This is my recipe for moist, perfectly spiced, and soft pumpkin muffins. They're wonderful plain or with chocolate chips. You need an entire can of pumpkin puree and a few basic ingredients to get started. Adapted from my pumpkin bread for an easy on-the-go anytime treat.
I'm bringing back a favorite! Pumpkin bread is wonderful, but muffins are a quicker, more convenient, and taste just as delicious. It's hard to believe that these muffins have been a repeated staple in my kitchen long- we always have canned pumpkin and seem to always be short on time.
Here's Why You'll Love My Pumpkin Muffins
- Incredibly soft & moist
- No mixer required- just 1 bowl needed!
- Incredibly flavorful
- Fills the house with deep, warm flavors like pumpkin spice, cinnamon, and ginger
- Just like banana muffins, tastes even better the next day!
- Adaptable recipe- toss in your favorite add-ins like chocolate chips
Ingredients You Need
- Pumpkin: Just like in my pumpkin bread recipe, there's an entire 15-ounce can of pumpkin in these muffins- not just for flavor, but moisture too. It's important to make sure that you're using pumpkin puree and no pumpkin pie filled.. there's a BIG difference!
- Oil: The muffins are dry without the addition of some fat. Just as if we were making pumpkin chocolate muffins, use vegetable oil or coconut oil.
- Vanilla Extract: Added for flavor.
- Milk: To lighten the crumb, the batter needs a liquid. You can use whole milk, a lower fat milk, or any nondairy milk you prefer.
- Eggs: Provides structure.
- Sugars: These muffins use a combination of brown sugar and white sugar helps sweeten the muffins and provide additional flavor.
- Baking Soda: This helps the muffins rise while they bake.
- Flour: Use all-purpose flour in this recipe. If desired, you can replace half of the flour with whole wheat flour for a heartier pumpkin muffin that's just as delicious!
- Spices: Pumpkin is delicious but in order to really taste it, you need some warm spices like cinnamon, pumpkin pie spice, and ginger.
How To Make Pumpkin Muffin
The process is really easy and you only need 1 bowl for this pumpkin muffin recipe. As instructed in the full printable recipe below, whisk together the wet ingredients in a bowl. Then, add the dry ingredients and whisk to combine. Fold in the chocolate chips, if using. Expect a thicker batter.
#1 Trick for Sky-High Pumpkin Muffins
Most muffin recipes out there use the same baking trick. Start by baking the muffins in an extra-hot oven (at 425ºF); that initial burst of heat helps raise the muffin tops. Then, reduce the oven temperature, keeping the muffins in the oven, to allow the centers of the muffins to finish cooking.
FAQ
The total time for these pumpkin muffins is about 22-23 minutes. To start, bake for 5 minutes at 425ºF, then, keeping the muffins in the oven, reduce the oven temperature to 350ºF. Bake for an additional 17-18 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Absolutely! Allow the muffins to cool completely before storing in a freezer-safe bag or container. The muffins can be frozen for up to 3 months. Thaw overnight in the refrigerator.
Nope! The pumpkin muffins will stay fresh at room temperature for 3-4 days... if they even last that long.
Best Pumpkin Muffins
Description
Ingredients
- ½ cup vegetable oil
- ¼ cup granulated sugar
- 1 cup light or dark brown sugar
- 2 large eggs
- 1 15-ounce can pumpkin puree, (not pumpkin pie filling)
- ½ teaspoon vanilla extract
- ¼ cup milk
- 1 ¾ cups all-purpose flour
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- 1 ¼ teaspoon pumpkin pie spice
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- optional: ½ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 425°F with the oven rack arranged to the middle or lowest position. Generously spray a 12-count muffin tin with non-stick spray or line with cupcake liners. Set aside.
- In a large bowl, whisk together the oil, granulated sugar, brown sugar, eggs, pumpkin puree, and vanilla until combined and smooth. Then, whisk in the milk. Add the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt. Whisk until just combined and no flour pockets remain- avoiding over-mixing to prevent the bread from becoming too dense. If using, gently fold in the chocolate chips (or desired add-ins.)
- Spoon the batter into the cupcake liners, filling almost to the top. Bake for 5 minutes at 425ºF, then, keeping the muffins in the oven, reduce the oven temperature to 350ºF. Bake for an additional 17-18 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The total time for the muffins is about 22-23 minutes. Allow the muffins to cool for 5 minutes in the muffin pan before enjoying.
- Cover and store leftover muffins at room temperature for 3-4 days or in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: The baked pumpkin muffins can be frozen for up to 3 months. Allow them to cool completely. Place in a freezer-safe bag or container. Thaw overnight in the refrigerator and bring to room temperature before serving.
- Add-Ins: Use what you love! You can add chocolate chips, chocolate chunks, cinnamon chips or chopped nuts.
Leave a Reply