Pumpkin Muffin Recipe
Make the perfect pumpkin muffins with a simple stir-together batter! My two-temperature oven trick makes muffin tops with high domes for bakery-style muffins.
Equipment
- Mixing Bowls
- Muffin pans
- Paper liners
Ingredients
- 1½ cups all-purpose flour (180g)
- 2½ teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup packed light brown sugar (110g)
- ½ cup granulated sugar (100g)
- ½ cup vegetable oil (120mL)
- ¼ cup whole milk room temperature (60mL)
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1¼ cup canned pumpkin puree (280g)
Instructions
- Preheat the oven to 425°F. Line a muffin pan with 12 paper liners.
- In a large bowl, combine the flour, spices, baking powder, baking soda, and salt, then whisk together until combined.
- In a medium bowl, whisk together the granulated and brown sugars, oil, milk, eggs, and vanilla until well combined. Add in the pumpkin puree and whisk until smooth. Pour the wet ingredients into the dry ingredients and mix together using a silicone spatula until just combined and no dry streaks of flour remain. Divide the batter among the paper liners, filling each one about three-quarters full.
- Bake for 5 minutes at 425°F. Without opening the oven, reduce the oven temperature to 350°F, and bake for an additional 15 minutes or until a wooden pick inserted in the center comes out clean. Remove the muffins from the pan and let them cool completely on a wire rack.
Notes
- Milk: You don’t need much at all, so feel free to use what you have in the fridge. I use whole milk, but almond milk or even water works just as well!
- Set a timer so you don’t forget to reduce the oven temperature! It’s easy to put your muffins in and then forget about them, but you don’t want them to cook at the high temperature the whole time, or they can burn on the outside and stay raw in the center.
- Remove the muffins from the pan to cool. Otherwise, they will steam, making the muffins soggy. It can also cause the liners to stick to the muffins so they don’t pull away cleanly.
Nutrition
Calories: 229kcal Carbohydrates: 32g Protein: 3g Fat: 10g Saturated Fat: 2g Polyunsaturated Fat: 5g Monounsaturated Fat: 2g Trans Fat: 0.1g Cholesterol: 28mg Sodium: 223mg Potassium: 103mg Fiber: 1g Sugar: 18g Vitamin A: 4021IU Vitamin C: 1mg Calcium: 40mg Iron: 1mg