Pumpkin Muffins
These moist pumpkin muffins are rich with warm spices and real pumpkin flavor. Quick to make and endlessly customizable, they’re perfect for fall mornings.
Equipment
- - Muffin pan
- Mixing bowls
- Whisk
- Measuring cups
Ingredients
- - 1 ¾ cups all-purpose flour
- - 1 tablespoon pumpkin pie spice
- - 2 teaspoons cinnamon
- - 2 teaspoons baking powder
- - ½ teaspoon fine sea salt
- - 15 oz pumpkin puree
- - ½ cup salted butter melted
- - ¾ cup light brown sugar packed
- - ¾ cup granulated sugar
- - 2 large eggs
- - 1 teaspoon vanilla extract
- - 1 cup mix-ins optional: chocolate chips, nuts, raisins
Instructions
- Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
- In a bowl, whisk flour, spices, baking powder, and salt.
- In a separate bowl, whisk pumpkin and melted butter until smooth.
- Add sugars and whisk until combined.
- Add eggs and vanilla; whisk again.
- Stir in dry ingredients until just combined.
- Fold in mix-ins if using.
- Divide into muffin cups (¼ cup each).
- Bake 20–25 minutes until a toothpick comes out clean.
- Cool 10 minutes in pan, then transfer to a wire rack.
Notes
- Store in fridge for 1 week or freeze for 2 months
- Optional: Top with cinnamon sugar before baking
- Use canned or homemade pumpkin puree
- Optional: Top with cinnamon sugar before baking
- Use canned or homemade pumpkin puree