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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:
- Lemon Poppyseed Muffins
- Blueberry Oatmeal Muffins
- Apple Crumb Muffins
- Banana Bread Streusel Muffins
- Coffee Cake Muffins
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Perfect Pumpkin Muffins
Ingredients
- 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
Instructions
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent Recipe with no ingredient modifications! Moist and tasty with just the right amount of spice. I was able to make 16 fullsize muffins out of the batch. I also adjusted the baking time down about 2 minutes to ensure I didn’t overcook the muffins and dry them out. Perfect!
Thank you, I highly recommend making these delicious muffins! For special dietary needs, I used Splenda sugar and Splenda brown sugar, and added walnuts. You seriously cannot tell the difference, and the sugar substitutes help lower the carb and calorie counts.
These turned out great. I used home canned butternut squash, because that is what I have. After tasting these, I plan on canning more squash so that I can make these. Thanks.
Awesome – thanks for the suggestion! I might try substituting it myself!
What else could be used in place of the oil?
Very good! I made them with equal amounts of brown and white sugar (3/4 cup each) and added some chopped pecans. Very moist and flavorful. Will make again!
These are absolutely delicious!! I used less white sugar (1/2 cup) and more brown sugar (3/4 cup), added 1/2 chopped walnuts and an oat/streusel topping! SO GOOD!
The texture is absolutely perfect! But, these are sooooooo sweet. I used avocado oil and otherwise did as written, worked great in Denver at about 5500 feet.
Could fresh pumpkin be substituted for canned? If so, does it need to be cooked first? Thanks! These look wonderful
You would definitely want to cook your fresh pumpkin first!