ways, and here’s what I learned:

Freezing Baked Muffins (This is what I do most!)

• They’re ready to eat whenever I want one
• They stay fresh for up to 3 months
• I can take out just one or two at a time
• They thaw pretty quickly (about 30 minutes on the counter)

Freezing Muffin Batter (I do this sometimes)

• The muffins taste super fresh when baked
• BUT – it takes more freezer space
• AND – I have to remember to thaw it before baking
• Some ingredients (like fruit) don’t freeze well in batter

My choice? I usually freeze baked muffins. It’s easier and works better for my family!

My Way of Freezing Muffins

Here’s exactly what I do to freeze my muffins:

1. First, I let them cool completely (this is super important!)
2. Then I have two ways to wrap them:
   • For a few weeks: I put them in a freezer bag, squeeze out the air, and seal it tight
   • For longer storage: I wrap each muffin in plastic wrap first, then put them in a freezer bag
3. My extra tips:
   • I write the date on the bag – sometimes I forget when I made them!
   • I never freeze muffins with cream cheese frosting
   • Sometimes I freeze two muffins per small bag for quick breakfast portions

When I want to eat them:

• I take out what I need the night before and leave them on the counter
• Or if I forget, 20-30 seconds in the microwave works too!
• For a fresh-baked taste, I pop them in a 350°F oven for 5 minutes

Pro Tip: wrapped muffins = happy muffins! If you don’t wrap them well, they might get freezer burn and taste funny. Nobody wants that!

I hope these tips help you make and save your yummy muffins! Do you have any special ways you like to keep your muffins fresh? I’d love to hear them!

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