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A soft pumpkin muffin on a porcelain plate.
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Pumpkin Muffins

These pillowy soft pumpkin muffins have a perfect combination of fall spices with just the right touch of sweetness.
Course Breakfast, Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 Muffins
Calories 227kcal

Equipment

  • Two bowls
  • Muffin tin

Ingredients

  • 1 1/2 cups all-purpose flour 180g
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon allspice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 2 large eggs
  • ½ cup brown sugar 100g
  • 1/2 cup white sugar 100g
  • 1/4 cup whole milk 60mL
  • 1 1/4 cup pumpkin puree 280g
  • 1/2 cup vegetable oil 120mL
  • 1 teaspoon vanilla extract 5mL

Instructions

  • Combine the flour, salt, baking powder, baking soda, and spices to a large bowl then whisk together until combined and set aside.
  • Add the oil, milk, eggs, vanilla, granulated and brown sugars to a large bowl then whisk together. Add in the pumpkin puree and mix once more until smooth.
  • Pour the wet into the dry and mix until just combined.
  • Transfer the batter to your lined muffin tin filling each paper about 3/4 the way up.
  • Bake at 425F for 5 minutes then reduce temperature to 350 and bake an additional 15 min or until a skewer inserted in the center comes out clean.

Video

Notes

  • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
  • This pumpkin bread lasts for a week in the refrigerator. It’s best if warmed or brought to room temperature before serving.
  • Don’t use canned pumpkin pie filling for this recipe, just the 100% pumpkin puree.
  • Try adding the streusel topping from my blueberry muffin recipe, you'll love the crunchy, perfectly sweet finish it adds.
  • If you want to use pumpkin spice for this recipe it will still taste great. Skip the other spices and use 2 1/2 teaspoons of it.

Nutrition

Serving: 1Muffin | Calories: 227kcal | Carbohydrates: 32g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 28mg | Sodium: 205mg | Potassium: 115mg | Fiber: 1g | Sugar: 18g | Vitamin A: 4020IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg