Pumpkin Muffins Recipe

Introduction

These pumpkin muffins are soft, moist, and bursting with warm spices, making them a perfect treat for fall or any time you crave a cozy dessert. Easy to make and full of comforting flavor, they’re sure to become a favorite in your baking rotation.

Ingredients

• 2 ¼ cups all purpose flour
• 2 ½ teaspoons ground cinnamon
• 1 ½ teaspoons baking powder
• ¾ teaspoon baking soda
• ¾ teaspoon salt
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• 1 cup packed brown sugar
• ½ cup vegetable oil
• ⅓ cup granulated sugar
• 2 large eggs + 1 yolk
• 3 tablespoons sour cream or plain yogurt
• 1 (15 oz) can pumpkin puree

Instructions

1. Step 1: Preheat the oven to 350°F. Line a muffin tin with paper liners and lightly spray with baking spray. Set aside.
2. Step 2: In a large mixing bowl, combine the flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves. Stir well and set aside.
3. Step 3: In the bowl of a stand mixer fitted with a paddle attachment, beat together the brown sugar, vegetable oil, and granulated sugar on medium speed until smooth.
4. Step 4: Add the eggs and extra yolk to the mixer and mix until just combined. Stir in the sour cream, then add the pumpkin puree and mix again.
5. Step 5: Gradually add the dry ingredients to the wet mixture and mix until just incorporated, being careful not to overmix.
6. Step 6: Fill each muffin liner about ¾ full with batter.
7. Step 7: Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
8. Step 8: Let the muffins cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

• For taller, bakery-style muffin tops, fill every other muffin cup to allow more space, baking in batches if needed.
• Substitute plain yogurt for sour cream if preferred for a lighter option.
• Add chopped nuts or chocolate chips for extra texture and flavor.

Storage

Store pumpkin muffins in an airtight container at room temperature for up to 4 days. They can also be refrigerated for up to a week. To freeze, wrap each muffin tightly in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw at room temperature before serving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin cooked and pureed. Make sure it’s cooked well and strained to remove excess moisture so the batter isn’t too wet.

Can I make these muffins gluten-free?

To make gluten-free pumpkin muffins, substitute the all purpose flour with a gluten-free baking blend that’s formulated for 1:1 substitution.

Pumpkin Muffins Recipe

Print Recipe

★★★★★

4.6 from 122 reviews

These moist and flavorful Pumpkin Muffins are perfect for breakfast or a cozy fall treat. Made with warm spices, pumpkin puree, and a tender crumb, they bake up beautifully with rounded tops and a delightful sweet aroma. Easy to prepare with simple pantry staples, these muffins capture the essence of autumn in every bite.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Yield: 12 muffins 1x
• Category: Muffins
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ¼ cups all purpose flour
• 2 ½ teaspoon ground cinnamon
• 1 ½ teaspoon baking powder
• ¾ teaspoon baking soda
• ¾ teaspoon salt
• ½ teaspoon nutmeg
• ¼ teaspoon cloves

Wet Ingredients

• 1 cup packed brown sugar
• ½ cup vegetable oil
• ⅓ cup granulated sugar
• 2 large eggs
• 1 large egg yolk
• 3 tablespoons sour cream or plain yogurt
• 1 (15 oz) can pumpkin puree

Instructions

1. Preheat and prepare muffin tin: Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners and lightly spray them with baking spray to prevent sticking. Set aside.
2. Combine dry ingredients: In a large mixing bowl, whisk together the all purpose flour, ground cinnamon, baking powder, baking soda, salt, nutmeg, and cloves until evenly mixed. Set aside.
3. Mix wet ingredients: In the bowl of a stand mixer fitted with a paddle attachment, beat the brown sugar, vegetable oil, and granulated sugar on medium speed until smooth and creamy.
4. Add eggs and pumpkin: Add in the 2 large eggs and 1 egg yolk; mix just until incorporated. Then add the sour cream (or plain yogurt) and mix to combine. Finally, add the canned pumpkin puree and mix until fully blended.
5. Incorporate dry ingredients: Gradually add the dry ingredient mixture into the wet ingredients. Stir gently using the mixer or a spatula until just combined; do not overmix to keep the muffins tender.
6. Fill muffin cups: Spoon the batter into the prepared muffin liners, filling each about ¾ full to allow room for rising during baking.
7. Bake muffins: Place the muffin tin in the preheated oven and bake for 20 to 22 minutes. Check doneness by inserting a toothpick in the center of a muffin; it should come out clean or with a few moist crumbs attached.
8. Cool: Let the muffins cool in the tin for 10 minutes, then transfer them to a wire cooling rack to cool completely before serving or storing.

Notes

• Storage: Store pumpkin muffins in an airtight container or resealable bag at room temperature for up to 4 days. For longer freshness, refrigerate for up to one week.
• Freezing: These muffins freeze well. Wrap each muffin tightly in plastic wrap, place in a freezer-safe bag, and freeze for up to 3 months. Thaw at room temperature before serving.
• Muffin Liners: Newspaper-style muffin liners add a unique rustic look and are available on Amazon or specialty baking stores.
• Rounder Muffin Tops: For bakery-style rounded muffin tops, fill only every other cup in the muffin tin, spacing the batter apart. You may need to bake in batches or use multiple pans, but it results in higher rise.

Keywords: pumpkin muffins, fall baking, pumpkin dessert, easy muffins, breakfast muffins, spiced pumpkin, autumn recipes