Pumpkin muffins are a seasonal favorite, especially during the fall when the flavors of cinnamon, nutmeg, and pumpkin are at their peak.
These muffins strike the perfect balance between sweetness and spice, making them ideal for breakfast, dessert, or as a quick snack.
With their tender crumb and rich flavor, they’re sure to become a favorite in your home.
You can even customize them by adding chocolate chips, nuts, or a streusel topping for an extra touch of indulgence.
Pumpkin Muffins Recipe
Savor the warm, spiced flavors of fall with these moist and fluffy pumpkin muffins!
Ingredients
- 1¾ cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- 1½ teaspoons pumpkin pie spice
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- ½ cup (120ml) vegetable oil or melted coconut oil
- ½ cup (100g) granulated sugar
- ⅓ cup (67g) packed light or dark brown sugar
- 1½ cups (340g) canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- ¼ cup (60ml) milk (dairy or nondairy)
Instructions:
1. Preheat the Oven:
Set your oven to 425°F (218°C). Prepare a 12-count muffin pan by either spraying it with nonstick spray or lining it with paper cupcake liners. This ensures the muffins won’t stick to the pan. Starting the bake at a high temperature helps the muffins rise quickly, creating a beautifully domed top.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the flour, baking soda, cinnamon, pumpkin pie spice, ground ginger, and salt. Whisk these ingredients together until well distributed. Be sure to spoon and level the flour into your measuring cup to avoid packing it down, which could make the muffins dense. This step helps blend the spices and ensures an even flavor throughout the muffins.
3. Whisk the Wet Ingredients:
In a separate medium bowl, whisk together the vegetable oil (or melted coconut oil), granulated sugar, brown sugar, pumpkin puree, eggs, and milk. Make sure the sugars are fully dissolved, and the mixture is smooth. The combination of both types of sugar adds depth to the sweetness, while the pumpkin puree ensures the muffins stay moist and tender.
4. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, gently fold the wet and dry mixtures together. It’s important to stop mixing as soon as the flour pockets disappear. Overmixing will lead to tough muffins, so don’t worry if the batter looks slightly lumpy; it’s better to have a few lumps than overworked batter.
5. Fill the Muffin Pan:
Spoon the batter evenly into the prepared muffin liners, filling each one to the top. Filling them to the brim ensures that you get beautifully tall, bakery-style muffins. You can use a cookie scoop for even portions and less mess.
6. Start Baking at High Temperature:
Place the muffin pan into the preheated oven and bake for 5 minutes at 425°F (218°C). This high heat will give the muffins a quick rise and help set their shape, leading to a perfectly domed top. Keep the oven door closed during this phase to maintain the heat.
7. Reduce the Temperature and Continue Baking:
Without opening the oven door, reduce the temperature to 350°F (177°C) and continue baking for an additional 16–17 minutes. Reducing the temperature allows the muffins to bake through without drying out. Insert a toothpick into the center of one muffin to check for doneness. If it comes out clean or with just a few moist crumbs, the muffins are ready.
8. Cool the Muffins:
Remove the muffin pan from the oven and allow the muffins to cool in the pan for about 5 minutes. This resting period helps them firm up slightly and makes it easier to remove them from the pan. Transfer the muffins to a wire rack to cool completely, which will prevent the bottoms from becoming soggy.
FAQs
1. Can I substitute the pumpkin puree with fresh pumpkin?
Yes, you can use fresh pumpkin puree. Just ensure that it’s cooked and pureed to a smooth consistency. Fresh pumpkin may have a slightly different moisture content, so you might need to adjust the amount of liquid in the recipe.
2. Can I make these muffins dairy-free?
Absolutely! Substitute the milk with any non-dairy milk such as almond, soy, or oat milk. You can also use melted coconut oil in place of butter for a completely dairy-free version.
3. Can I add mix-ins to the batter?
Yes! You can add chocolate chips, chopped nuts, or dried fruits like raisins to the batter for an extra twist. About ½ cup of mix-ins should be plenty for this recipe.
4. How do I store these muffins?
Store the muffins in an airtight container at room temperature for up to 5 days. If you want to keep them longer, they can be stored in the fridge for a week or frozen for up to 3 months. Just thaw and warm them before enjoying.
5. Can I make mini muffins with this recipe?
Yes, you can use the same batter to make mini muffins. Simply reduce the baking time to 10-12 minutes, keeping the same initial high-heat bake for the first 5 minutes.
