Perfect Pumpkin Muffins

by Diana Rattray

Like colorful fall foliage, harvest events, and cooler weather, pumpkin desserts, and breads are a sure sign 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.

Why Choose This Recipe

• I love muffins with a lovely, high crown, and this one fits the bill. The batter nearly fills my USA pan muffin cups, making for a tall pumpkin muffin with a moist and fluffy crumb.
• The pumpkin purée, oil, and a small amount of milk create a tender, moist muffin that is perfectly spiced.

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.

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.

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.

How to Store Pumpkin Muffins

Keep cooled pumpkin muffins in an airtight container or sealed food storage bag at room temperature or in the fridge for up to 5 days. Place a parchment paper or wax paper between them if you have to stack them.

Pumpkin muffins freeze well, too. Place the completely cooled muffins in an airtight container and freeze them for up to 5 months. Make sure you label them with the name and date.

Defrost frozen muffins at room temperature for an hour or overnight in the fridge.

How to Warm Muffins

Microwave Oven: Place a muffin on a sheet of paper towel and heat it on high in the microwave for 10 to 30 seconds, depending on how cold (or frozen) it is.
Oven: Wrap the muffins in foil and heat them in a preheated oven until warmed, about 7 to 12 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.

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