Sunday, November 27, 2022
HomeFoodPumpkin Muffins - Crunchy Creamy Candy

Pumpkin Muffins – Crunchy Creamy Candy

These mild and fluffy pumpkin muffins are the perfect fall muffins you’ll make this season! This recipe can be utilized as a base to create variations with chocolate chips, nuts, seeds, glaze, and cinnamon sugar!

Close up photo of a pumpkin muffin in parchment liner on a white dessert plate.

Why You may Love This Recipe

Fall is right here and so is baking with pumpkin! Since I make muffins for my household each weekend, it was time to tug out the pumpkin spice and pumpkin puree and whip up my favourite, straightforward, and general the greatest pumpkin muffins ever!

This recipe couldn’t be simpler. Whisk dry substances, whisk moist substances, mix all mixtures collectively and bake! The outcome: fluffy, comfortable, moist muffins with good excessive tops. Similar to each muffin must be. One of the best half about this recipe is that you should use it as a base and add chocolate chips, nuts, and seeds, glaze them or high them with cinnamon sugar. Get pleasure from!

What You may Want:

Ingredients for pumpkin muffins on a white tile board.
  • pumpkin puree: be sure to are utilizing 100% pure pumpkin puree, not pie filling;
  • milk: wanted for making home made buttermilk; half and half is even higher than milk for this goal;
  • lemon juice: the acidic ingredient that can assist us flip milk into buttermilk;
  • egg: to bind the substances collectively;
  • vanilla: as a result of no muffins must be made with out vanilla extract;
  • flour: all-purpose, fluffed earlier than measuring;
  • baking powder and baking soda: mandatory for correct rising and browning of the muffins;
  • salt: to stability the flavors;
  • brown sugar: provides wealthy taste to the muffins;
  • granulated sugar: sweetens and helps the muffins brown;
  • pumpkin pie spice: to provide the muffins the signature pumpkin deal with taste.

The way to make pumpkin muffins?

  • Whisk dry substances in a mixing bowl.
  • Whisk moist substances in one other bowl or a big glass measuring cup.
Dry ingredients in a mixing bowl and wet ingredients in a glass measuring cup, both set on a gray board.
  • Preheat the oven to 400 levels F.
  • Line the muffin pan with parchment liners.
  • Pour pumpkin combination into dry substances and stir with a picket spoon till mixed. Don’t overmix!
Photo collage of a pumpkin mixture poured over dry ingredients in a bowl and everything mixed together.
  • Scoop the muffin batter into the ready muffin pan.
  • Bake muffins for 7 minutes. With out opening the oven, decrease the temperature to 375 levels F and bake the muffins for 12 to fifteen minutes extra.
  • Test muffins with a toothpick or a dry spaghetti noodle. If there aren’t any crumbs on the decide, the muffins are finished.
  • Cool muffins utterly.
Photo collage of muffin batter in a muffin pan and baked pumpkins in a muffin pan.

Useful Ideas!

  • Use a spring ice cream scoop to divide the batter right into a muffin pan. It helps scoop equal quantities and the spring launch helps fill the pan.
  • Baking muffins at a larger temperature for the primary a number of minutes helps create the domed tops. Each muffin ought to have a excessive domed high!
  • Mixing milk or half and half with lemon juice (or vinegar) makes a home made model of buttermilk. This ingredient helps produce fluffy muffins!

What can I add to pumpkin muffins?

Deal with this recipe as a base and play with it by together with add-ons or toppings. Listed below are some ideas:

  • chocolate chips or chunks
  • nuts or seeds
  • cream cheese heart (combine 2 ounces of softened cream cheese with 1 tablespoon of powdered sugar and drop a teaspoon of this combination into the middle of every muffin earlier than baking);
  • easy candy glaze like in my cranberry muffins;
  • cinnamon sugar topping (sprinkle it over muffin batter simply earlier than baking).
Pumpkin muffin on a dessert plate, one muffin next to the plate and many muffins on a wooden cutting board in the background.

Recipe FAQs:

The way to retailer pumpkin muffins?

I desire to retailer my pumpkin muffins within the fridge as a result of they’re moist. If it is heat in your home, I counsel storing them in a cool place, just like the fridge. If you already know the muffins will get eaten the identical day, protecting them on the counter is simply advantageous.

Can I exploit pumpkin pie filling on this recipe?

Please do not. Pumpkin pie filling and pumpkin puree are two various things. Pie filling has pumpkin puree plus different substances like eggs, spices, and many others. For this recipe, use 100% pure pumpkin puree. You should use canned or home made.

Can I exploit coconut oil on this recipe?

Completely! Use grapeseed oil, coconut oil, or some other oil you wish to bake with. You should use melted butter as properly!

What baking cup liners ought to I exploit to make muffins?

I’ve favourite muffin liners that I found 2 years in the past and so they had been a game-changer for me! I exploit the parchment paper liners from PaperChef. Neglect the cutesy liners from craft shops or the cupcake part. The muffins will stick and almost definitely the liners will present grease spots. The parchment paper liners are the best way to go!

Can I freeze these muffins?

Sure! Muffins freeze very properly. Place them in a freezer-safe bag or a container and freeze them for as much as 6 months.

Extra muffin recipes:

Should you like this recipe and make it, let me know within the feedback under! Do not forget to price it in case you loved it!

Close up photo of a pumpkin muffin in parchment liner on a white dessert plate.

Pumpkin Muffins

These mild and fluffy pumpkin muffins are the perfect fall muffins you’ll make this season! This recipe can be utilized as a base to create variations with chocolate chips, nuts, seeds, glaze, and cinnamon sugar!

Prep Time 10 minutes

Prepare dinner Time 20 minutes

Whole Time 30 minutes

Course Breakfast

Delicacies American

Servings 12 muffins

Energy 148 kcal




  • Preheat oven to 400° Fahrenheit. Line a muffin pan with parchment paper liners. Put aside.

  • In a big mixing bowl, whisk collectively flour, baking soda, baking powder, salt, each sugars and pumpkin pie spice.

  • In one other bowl or a big glass measuring cup, stir collectively milk and lemon juice. Let it sit for a couple of minutes till it curdles. You simply made home made buttermilk!

  • To buttermilk, add pumpkin puree, oil, vanilla and egg. Whisk till easy.

  • Pour the pumpkin combination into dry substances in a bowl. Stir with a picket spoon till you possibly can now not see the flour combination. Don’t overmix. Don’t use a mixer.

  • Divide muffin batter among the many liners in muffin pan. I exploit a spring ice cream scoop. You need to have sufficient for precisely 12 muffins.

  • Bake the muffins for 7 minutes at 400° F.

  • Subsequent, with out opening the oven, set the temperature to 375° F and timer to 12 extra minutes. Test the muffins with a toothpick. Instert it into the middle of every muffin. If it comes out clear, the muffins are finished.

  • Take away pan from the oven and let the muffins cool for five minutes. Then take away from pan and set on a cooling rack or chopping board to chill utterly.


  • If you do not have a toothpick, use a dry spaghetti noodle to examine the muffins!
  • Do not use coloured cupcake liners to make the muffins. They may stick! Use parchment liners. They by no means fail me!
  • To correctly measure flour, whisk it first within the container you retailer it in. Then scoop with a spoon into the measuring cup and degree the highest with a butter knife. Should you dunk the measuring cup into the flour, you’ll find yourself with an excessive amount of flour and the muffins shall be dense.
  • You should use apple cider vinegar instead of lemon juice to make the buttermilk.
  • Please notice, that the vitamin worth can differ relying on what product you utilize. The data under is an estimate. At all times use calorie counter you might be acquainted with.


Energy: 148kcal | Carbohydrates: 32g | Protein: 3g | Fats: 1g | Saturated Fats: 0.4g | Polyunsaturated Fats: 0.2g | Monounsaturated Fats: 0.2g | Trans Fats: 0.002g | Ldl cholesterol: 15mg | Sodium: 179mg | Potassium: 118mg | Fiber: 1g | Sugar: 14g | Vitamin A: 3215IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg


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