Pumpkin Muffins
Soft, spiced, and packed with real pumpkin flavor, these muffins are the perfect fall treat.
Equipment
- Mixing bowls
- Whisk
- - 12-cup muffin tin
- Measuring cups & spoons
Ingredients
- - 1 ½ cups 15 oz pumpkin puree
- - ½ cup salted butter melted
- - ¾ cup light brown sugar packed
- - ¾ cup granulated sugar
- - 2 large eggs
- - 1 tsp vanilla extract
- - 1 ¾ cups all-purpose flour
- - 1 tbsp pumpkin pie spice
- - 2 tsp ground cinnamon
- - 2 tsp baking powder
- - ½ tsp fine sea salt
- - 1 cup optional mix-ins chocolate chips, walnuts, cranberries
Instructions
- Preheat oven to 375°F (190°C) and grease or line a muffin tin.
- Whisk pumpkin and melted butter in a large bowl.
- Add sugars and mix until smooth.
- Whisk in eggs and vanilla.
- In a separate bowl, whisk flour, spices, baking powder, and salt.
- Add dry ingredients to wet, stirring gently.
- Fold in optional mix-ins.
- Divide batter evenly (¼ cup per muffin).
- Bake 20–25 minutes until a toothpick comes out clean.
- Cool 10 minutes in pan, then transfer to wire rack.
Notes
- Use paper liners to prevent sticking
- Freeze cooled muffins in a single layer for longer storage
- Freeze cooled muffins in a single layer for longer storage