Print

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.

Ingredients

Scale

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

Find it online: https://ricoloranz.com/best-pumpkin-muffins-recipe/