Fluffy Pumpkin Muffins: Simple Spiced Fall Goodness (Print Version)
Fluffy Pumpkin Muffins are a simple, spiced fall treat. Enjoy these warm, comforting bites, perfect for crisp mornings or a sweet snack.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Dry Ingredients
01 -
2 cups (240g) all-purpose flour
02 -
1 cup (200g) granulated sugar
03 -
1/2 cup (100g) light brown sugar, packed
04 -
2 tsp baking powder
05 -
1 tsp baking soda
06 -
2 tsp pumpkin pie spice
07 -
1/2 tsp salt
→ Wet Ingredients
08 -
1 (15-ounce) can (425g) pumpkin puree
09 -
2 large eggs
10 -
1/2 cup (113g) unsalted butter, melted and slightly cooled
11 -
1/2 cup (120ml) milk
12 -
1 tsp vanilla extract
→ Optional Mix-ins
13 -
1/2 cup chocolate chips
14 -
1/2 cup chopped pecans or walnuts
→ Garnish
15 -
1 tbsp granulated sugar mixed with 1/4 tsp ground cinnamon (for sprinkling)
# Instructions:
01 -
First things first, grab a big bowl. Whisk together your flour, both sugars, baking powder, baking soda, pumpkin pie spice, and that crucial pinch of salt. See? This is where the magic starts to happen! You want everything really well combined, no pockets of flour hiding. I always give it an extra whisk, just to be sure, because finding a mouthful of unmixed baking soda is... unpleasant. The smell of the spices already gets me excited for these!
02 -
In another bowl, whisk your pumpkin puree, eggs, melted butter, milk, and vanilla extract until it's all smooth and beautifully orange. Make sure your butter isn't scorching hot, or it might cook the eggs a bit, and we don't want scrambled egg muffins, do we? I've definitely rushed this step before, adding hot butter, and ended up with tiny egg bits. Oops! Just let it cool a minute.
03 -
Now, pour the wet pumpkin mixture into the dry ingredients. This is where you need a light hand, hon! Use a spatula and mix just until *just* combined. Lumps are totally okay, even good! Overmixing is the enemy of fluffy **pumpkin muffins**. It develops the gluten too much, and you get tough muffins. I always tell myself, "less is more," and then resist the urge to keep stirring. It's harder than it sounds!
04 -
Line your muffin tin with paper liners or grease it really well. I usually go for liners; it makes cleanup a breeze. Then, divide your batter evenly among the 12 muffin cups. I like using an ice cream scoop for this; it makes things so much tidier and ensures all my muffins are roughly the same size. Don't fill them to the very brim, leave a little space for that glorious rise.
05 -
Pop those beauties into your preheated oven at 400°F (200°C) for the first 5 minutes. This initial high heat gives them a great dome! Then, without opening the oven door, reduce the temperature to 375°F (190°C) and bake for another 15-20 minutes, or until a toothpick inserted into the center comes out clean. My kitchen starts smelling absolutely divine around this point; it's pure fall bliss!
06 -
Once they're baked, let your muffins cool in the tin for a few minutes before transferring them to a wire rack. They're delicate when hot, and you don't want them to break apart. Resist the urge to eat one straight out of the oven, even though I know it's hard! A little cooling time lets them set up and become perfectly moist. Then, just grab one, maybe with a cup of coffee, and savor that spiced goodness.
# Notes:
01 -
Always measure flour by spooning it into the measuring cup and leveling it off, not scooping directly from the bag.
02 -
Store in an airtight container at room temperature with a paper towel on top and bottom to absorb moisture and keep them fresh for 3-4 days.
03 -
If you're out of pumpkin pie spice, you can easily make your own mix with cinnamon, nutmeg, ginger, and cloves.
04 -
For an extra special touch, serve these warm with a dollop of whipped cream
# Equipment Needed:
01 -
Muffin tin
02 -
paper liners
03 -
two large mixing bowls
04 -
whisk
05 -
spatula
06 -
ice cream scoop