Pumpkin Muffins
Light, fluffy and tender Pumpkin Muffins that are so easy to make!
Servings: 14
Calories: 221kcal
Ingredients
- 1 ¾ cup all-purpose flour
- 1 cup white sugar
- ½ cup brown sugar packed
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin spice
- 2 eggs room temperature
- 15 oz can pumpkin puree
- ½ cup butter softened
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 425 degrees F and place liners into each well of your standard size muffin baking pan.Set aside.
- In a medium bowl whisk together flour, sugars, baking soda, salt, cinnamon and pumpkin spice. Set aside.
- In another bowl or bowl of a stand mixer add the eggs, pumpkin puree, butter and vanilla extract. Beat on low, using a stand mixer or hand mixer, until combined.
- Pour the wet ingredients into the dry ingredients and beat until just combined.
- Add batter to muffin cup liners so they are almost full.
- Place in a preheated oven and bake for 5 minutes. Lower temperature to 350 degrees F and bake an additional 15-19 minutes or until a toothpick inserted into the center of a muffin comes out clean. Baking at the higher heat at first helps create the perfect domed top of your muffin.
Video
Notes
Mixing Tip: Overmixing the batter will make your muffins tough, dense, and even chewy. To avoid this use room temperature eggs (they’re easier to incorporate) and mix the dry and wet ingredients separately first. Once you combine them, mix just until the flour mixture is absorbed into the wet ingredients.
Batter Tip: Don’t let the batter sit around too long after mixing it. The baking soda can lose its effectiveness, so it’s best to get the batter into the tin so you can bake them right away.
Baking Tip: Baking muffins first at a higher heat will help them puff up so you get that nice dome shape for each one. Just remember to turn down the oven! I always set a timer for this.
Storage Tip: Once they are cooled, keep your pumpkin muffins in an airtight container at room temperature and they will keep for several days. You can also freeze them for several months!
Mix-In Tips: You can add your favorite mix-ins like chocolate chips, chopped walnuts, or even raisins if you like them!
Can you use vegetable oil instead of butter?
Yes, but it will change the flavor and texture of the muffins. If you want to make this sub, use the same amount of oil in place of the butter.
Can you frost pumpkin muffins?
Yes, for a special treat try my cinnamon cream cheese frosting with this recipe. It’s so good!
Can you make this into a loaf instead?
I have several pumpkin bread recipes you might like to try!
Can you use mini muffin tins to make this recipe?
Yes, but I’m not sure how many it will make and they will need to bake for less time.
Nutrition
Calories: 221kcal | Carbohydrates: 37g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 232mg | Potassium: 103mg | Fiber: 1g | Sugar: 23g | Vitamin A: 4965IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg