Best Pumpkin Muffins Recipe

Introduction

These pumpkin muffins are moist, flavorful, and perfect for fall or any time you crave a cozy treat. Packed with warm spices and a tender crumb, they’re easy to make and loved by all ages.

Ingredients

• 15 ounces pumpkin puree
• ½ cup salted butter (melted)
• ¾ cup light brown sugar (packed)
• ¾ cup granulated sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 ¾ cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 2 teaspoons cinnamon
• 2 teaspoons baking powder
• ½ teaspoon fine sea salt
• 1 cup mix-ins (optional) (chocolate chips, cinnamon chips, nuts, dried fruit, etc.)

Instructions

1. Step 1: Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) and grease a standard 12-cup muffin tin. Set it aside.
2. Step 2: In a small bowl, combine the flour, pumpkin pie spice, cinnamon, baking powder, and sea salt. Set this mixture aside.
3. Step 3: In a large bowl, whisk together the pumpkin puree and melted butter until smooth.
4. Step 4: Add the brown sugar and granulated sugar to the pumpkin mixture and whisk until the sugars dissolve.
5. Step 5: Whisk in the eggs and vanilla extract until fully combined.
6. Step 6: Gradually add the dry ingredients to the wet mixture, whisking or stirring until the batter is smooth.
7. Step 7: If desired, fold in your choice of mix-ins such as chocolate chips, cinnamon chips, nuts, or dried fruit until evenly distributed.
8. Step 8: Spoon about ¼ cup of batter into each muffin cup, smoothing the tops.
9. Step 9: Bake for 20-25 minutes, or until the muffin tops are set and a toothpick inserted in the center comes out clean or with a few crumbs. For high altitude baking (around 5,000 feet), reduce baking time to 15-18 minutes.
10. Step 10: Allow the muffins to cool in the pan on a wire rack for 10 minutes, then transfer to the rack to cool completely.

Tips & Variations

• For extra moisture, add a tablespoon of vegetable oil or applesauce to the batter.
• Try different mix-ins like chopped pecans, dried cranberries, or white chocolate chips for varied flavors.
• Use homemade pumpkin puree for a fresher taste and smoother texture.
• Do not overmix the batter to keep muffins light and tender.

Storage

Store the pumpkin muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. To reheat, warm muffins in the microwave for 15-20 seconds or toast them lightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling contains added spices and sweeteners, which will affect the flavor and texture. It’s best to use plain pumpkin puree for this recipe.

How do I know when the muffins are done?

The muffins are done when their tops are set and a toothpick inserted into the center comes out clean or with a few moist crumbs, but no wet batter.

Best Pumpkin Muffins Recipe

Print Recipe

★★★★★

4.5 from 145 reviews

These Best Pumpkin Muffins are moist, flavorful, and perfectly spiced treats ideal for fall or any time you crave a cozy baked good. Made with pumpkin puree, warm spices, and optional mix-ins like chocolate chips or nuts, these muffins are simple to prepare and bake to golden perfection in under 30 minutes.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 35-40 minutes
• Yield: 12 standard-sized pumpkin muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 15 ounces pumpkin puree
• ½ cup salted butter (melted)
• 2 eggs
• 1 teaspoon pure vanilla extract

Dry Ingredients

• 1 ¾ cups all-purpose flour
• 1 Tablespoon pumpkin pie spice
• 2 teaspoons cinnamon
• 2 teaspoons baking powder
• ½ teaspoon fine sea salt

Sugars

• ¾ cup light brown sugar (packed)
• ¾ cup granulated sugar

Optional Mix-ins

• 1 cup mix-ins (chocolate chips, cinnamon chips, nuts, dried fruit, etc.)

Instructions

1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) to ensure it is hot and ready for baking the muffins evenly.
2. Prepare Muffin Tin: Grease a standard 12-cup muffin tin thoroughly to prevent sticking, then set it aside for later use.
3. Mix Dry Ingredients: In a small bowl, combine the all-purpose flour, pumpkin pie spice, cinnamon, baking powder, and fine sea salt. Mix well and set aside.
4. Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree and melted butter until the mixture is smooth and well blended.
5. Add Sugars: Add the light brown sugar and granulated sugar to the wet mixture and whisk until the sugars dissolve completely and the batter is smooth.
6. Incorporate Eggs and Vanilla: Whisk in the eggs one at a time along with the pure vanilla extract, ensuring the batter becomes smooth and silky.
7. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring or whisking gently until the batter forms a smooth consistency with no visible streaks of flour.
8. Add Optional Mix-ins: If desired, fold in mix-ins such as chocolate chips, cinnamon chips, walnuts, or dried fruit until they are evenly distributed throughout the batter.
9. Fill Muffin Tin: Pour approximately ¼ cup of batter into each prepared muffin cup. Smooth the tops gently with a spoon or spatula to ensure even baking.
10. Bake Muffins: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. Muffins are done when the tops are set and a toothpick inserted into the center comes out clean or with just a few crumbs. For high altitude baking (around 5,000 feet), reduce baking time to 15-18 minutes.
11. Cool Muffins: Remove the muffins from the oven and allow them to cool in the pan on a wire rack for 10 minutes. Then carefully transfer the muffins to the rack to cool completely before serving.

Notes

• For a dairy-free version, substitute the butter with coconut oil or a plant-based spread.
• Optional mix-ins can be omitted or customized to your preference, such as adding dried cranberries, pecans, or white chocolate chips.
• Make sure not to overmix the batter to keep muffins tender and moist.
• Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
• Freeze muffins individually wrapped for up to 3 months; thaw before serving.
• Adjust baking time slightly if making mini or jumbo muffins.

Keywords: pumpkin muffins, pumpkin puree recipe, fall baking, easy pumpkin muffins, spiced muffins, homemade muffins