How To Make Perfect Pumpkin Muffins
I recently read an article that mentioned most people are satisfied with one Pumpkin Spice Latte every fall. Just one. The same cannot be said for soft, lightly spiced pumpkin muffins. These breakfast treats are especially wonderful right now, as we settle into autumn, but are also perfectly acceptable to eat year-round.
The Spice in Pumpkin Spice
A big part of what makes pumpkin muffins so amazing is the spice blend that gives them their warm flavor. The blend of spices used in this recipe are also the primary components of pumpkin pie spice: cinnamon, ginger, nutmeg, and ground cloves. Rather than using a store-bought spice blend, I really prefer to use the individual spices so I can adjust the amount of spices to my taste.
Read more: How To Make Pumpkin Pie Spice
Pumpkin Purée, Not Pumpkin Pie Filling
When picking up the ingredients for these muffins, be sure to grab plain pumpkin purée, not pumpkin pie filling — they’re not quite the same thing. Canned pumpkin purée is simply that, cooked and puréed pumpkin; it has very little flavor and isn’t sweetened. Canned pumpkin pie filling, on the other hand, is sweetened and flavored with spices; it’s essentially a shortcut to making pumpkin pie. Check the label on the can before you buy as it’s super easy to grab the wrong one off the shelf.
More on pumpkin purée: What’s Actually In Your Canned Pumpkin Purée?
Adding Nuts, Raisins, and Other Good Things
This version of pumpkin muffins is a standard classic. They’re simple, yet pillowy-soft, fluffy, and ultra-comforting. If you prefer your muffin chock full of add-ins, this recipe makes a great base. Go ahead and add anything from chocolate chips to walnuts to raisins to shredded coconut.
How To Make Pumpkin Muffins
Makes12 muffins
Nutritional Info
Ingredients
Cooking spray or paper muffin liners
- 1 3/4 cups
all-purpose flour
- 2 teaspoons
baking powder
- 1 teaspoon
ground cinnamon
- 1/2 teaspoon
ground ginger
- 1/4 teaspoon
ground nutmeg
- 1/4 teaspoon
ground cloves
- 1/2 teaspoon
salt
- 6 tablespoons
unsalted butter, at room temperature
- 1 1/3 cups
packed light brown sugar
- 2
large eggs
- 1 1/3 cups
pumpkin purée
- 1 teaspoon
vanilla extract
Equipment
Standard 12-cup muffin pan
Mixing bowls
Measuring cups and spoons
Stand or electric hand mixer (optional)
Whisk
Instructions
Prep the pan and heat the oven to 350°F. Arrange a rack in the middle of the oven and heat the oven to 350°F. Meanwhile, grease or line a 12-well standard muffin tin with paper liners.
Mix the dry ingredients. Place the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt in a medium bowl and whisk to combine; set aside.
Cream the butter and sugar. Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until light and fluffy, 1 to 2 minutes.
Beat in the eggs. Add the eggs one at a time, beating after each addition until well combined.
Beat in the pumpkin purée and vanilla. Beat in the pumpkin purée and vanilla extract until well combined.
Add the dry ingredients. Add the flour mixture and beat on low speed until just combined. Do not overmix.
Transfer the batter to the muffin pan. Divide the batter evenly among the muffin wells (they will be about 3/4 full).
Bake the muffins for 18 to 22 minutes. Bake until the muffins are set and a tester inserted into the center one comes out with just a few moist crumbs, 18 to 22 minutes.
Cool the muffins. Let the muffins cool 10 minutes before removing from the pan. If you greased the pan, run a thin knife around each muffin to loosen it from the pan first if needed. Serve warm or at room temperature.
Recipe Notes
Storage: Leftover muffins can be kept in an airtight container at room temperature for 4 to 5 days, or frozen for up to 3 months. (Reheat frozen muffins in an oven or toaster oven at 300°F, or for a few minutes in the microwave).
