Pumpkin Muffins are soft and deliciously spiced perfect treat for the fall season. With warming spices these muffins are so good. They just take few minutes to prepare and stays good for days. Add in chocolate chips for more tasty chocolate chip pumpkin muffins. Learn to make perfect pumpkin muffins with step by step pictures and video.
Soft, moist, fluffy pumpkin muffins that is perfect for the fall breakfast table. These muffins are packed with pumpkin and spice flavor. I love all spiced baked goodies including cookies, cakes and muffins and these pumpkin muffins are my favorite. Now this fall season is just another reason to bake them.
Jump to:
About Pumpkin Muffins
Pumpkin Muffins are soft, moist and spiced perfect for this thanks giving season. This pumpkin muffin recipe takes just 10 minutes for the batter to come together, so quick and easy that you can make it even at the last minute.
These pumpkin muffins are great for breakfast or for the snack. It is packed with delicious pumpkin and warm spices flavor. Simple ingredients, no complicated steps these muffins are great for beginners too. If you like spice flavor then these muffins are just right for you.
The color from the pumpkin puree gives these muffins a beautiful orange hue. I made pumpkin puree and stored it the other day for making few recipes. Oven roasted pumpkin puree is best for this recipe however you can use canned ones too.
Pumpkin Muffins Video
Why you will love this recipe
- Easy and quick.
- Made with pantry staples.
- Perfect for fall season.
- Soft, moist and delicious.
- Great for gifting.
More Recipes
Pumpkin Muffins Ingredients
- Flour – I have used plain flour here but you can replace it with whole wheat flour for a healthy bake.
- Pumpkin puree – I oven roasted pumpkin and pureed them. You can use store bought pumpkin puree too.
- Egg – Use 1 large egg at room temperature.
- Butter – Melt the butter, cool down then add it.
- Sugar – Brown sugar works great for this recipe, however you can use white granulated sugar too.
- Spices – Cinnamon powder and pumpkin pie spice is used here.
- Rising agents – Baking powder and baking soda is used.
- Vanilla extract – Pure vanilla extract is preferred.
How to make Pumpkin Muffins Step by Step
- To a mixing bowl add 1 cup flour along with 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon pumpkin pie spice and 1/4 teaspoon cinnamon powder.
2.Whisk it well for even mixing and set aside.
3.To another mixing bowl add 1/4 cup melted butter, 1 egg, 1/2 teaspoon vanilla extract, 1/3 cup brown sugar, 1/2 cup pumpkin puree.
Add 1/2 cup brown sugar if you prefer more sweet muffins. Preheat oven at 218 DEG C for 10 minutes.
4.Whisk it well first.
5.Add in flour mix.
6.Use a spatula and fold in gently.
7.Mix gently until no dry flour is seen.
8.Line muffin liners in a muffin pan and keep it ready. Keep it alternately this ensures domed muffins.
9.Use an ice cream scoop to scoop out the batter.
10.Transfer it into the muffin liners till 3/4th. Repeat to finish.
11.Bake in preheated oven at 218 DEG C for the first 5 minutes then reduce the temperature to 180 DEG C without opening the oven door and bake it for 12-15 minutes.
12.Soft, fluffy pumpkin muffins are ready.
Enjoy your muffins warm!
Expert Tips
- Flour – Measure the flour in a measuring cup and level it with a knife. You can replace flour with whole wheat flour too.
- Sugar – I used 1/3 cup brown as in the original recipe and the muffins were mild sweet. If you prefer more sweet muffins then use 1/2 cup.
- Room temperature – Use all ingredients at room temperature which is mandatory.
- Mixing batter – Do not overmix the batter as it may result in hard muffins. Just fold in gently.
- Add on – You can add 1/4 cup chocolate chips to the batter to make chocolate chip pumpkin muffins.
- Liners – Muffin liners are must for this recipe as the batter tends to stick a bit.
- Adding batter – Add batter till 3/4th of the liner to get domed top muffins.
- Baking – Baking at 218 DEG C for the first minutes gives domed top muffins just like in bakeries.
Serving and Storage
These pumpkin muffins are great on its own but you can serve them with butter or almond butter, peanut butter etc. It stays good for 2 days in room temperature and freezer for 3 months, thaw them which will take at least 2 hours in room temperature, then microwave to warm it and serve.
FAQS
1.Can I use oil ?
Yes you can replace butter with same amount of flavorless oil. Butter adds flavor to the muffins which will be missing if you use oil.
2.How to bake soft muffins?
The secret is to fold in the batter gently after dry flour mix is added. Do not over mix – is the key to fluffy and soft muffins. If you over mix the muffins may turn hard.
3.How to store leftovers?
You can store left over muffins up to 3 days in room temperature. Store in a dry air tight container or store them cling wrapped.
If you have any more questions about this Pumpkin Muffins Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Pumpkin Muffins Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Pumpkin Muffins Recipe
Ingredients
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 cup melted butter
- 1/2 cup pumpkin puree
- 1/3 cup brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- To a mixing bowl add 1 cup flour along with 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon pumpkin pie spice and 1/4 teaspoon cinnamon powder.
- Whisk it well for even mixing and set aside.
- To another mixing bowl add 1/4 cup melted butter, 1 egg, 1/2 teaspoon vanilla extract, 1/3 cup brown sugar, 1/2 cup pumpkin puree. Add 1/2 cup brown sugar if you prefer more sweet muffins. Preheat oven at 218 DEG C for 10 minutes.
- Whisk it well first.
- Add in flour mix.
- Use a spatula and fold in gently.
- Mix gently until no dry flour is seen.
- Line muffin liners in a muffin pan and keep it ready. Keep it alternately this ensures domed muffins.
- Use an ice cream scoop to scoop out the batter.
- Transfer it into the muffin liners till 3/4th. Repeat to finish.
- Bake in preheated oven at 218 DEG C for the first 5 minutes then reduce the temperature to 180 DEG C without opening the oven door and bake it for 12-15 minutes.
- Soft, fluffy pumpkin muffins are ready.
- Enjoy your muffins warm!
Video
Notes
- Flour – Measure the flour in a measuring cup and level it with a knife. You can replace flour with whole wheat flour too.
- Sugar – I used 1/3 cup brown as in the original recipe and the muffins were mild sweet. If you prefer more sweet muffins then use 1/2 cup.
- Room temperature – Use all ingredients at room temperature which is mandatory.
- Mixing batter – Do not overmix the batter as it may result in hard muffins. Just fold in gently.
- Add on – You can add 1/4 cup chocolate chips to the batter to make chocolate chip pumpkin muffins.
- Liners – Muffin liners are must for this recipe as the batter tends to stick a bit.
- Adding batter – Add batter till 3/4th of the liner to get domed top muffins.
- Baking – Baking at 218 DEG C for the first minutes gives domed top muffins just like in bakeries.
Leave a Reply