Description
These best pumpkin muffins are moist, buttery, and soft, filled with fragrant fall spices and just the right amount of sweetness. Perfect for breakfast or a cozy snack, they use pumpkin puree and a mix of warm spices to create a comforting treat that requires no mixer and is easy to prepare.
Ingredients
Scale
Wet Ingredients
- 15 ounces pumpkin puree
- ½ cup salted butter (melted)
- 2 eggs
- 1 teaspoon pure vanilla extract
Sugars
- ¾ cup light brown sugar (packed)
- ¾ cup granulated sugar
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
- Preheat and prepare muffin tin: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius), and grease a standard 12-cup muffin tin. Set it aside to be ready for the batter.
- Mix dry ingredients: In a small bowl, combine the flour, pumpkin pie spice, cinnamon, baking powder, and sea salt. Stir these together and then set the bowl aside.
- Combine wet ingredients: In a large bowl, whisk the pumpkin puree with the melted butter until smooth and fully incorporated.
- Add sugars: To the pumpkin mixture, add the brown sugar and granulated sugar, whisking until the sugars are dissolved and the mixture is smooth.
- Incorporate eggs and vanilla: Whisk in the eggs, one at a time, followed by the vanilla extract, blending well after each addition to create a consistent batter.
- Add dry ingredients: Pour the dry ingredient mixture into the wet mixture and whisk or stir gently until the batter is smooth and uniform.
- Add mix-ins (optional): If desired, fold in your choice of mix-ins like chocolate chips, cinnamon chips, walnuts, or dried fruit, ensuring they are evenly distributed throughout the batter.
- Fill muffin cups: Pour about ¼ cup of batter into each well of the muffin tin, smoothing out the top with the back of a spoon or spatula.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are set and a cake tester or toothpick inserted into the center comes out clean or with a few moist crumbs. For high altitudes, reduce baking time to 15-18 minutes.
- Cool muffins: Remove the muffins from the oven and let them cool in the pan on a wire rack for 10 minutes. Then transfer the muffins to the wire rack to cool completely before serving.
Notes
- These pumpkin muffins are incredibly moist, buttery, and soft with rich fall spices and a balanced sweetness.
- You can use fresh or canned pumpkin puree for convenience.
- No mixer is required, making this recipe simple and accessible.
- For high altitude baking (around 5,000 feet), bake for a shorter time (15-18 minutes) for best results.
- Mix-ins like chocolate chips, nuts, or dried fruit add extra flavor and texture but are optional.
Nutrition
- Serving Size: 1 muffin
- Calories: 224 kcal
- Sugar: 23 g
- Sodium: 156 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 41 mg
