Description
These pumpkin muffins are the epitome of fall flavors. Moist, perfectly spiced, and just the right amount of sweetness, they are sure to become a seasonal favorite in your home.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
Wet Ingredients:
- 1 15 oz can of pure pumpkin, or homemade puree
- 1/3 cup vegetable oil
- 2 large eggs
- 1 1/4 cups plus 1 Tbsp sugar, divided
Topping:
- 1 tsp cinnamon
Instructions
- Preheat: Place oven rack in the middle position and preheat to 350°F. Line 18 cups of two 12-cup muffin pans.
- Prepare Dry Ingredients: In a small bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
- Mix Wet Ingredients: In the bowl of an electric stand mixer fitted with the paddle attachment, mix pumpkin puree, oil, eggs, and 1 1/4 cups of sugar on low speed.
- Incorporate Dry Ingredients: Add the flour mixture and mix until just combined on the lowest setting.
- Prepare Topping: Combine cinnamon and remaining sugar in a small bowl.
- Fill Muffin Cups: Divide batter among muffin cups, filling 2/3 full. Sprinkle tops with cinnamon sugar.
- Bake: Bake for 20-25 minutes until puffed and golden. Check doneness with a toothpick.
- Cool: Cool in the pan on a wire rack for 5 minutes, then transfer muffins to cool completely before storing.
Notes
- For added texture, you can fold in a handful of chopped nuts or chocolate chips into the batter.
- These muffins freeze well, so you can make a batch ahead of time for a quick breakfast or snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Keywords: Pumpkin Muffins, Fall Baking, Pumpkin Spice, Breakfast, Snack
