Perfect Pumpkin Muffins

Like colorful fall foliage, harvest events, and cooler weather, pumpkin desserts and breads are a sure sign that autumn is here, and these pumpkin muffins are the perfect choice for breakfasts, snacks, and parties. They’re easy to make—no electric mixer needed—and you probably have most of the pantry ingredients. A can of pumpkin (purée, not the spiced pie filling kind), some warm spices, and pantry staples are the only ingredients you need.

What is Pumpkin Purée?

Pumpkin purée is all pumpkin, with no spices or fillers. Pumpkin pie mix includes sugar and spices. If in doubt, check the ingredients—there should be nothing but pumpkin.

How To Make Pumpkin Muffins

1. Combine the dry ingredients in a bowl and mix well, then set the bowl aside.
2. Combine the oil, pumpkin, eggs, milk, sugars, and vanilla in a bowl and whisk until smooth and well blended.
3. Add the dry ingredients and stir to blend, but avoid overmixing the batter.
4. Fold the nuts into the batter if you’re using them.

Tips for Making Pumpkin Muffins

• Feel free to cut back on the sugar and add sweetness to the muffins with a glaze, icing, or powdered sugar.
• Bring the eggs to room temperature. They blend into the oil and sugars much better when room temp. If you’re short on time, put the eggs in warm water for 5 to 10 minutes.

Recipe Variations

• Nuts—Replace the walnuts with pepitas, chopped pistachios, or toasted chopped pecans.
• Dried Fruit—Add 3/4 cup of dried cranberries, raisins, or finely chopped apricots.
• Chocolate—Mix 3/4 cup of chocolate chips into the muffin batter.
• Icing—Drizzle the pumpkin muffins with a simple vanilla glaze or icing.
• Powdered Sugar—Sprinkle the cooled pumpkin muffins with powdered sugar.
• Streusel—Bake the muffins with a streusel topping: Combine 1/2 cup of flour, 1/4 cup of packed brown sugar, 4 tablespoons of cold butter, and 1/2 teaspoon of cinnamon in a small bowl; mix with a fork or your fingers until crumbly. Sprinkle the streusel over the muffins and bake as directed.

Perfect Pumpkin Muffins

Diana

It’s easy to make these fantastic pumpkin muffins, and you probably have most of the ingredients on hand! Enjoy them for breakfast, snacks, or dessert!

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Servings 12 servings

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Course Muffins, Pumpkin

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Ingredients

  

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• 1 3/4 cups 228 grams all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground allspice
• Pinch ground cloves
• 1/2 cup neutral vegetable oil
• 1 can pumpkin purée
• 2 large eggs, room temperature
• 1/4 cup milk
• 3/4 cup 154 grams packed brown sugar, light or dark
• 1/2 cup 100 grams granulated sugar
• 1 teaspoon vanilla extract
• 1/2 to 1 cup chopped walnuts, optional

Instructions

• Position the oven rack in the center of the oven and heat to 375 F. Line a 12-cup muffin tin with parchment paper liners.
• In a medium bowl, combine the flour, baking soda, salt, and spices; whisk to blend and set aside.
• In a mixing bowl, combine the oil, pumpkin, eggs, and milk; whisk until well blended.
• Add the brown sugar and granulated sugar to the wet ingredients and whisk to blend.
• Add the dry ingredients to the wet ingredients and use a spatula or spoon to mix until well combined. Avoid overmixing.
• Spoon or scoop the batter into the prepared muffin tin, filling each well. I use an ice cream scoop.
• Bake for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
• Remove the muffins to a rack and cool for 10 to 15 minutes. Serve them warm or at room temperature.

Keyword pumpkin muffins

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