When the crisp air of fall arrives, there’s nothing more comforting than the warm scent of pumpkin wafting through your kitchen. These are the best pumpkin muffins ever – moist, buttery, and packed with fragrant fall spices. Whether you’re using fresh pumpkin puree or the convenience of canned, this recipe is simple, and best of all, you won’t need a mixer. So, grab your ingredients, preheat your oven, and let’s bake these delicious pumpkin muffins!
Why You’ll Love This Recipe
- Moist & Buttery: These muffins have a perfectly soft texture and rich flavor, thanks to melted butter and pumpkin puree.
- Spiced to Perfection: With a blend of pumpkin pie spice and cinnamon, each bite bursts with the flavors of fall.
- Quick & Easy: You don’t need any fancy equipment—just a few bowls and a whisk. It’s a quick mix-and-bake recipe perfect for busy mornings.
- Customizable: Add your favorite mix-ins like chocolate chips, nuts, or dried fruit for an extra touch of indulgence.
Key Ingredients
- Pumpkin Puree: The star of the show! You can use canned or homemade pumpkin puree. Just make sure to drain any excess water from fresh puree to avoid a runny batter.
- Butter: Melted salted butter gives the muffins a rich flavor, but feel free to substitute with unsalted butter, coconut oil, or even a bit of applesauce.
- Sugars: A mix of light brown sugar and granulated sugar adds the perfect amount of sweetness while keeping the muffins moist.
- Pumpkin Pie Spice & Cinnamon: This classic blend of spices brings warmth and depth to every bite.
- Flour: All-purpose flour works best, but you can also use bread flour, pastry flour, or even gluten-free flour for a versatile baking experience.
- Mix-ins (Optional): From chocolate chips to cinnamon chips, walnuts, or dried cranberries, the possibilities are endless. Customize your muffins to suit your taste.
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The Best Pumpkin Muffins Recipe
Ingredients:
- 15 ounces pumpkin puree (canned or homemade, well-drained)
- ½ cup salted butter, melted
- ¾ cup light brown sugar, packed
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 cup mix-ins (optional): chocolate chips, cinnamon chips, nuts, dried fruit, etc.
Instructions:
- Preheat the Oven: Start by preheating your oven to 375°F (190°C). Grease a standard 12-cup muffin tin or line it with paper muffin liners. Set aside.
- Mix the Dry Ingredients: In a small bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, and sea salt. This ensures the spices are evenly distributed in your batter.
- Blend the Wet Ingredients: In a large bowl, whisk together the pumpkin puree and melted butter until smooth and well combined. Then, add the brown sugar and granulated sugar, stirring until the mixture is lump-free.
- Add Eggs and Vanilla: Stir in the eggs and vanilla extract until the batter is fully combined. The eggs help bind the ingredients and create a light texture.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring until the batter is smooth and there are no flour streaks. Be careful not to overmix, as this can make the muffins dense.
- Fold in Mix-ins (Optional): If you’re using any mix-ins like chocolate chips, cinnamon chips, or nuts, gently fold them into the batter until evenly distributed.
- Fill the Muffin Tin: Using a ¼ cup measure, scoop the batter into each muffin tin well, filling them about ¾ of the way full. Smooth out the tops with the back of a spoon for an even finish.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes. The tops should be set, and a toothpick inserted into the center should come out clean or with a few crumbs. If you’re at a higher altitude (like 5000 ft above sea level), check the muffins around the 15-minute mark.
- Cool: Let the muffins cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely.
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Serving Suggestions:
These pumpkin muffins are best enjoyed warm, with a generous slather of cinnamon honey butter. Pair them with a hot cup of coffee or tea for the ultimate fall treat. If you’re serving them as part of a breakfast or brunch spread, they go wonderfully alongside egg dishes like a frittata or a hearty casserole.
Make Your Own Pumpkin Pie Spice
Pumpkin pie spice is a fall pantry staple, and it’s incredibly easy to make at home. Simply mix the following spices to make a tablespoon of pumpkin pie spice:
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
This homemade blend will give your pumpkin muffins a robust, cozy flavor, and you can use it in other fall recipes like pies, cookies, or even lattes!
Ingredient Substitutions
One of the great things about this recipe is its flexibility. Here are some ingredient swaps you can make:
- Pumpkin Puree: Use canned pumpkin puree for convenience, or make your own from fresh pumpkins. If using fresh, ensure that the puree is thick and not watery by draining any excess moisture.
- Butter: Feel free to substitute with unsalted butter, coconut oil, or ghee for a dairy-free option. You can even replace part of the butter with applesauce for a lighter version.
- Sugars: For a deeper molasses flavor, you can substitute dark brown sugar for the light brown sugar. You can also use organic cane sugar or any granulated sugar of your choice.
- Flour: All-purpose flour works perfectly, but bread flour and pastry flour are also good options. To make these muffins gluten-free, simply use a gluten-free all-purpose baking flour.
- Pumpkin Pie Spice: If you don’t have pumpkin pie spice, you can make your own (see recipe above) or just use cinnamon with a pinch of nutmeg and cloves.
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Storage Tips
Storing in the Refrigerator:
Once the muffins have cooled completely, store them in an airtight container in the refrigerator for up to one week. Keeping them chilled helps preserve their moist texture.
Freezing Pumpkin Muffins:
These muffins freeze beautifully, making them a perfect make-ahead breakfast or snack. To freeze, arrange the muffins in a single layer inside an airtight container or freezer-safe bag. They will keep for up to two months. When you’re ready to enjoy, simply thaw at room temperature or warm them up in the microwave for a fresh-from-the-oven experience.
Nutritional Information (Per Muffin):
- Calories: 224 kcal
- Carbohydrates: 38g
- Protein: 3g
- Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 41mg
- Sodium: 156mg
- Potassium: 168mg
- Fiber: 2g
- Sugar: 23g
- Vitamin A: 4966 IU
- Calcium: 56mg
- Iron: 2mg
Add Your Twist with Mix-ins
One of the best parts about baking is making the recipe your own. These pumpkin muffins can easily be customized with your favorite mix-ins. Here are a few ideas to get you started:
- Chocolate Chips: Add some indulgence with semi-sweet or dark chocolate chips. For a fun fall twist, try cinnamon chips!
- Nuts: Walnuts, pecans, or even almonds add a lovely crunch and complement the spices beautifully.
- Dried Fruit: Add some chewy texture with dried cranberries, raisins, or chopped dates. They pair wonderfully with the spiced pumpkin flavor.
A Versatile Fall Treat
These pumpkin muffins are versatile enough to be served at any time of day. Whether you’re serving them for breakfast, as a mid-morning snack, or as a cozy dessert, they’ll always be a hit. They’re perfect for fall gatherings, holiday brunches, or a simple treat to have with your coffee. The warm flavors of pumpkin and spice make them the ideal comfort food for cooler weather.
Final Thoughts
This pumpkin muffin recipe is truly a keeper. It’s quick, easy, and loaded with the flavors of fall. With its moist texture, buttery richness, and customizable options, you’ll find yourself making these muffins again and again. Whether you’re a pumpkin lover or just someone who enjoys baking seasonal treats, these muffins are a must-try. So go ahead, whip up a batch, and let the aroma of pumpkin and spices fill your home!
