This is our perfect muffin recipe! It’s easy to make, full of pumpkin flavor, and uses simple ingredients. They turn out well every time!
Inspired by our favorite pumpkin bread, these are great when baked to make 18 perfectly moist muffins. With melted butter, lots of pumpkin spice, and pumpkin puree (yes, canned pumpkin works well), it turns out delicious.
If you can spare the ingredients and a spoon, you can make these pumpkin muffins!
Essential ingredients
- Pumpkin: Use pure pumpkin puree for these muffins. Libby’s Foods or Whole 365 has ways to buy from reliable stores. If you have access to baking pumpkins, you can make your own puree. Here’s how to make Pumpkin puree to help you out.
- Butter: Melted butter makes muffins quick and easy to mix. I use unsalted butter and add salt to the batter. If using salted butter, reduce the extra salt (see tips below the recipe).
- Eggs: These are added for extra moisture and moisture.
- Sugar: A combination of saturated and brown sugar gives the best flavor and texture. If you only use one, go with brown sugar for its richer flavor.
- Flour: All-purpose flour works well here.
- Baking powder and baking soda: We use both lifts because Pupkin puree adds extra weight. Level your teaspoons with accurate measurement.
- Pumpkin Spice and Vanilla: I use my homemade pie spice pack that calls for cinnamon, ginger, and cloves (and allspice and nutmeg). You can also use a jar that you bought. Don’t skip the vanilla, it adds a really sweet flavor.
Get the full recipe with the measurements below.
How to make the best Pumpkin Muffins
TIP 1: Mix the melted butter and sugar first. One thing I like about using melted butter in this recipe is that you can stir the warm butter directly into the sugar. This cools the butter a bit and helps get rid of any brown sugar lumps (something I struggle with since we live in a dry climate).
Tip 2: Whisk the dry ingredients well. Use a whisk (or sifter) to thoroughly combine the flour, baking powder, baking soda, and salt. For the best increase and even texture, it is very important that the harvesters are evenly distributed throughout the share.
Tip 3: Mix the batter by hand. I make these pumpkin muffins the same way I make banana muffins or chocolate chip bread. Sift the dry ingredients into one bowl and the wet ingredients into another, and fold them together with a spatula. There is no need for an electric mixer. A whisk and spoon or spatula work well.
Tip 4: Divide the batter evenly. This recipe always makes 18 sized muffins. Spoon about 4 tablespoons of batter into each Muffin Cup, filling them about three-quarters full.
More pumpkin recipes
Easy pumpkin muffins
-
Escape
-
Cook
-
– Just
These pumpkin muffins come out perfect every time and are made with plenty of pumpkin puree, pumpkin spice, and melted butter. Pumpkin Puen Puree is great for these, or you can substitute DemeDADE Puree (here’s the Pumpkin Puree Recipe, if you need it).
Makes 18 muffins
You will need it
8 tablespoons unsalted butter, melted (140g)
2 cups all-purpose flour, spooned and mixed (260g)
1
¾ teaspoon of baking soda
1 teaspoon sea salt, reduce to ② teaspoon if you are sensitive to salt
2 teaspoons pumpkin spice, see homemade pumpkin spice
¾ cup powdered sugar (150g)
¾ cup light brown sugar, lightly packed (150g)
3 large eggs
2 teaspoons vanilla extract
1 (15-ounce) pureed pumpkin, like Libby’s, or 1 ¾ Cups Homemade Pumpkin Puree (450g)
The way
1Blow: heat in 375°F (190 ° C). Line a 12-cup muffin cup with liners. If your oven fits two muffin pans, line 18 cups. In just one set, you will bake these two layers.
2Combine the dry ingredients: In a medium bowl, whisk the flour, baking powder, baking soda, salt, and pumpkin spice until evenly combined.
+Combine the wet ingredients: In a large bowl, combine the caster sugar, brown sugar and melted butter. If you see any large lumps of brown sugar, break them up. After that, whisk in the eggs, vanilla, and pumpkin puree until smooth and well combined.
4Combine: Add the dry ingredients, in three parts, to the wet mixture. Fold the flour mixture into the pumpkin mixture until you can no longer see any flour strands.
What is bought on the kneeBake: Divide the batter evenly between the muffin cups, filling them ¾ full (about 4 tablespoons in each cup). Bake for 16 to 22 minutes, or until a toothpick inserted in the center comes out clean (a few crumbs on the bottom is fine).
6Cold: Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Advice from Adam and Joanne
- To save: Store muffins at room temperature, in an airtight container, for up to 3 days. Refrigerate for up to a week, or freeze for up to 3 months in an airtight container. Thaw at room temperature, and warm in the oven or toaster before serving.
- Salted butter: If you have salted butter, reduce the salt to ½ teaspoon of salt.
- The details of the food served are the measurements.
Nutrition that serves health
Serving size
1 muffin
/
Counting words full of slang
183
/
The oil is perfect
6.1G
/
Saturated fat
3.5G
/
Cholesterol
44.6mg
/
Sodium
198.9mg
/
Carbohydrate
29.7G
/
Fatty Fiber
1.1G
/
Total sugar
17.3g
/
Proteins
2.8G
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious and reliable recipes since 2009. Our purpose? Inspiring you to get into the kitchen and cook with confidence new and delicious food
