Ingredients
Equipment
Method
Prep and preheat
- Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners, so the batter can be portioned right away.
Mix dry ingredients
- Whisk together the flour, baking soda, cinnamon, and salt until evenly combined, looking for a uniform color and no streaks.
Mix wet ingredients
- Whisk the sugar, vegetable oil, and eggs in a separate bowl until smooth, with the sugar mostly dissolved.
Combine batter
- Stir in the pumpkin puree until combined, with no dry flour pockets.
- Fold the dry ingredients into the wet ingredients until just combined, stopping as soon as the batter looks thick and cohesive.
Fill and bake
- Divide the batter evenly among the muffin cups, filling each about three-quarters full for consistent rise.
- Bake for 18-22 minutes at 350°F until a toothpick inserted in the center comes out clean.
Cool
- Cool in the tin for 5 minutes, then transfer to a wire rack so the bottoms don’t steam.
Notes
Pro tip: Fill muffin cups evenly for consistent baking times across the whole batch. Store at room temperature up to 2 days or in the refrigerator up to 5 days in an airtight container; freeze yes—wrap individually and freeze up to 3 months. For a lighter option, swap half the sugar for an equal amount of light brown sugar replacement or use a reduced-sugar blend (follow the package ratios) to keep the crumb tender.