These pumpkin muffins are the best and very easy to make! Perfectly fluffy and not at all dry, these muffins are a delicious combination of sweet and spice.
Preheat oven to 375°F. Line standard 12-cup muffin/cupcake pan with paper liners.
In a large bowl, whisk together the flour, sugars, baking soda, salt and pumpkin pie spice; set aside.
In a medium mixing bowl, whisk the eggs, pumpkin, oil and vanilla. Add the wet ingredients to the bowl of the dry ingredients. Use a wooden spoon to gently combine. Do not over mix.
Evenly scoop the batter into the 12 to 14 muffin cups. I use my large cookie scoop to make this step very easy.
Bake 22 to 25 minutes, until toothpick comes out clean. Allow to cool for 5 minutes in muffin pan before removing to cooling rack to cool completely.
Notes
Tips for pumpkin muffins:
Store pumpkin muffins for 3 days in a sealed container lined with paper towels.
Freeze pumpkin muffins in freezer bag for up to 3 months.
No pumpkin pie spice on hand? Use 1 ½ teaspoon cinnamon, ¼ teaspoon ginger, ¼ teaspoon cloves, ¼ teaspoon nutmeg instead.
You can use coconut oil, canola oil, or applesauce in place of the vegetable oil. It will alter the texture.