Pumpkin Muffins
Pumpkin Muffins bakes pumpkin, warm spices, and a soft batter into moist breakfast-style muffins.
About This Recipe
Pumpkin Muffins should be moist, warmly spiced, and easy to portion.
Mix the batter gently and stop baking when the centers spring back lightly.
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
- Pumpkin: Pumpkin keeps the muffins moist.
- Warm spices: Cinnamon and spice bring out the pumpkin flavor.
- Flour: Measure flour lightly so muffins stay tender.
- Leavening: Fresh baking powder or soda helps the muffins rise.
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
- Preheat the pan or griddle first.
- Mix batters only until combined.
- Cook in batches without crowding.
- Keep finished portions warm while the rest cook.
Variations and Substitutions
- Herb finish: Add fresh herbs before serving.
- Spicy version: Add chili or hot sauce.
- Lighter option: Serve with salad or vegetables.
- Make ahead: Prepare components early and finish fresh.
What to Serve With Pumpkin Muffins
Serve Pumpkin Muffins with fruit, yogurt, eggs, bacon, sausage, coffee, or maple syrup.
Storage and Reheating
Refrigerate leftovers in an airtight container for best quality.
Reheat gently, adding a small splash of liquid if needed.
Common Mistakes to Avoid
- Pan too hot: The outside browns before the center cooks.
- Overmixing batter: A few lumps are better than tough batter.
- Flipping too often: Let the first side set before turning.
- Serving too late: Breakfast dishes are usually best warm.
FAQ
Can I make Pumpkin Muffins ahead?
Some parts can be measured ahead, but cook close to serving for the best texture.
Can I freeze leftovers?
Many pancakes, muffins, and casseroles freeze well after cooling.
Why did it turn tough?
Overmixing or using too much heat can make the texture tough.
How do I reheat it?
Warm gently in the oven, toaster, skillet, or microwave.
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