Description
These pumpkin muffins are moist, flavorful, and packed with warm spices perfect for fall or any time you crave a cozy treat. Made with pumpkin puree, pumpkin pie spice, and cinnamon, they offer a delightful balance of sweetness and spice with a tender crumb that’s sure to please the whole family.
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup sugar
- ½ cup light brown sugar (packed)
- ½ cup oil (canola oil recommended)
- 1 (15-ounce) can pumpkin puree (about 1 ¾ cups)
- 2 large eggs
- 2 tablespoons milk
- 2 teaspoons vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Prepare a 12-cup muffin tray by lining it with muffin liners or spraying with baking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, ground cinnamon, baking soda, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a large bowl, blend the pumpkin puree with both the sugar and light brown sugar until the mixture is smooth and uniform. Then stir in the eggs, canola oil, milk, and vanilla extract until fully incorporated.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, gently whisking or folding until the batter is smooth and free of any dry flour streaks. Avoid overmixing to keep muffins tender.
- Portion Batter: Spoon the batter evenly into the prepared muffin liners, filling each one to the top for nicely domed muffins.
- Bake: Place the muffin tray in the preheated oven and bake at 425°F for 5 minutes to help set the muffins quickly. Then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 16 to 17 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Store: Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer to a wire rack if possible to cool further or serve warm. Store any leftovers in an airtight container at room temperature for up to one week.
Notes
- Filling the muffin cups to the top ensures a nice rounded top on the muffins.
- Baking first at a higher temperature helps the muffins rise quickly and form a nice crust.
- You can substitute canola oil with vegetable oil or melted coconut oil if preferred.
- Ensure pumpkin puree is not pumpkin pie filling, which is sweetened and spiced.
- These muffins freeze well—wrap individually and thaw at room temperature when needed.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
