There’s nothing quite like the aroma of freshly baked pumpkin muffins filling your home on a chilly fall morning. With the perfect balance of spices and natural pumpkin flavor, these muffins are soft, moist, and incredibly easy to make. Whether you’re new to baking or a seasoned pro, this pumpkin muffins recipe will quickly become a favorite. Plus, it’s versatile! Swap out ingredients, add your favorite mix-ins, and make it your own. So grab your ingredients and get ready to create a little autumn magic in your kitchen.
Pumpkin Muffin Recipe
Cuisine: AmericanDifficulty: Easy12
servings15
minutes20
minutes180
kcalThese pumpkin muffins are a delightful blend of warm spices and natural pumpkin sweetness. With a soft, moist texture, they’re ideal for breakfast or a midday snack. Easy to make and even easier to enjoy!
Ingredients
1 1/2 cups all-purpose flour
1 cup pumpkin puree
1/2 cup sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1/4 cup milk (or dairy-free alternative)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp vanilla extract
Directions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Mix well.
- In another bowl, whisk together pumpkin puree, sugar, brown sugar, oil, eggs, milk, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid over-mixing.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the pumpkin puree is not pumpkin pie filling, as the latter has added sugars and spices.
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- Store muffins in an airtight container for up to 3 days at room temperature or 5 days in the fridge.
Tips for the perfect Pumpkin Muffins
- Extra Fluffy Muffins: Do not over-mix the batter; this can make the muffins dense. Stir just until the ingredients are combined.
- Spice It Up: For a spicier kick, add a pinch of ginger or cardamom.
- Add Texture: Sprinkle some chopped nuts, like pecans or walnuts, or add chocolate chips to the batter before baking for an extra treat.
- Freezing Option: These muffins freeze well. Place in a freezer-safe bag, and they’ll last up to 3 months. Just thaw and enjoy!
Recipe Variants
Chocolate Chip Pumpkin Muffins – Simply add 1/2 cup of chocolate chips to the batter for a delightful chocolate twist.
FAQ of the Pumpkin Muffins Recipe
No, pumpkin pie filling has added sugars and spices that can alter the taste of the muffins. Stick to pure pumpkin puree for the best results.
Yes, substitute the all-purpose flour with a gluten-free baking mix. Make sure it’s a 1:1 replacement mix designed for baking.
Keep them in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. They can also be frozen for up to 3 months.
More Pumpkin recipes
These pumpkin muffins are the epitome of comfort food. Warm, soft, and packed with seasonal flavors, they are sure to brighten up any day. The recipe is simple and easy to follow, making it perfect for busy mornings or a cozy weekend brunch. And because they’re so versatile, you can adjust the spices and add-ins to suit your taste. So, why not give this pumpkin muffins recipe a try? You’ll find yourself coming back to it again and again, savoring the flavors of fall in every bite.
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