Easy Pumpkin Muffins
User Reviews
4.9
Easy Pumpkin Muffins
Description
Easy Pumpkin Muffins mix common baking ingredients with canned pumpkin puree and a blend of spices including pumpkin pie spice, cinnamon, and ground cloves, creating a moist, tender muffin. The batter balances leavening agents like baking soda and baking powder to ensure a light crumb, while sour cream adds tang and moisture.
The muffins bake at 350°F for about 28 to 31 minutes, becoming golden and set when a toothpick inserted comes out clean. The texture is soft and cake-like, enhanced by the warmth of autumn spices that infuse the pumpkin base.
These muffins serve well as a breakfast item or a snack and can be prepared with paper liners or greased muffin tins. Their seasonal flavor makes them suitable for fall gatherings or everyday enjoyment when pumpkin is plentiful.
For storage, freeze muffins in an airtight container to maintain freshness for up to two months, and avoid overmixing the batter to prevent toughness. Ingredients should be at room temperature to achieve the best texture.
Ingredients
- 2 cups all-purpose flour
- 1 ⅓ cups granulated sugar
- 1 teaspoon pumpkin pie spice
- ¾ teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon cloves ground
- 15 ounces pumpkin puree
- 2 egg room temperature
- ⅔ cup sour cream
Instructions
- Preheat the oven to 350°F.
- In a large bowl, combine flour, sugar, cinnamon, salt, baking soda, baking powder, pumpkin pie spice, and ground cloves with a whisk.
- In a separate bowl, mix canned pumpkin, eggs, and sour cream until thoroughly combined.
- Create a well in the dry ingredients and add the pumpkin mixture. Stir with a spatula just until combined.
- Line a muffin tin with paper liners (or grease very well) and divide the batter over 18 muffin wells.
- Bake for 28-31 minutes or until inserted toothpick comes out clean.
- Remove the muffins and cool on a wire rack.
Notes
- Mix the batter only until ingredients are just combined to keep muffins tender.
- Using room temperature ingredients helps achieve consistent texture.
- You may substitute pumpkin pie spice with apple pie spice or increase cinnamon if preferred.
- Freeze muffins in airtight containers for up to two months for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18muffins
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 140 | 7% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 23mg | 8% |
| Sodium | 106mg | 4% |
| Potassium | 94mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 3757IU | 75% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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