Description
These Best Pumpkin Muffins are moist, buttery, and soft with fragrant fall spices and just the right amount of sweetness. Made with pumpkin puree and easy-to-find ingredients, these muffins require no mixer and are perfect for a delightful autumn treat.
Ingredients
Scale
Wet Ingredients
- 15 ounces pumpkin puree
- ½ cup salted butter (melted)
- 2 eggs
- 1 teaspoon pure vanilla extract
Sweeteners
- ¾ cup light brown sugar (packed)
- ¾ cup granulated sugar
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 Tablespoon pumpkin pie spice
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
Optional Mix-ins
- 1 cup mix-ins (chocolate chips, cinnamon chips, nuts, dried fruit, etc.)
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and grease a standard 12-cup muffin tin to prevent sticking.
- Mix Dry Ingredients: In a small bowl, combine the flour, pumpkin pie spice, cinnamon, baking powder, and sea salt. Set this mixture aside for later.
- Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree and melted butter until smooth and well blended.
- Add Sugars: To the wet mixture, add the brown sugar and granulated sugar, whisking until the sugars dissolve completely and the mixture is smooth.
- Incorporate Eggs and Vanilla: Whisk in the eggs followed by the vanilla extract, mixing until well combined.
- Add Dry Ingredients: Pour the dry ingredient mixture into the wet ingredients. Whisk or stir gently until the batter is smooth without overmixing.
- Add Mix-ins (Optional): If using, fold in chocolate chips, cinnamon chips, nuts, or dried fruit evenly into the batter.
- Fill Muffin Tin: Spoon approximately ¼ cup of the batter into each muffin cup, smoothing the tops for even baking.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the tops are set and a cake tester inserted in the center comes out clean or with a few crumbs. For high altitudes (around 5,000 feet), reduce baking time to 15 to 18 minutes.
- Cool: Let the muffins cool in the pan on a wire rack for 10 minutes, then transfer the muffins to the wire rack to cool completely before serving.
Notes
- These pumpkin muffins are incredibly moist and buttery with a perfect balance of fall spices and sweetness.
- You can use either fresh or canned pumpkin puree to make these muffins.
- No mixer is required—just simple whisking and stirring by hand.
- Adjust baking time if you live at high altitude to avoid overbaking.
Nutrition
- Serving Size: 1 muffin
- Calories: 224 kcal
- Sugar: 23 g
- Sodium: 156 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 41 mg
