Hate reading? ME TOO! That’s why I’ve included some videos below.
Fall baking just got easier with these moist pumpkin muffins. I’m thrilled to share my go-to recipe. It makes your kitchen smell like autumn heaven. These muffins are a spin-off from classic pumpkin bread, but in a cute, portable form.
What makes these muffins special? They’re soft, spiced just right, and not too sweet. You don’t need fancy equipment – just a bowl and a spoon will do. Plus, you can jazz them up with chocolate chips, nuts, or dried fruit if you’re feeling adventurous.
These muffins are perfect for chilly mornings or as a quick snack. Unlike cupcakes, they’re not overly sweet. So, you can enjoy them guilt-free any time of day. Get ready to fall in love with fall baking all over again!
5 Reasons You’ll Love This Recipe
I made this easy pumpkin muffin recipe with love. I think you’ll really like it. Here’s why:
- Simple ingredients: You won’t need to look for hard-to-find items. Just use what you have at home.
- No mixer needed: Just use a bowl and a whisk. It’s super easy!
- Moist perfection: These muffins stay soft and moist for a long time.
- Fall flavor explosion: The mix of spices gives a deep, rich taste that you can’t resist.
- Versatile recipe: You can add your favorite things like chocolate chips or nuts.
What I love most is how you can change these muffins. Add chocolate chips, nuts, or a streusel topping. They are sweet but also have a nice spice. It’s like eating autumn.
If you have food allergies, don’t worry. Just use non-dairy milk instead of regular milk. You’ll get delicious muffins that everyone can eat.
“These muffins are like autumn in a bite – warm, comforting, and absolutely delightful!”
Try these muffins and they’ll be your favorite fall treat. The smell of spices while they bake is amazing. It’s a great way to welcome the cozy season!
Exact Ingredients List (+ Possible Substitutes)
I love baking pumpkin muffins, and I’ve got the perfect ingredient list for you. We start with 1 3/4 cups all-purpose flour, 1 1/2 cups pumpkin puree, and 1/2 cup vegetable oil. These are the key ingredients for our moist, tasty muffins.
For the spices, we’ll use 1 1/2 teaspoons of pumpkin pie spice and 1 1/2 teaspoons of ground cinnamon. This mix gives our muffins that warm, cozy fall taste we all love.
- 1 teaspoon baking soda
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/3 cup packed brown sugar
- 2 large eggs
- 1/4 cup milk
Looking for a healthier option? Try using half all-purpose flour and whole wheat flour. For a dairy-free version, use your favorite non-dairy milk.
Can’t find canned pumpkin puree? No worries! Make your own by roasting and pureeing fresh pumpkin. And if you’re out of vegetable oil, melted coconut oil works great too.
Want to add something extra? Try chocolate chips, chopped nuts, or dried cranberries. These add-ons make each bite even more special!
Instructions
Let’s start baking pumpkin muffins! First, I heat my oven to a hot 425°F. This high heat makes the muffins have perfect domed tops.
For making the batter, I use two bowls. In one, I mix dry ingredients. In the other, I mix wet ingredients. Then, I combine them gently. I don’t overmix to keep it just right.
After that, I fill muffin liners with the batter. They go into the oven for 5 minutes at 425°F. Then, I lower the heat to 350°F and bake for another 16-17 minutes.
Once they’re done, I let the muffins cool in the pan for 5 minutes. Then, I move them to a wire rack. This way, they bake for about 21-22 minutes. It makes sure they’re moist and perfectly domed.
- Preheat oven to 425°F
- Mix dry and wet ingredients separately
- Combine mixtures gently
- Fill liners to the top
- Bake at 425°F for 5 minutes
- Reduce to 350°F for 16-17 minutes
- Cool in pan, then on wire rack
Tips, Tricks & Storing
I love sharing my baking secrets! Use room temperature ingredients for the best pumpkin muffins. This makes mixing easy and creates a smooth batter. Don’t overmix – a few lumps are okay. They make the muffins tender and moist.
Storing muffins is easy. Keep them fresh at room temperature for up to a week. Just cover them well. For longer storage, freeze them. They’ll stay good for up to three months.
When you’re ready to eat them, thaw overnight in the fridge. Reheating muffins is easy – just pop them in the microwave for a quick warm-up.
Want to add some extra flair? Try topping your muffins with a crumbly streusel before baking. Mix flour, butter, sugar, and chopped pecans for a delicious crunch. Or sprinkle some coarse sugar on top for a sparkly finish. These little touches make your pumpkin muffins even more irresistible!