Description
This Best Pumpkin Muffins Recipe delivers moist, buttery, and soft muffins bursting with fragrant fall spices and just the right amount of sweetness. Made with pumpkin puree, warm cinnamon and pumpkin pie spice, and optional mix-ins like chocolate chips or nuts, these easy-to-make muffins require no mixer and are perfect for autumn breakfasts or snacks.
Ingredients
Scale
Main 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
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
Optional Mix-ins
- 1 cup mix-ins (chocolate chips, cinnamon chips, nuts, dried fruit, etc.)
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and grease a standard 12-cup muffin tin. Set it aside for later use.
- Mix Dry Ingredients: In a small bowl, combine the all-purpose flour, pumpkin pie spice, cinnamon, baking powder, and fine sea salt. Stir well and set aside.
- Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree and melted salted butter until smooth and fully blended.
- Add Sugars: To the pumpkin and butter mixture, add the packed light brown sugar and granulated sugar. Whisk until the sugars are completely dissolved and the mixture is smooth.
- Incorporate Eggs and Vanilla: Whisk in the eggs one at a time, then add the pure vanilla extract. Mix until fully combined and smooth.
- Add Dry Ingredients: Gradually add the dry ingredient mixture into the wet mixture. Stir or whisk gently until the batter becomes smooth and uniform without overmixing.
- Add Optional Mix-ins: If desired, fold in your choice of mix-ins such as chocolate chips, cinnamon chips, walnuts, or dried fruit until evenly distributed throughout the batter.
- Fill Muffin Tin: Using a ¼ cup measure, pour the pumpkin muffin batter evenly into each muffin well, smoothing the tops to create an even surface.
- Bake Muffins: Place the muffin tin in the preheated oven. Bake for 20 to 25 minutes or until the muffin tops are set and a cake tester or toothpick inserted into the center comes out clean or with a few crumbs attached. For high altitude (around 5,000 feet), reduce baking time to 15 to 18 minutes.
- Cool Muffins: Let the muffins cool in the pan on a wire rack for 10 minutes. Then transfer the muffins onto the wire rack and allow them to cool completely before serving or storing.
Notes
- These muffins are wonderfully moist, rich, and full of warm autumn spices with just the right sweetness.
- No mixer is required; whisking by hand is sufficient.
- You can use either fresh or canned pumpkin puree based on availability.
- Customize your muffins by adding mix-ins like chocolate chips, nuts, or dried fruits for extra flavor and texture.
- For high-altitude baking adjustments, reduce the baking time to avoid overcooked muffins.
Nutrition
- Serving Size: 1 muffin
- Calories: 224 kcal
- Sugar: 23 g
- Sodium: 156 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 41 mg
