Why Make This Recipe
Pumpkin muffins are a delicious treat that brings the flavors of fall to your kitchen. They are soft, moist, and bursting with warm spices. This recipe is easy to follow, perfect for breakfast, or a snack, and can even be made healthier if you choose. Plus, you can enjoy them with chocolate chips or nuts for added flavor and texture.
How to Make Pumpkin Muffins
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup granulated sugar
- ½ cup brown sugar (packed)
- ½ cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup milk (or almond milk)
- Optional: ½ cup chocolate chips or chopped nuts
Directions:
Preheat the Oven and Prepare the Muffin Tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
Mix Wet Ingredients: In another bowl, combine the pumpkin puree, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract. Whisk until smooth and well combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients. Stir until just combined. Make sure not to overmix, as this can lead to dense muffins.
Add Optional Ingredients: If you want to add chocolate chips, nuts, or any other extras, fold them into the batter now.
Fill Muffin Tin: Evenly divide the muffin batter among the 12 muffin cups, filling each cup about 2/3 full.
Bake: Bake for 18–22 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean. Keep an eye on them, as oven temperatures can vary.
Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before moving them to a wire rack to cool completely.
How to Serve Pumpkin Muffins
Pumpkin muffins are delightful on their own, but you can also serve them with butter or cream cheese for an extra treat. They pair well with a warm cup of coffee or tea, making them perfect for breakfast or an afternoon snack.
How to Store Pumpkin Muffins
To keep your pumpkin muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them. Just wrap each muffin tightly in plastic wrap, and place them in a freezer-safe bag. They will be good for up to 3 months. When you want to eat one, just thaw it at room temperature or warm it up in the microwave.
Tips to Make Pumpkin Muffins
- For a richer flavor, try using melted coconut oil instead of vegetable oil.
- If you want a lighter muffin, you can substitute half of the all-purpose flour with whole wheat flour.
- Make sure not to overmix the batter; this helps keep the muffins light and fluffy.
Variation
You can easily change the spices in this recipe. Instead of pumpkin pie spice, try adding a mix of ginger and cinnamon for a different flavor. You can also add in dried cranberries or raisins for a sweet and chewy bite.
FAQs
Can I use fresh pumpkin puree instead of canned?
Yes, you can use fresh pumpkin puree. Just make sure it is well-cooked and pureed to achieve the same texture.Can I make these muffins gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend.How do I know when my muffins are done baking?
Insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs attached, your muffins are done!
Pumpkin Muffins
- Total Time: 37 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Delicious and moist pumpkin muffins bursting with warm spices, perfect for breakfast or a snack.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp pumpkin pie spice
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar (packed)
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup milk
- Optional: ½ cup chocolate chips or chopped nuts
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
- In another bowl, combine the pumpkin puree, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract. Whisk until smooth.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined.
- If desired, fold in chocolate chips or nuts into the batter.
- Evenly divide the muffin batter among the muffin cups, filling each about 2/3 full.
- Bake for 18–22 minutes, checking for doneness with a toothpick.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin muffins, fall recipes, easy muffins
