Pumpkin Muffins Recipe
These irresistibly soft and flavorful pumpkin muffins are delicately spiced and delightfully moist, blending the rich essence of pumpkin with warm, aromatic spices. Whether using fresh or canned puree, this fuss-free recipe is perfect for a cozy breakfast or midday treat.
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Ingredients
- 2 teaspoons ground cinnamon
- 1 ¾ cups all-purpose flour
- 1 cup optional mix-ins e.g., chocolate chips, cinnamon chips, chopped nuts, dried fruit
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- ¾ cup granulated sugar
- ¾ cup light brown sugar packed
- 15 ounces pumpkin puree
- 1 tablespoon pumpkin pie spice
- ½ cup salted butter melted
- 1 teaspoon pure vanilla extract
- 2 large eggs
Instructions
- Preheat the oven to 375°F and grease a standard 12-cup muffin pan. Set aside.
- In a mixing bowl, whisk together the flour, cinnamon, pumpkin pie spice, baking powder, and sea salt. Reserve for later.
- In a separate large bowl, blend the pumpkin puree with the melted butter until the mixture is smooth.
- Incorporate both the granulated sugar and brown sugar, whisking until no lumps remain and the sugars are fully integrated.
- Mix in the eggs and vanilla extract, stirring until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until a smooth batter forms.
- Fold in any desired mix-ins until evenly distributed throughout the batter.
- Portion approximately ¼ cup of batter into each well of the prepared muffin tin, smoothing the tops as needed.
- Bake for 20–25 minutes, or until the tops are set and a cake tester inserted into the center comes out clean or with just a few crumbs.
- Allow muffins to rest in the pan for 10 minutes on a wire rack, then remove and let them cool completely on the rack.
Notes
Homemade Pumpkin Pie Spice
For 1 tablespoon: Combine 1 ½ tsp cinnamon, ½ tsp nutmeg, ½ tsp cloves, and ½ tsp allspice. Ingredient Substitutions Pumpkin Puree: Use 1½ cups of fresh, drained puree in place of canned. Butter: Unsalted butter, coconut oil, canola oil, or ghee are excellent alternatives. Sugars: Dark brown sugar can be substituted for a deeper molasses note; any granulated white sugar works well. Flour: Bread or pastry flour can be used. For gluten-free, choose a suitable all-purpose gluten-free blend. Pumpkin Pie Spice: Use homemade or commercial varieties as preferred. Serve
Enjoy warm, optionally spread with cinnamon honey butter. Ideal alongside savory egg dishes or a pumpkin smoothie. Store/Freeze
Store in an airtight container in the refrigerator for up to 1 week, or freeze in a single layer for up to 2 months.
For 1 tablespoon: Combine 1 ½ tsp cinnamon, ½ tsp nutmeg, ½ tsp cloves, and ½ tsp allspice. Ingredient Substitutions Pumpkin Puree: Use 1½ cups of fresh, drained puree in place of canned. Butter: Unsalted butter, coconut oil, canola oil, or ghee are excellent alternatives. Sugars: Dark brown sugar can be substituted for a deeper molasses note; any granulated white sugar works well. Flour: Bread or pastry flour can be used. For gluten-free, choose a suitable all-purpose gluten-free blend. Pumpkin Pie Spice: Use homemade or commercial varieties as preferred. Serve
Enjoy warm, optionally spread with cinnamon honey butter. Ideal alongside savory egg dishes or a pumpkin smoothie. Store/Freeze
Store in an airtight container in the refrigerator for up to 1 week, or freeze in a single layer for up to 2 months.