Pumpkin muffins are a delightful treat, especially during the fall and winter seasons. These moist and flavorful muffins are perfect for breakfast, snacking, or accompanying a warm cup of coffee. My favorite way of enjoying them is warm with a large slab of butter on top that melts around and through the muffin.
Making homemade pumpkin muffins is easy and rewarding, allowing you to enjoy the rich taste and aroma of pumpkin spice in your own kitchen. Nothing is more welcoming into the cooler months than the aroma of pumpkin and spices rising throughout your kitchen. In this blog, I will take you through the steps to bake a batch of delicious pumpkin muffins.
What are pumpkin muffins?
Pumpkin muffins are baked treats made with pumpkin puree and a blend of spices, often including cinnamon, nutmeg, cloves, and ginger. They are moist, flavorful, and perfect for fall and winter. The best part is that you can adjust the spices to your taste and preference. I love cinnamon, so I always add a good chunk of cinnamon to any spiced treat like this. Clove also pairs well with pumpkin and my taste buds, so I love to sprinkle in extra clove in with my pumpkin recipes.
What makes pumpkin muffins moist?
The moisture in pumpkin muffins comes from the canned pumpkin puree used in the recipe. Pumpkin adds both moisture and a rich, earthy flavor. I love having moist muffins and using canned pumpkin puree is the way to do it.
Can I use fresh pumpkin instead of canned puree?
Yes, you can use fresh pumpkin puree, but it may require additional steps like cooking and pureeing the pumpkin. Canned puree is convenient and works well. If your fresh pumpkin puree is too wet and runny, place it in a mesh strainer and allow the extra moisture to drip through into a sink or a bowl.
Can I substitute pumpkin pie spice for individual spices?
Yes, pumpkin pie spice is a convenient substitute for individual spices. It typically contains the spices commonly used in pumpkin recipes. If you have pumpkin pie spice on hand, great, if not, you can use the individual spices.
How do I store pumpkin muffins?
Store pumpkin muffins in an airtight container at room temperature for up to three days. For longer storage, keep them in the refrigerator for up to a week or freeze them for several months. Because these are more moist muffins, they will not keep as long.
Can I make pumpkin muffins without eggs?
Yes, you can use egg substitutes like applesauce, yogurt, mashed bananas, or commercial egg replacers for a vegan-friendly version. Be aware, they will taste a bit different than with a traditional egg.
What can I add to pumpkin muffins for extra flavor?
You can add ingredients like chocolate chips, chopped nuts, raisins, or dried cranberries for added flavor and texture. I love to add in dark chocolate chips because the bitterness of the dark chocolate pairs well with the earthly tones of pumpkin in my opinion.
How do I prevent pumpkin muffins from sticking to the liners?
To prevent sticking, consider using non-stick cupcake liners or lightly greasing the liners. Let the muffins cool in the pan for a few minutes before removing them. I personally coat the muffin tins with a stick of butter and it works for a non-stick surface.
Can I make mini pumpkin muffins instead of regular-sized ones?
Yes, you can make mini pumpkin muffins by adjusting the baking time. Mini muffins typically bake faster than regular-sized ones.
What is the secret to moist pumpkin muffins?
The key to moist pumpkin muffins is not overmixing the batter. Mix until the ingredients are just combined to avoid overworking the gluten, which can result in dry muffins. Don’t overmix by keeping an eye as you are mixing. Once the dry ingredients are just gone, your batter is ready to be put into the muffin tin.
Homemade Pumpkin Muffins
Equipment
- Muffin tin
- Cupcake liners
- Mixing bowls
- Electric mixer or whisk
- Wire rack for cooling
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup 1 stick unsalted butter, softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup milk
- 1 teaspoon vanilla extract
Instructions
PREHEAT THE OVEN:
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or grease the muffin cups.
SIFT DRY INGREDIENTS:
- In a mixing bowl, sift together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger. Sifting helps ensure even distribution of the spices and leavening agents.
CREAM BUTTER AND SUGAR:
- In a separate mixing bowl, using an electric mixer or a whisk, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy.
ADD EGGS AND PUMPKIN:
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next one.
- Add the canned pumpkin puree and mix until well combined.
ALTERNATE WET AND DRY INGREDIENTS:
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients.
- Stir in the vanilla extract.
FILL MUFFIN CUPS:
- Using a spoon or a scoop, fill each muffin cup about 2/3 full with the pumpkin muffin batter.
BAKE:
- Place the muffin tin in the preheated oven and bake for approximately 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
COOL:
- Once the muffins are baked and have a golden-brown color, remove them from the oven and allow them to cool in the muffin tin for a few minutes.
- Transfer the muffins to a wire rack to cool completely.
ENJOY:
- Once the pumpkin muffins have cooled, they are ready to enjoy. Serve them with a sprinkle of powdered sugar, a dollop of whipped cream, or simply as they are.
