why make this recipe
These pumpkin muffins are perfect for fall and are a wonderful way to enjoy pumpkin’s rich flavor. They are moist, flavorful, and easy to make, making them an ideal snack or breakfast option. With a sprinkle of cinnamon sugar on top, they are also visually appealing. Whether you’re enjoying them warm with butter or on their own, these muffins are sure to please your taste buds!
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 :
- Place the oven rack in the middle position and preheat to 350°F. Put liners in 18 cups of two 12-cup muffin pans.
- In a small bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
- 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.
- Add the flour mixture and continue to mix until just combined, keeping the machine on its lowest setting.
- In a small bowl, stir together the cinnamon and the remaining tablespoon of sugar.
- Divide the batter among the muffin cups, filling them 2/3 of the way full. Sprinkle the tops of each with the cinnamon sugar.
- Bake for 20-25 minutes, until the muffins are puffed and golden brown. A toothpick should come out clean when inserted into the center.
- Cool in the pan on a wire rack for 5 minutes, then transfer the muffins to a wire rack to cool completely before storing.
how to serve The Best Pumpkin Muffins
You can serve these pumpkin muffins warm or at room temperature. They are delicious on their own but can also be enjoyed with a pat of butter or a dollop of cream cheese. Pair them with coffee or tea for a cozy snack!
how to store The Best Pumpkin Muffins
Store the cooled muffins in an airtight container at room temperature for up to a few days. If you want to keep them fresh longer, you can freeze them. Just wrap each muffin in plastic wrap and place them in a freezer bag. They can be frozen for up to three months.
tips to make The Best Pumpkin Muffins
- Make sure to measure your flour correctly. Spoon it into the measuring cup and level it off with a knife for accuracy.
- If you like extra spice, consider adding more pumpkin pie spice or a pinch of nutmeg.
- Don’t overmix the batter; mix until just combined for the best texture.
variation
For a twist, you can add chocolate chips or walnuts to the batter. Dried cranberries or raisins could also provide a nice contrast with the pumpkin flavor.
FAQs
Can I use fresh pumpkin instead of canned?
Yes! You can make your own pumpkin puree from fresh pumpkins. Just roast, scoop, and blend until smooth.
What can I use instead of vegetable oil?
You can substitute melted butter, coconut oil, or applesauce for a healthier option.
How can I make mini muffins?
You can use a mini muffin pan instead of a standard muffin pan. Bake for about 10-15 minutes, checking for doneness with a toothpick.
Pumpkin Muffins
Ingredients
Method
- Preheat the oven to 350°F and place liners in 18 cups of two 12-cup muffin pans.
- In a small bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
- 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.
- Add the flour mixture and continue to mix until just combined.
- Stir together the cinnamon and the remaining tablespoon of sugar in a small bowl.
- Divide the batter among the muffin cups, filling them 2/3 of the way full. Sprinkle tops with cinnamon sugar.
- Bake for 20-25 minutes, until muffins are puffed and golden brown. A toothpick inserted should come out clean.
- Cool in the pan on a wire rack for 5 minutes, then transfer muffins to a wire rack to cool completely.