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Best Pumpkin Muffins Recipe

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4.1 from 2 reviews

These Best Pumpkin Muffins are moist, flavorful, and perfect for celebrating the fall season. Made with rich pumpkin puree, warm spices like cinnamon and pumpkin pie spice, and a tender crumb, these muffins are a delicious treat for breakfast or snack time. Optional mix-ins like chocolate chips or nuts add extra texture and flavor.

Ingredients

Main Ingredients

  • 15 ounces pumpkin puree
  • ½ cup salted butter, melted
  • ¾ cup light brown sugar, packed
  • ¾ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla bean paste

Dry Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • ½ teaspoon fine sea salt

Optional Mix-Ins

  • 1 cup mix-ins (chocolate chips, cinnamon chips, nuts, dried fruit, etc.)

Instructions

  1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and grease a standard 12-cup muffin tin to prevent sticking.
  2. Mix Dry Ingredients: In a small bowl, combine the all-purpose flour, pumpkin pie spice, cinnamon, baking powder, and fine sea salt. Set this mixture aside.
  3. Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree and melted salted butter until smooth and well blended.
  4. Add Sugars: Add the light brown sugar and granulated sugar to the pumpkin mixture and whisk until the sugars are completely dissolved.
  5. Incorporate Eggs and Vanilla: Whisk in the eggs followed by the vanilla bean paste, mixing thoroughly to combine.
  6. Add Dry Mix: Gradually add the dry ingredient mixture to the wet ingredients, whisking or stirring until you have a smooth batter without lumps.
  7. Add Mix-Ins: If using, fold in your choice of mix-ins such as chocolate chips, cinnamon chips, nuts, or dried fruit until evenly distributed throughout the batter.
  8. Fill Muffin Tin: Pour about ¼ cup of the batter into each well of the muffin tin and smooth the tops with a spoon or spatula.
  9. Bake: Bake in the preheated oven for 20-25 minutes, or until the muffin tops are set and a toothpick inserted into the center comes out clean or with a few moist crumbs. For high altitude baking (around 5,000 feet), reduce baking time to 15-18 minutes.
  10. Cool: Allow the muffins to cool in the pan on a wire rack for 10 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a dairy-free version, substitute the butter with coconut oil or a vegan butter alternative.
  • You can customize the mix-ins as desired; nuts add crunch while chocolate chips add sweetness.
  • Ensure not to overmix the batter to keep the muffins tender and light.
  • Storing muffins in an airtight container at room temperature keeps them fresh for up to 3 days, or refrigerate for up to a week.
  • This recipe is perfect for high-altitude adjustments by slightly reducing baking time as noted.

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