Embrace the cozy vibes of autumn with Pumpkin Muffins, a soft, moist treat bursting with warm spices and pumpkin flavor. Perfect for breakfast, snacks, or dessert, this Fall Baking recipe is simple enough for beginners and versatile for any occasion. Ready in under an hour, Pumpkin Muffins fill your kitchen with the essence of fall. Let’s bake a batch!
Ingredients for Pumpkin Muffins
Here’s what you’ll need for Pumpkin Muffins (makes 12 muffins):
For the Muffins:
- 1½ cups (180g) all-purpose flour
- ½ tsp (2.5g) baking soda
- 1 tsp (4g) baking powder
- ½ tsp (2g) salt
- 1 tsp (2g) ground cinnamon
- ½ tsp (1g) ground nutmeg
- ¼ tsp (0.5g) ground cloves (optional)
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed brown sugar
- ½ cup (120ml) vegetable oil (or melted butter)
- 2 large eggs
- 1 cup (240g) pumpkin puree (not pie filling)
- 1 tsp (5ml) vanilla extract
Optional Add-Ins:
- ½ cup (85g) chocolate chips or raisins
- ½ cup (60g) chopped walnuts or pecans
Optional Topping:
- 2 tbsp (25g) granulated sugar
Equipment
- 12-cup muffin tin or Pampered Chef brownie pan
- Muffin liners or parchment paper
- Mixing bowls
- Whisk and spatula
- Measuring cups and spoons
- Wire rack
Ingredient Tips
- Pumpkin Puree: Use 100% pumpkin puree for Pumpkin Muffins; avoid pie filling with added spices.
- Spices: Cinnamon and nutmeg are key; cloves add depth but are optional.
- Oil: Vegetable oil ensures moisture; melted butter adds richer flavor.
- Add-Ins: Chocolate chips add sweetness, while nuts add crunch; adjust to taste.
- Flour: All-purpose flour for tenderness; gluten-free blends work with slight tweaks.
Directions for Pumpkin Muffins
Let’s create these cozy Pumpkin Muffins!
Preheat and Prep
I preheat the oven to 350°F (175°C). I line a 12-cup muffin tin with liners or lightly grease a Pampered Chef brownie pan with oil or parchment paper.
Mix Dry Ingredients
In a large bowl, I whisk 1½ cups flour, ½ tsp baking soda, 1 tsp baking powder, ½ tsp salt, 1 tsp cinnamon, ½ tsp nutmeg, and ¼ tsp cloves (if using) until combined. I set this aside.
Combine Wet Ingredients
In another bowl, I whisk ½ cup granulated sugar, ½ cup brown sugar, ½ cup vegetable oil, and 2 eggs until smooth. I add 1 cup pumpkin puree and 1 tsp vanilla extract, mixing until well blended.
Make the Batter
I gradually fold the wet ingredients into the dry ingredients with a spatula, mixing until just combined to avoid dense muffins. If using, I gently fold in ½ cup chocolate chips or nuts.
Fill and Top
I spoon the batter into the muffin tin, filling each cup ⅔ full. I sprinkle a pinch of sugar on top of each muffin for a sweet, crunchy finish.
Bake
I bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden. I cool the muffins in the tin for 5 minutes, then transfer to a wire rack.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 18–22 minutes
- Total Time: 33–37 minutes
- Servings: 12 muffins (~1 per serving)
- Calories: ~200–220 kcal per muffin (without add-ins)
- Macros per Muffin: 30g carbs, 3g protein, 10g fat, 1g fiber
Nutrition Disclaimer
Nutritional information is an estimate and can vary based on ingredient brands and substitutions. For precise values, consult a nutrition calculator.
Variations for Pumpkin Muffins
Try these twists for Fall Baking:
- Chocolate Delight: Add ½ cup chocolate chips for a sweeter Pumpkin Muffins treat.
- Nutty Crunch: Mix in ½ cup chopped pecans or walnuts for texture.
- Gluten-Free: Use a 1:1 gluten-free flour blend; check baking powder for gluten-free certification.
- Dairy-Free: Swap oil for coconut oil and use non-dairy milk in place of butter.
- Spiced Up: Add ¼ tsp ginger or allspice for extra warmth, inspired by Layla Cooks’ Classic Pumpkin Spice Dip.
Serving Ideas:
- Pair with Layla Cooks’ Vanilla Raspberry Iced Latte for a cozy complement.
- Serve with Layla Cooks’ Easy Peanut Butter Cookies for a sweet contrast.
- Enjoy with Layla Cooks’ Cucumber Blueberry Feta Salad for a light balance.
Storage
I store Pumpkin Muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. For freezing, I place cooled muffins in a freezer bag for up to 3 months. To thaw, I leave them at room temperature for a few hours or microwave for 20–30 seconds. To reheat, I warm in a 350°F (175°C) oven for 5–10 minutes or microwave for 15–20 seconds.
Serving Tips
- Presentation: Serve on a platter with a dusting of powdered sugar or cinnamon.
- Toppings: Add a dollop of whipped cream or cream cheese frosting for dessert.
- Pairing: Enjoy with Layla Cooks’ Grilled Lemon Herb Chicken for a savory-sweet meal.
- Portion Size: 1 muffin per serving; halve for smaller snacks.
- Occasions: Perfect for fall breakfasts, Thanksgiving brunches, or cozy gatherings with Pumpkin Muffins.
FAQs About Pumpkin Muffins
Here are answers to common questions about making Pumpkin Muffins:
Can I use fresh pumpkin instead of canned?
Yes, roast and puree fresh pumpkin to a smooth, thick consistency; ensure it matches canned puree’s texture.
How do I avoid dense muffins?
Mix batter until just combined and don’t overmix; accurate measuring also helps.
Are these muffins gluten-free?
Not naturally, but use a 1:1 gluten-free flour blend for a gluten-free version.
Can I make these ahead of time?
Yes, bake up to 3 days ahead and store at room temperature, or freeze for up to 3 months.
What if I don’t have nutmeg or cloves?
Use extra cinnamon or ½ tsp pumpkin pie spice for similar Fall Baking flavor.
More Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
Pumpkin Muffins are the ultimate Fall Baking treat, blending moist pumpkin goodness with warm spices. Easy to make and perfect for any autumn occasion, they’re sure to become a seasonal favorite. Try Pumpkin Muffins and savor the taste of fall!
Pumpkin Muffins
Ingredients
For the Muffins:
- 1½ cups 180g all-purpose flour
- ½ tsp 2.5g baking soda
- 1 tsp 4g baking powder
- ½ tsp 2g salt
- 1 tsp 2g ground cinnamon
- ½ tsp 1g ground nutmeg
- ¼ tsp 0.5g ground cloves (optional)
- ½ cup 100g granulated sugar
- ½ cup 100g packed brown sugar
- ½ cup 120ml vegetable oil (or melted butter)
- 2 large eggs
- 1 cup 240g pumpkin puree (not pie filling)
- 1 tsp 5ml vanilla extract
Optional Add-Ins:
- ½ cup 85g chocolate chips or raisins
- ½ cup 60g chopped walnuts or pecans
Optional Topping:
- 2 tbsp 25g granulated sugar
Instructions
Preheat and Prep
- I preheat the oven to 350°F (175°C). I line a 12-cup muffin tin with liners or lightly grease a Pampered Chef brownie pan with oil or parchment paper.
Mix Dry Ingredients
- In a large bowl, I whisk 1½ cups flour, ½ tsp baking soda, 1 tsp baking powder, ½ tsp salt, 1 tsp cinnamon, ½ tsp nutmeg, and ¼ tsp cloves (if using) until combined. I set this aside.
Combine Wet Ingredients
- In another bowl, I whisk ½ cup granulated sugar, ½ cup brown sugar, ½ cup vegetable oil, and 2 eggs until smooth. I add 1 cup pumpkin puree and 1 tsp vanilla extract, mixing until well blended.
Make the Batter
- I gradually fold the wet ingredients into the dry ingredients with a spatula, mixing until just combined to avoid dense muffins. If using, I gently fold in ½ cup chocolate chips or nuts.
Fill and Top
- I spoon the batter into the muffin tin, filling each cup ⅔ full. I sprinkle a pinch of sugar on top of each muffin for a sweet, crunchy finish.
Bake
- I bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden. I cool the muffins in the tin for 5 minutes, then transfer to a wire rack.
Notes
- Don’t overmix: Mixing just until combined helps avoid dense muffins.
- Use pumpkin puree, not pie filling: Make sure to use 100% pumpkin puree, not pumpkin pie filling, as the latter contains added sugars and spices.
- Check for doneness: Start checking at 18 minutes by inserting a toothpick—if it comes out clean, the muffins are done.
- Optional topping: Add a streusel topping for extra sweetness and texture.
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