Why Make This Recipe
Easy Pumpkin Muffins are perfect for anyone who loves the warm, cozy flavors of fall. They are simple to make and bring a delightful taste of pumpkin spice to your breakfast or snack time. With just a few ingredients, you can whip up a batch that is moist, fluffy, and packed with flavor. Whether you want to enjoy them yourself or share with friends, these muffins are a great choice for any occasion.
How to Make Easy Pumpkin Muffins
Ingredients:
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1 and 1/2 teaspoons pumpkin pie spice*
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup (120ml) vegetable oil (or melted coconut oil)
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 and 1/2 cups (340g) canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/4 cup (60ml) milk (dairy or nondairy)
Directions:
- Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line it with cupcake liners.
- In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt until well combined. Set this mixture aside.
- In a medium bowl, whisk together the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until fully mixed.
- Pour the wet ingredients into the dry ingredients. Gently fold everything together until just combined, making sure there are no dry flour pockets.
- Spoon the batter into the muffin liners, filling them all the way to the top.
- Bake at 425°F (218°C) for 5 minutes. Then, keeping the muffins in the oven, reduce the temperature to 350°F (177°C) and bake for an additional 16–17 minutes or until a toothpick inserted in the center comes out clean. The overall baking time is about 21–22 minutes.
- Allow the muffins to cool for 5 minutes in the muffin pan before enjoying.
- Cover tightly and store at room temperature for up to 1 week.
How to Serve Easy Pumpkin Muffins
These muffins are delicious warm or at room temperature. You can enjoy them plain or spread a little butter on top for extra flavor. They are perfect for breakfast with a cup of coffee or as an afternoon snack. Consider serving them with cream cheese or a pumpkin spice latte to complete the experience.
How to Store Easy Pumpkin Muffins
To ensure your muffins stay fresh, store them in an airtight container at room temperature. They will last for about a week. If you want to keep them longer, you can freeze them. Just wrap each muffin in plastic wrap and place them in a freezer bag. They can be stored in the freezer for up to 3 months.
Tips to Make Easy Pumpkin Muffins
- Make sure to measure your flour accurately. Spoon the flour into your measuring cup and level it off with a knife.
- Don’t over-mix the batter; just mix until the ingredients are combined to keep the muffins fluffy.
- Feel free to add nuts or chocolate chips to the batter for added texture and flavor.
Variation
You can experiment with this recipe by adding in different spices like nutmeg or swapping out half of the all-purpose flour for whole wheat flour. You could also add in dried fruits like cranberries or raisins for a sweet surprise.
FAQs
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin, but make sure it is pureed and not too watery for the best texture.
2. Can I make these muffins gluten-free?
Yes, you can replace the all-purpose flour with a gluten-free flour blend. Just make sure to check that the other ingredients are also gluten-free.
3. How can I tell when the muffins are done baking?
Insert a toothpick in the center of a muffin. If it comes out clean or with a few crumbs, the muffins are done. If it has wet batter on it, bake for a few more minutes.