Description
These best pumpkin muffins are moist, buttery, and soft, packed with fragrant fall spices and just the right amount of sweetness. Perfect for a cozy breakfast or snack, they are easy to make with no mixer required and work well with fresh or canned pumpkin puree.
Ingredients
Scale
Wet Ingredients
- 15 ounces pumpkin puree
- ½ cup salted butter (melted)
- 2 eggs
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 Tablespoon pumpkin pie spice
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
Sugars
- ¾ cup light brown sugar (packed)
- ¾ cup granulated sugar
Optional Mix-ins
- 1 cup mix-ins (chocolate chips, cinnamon chips, nuts, dried fruit, etc.)
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and grease a standard 12-cup muffin tin. Set the tin aside.
- Mix Dry Ingredients: In a small bowl, combine the all-purpose flour, pumpkin pie spice, cinnamon, baking powder, and fine sea salt. Set this dry ingredient mixture aside.
- Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree and melted butter until the mixture is smooth.
- Add Sugars: Add the light brown sugar and granulated sugar to the pumpkin and butter mixture, whisking until the sugars have dissolved completely.
- Incorporate Eggs and Vanilla: Whisk in the eggs and vanilla extract until the batter is smooth and well combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, whisking or stirring until the batter is smooth with no lumps.
- Add Mix-ins (Optional): If desired, fold in your choice of mix-ins such as chocolate chips, cinnamon chips, walnuts, or dried fruit, until evenly distributed throughout the batter.
- Fill Muffin Tin: Pour about ¼ cup of batter into each muffin cup, smoothing the tops evenly.
- Bake: Bake the muffins in the preheated oven for 20-25 minutes, or until the tops are set and a toothpick inserted into the center comes out clean or with a few crumbs. For high-altitude baking (around 5,000 feet), reduce baking time to 15-18 minutes.
- Cool: Allow the muffins to cool in the pan on a wire rack for 10 minutes before transferring them to the wire rack to cool completely.
Notes
- These pumpkin muffins are soft, moist, and bursting with classic fall spices and sweetness.
- Use either fresh or canned pumpkin puree for convenience.
- No mixer is needed; whisking by hand works perfectly.
- Optional mix-ins like chocolate chips or nuts add texture and flavor but can be omitted if desired.
- Adjust baking time for high-altitude locations to avoid overbaking.
Nutrition
- Serving Size: 1 muffin
- Calories: 224 kcal
- Sugar: 23 g
- Sodium: 156 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 41 mg
