These pumpkin muffins are a perfect treat for fall, delivering moist and soft texture with warm spices. Enjoy them with cinnamon honey butter for a cozy breakfast!
Why You’ll Love This Recipe:
- Super moist with a buttery finish
- Made with simple pantry ingredients
- Requires no mixer and comes together quickly
Ingredients You’ll Need:
- 15 oz pumpkin puree (canned or homemade)
- ½ cup melted butter (or substitute with coconut oil)
- ¾ cup light brown sugar
- ¾ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour (or gluten-free substitute)
- 1 tablespoon pumpkin pie spice
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- Optional mix-ins: chocolate chips, nuts, dried cranberries
How to Make Pumpkin Muffins:
Step-by-Step Instructions:
- Prep: Preheat your oven to 375°F and grease a 12-cup muffin tin.
- Mix Dry Ingredients: In a small bowl, combine flour, pumpkin pie spice, cinnamon, baking powder, and sea salt.
- Combine Wet Ingredients: In a large bowl, mix pumpkin puree and melted butter. Add brown sugar and granulated sugar, stirring until smooth.
- Add Eggs & Vanilla: Stir in the eggs and vanilla extract.
- Combine Wet & Dry Ingredients: Gradually fold the dry ingredients into the wet mixture until a smooth batter forms. Add any optional mix-ins.
- Bake: Fill each muffin cup with ¼ cup of batter. Bake for 20-25 minutes, or until a toothpick comes out clean. Let the muffins cool for 10 minutes before transferring to a wire rack.
Helpful Tips:
- Ensure your pumpkin puree is thick to avoid runny batter.
- Add a variety of mix-ins like chocolate chips or nuts for extra flavor.
Details:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12-14 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes:
- You can replace part of the butter with applesauce for a lower-fat option.
- Store the muffins in an airtight container in the fridge for up to a week or freeze for two months.
Frequently Asked Questions:
Can I use fresh pumpkin?
Yes! Just ensure it’s properly drained.
Can I make these gluten-free?
Use a gluten-free all-purpose flour blend for a delicious gluten-free version.
Storage Instructions:
Store in an airtight container for up to 1 week in the fridge or freeze for up to 2 months.
Related Recipes:
If you loved these muffins, try these other treats:
Conclusion:
These easy-to-make pumpkin muffins are sure to become a fall favorite, providing warmth and comfort with every bite. Enjoy them fresh or frozen for later!
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Pumpkin Muffins
Description
These pumpkin muffins are a perfect treat for fall, delivering moist and soft texture with warm spices. Enjoy them with cinnamon honey butter for a cozy breakfast!
Ingredients
Scale
- 15 oz pumpkin puree (canned or homemade)
- ½ cup melted butter (or substitute with coconut oil)
- ¾ cup light brown sugar
- ¾ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour (or gluten-free substitute)
- 1 tablespoon pumpkin pie spice
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- Optional mix-ins: chocolate chips, nuts, dried cranberries
Instructions
- Prep: Preheat your oven to 375°F and grease a 12-cup muffin tin.
- Mix Dry Ingredients: In a small bowl, combine flour, pumpkin pie spice, cinnamon, baking powder, and sea salt.
- Combine Wet Ingredients: In a large bowl, mix pumpkin puree and melted butter. Add brown sugar and granulated sugar, stirring until smooth.
- Add Eggs & Vanilla: Stir in the eggs and vanilla extract.
- Combine Wet & Dry Ingredients: Gradually fold the dry ingredients into the wet mixture until a smooth batter forms. Add any optional mix-ins.
- Bake: Fill each muffin cup with ¼ cup of batter. Bake for 20-25 minutes, or until a toothpick comes out clean. Let the muffins cool for 10 minutes before transferring to a wire rack.
Notes
- You can replace part of the butter with applesauce for a lower-fat option.
- Store the muffins in an airtight container in the fridge for up to a week or freeze for two months.
