Description
These Pumpkin Muffins are a quintessential fall treat, bursting with warm spices and moist pumpkin flavor. Perfect for breakfast, snacks, or dessert, they combine the cozy taste of pumpkin pie spice with a tender crumb that melts in your mouth.
Ingredients
Scale
Dry Ingredients
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp pumpkin pie spice
Wet Ingredients
- 1 (15 oz) can pumpkin puree
- ⅓ cup vegetable oil (or coconut oil)
- 2 large eggs, room temperature
- 1¼ cups sugar (white or mix of white and brown)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare your muffin tin by lining it with cupcake liners or greasing it thoroughly with nonstick spray to prevent sticking.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice until evenly combined. This ensures a balanced distribution of leavening agents and spices.
- Combine Wet Ingredients: In a larger bowl, whisk the pumpkin puree, vegetable oil, eggs, and sugar until the mixture is smooth and homogenous. This wet mixture forms the base of your batter and adds moisture and sweetness.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture. Stir carefully and just until combined; avoid overmixing to ensure your muffins remain tender and fluffy rather than dense.
- Fill Muffin Cups: Using a scoop or spoon, fill each muffin cup about three-quarters full with the batter. This allows room for the muffins to rise nicely without spilling over.
- Bake: Place the muffin tin in the preheated oven and bake for 30 to 35 minutes. To check doneness, insert a toothpick into the center of a muffin—if it comes out clean, the muffins are ready.
- Cool Muffins: Allow the muffins to cool in the pan for about 5 minutes to firm up. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Using room temperature eggs helps the batter mix more evenly.
- You can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and more fiber.
- If you prefer a spicier muffin, increase the pumpkin pie spice to 1½ teaspoons.
- The muffins freeze well; store in an airtight container and freeze up to 3 months.
- For a dairy-free option, use coconut oil as the vegetable oil substitute.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 17g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: pumpkin muffins, fall recipes, pumpkin spice, baked goods, seasonal muffins
