The Best Pumpkin Muffins Recipe

Introduction

These pumpkin muffins are moist, flavorful, and perfect for fall or any time you crave a cozy treat. They combine warm spices with pumpkin puree for a comforting bite that’s easy to make and always satisfying.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1 cup pumpkin puree (canned or homemade)
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Step 2: Whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice in a medium bowl.
3. Step 3: In a separate large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla until smooth.
4. Step 4: Slowly add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix.
5. Step 5: Spoon the batter into the muffin liners, filling each about two-thirds full.
6. Step 6: Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
7. Step 7: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

• Let eggs and refrigerated ingredients reach room temperature before mixing for a smoother batter.
• Fold the batter gently to keep muffins light and fluffy; overmixing can make them tough.
• Use a spoon to measure flour and level it off to avoid dry muffins.
• Ensure pumpkin pie spice is fresh to get the best aroma and flavor.
• Check muffins early and often towards the end of baking to prevent overbaking.
• Add 1/2 cup chocolate chips for Pumpkin Chocolate Chip Muffins.
• Mix in dried cranberries for a tangy twist.
• Top with a buttery streusel made from sugar and flour for extra crunch.
• Use whole wheat flour and honey or maple syrup for a healthier version.
• Add 1 tablespoon instant coffee granules for a Pumpkin Spice Latte muffin.

Storage

Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, wrap each muffin individually and freeze in a bag for up to 3 months. Thaw at room temperature or heat briefly in the microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, roast and puree fresh pumpkin, then drain any excess liquid before using it in place of canned pumpkin for the best texture.

Can I make these muffins gluten-free?

Absolutely. Use a gluten-free flour blend that includes xanthan gum to keep the muffins moist and soft.

The Best Pumpkin Muffins Recipe

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★★★★★

4.9 from 70 reviews

These moist and flavorful pumpkin muffins are the perfect fall treat, bursting with warm spices and the natural sweetness of pumpkin puree. Easy to make and wonderfully tender, they are ideal for breakfast, snacks, or dessert. Customize them with chocolate chips, cranberries, or a streusel topping for added flair.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice

Wet Ingredients

• 1 cup pumpkin puree (canned or homemade)
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. This prepares the baking environment for even cooking and easy cleanup.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice to evenly distribute the leavening agents and spices.
3. Combine wet ingredients: In a separate large bowl, whisk the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until you have a smooth, homogenous mixture.
4. Combine wet and dry: Slowly add the dry ingredients into the wet mixture. Gently fold them together until just combined, being careful not to overmix to avoid dense muffins.
5. Fill muffin tin: Spoon the batter evenly into the prepared liners, filling each about two-thirds full to allow room for rising.
6. Bake: Place the muffin tin in the oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
7. Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly and don’t become soggy.

Notes

• Allow eggs and other refrigerated ingredients to come to room temperature for better batter consistency and texture.
• Gently fold the batter after combining to prevent tough muffins.
• Use the spoon-and-level method when measuring flour to avoid dry muffins.
• Ensure pumpkin pie spice is fresh for the best flavor and aroma.
• Check muffin doneness with a toothpick to avoid overbaking.
• Serve warm by heating briefly in the microwave for enhanced softness and fragrance.

Keywords: pumpkin muffins, fall recipes, easy muffins, pumpkin spice, baked goods, pumpkin puree muffins