Food

How to Make Perfect Pumpkin Muffins

Soft, fluffy, moist, spicy Perfect Pumpkin Muffins bring the flavors of fall to your table. These are wonderfully light and flavorful and super easy. It’s a great way to usher in the Pumpkin baking season.

These are perfect for an afternoon snack or for breakfast paired with Sausage Avocado Burritos or Southwest Baked Ham, Eggs and Potato Hash. 

 

Pumpkin Muffins Recipe

It is finally that time of year and we can officially call it Fall. These perfect muffins are the best way to get the baking season off to a perfect start. They’re not too crazy, not too dull, just the ideal spiced warm aroma and tender flavor that says it’s time!

I love packing these in lunches, or setting them out for snacks or having a batch coming out of the oven in time for breakfast. They are just that good. Slathered with maple butter, or cream cheese or eaten straight from the tin, they will be perfect.

Muffin Ingredients:

Simple ingredients but amazing results.

Flour– All purpose, or unbleached bread flour
Baking Soda– Raising agent
Cinnamon, Nutmeg, Ginger, Cloves– The best spices for pumpkin
Salt– Balances the sweet
Sugar– White Sugar
Brown Sugar– Adds color and rich flavor
Eggs-Large or extra large eggs.
Pumpkin– do not used pie filling but canned pumpkin
Oil & Milk- Adds delicate moisture

Bake the Most Perfect Muffins:

A few steps and you’ll have the perfect muffins.

Dry- In a medium bowl mix the flour, baking soda, cinnamon, nutmeg, ginger, cloves and salt and whisk together.
Wet– In another medium bowl beat the sugars, eggs, pumpkin, oil and milk till thoroughly combined.
Mix– Combine the dry and wet ingredients and fold till combined.
Bake– Fill the muffin tin lined with liners till almost full.  Bake for 20-22 for 375 degrees.

Variations for Easy Pumpkin Muffins:

This is a terrific base for pillowy soft scrumptious muffins, so it’s very versatile.

ADD INS- Add chocolate chips, raisins, cranberries, walnuts, pecans, pumpkin seeds, oats, shredded coconut, chopped fruit, or even crystallized ginger.
Spread– Spread these muffins with peanut butter, almond butter or even pecan butter for extra protein packed snack.
Toppings- These can be topped with a streusel crumb topping, cream cheese frosting, or a simple maple icing drizzle. You can really get creative.
Substitutions- Change out the Vegetable oil for coconut oil. Use Whole wheat pastry flour instead of white.

Storing Homemade Muffin:

Keep in an air tight container or loosely tied bag. The moisture in these muffins can make them “sweat” and turn sticky and not last as long. They will keep up to 3 days at room temperature, 5 days in the refrigerator or up to 3 months in the freezer

 

More Delicious Muffin Recipes:

Perfect Pumpkin Muffins

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Author Alyssa Rivers

Servings 12 Muffins

Soft, fluffy, moist, spicy Perfect Pumpkin Muffins bring the flavors of fall to your table. These are wonderfully light and flavorful and super easy. It’s a great way to usher in the Pumpkin baking season.

2
cups
flour

1
teaspoon
baking soda

2
teaspoons
cinnamon

1/4
teaspoon
nutmeg

1/4
teaspoon
ginger

1/4
teaspoon
cloves

1/2
teaspoon
salt

1
cup
sugar

1/2
cup
light brown sugar

2
large
eggs

1
15 ounce can
pumpkin

1/2
cup
vegetable oil

1/4
cup
milk

Preheat oven to 375 degrees. Line a 12 muffin tin with liners. In a medium sized bowl add the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. In another medium sized bowl beat together the sugars, eggs, pumpkin, vegetable oil, and milk. Add the dry ingredients to the wet ingredients and beat until combined.

Using a large cookie scoop, fill the muffin liner with the batter until it is almost full. Bake for 20-22 minutes or until toothpick comes clean.

Nutrition Facts

Perfect Pumpkin Muffins

Amount Per Serving

Calories 270
Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 8g40%

Cholesterol 32mg11%

Sodium 205mg9%

Potassium 53mg2%

Carbohydrates 42g14%

Fiber 1g4%

Sugar 26g29%

Protein 3g6%

Vitamin A 60IU1%

Calcium 24mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

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