why make this recipe
Pumpkin muffins are a delightful treat that brings the flavors of fall to your kitchen. They are moist, fluffy, and packed with warm spices, making them perfect for breakfast or a snack. The use of pumpkin puree adds a rich texture and a slight natural sweetness, which makes these muffins irresistible. Plus, they’re easy to make and can be enjoyed by everyone.
how to make Pumpkin Muffins
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup sugar
- ½ cup light brown sugar (packed)
- ½ cup oil (canola oil works well)
- 1 (15-ounce) can pumpkin puree (about 1 ¾ cups)
- 2 large eggs
- 2 tablespoons milk
- 2 teaspoons vanilla extract
Directions:
- Preheat your oven to 425°F and line a 12-cup muffin tray with liners or use baking spray.
- In a medium bowl, combine the flour, pumpkin spice, cinnamon, baking soda, baking powder, and salt. Whisk until combined.
- In a large bowl, blend the pumpkin puree with the sugar and brown sugar until smooth. Stir in the eggs, oil, milk, and vanilla extract until fully incorporated.
- Slowly add the dry ingredients to the wet mixture, gently whisking until the batter is smooth and no streaks of dry flour remain.
- Spoon the batter into liners, filling each one to the top.
- Bake at 425°F for 5 minutes, then lower the oven temperature to 350°F and continue baking for another 16–17 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before serving. Store any leftovers in an airtight container at room temperature for up to one week.
how to serve Pumpkin Muffins
Pumpkin muffins can be served warm or at room temperature. They are great on their own or can be paired with a little butter, cream cheese, or even a sprinkle of powdered sugar on top. Enjoy them with a cup of coffee or tea for a perfect treat any time of the day.
how to store Pumpkin Muffins
To keep your pumpkin muffins fresh, store them in an airtight container at room temperature. They can last for up to one week. If you want to keep them for a longer period, consider freezing them. Wrap each muffin tightly in plastic wrap and place them in a freezer bag. They can last for about three months in the freezer.
tips to make Pumpkin Muffins
- Ensure your baking soda and baking powder are fresh for the best rise.
- Don’t overmix the batter; mix just until combined to keep the muffins light and fluffy.
- You can add chocolate chips or nuts for extra flavor and texture.
- For a healthier option, you can substitute part of the oil with applesauce.
variation
For a different twist, try adding chopped apple or cranberries to the batter. You can also mix in walnuts or pecans for crunch. If you’d like a sweeter muffin, sprinkle some sugar on top before baking.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Make sure to cook and mash the pumpkin until smooth before using it in the recipe.
2. How do I know when the muffins are done?
Insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, they are done baking.
3. Can I make these muffins gluten-free?
Yes, you can use a gluten-free all-purpose flour blend in place of regular flour to make these muffins gluten-free. Just ensure the other ingredients are also gluten-free.
Pumpkin Muffins
Moist and fluffy pumpkin muffins packed with warm spices, perfect for breakfast or a snack.
- Total Time: 37 minutes
- Yield: 12 muffins 1x
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup sugar
- ½ cup light brown sugar (packed)
- ½ cup canola oil
- 1 (15-ounce) can pumpkin puree (about 1 ¾ cups)
- 2 large eggs
- 2 tablespoons milk
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 425°F and line a 12-cup muffin tray with liners or use baking spray.
- Combine the flour, pumpkin spice, cinnamon, baking soda, baking powder, and salt in a medium bowl. Whisk until combined.
- Blend the pumpkin puree with the sugar and brown sugar until smooth in a large bowl. Stir in the eggs, oil, milk, and vanilla extract until fully incorporated.
- Slowly add the dry ingredients to the wet mixture, gently whisking until the batter is smooth and no streaks of dry flour remain.
- Spoon the batter into liners, filling each one to the top.
- Bake at 425°F for 5 minutes, then lower to 350°F and continue baking for another 16–17 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before serving. Store any leftovers in an airtight container at room temperature for up to one week.
Notes
For a healthier option, substitute part of the oil with applesauce. You can also add chocolate chips or nuts for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 15g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
