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Easy Pumpkin Muffins Recipe

Easy Pumpkin Muffins Recipe
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★★★★★

5 from 30 reviews

These Easy Pumpkin Muffins are moist, flavorful, and perfect for the fall season. Made with warm spices and rich pumpkin puree, they offer a delightful balance of sweetness and spice. With simple ingredients and straightforward steps, these muffins are great for breakfast, snacks, or dessert.

Ingredients

Scale

Dry Ingredients

  • 2 1/4 cups all purpose flour
  • 2 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves

Wet Ingredients

  • 1 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 1/3 cup granulated sugar
  • 2 large eggs + 1 egg yolk
  • 3 tablespoons sour cream (or plain yogurt)
  • 1 (15 oz) can pumpkin puree

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners and lightly spray with baking spray to prevent sticking, then set aside.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, ground cinnamon, baking powder, baking soda, salt, nutmeg, and cloves. Stir well and set the bowl aside.
  3. Cream Sugars and Oil: In the bowl of a stand mixer fitted with a paddle attachment, add the brown sugar, vegetable oil, and granulated sugar. Beat on medium speed until the mixture is smooth and well combined.
  4. Add Eggs and Pumpkin Mixture: Add the 2 large eggs plus 1 egg yolk to the sugar and oil mixture and mix until just incorporated. Then add the sour cream, mixing to combine. Next, add the canned pumpkin puree and mix well.
  5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture. Stir with the mixer on low speed until just combined. Avoid over-mixing to keep the muffins tender.
  6. Fill Muffin Liners: Spoon the batter into the prepared muffin liners, filling each about three-quarters full to allow room for rising during baking.
  7. Bake the Muffins: Bake in the preheated oven for 20 to 22 minutes. Check doneness by inserting a toothpick in the center of a muffin; it should come out clean or with a few moist crumbs.
  8. Cool: Remove the muffins from the oven and let them cool in the tin for 10 minutes. Then transfer to a wire cooling rack to cool completely before serving.

Notes

  • If you prefer, substitute sour cream with plain yogurt for a slight tang and moist texture.
  • Make sure not to over-mix the batter once the flour is added to avoid dense muffins.
  • For an added crunch, sprinkle chopped nuts or pumpkin seeds on top before baking.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Reheat muffins in the microwave for 10-15 seconds before serving to enjoy a warm treat.

Nutrition

Keywords: pumpkin muffins, easy muffin recipe, fall baking, pumpkin puree, spiced muffins, quick breakfast, moist muffins

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