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Pumpkin Muffins Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://liamjayne.com/pumpkin-muffins-recipe/