Pumpkin Muffins Recipe

Introduction

These pumpkin muffins are moist, flavorful, and perfect for fall or any time you crave a seasonal treat. With warm spices and a sweet cinnamon sugar topping, they’re sure to become a new favorite in your baking routine.

Ingredients

• 1 ½ cups all purpose flour
• 1 Tbsp pumpkin pie spice
• 1 ½ tsp baking powder
• ¼ tsp salt
• 1 ½ cups pumpkin puree
• ¾ cup light brown sugar, packed
• ¾ cup granulated sugar
• ⅓ cup vegetable oil
• 2 large eggs
• Topping:
• 1 Tbsp granulated sugar
• 1 tsp cinnamon

Instructions

1. Step 1: Preheat the oven to 375°F (190°C). Grease a muffin tin or line with paper cupcake liners.
2. Step 2: In a medium bowl, combine the flour, pumpkin pie spice, baking powder, and salt. Set aside.
3. Step 3: In a large bowl, whisk together the pumpkin puree, vegetable oil, eggs, light brown sugar, and granulated sugar until smooth and free of lumps.
4. Step 4: Add the dry ingredients to the wet ingredients and gently mix until just combined. Avoid overmixing to keep muffins tender.
5. Step 5: Fill each muffin cup about two-thirds full using approximately ¼ cup of batter per muffin.
6. Step 6: In a small bowl, mix together the cinnamon and granulated sugar for the topping. Sprinkle evenly over the muffin batter.
7. Step 7: Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

• For extra moisture, you can substitute half the vegetable oil with applesauce.
• Add chopped nuts or mini chocolate chips to the batter for added texture and flavor.
• If you like your muffins sweeter, sprinkle a little extra sugar on top before baking.
• Use canned pumpkin puree for convenience, or homemade if you prefer fresh.

Storage

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins in a sealed bag for up to 3 months. To reheat, thaw at room temperature and warm in a microwave for about 20 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can roast and puree fresh pumpkin, but be sure to drain excess water to maintain the right batter consistency.

Can I make these muffins gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking blend. Make sure it contains xanthan gum or a similar binder for best results.

Pumpkin Muffins Recipe

Print Recipe

★★★★★

4.8 from 56 reviews

Delight in these moist and flavorful pumpkin muffins, perfectly spiced with pumpkin pie spice and topped with a cinnamon sugar sprinkle. An easy to make autumn favorite that combines pumpkin puree with light brown and granulated sugars, resulting in a subtly sweet and tender treat ideal for breakfast or snack time.

• Author: Rami
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups all purpose flour
• 1 Tbsp pumpkin pie spice
• 1 ½ tsp baking powder
• ¼ tsp salt

Wet Ingredients

• 1 ½ cups pumpkin puree
• ¾ cup light brown sugar, packed
• ¾ cup granulated sugar
• ⅓ cup vegetable oil
• 2 large eggs

Topping

• 1 Tbsp granulated sugar
• 1 tsp cinnamon

Instructions

1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper cupcake liners to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, pumpkin pie spice, baking powder, and salt, then set aside.
3. Combine Wet Ingredients: In a separate large bowl, mix the pumpkin puree, vegetable oil, eggs, light brown sugar, and granulated sugar until the mixture is smooth and free of lumps.
4. Incorporate Dry into Wet: Add the dry ingredient mixture to the wet ingredients and gently fold them together until just combined, being careful not to overmix.
5. Fill Muffin Cups: Using about a ¼ cup measuring cup, fill each muffin cup approximately two-thirds full with the batter.
6. Add Topping: Mix the cinnamon and granulated sugar in a small bowl, then sprinkle this topping evenly over each muffin before baking.
7. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

• You can substitute vegetable oil with melted coconut oil or another neutral oil if preferred.
• Ensure not to overmix the batter to keep muffins tender and light.
• For extra texture, consider adding chopped nuts or chocolate chips to the batter.
• Use canned pumpkin puree for convenience or homemade pumpkin puree if available.
• For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.

Keywords: pumpkin muffins, autumn recipe, breakfast muffins, pumpkin pie spice, easy muffin recipe, cinnamon sugar topping