Description
Pumpkin Muffins are soft, moist, and full of fall flavor. This easy recipe comes together in minutes using pantry staples and is customizable with chocolate chips, nuts, or dried fruit. A perfect cozy treat for breakfast, snack time, or brunch!
Ingredients
15 oz pumpkin puree
½ cup melted salted butter (or substitute)
¾ cup packed light brown sugar
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
1¾ cups all-purpose flour
1 Tbsp pumpkin pie spice
2 tsp cinnamon
2 tsp baking powder
½ tsp fine sea salt
1 cup optional mix-ins (chocolate chips, nuts, dried fruit)
Instructions
- Preheat your oven to 375 °F (190 °C).
- Grease or line a standard 12-cup muffin tin and set aside.
- Whisk the flour, pumpkin spice, cinnamon, baking powder, and sea salt together in a small bowl and set aside.
- In a large bowl, whisk melted butter and pumpkin puree until smooth.
- Mix in both the brown and granulated sugars until fully dissolved.
- Add eggs and vanilla; whisk until fully combined.
- Fold in the dry ingredient mixture until the batter is smooth and uniform—avoid overmixing.
- If you’re including mix-ins, fold them in gently to distribute them evenly throughout the batter.
- Use about ¼ cup of batter per muffin well, smoothing the tops as needed.
- Bake for 20–25 minutes, until muffin tops are set and a toothpick—or cake tester—inserted into the center comes out clean or with a few moist crumbs. High-altitude tip: If you’re baking at around 5,000 feet, reduce bake time to 15–18 minutes.
- Allow muffins to cool in the pan on a wire rack for 10 minutes before moving them to the rack to finish cooling.
Notes
For high altitudes (around 5,000 ft), reduce baking time to 15–18 minutes.
Use homemade pumpkin pie spice if preferred: 1½ tsp cinnamon + ½ tsp each of nutmeg, cloves, allspice.
Avoid overmixing to keep muffins tender.
Store in the fridge for 1 week or freeze for 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 224
- Sugar: 23g
- Carbohydrates: 38g
- Protein: 3g