Pumpkin Muffin
Pumpkin Muffin bakes into soft muffins with a moist crumb and lightly browned tops.
About This Recipe
Pumpkin Muffin should bake up tender, moist, and easy to pull from the pan.
Mix the batter gently and fill the cups evenly so the muffins rise neatly.
Ingredients
- ✓1½ cups all-purpose flour ((180g))
- ✓2½ teaspoon pumpkin pie spice
- ✓1 teaspoon baking soda
- ✓½ teaspoon baking powder
- ✓½ teaspoon salt
- ✓½ cup packed light brown sugar ((110g))
- ✓½ cup granulated sugar ((100g))
- ✓½ cup vegetable oil ((120mL))
- ✓¼ cup whole milk (room temperature (60mL))
- ✓2 large eggs (room temperature)
- ✓1 teaspoon vanilla extract
- ✓1¼ cup canned pumpkin puree ((280g))
Ingredient Notes
- Flour: Measure lightly so the muffins stay tender.
- Ripe fruit or flavoring: Ripe banana, pumpkin, citrus, or spices build the main flavor.
- Leavening: Baking powder or soda helps the muffins rise.
- Mixing: Stop mixing once the batter comes together.
Instructions
- 1
Preheat the oven to 425°F. Line a muffin pan with 12 paper liners.
- 2
In a large bowl, combine the flour, spices, baking powder, baking soda, and salt, then whisk together until combined.
- 3
In a medium bowl, whisk together the granulated and brown sugars, oil, milk, eggs, and vanilla until well combined. Add in the pumpkin puree and whisk until smooth. Pour the wet ingredients into the dry ingredients and mix together using a silicone spatula until just combined and no dry streaks of flour remain. Divide the batter among the paper liners, filling each one about three-quarters full.
- 4
Bake for 5 minutes at 425°F. Without opening the oven, reduce the oven temperature to 350°F, and bake for an additional 15 minutes or until a wooden pick inserted in the center comes out clean. Remove the muffins from the pan and let them cool completely on a wire rack.
Katy’s Kitchen Tips
- Use ripe fruit or flavorful add-ins.
- Mix just until the dry ingredients disappear.
- Fill muffin cups evenly for even baking.
- Let muffins cool briefly before removing them from the pan.
Variations and Substitutions
- Nutty version: Fold in walnuts, pecans, or almonds.
- Chocolate option: Add chocolate chips or chopped chocolate.
- Fruit add-in: Add blueberries, diced apples, or dried fruit.
- Warm spice: Add cinnamon, nutmeg, ginger, or cardamom.
What to Serve With Pumpkin Muffin
Serve Pumpkin Muffin warm or at room temperature with coffee, tea, fruit, yogurt, or a little butter.
Storage and Reheating
Store cooled muffins in an airtight container for 2 to 3 days.
Freeze extras and thaw at room temperature or warm briefly before serving.
Common Mistakes to Avoid
- Overmixing: Too much mixing can make muffins tough.
- Overfilling cups: Very full cups can spill or bake unevenly.
- Opening the oven early: Early temperature drops can flatten the tops.
- Skipping cooling time: A short rest helps muffins release from the pan.
FAQ
Can I make Pumpkin Muffin ahead?
Yes. Bake them ahead and store airtight after cooling.
Can I freeze muffins?
Yes. Freeze cooled muffins in a sealed bag or container.
Why are my muffins tough?
The batter may have been overmixed or the muffins overbaked.
Can I add mix-ins?
Yes. Fold in nuts, chocolate chips, fruit, or spices before baking.
Nutrition Facts
- Calories: 229 kcal
- Carbohydrates: 32 g
- Cholesterol: 28 mg
- Fiber: 1 g
- Protein: 3 g
- Sodium: 223 mg
- Sugar: 18 g
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g