Easy Pumpkin Muffins
User Reviews
5
Easy Pumpkin Muffins
Description
Easy Pumpkin Muffins use canned pure pumpkin puree (not pumpkin pie filling) combined with granulated sugar, light brown sugar, vegetable oil, and eggs as the moist base. The dry ingredients include all-purpose flour and a blend of warm spices—cinnamon, ginger, nutmeg, cloves, and allspice—which give the muffins their characteristic autumn flavor. The batter is mixed carefully to avoid overworking, preserving a tender texture.
Muffins are filled generously and coated with coarse sugar before baking at 375°F, producing a lightly crunchy sugar crust and tall, moist muffins. The coarse sugar topping adds a subtle sweetness and texture contrast.
These muffins are convenient for seasonal home baking and permit substitutions such as melted unsalted butter for oil. Sifting the flour helps with even baking. They are best after cooling and can be enjoyed plain or with spreads.
Ingredients
- ¾ cup granulated sugar
- ½ cup light brown sugar packed
- ½ cup vegetable oil
- 2 large egg
- 1 (15 ounce) pure pumpkin puree not pumpkin pie filling) (about 1 ½ cups, can
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 2 cups all-purpose flour sifted
- 1 ¼ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon cloves ground
- ¼ teaspoon ground allspice
- coarse sugar for topping
Instructions
- Preheat oven to 375°F. Line 12 muffin cups with paper liners. Set aside. In a large bowl, whisk together the granulated sugar, brown sugar, oil, and eggs. Add the pumpkin and vanilla extract; whisk to combine. Sprinkle baking soda, baking powder, and salt over top. Whisk until well blended. Stir in the flour, cinnamon, ginger, nutmeg, cloves, and allspice; be careful not to over-mix.
- Divide the batter evenly among the prepared muffin cups. Each cup will be really full, which yields those tall muffin tops. Sprinkle about 1 teaspoon of coarse sugar on top of each muffin. It seems like a lot of sugar for each muffin, but this is what gives them those bakery-style sugar-crusted tops!
- Bake the muffins for 20-25 minutes, or until a toothpick inserted in a muffin comes out clean. Transfer to wire racks to cool.
Notes
- Use 100% pure pumpkin puree, not pumpkin pie filling, for correct texture and flavor.
- Choose a neutral oil like canola or vegetable oil; melted unsalted butter is an acceptable substitute.
- Sift flour before mixing to avoid lumps and ensure a smooth batter.
- Do not over-mix the batter to keep muffins tender and moist.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 184kcal | 9% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 27mg | 9% |
| Sodium | 252mg | 11% |
| Potassium | 139mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 5556IU | 111% |
| Vitamin C | 2mg | 2% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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