The Best Pumpkin Muffins

Why make this recipe

Pumpkin muffins are a delightful treat, especially in the fall. They are moist, flavorful, and filled with the warm spices of pumpkin pie. This recipe for the best pumpkin muffins is simple and quick, making it perfect for both beginners and experienced bakers. Whether you are enjoying them for breakfast, a snack, or dessert, these muffins will surely please your taste buds. Plus, they fill your kitchen with a comforting, autumn scent that is hard to resist.

How to make The Best Pumpkin Muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 1 15 oz can of pure pumpkin, or homemade puree
• 1/3 cup vegetable oil
• 2 large eggs
• 1 1/4 cups plus 1 Tbsp sugar, divided
• 1 tsp cinnamon

Directions

1. Place oven rack in the middle position and preheat to 350°F. Put liners in 18 cups of two 12-cup muffin pans.
2. Whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice in a small bowl. Set aside.
3. In the bowl of an electric stand mixer fitted with the paddle attachment, mix together the pumpkin puree, oil, eggs, and 1 1/4 cups of sugar on the lowest speed.
4. Add the flour mixture and continue to mix until just combined, always on the lowest setting.
5. Stir together the cinnamon and remaining tablespoon of sugar in a small bowl.
6. Divide batter among muffin cups, filling them 2/3 of the way full. Sprinkle the tops of each with cinnamon sugar.
7. Bake for 20-25 minutes, until puffed and golden brown. A toothpick should come out clean when inserted in the middle.
8. Cool in the pan on a wire rack for 5 minutes, then transfer muffins to a wire rack and cool completely before storing.

How to serve The Best Pumpkin Muffins

The best way to serve these pumpkin muffins is warm, straight out of the oven. You can enjoy them as they are or with a spread of butter or cream cheese for an extra treat. They are also delicious with a side of coffee or tea, making them perfect for breakfast or an afternoon snack.

How to store The Best Pumpkin Muffins

To store these muffins, let them cool completely and then place them in an airtight container. They can be kept at room temperature for up to three days. If you want to keep them longer, you can freeze them. Just wrap them tightly in plastic wrap or aluminum foil and place them in a freezer bag. They will stay fresh for up to three months.

Tips to make The Best Pumpkin Muffins

• Make sure to use fresh pumpkin puree for the best flavor. If you’re using canned pumpkin, check that it’s pure pumpkin and not pumpkin pie filling.
• Do not overmix the batter; mixing until just combined will help keep your muffins soft and fluffy.
• You can add nuts or chocolate chips to the batter for an extra touch if you like.

Variation

You can easily make these muffins with added spices or mix-ins. For a more decadent version, try adding chocolate chips or walnuts to the batter. If you want extra flavor, consider adding a bit of grated orange or lemon zest.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour, but it may change the texture slightly. Consider mixing half whole wheat and half all-purpose for a balanced result.

How do I know when the muffins are done baking?

Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, the muffins are done.

Can I make mini muffins with this recipe?

Absolutely! Just adjust the baking time to about 12-15 minutes for mini muffins, and keep an eye on them while baking.

Pumpkin Muffins

These pumpkin muffins are moist, flavorful, and filled with warm spices, making them a delightful fall treat perfect for breakfast, snacks, or dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 18 muffins

Course: Breakfast, Dessert, Snack

Cuisine: American, Fall

Calories: 180

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1.5 cups all-purpose flour
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 1 tsp pumpkin pie spice
• 1 tsp cinnamon
• 1 Tbsp sugar (for topping)

Wet Ingredients

• 1 15 oz can pure pumpkin or homemade puree Make sure to use pure pumpkin, not pie filling.
• 1/3 cup vegetable oil
• 2 large eggs
• 1.25 cups sugar Divided, with 1.25 cups for batter and 1 Tbsp for topping.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and line 18 cups of two 12-cup muffin pans with liners.
2. In a small bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
3. In a mixing bowl, combine pumpkin puree, oil, eggs, and 1 1/4 cups of sugar and mix on the lowest speed until blended.

Mixing

1. Gradually add the flour mixture to the wet ingredients, mixing until just combined.
2. In a separate small bowl, stir together cinnamon and remaining tablespoon of sugar.

Baking

1. Distribute the batter among the muffin cups, filling them about 2/3 full. Sprinkle the tops with the cinnamon sugar mix.
2. Bake for 20 to 25 minutes or until muffins are puffed and golden brown. A toothpick should come out clean when inserted in the center.
3. Cool muffins in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze in plastic wrap or foil for up to 3 months. Consider adding nuts or chocolate chips for extra flavor.