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Pumpkin Muffins

Fall in love with these moist and spiced pumpkin muffins that are perfect for any autumn occasion. They're a warm hug in muffin form!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Fall
Calories: 180
Ingredients Method Notes

Ingredients
  

Muffin Base
  • 15 oz pumpkin puree (canned or homemade) Use quality canned puree for convenience or roast your own pumpkin for a fresh twist!
  • 1/2 cup melted butter Melt the butter until just slightly warm; this helps merge flavors seamlessly.
  • 3/4 cup light brown sugar Provides depth and a slight caramel flavor.
  • 3/4 cup granulated sugar Balances sweetness and gives a lovely golden color.
  • 2 eggs eggs Room temperature eggs help incorporate air for fluffier muffins.
  • 1 teaspoon vanilla extract For a warm, inviting aroma.
  • 1 3/4 cups all-purpose flour Don't over-mix to keep the muffins tender.
  • 1 tablespoon pumpkin pie spice Captures the essence of fall in every bite.
  • 2 teaspoons cinnamon A warm spice that pairs perfectly with pumpkin.
  • 2 teaspoons baking powder Ensures your muffins rise beautifully.
  • 1/2 teaspoon sea salt Enhances the overall flavors.
Optional Mix-Ins
  • chocolate chips, nuts, or dried cranberries Consider adding to elevate these muffins further.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with butter or non-stick spray.
  2. In a small bowl, combine the flour, pumpkin pie spice, cinnamon, baking powder, and sea salt. Mix well.
Mixing
  1. In a large bowl, mix pumpkin puree and melted butter. Stir in brown sugar and granulated sugar until smooth.
  2. Stir in the eggs and vanilla extract until just blended.
  3. Gradually fold the dry ingredients into the wet mixture until a smooth batter forms. Avoid overmixing.
  4. If adding mix-ins, gently fold them in now.
Baking
  1. Fill each muffin cup with about 1/4 cup of batter, leaving room for the muffins to rise.
  2. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let the muffins cool for 10 minutes in the pan before transferring to a wire rack.

Notes

Store muffins in an airtight container for up to a week in the fridge or freeze for up to two months. For extra flavor, consider adding a pinch of nutmeg or toasted nuts.