Muffins
Easy pumpkin muffins
A one-bowl spiced muffin that uses canned pumpkin for reliable moisture and colour.
Based on King Arthur Test Kitchen’s King Arthur Baking recipe ↗
- Time
- 35 minutes
- Makes
- 12 muffins
- Oven, conventional
- 190°C / 375°F
Before you begin
Read the whole recipe, then get these ready.
- 12-cup muffin tin
- Paper liners
- Mixing bowl
- Whisk
Do not use pumpkin pie filling; it already contains sugar and spices.
Ingredients
Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.
Let’s bake
- 1
Heat the oven to 190°C (375°F) and line the muffin tin.
- 2
Whisk pumpkin, sugar, oil and eggs. Stir in flour, raising agents, spice and salt just until combined.
- 3
Divide into the cups and bake 18–22 minutes, until domed and a skewer comes out clean.
- 4
Cool for 5 minutes in the tin, then move to a rack.
Your baking notes
Notes stay on this device.