These pumpkin muffins are moist, spiced, and just sweet enough—perfect for fall. With a balance of pumpkin puree and oil, they stay moist for days.

Scale

1 ¾ cups all-purpose flour

1 cup granulated sugar

½ cup brown sugar

1 tsp baking soda

½ tsp salt

2 tsp pumpkin pie spice

2 large eggs

1 cup pumpkin puree

½ cup vegetable oil

1 tsp vanilla extract

Optional: ½ cup chopped pecans or chocolate chips

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1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.

2. In a large bowl, whisk together flour, sugars, baking soda, salt, and pumpkin pie spice.

3. In another bowl, beat the eggs, then add pumpkin puree, oil, and vanilla. Stir until smooth.

4. Pour the wet mixture into the dry ingredients and fold gently until just combined.

5. Fold in nuts or chocolate chips if using.

6. Divide the batter into 12 muffin cups. Bake for 18–22 minutes, or until a toothpick comes out clean.

7. Let them sit in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Store cooled muffins in an airtight container at room temperature for up to 3 days.

For longer storage, freeze them (wrapped tightly) for up to 3 months.

Microwave frozen muffins for 20 seconds to revive them.