Raise your hand if you love Pumpkin Muffins! Us too! This easy recipe makes a simple and moist muffin for all you pumpkin spice lovers. It's the best for the fall season, especially around Halloween.
This easy Pumpkin muffin is perfect for the fall season. Make them for a tasty breakfast or an after-school snack. You'll love that pumpkin spice flavor during the Halloween and Thanksgiving seasons.
What is the secret to moist Pumpkin Muffins? To get that moist and fluffy muffin, make sure you don't overmix the batter! Also, make sure to not overbake the pumpkin muffins. If you overbake them, they will dry out!
The fall season is one of our favorite times to bake! We love all things cinnamon and pumpkin spice. One of our most popular recipes is our Pumpkin Snickerdoodles. You'll also love pumpkin donut muffins, and pumpkin fudge.
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Ingredients
You can't go through the fall season without making these perfect pumpkin muffins. We use a secret ingredient, sour milk, to make them extra delicious.
- Flour- This recipe calls for standard all-purpose flour.
- Butter- Softened butter helps to cream the ingredients evenly.
- Pumpkin Puree- Canned pumpkin puree. Be sure to use pumpkin puree, not canned pumpkin pie mix.
- Brown Sugar- Instead of white granulated sugar, we love the deeper caramel taste that brown sugar adds.
- Rising Agents- You will need both baking powder and baking soda for the muffins to rise properly.
- Seasoning- This recipe gets all those fall flavors by using both cinnamon and pumpkin spice.
- Vanilla- For a subtle smooth taste and a flavor enhancer, use vanilla extract.
- Eggs- When backing always try to use room temperature eggs. You can add them to a cup of warm water if you forget to set the eggs out 30 minutes before.
- Sour Milk- This is a little secret of ours when it comes to making sweet bread. It adds the perfect flavor you didn't realize you were missing!
See recipe card for quantities.
How to make Pumpkin Muffins
Learn the tricks to making soft and fluffy pumpkin muffins with these easy to follow instructions. Use the pictures below as a visual aid.
- Begin by sifting the flour, salt, baking powder and baking soda together in a large mixing bowl.
- In a separate bowl, cream the butter, sour milk, pumpkin puree, eggs, and vanilla together.
- Combine the mixed dry ingredients with the creamed wet ingredients to make a thick batter.
- Scoop a large amount in a greased of paper lined muffin tin. They don't rise too much so you can but a decent amount of batter in each whole.
- Bake for 20-25 minutes at 350°F.
Hint: You can easily make sour milk at home by combining milk with lemon juice and vinegar. Give it time to react, it will start to look curdled. That means it's working!
Substitutions and Variations
Try some of our favorite substitutions and variations for different fun flavors!
- Chocolate Chips- Pumpkin chocolate chip muffins are a fall go-to. Stir in 1 cup semi-sweet chocolate chips for the best results.
- Mini Muffins- I love mini muffins, especially when I'm making them for my kids or a party. Add the batter to a mini muffin tin and reduce baking time by 5-8 min.
- Blueberry - For a fruity addition add 1 cup blueberries to the batter.
- Banana- Banana pumpkin muffins are a tasty variation of this recipe.
- Cream Cheese- We have a tasty pumpkin bar that uses a fluffy cream cheese frosting. Make this a sweet dessert by frosting the top of the muffins with that same frosting.
Is pumpkin puree the same as canned pumpkin?
Canned pumpkin and pumpkin puree are the same and can be used interchangeably. The difference can come when you use homemade pumpkin puree. It tends to be slightly different in consistency and texture than canned pumpkin puree and may alter the texture of the recipe.
How to Store Pumpkin Muffins
Store leftover muffins in an air tight container on the countertop. Make sure they are completely cooled before closing the lid so they don't become too moist. The last 3-4 days and can be microwaved for 30 seconds to get that fresh out of the oven taste again.
You can freeze this recipe! Cool the muffins and then add them to a freezer friendly container. Freeze for 2-3 months. Thaw in the refrigerator before enjoying.
Top tip
These muffins don't rise well so make sure to fill the muffin tin all the way up with batter.
Related
Looking for other recipes like this? Try these:
Recipe
Pumpkin Muffins
Ingredients
- ⅓ cup butter softened
- ¾ cup brown sugar
- 2 eggs large, at room temperature
- 15 oz canned pumpkin be careful to not use pumpkin pie filling!
- ¼ cup buttermilk see note below
- 1 teaspoon vanilla
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons pumpkin spice
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F. Line a cupcake pan with liners.
- Whisk together flour, pumpkin spice, cinnamon, baking powder, baking soda and salt together in a bowl. Set aside.
- Using a mixer on medium high speed, beat together the butter and sugar until lightened and fluffy, about 2 minutes. Beat in the eggs until well combined and no chunks remain, around a minute. Reduce speed to low and add in the pumpkin, buttermilk and vanilla. Use a spatula to fold in the dry ingredients. Be very careful not to over mix or you won't get a good rise. Only fold until the last of the flour specks are combined. See pictures above.
- Place muffin batter in muffin tin, filling each well to the top. Bake for 20-24 minutes until cooked through. An inserted toothpick will come out clean. Remove from the oven and serve!
Notes
- To make ¼ cup buttermilk at home, use 3 Tablespoons plus 1 teaspoon milk plus 2 teaspoons lemon juice or vinegar. Let sit for 5 minutes before use.
- These muffins are slightly sweet, perfect for breakfast. For a sweeter muffin, increase sugar to 1 cup.
- For pumpkin chocolate chip muffins add 1 cup semi-sweet chocolate chips at the same time you add the dry ingredients.
- This recipe makes nice big muffins and there is enough batter to fill each muffin well in the tin all the way full. These don't rise as much as some muffins due to the weight of the pumpkin, so don't worry that they are too full. If you add chocolate chips they will be even more full.
- The most important thing to remember when making these is to use a spatula and a folding motion when adding the dry ingredients. Do not over mix. They will be the best texture and so tender and fluffy!
Andrea says
This is such a great recipe! my family loves making these easy pumpkin muffins every fall.