Pumpkin Muffins
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5.0
657 reviews
Excellent
Pumpkin Muffins
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Make breakfast more fun with these pumpkin muffins! They’re perfectly sweet, oh-so-soft, bursting with fall flavor, and last for up to a week in the refrigerator.
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Ingredients
- 1½ cups all-purpose flour (180g)
- 2½ teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1¼ cup pumpkin puree (280g)
- ½ cup packed light brown sugar (110g)
- ½ cup granulated sugar (100g)
- ½ cup vegetable oil (120mL)
- ¼ cup whole milk (60mL)
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 425°F. Line a muffin pan with paper cupcake liners.
- In a large bowl, combine the flour, spices, baking powder, baking soda, and salt, then whisk together until combined.
- In a medium bowl, whisk together the oil, milk, eggs, vanilla, and granulated and brown sugars. Add in the pumpkin puree and whisk until smooth. Pour the wet ingredients into the dry ingredients and mix until just combined. Divide the batter among the paper liners, filling each one about three-quarters full.
- Bake for 5 minutes. Reduce the oven temperature to 350°F and bake for an additional 15 min or until a wooden pick inserted in the center comes out clean. Remove the muffins from the pan and let cool completely on a wire rack.
Notes
- Weigh the flour. If you want moist, tender pumpkin muffins, measure the flour with a kitchen scale! Using too much flour is a common mistake when baking, and the results will be dry. If you don’t have a kitchen scale, fluff your flour up before spooning it into a measuring cup, then level off with a knife.
- Use room temperature ingredients. Set the eggs and milk out on your kitchen counter 30 minutes to an hour before you start baking. Cold ingredients will make a cold batter, and you don’t want cold batter going into a hot oven. Additionally, room temperature ingredients mix together better.
- Don’t over-mix the muffin batter. Gently stir the wet ingredients and the dry ingredients until just combined. If you mix too much, you will end up with dense pumpkin muffins.
- Add chocolate chips for more sweetness. If you’re looking for a sweeter muffin, fold ½ to ⅔ cup chocolate chips into the batter.
- Add a streusel topping for some textural interest. Try adding the crisp streusel topping from my blueberry muffin recipe on the tops of the muffins. It adds a crunchy, perfectly sweet finish.
- Use paper liners in the muffin tin. The muffins can stick catastrophically if you skip the muffin cup!
- Start out with a scorching hot oven. Baking the muffins at 425°F for the first 5 minutes helps them rise and gives them that professional bakery-style look.
Nutrition Information
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Calories
230kcal
(12%)
Carbohydrates
32g
(11%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
32mg
(11%)
Sodium
224mg
(9%)
Potassium
104mg
(3%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
4026IU
(81%)
Vitamin C
1mg
(1%)
Calcium
40mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 32mg | 11% |
| Sodium | 224mg | 9% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 4026IU | 81% |
| Vitamin C | 1mg | 1% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
657 reviews
Excellent
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