Go Back
- 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 1/2 cup brown sugar, packed - 1/2 cup granulated sugar These main ingredients create the heart of the pumpkin muffins. Canned pumpkin puree gives the muffins their rich flavor and moist texture. I always opt for 100% pure pumpkin puree, not pumpkin pie filling. Vegetable oil keeps the muffins soft and tender. The mix of brown sugar and granulated sugar adds sweetness and depth. Brown sugar brings a hint of caramel flavor, while granulated sugar offers a light sweetness. - 1/2 cup chopped walnuts or pecans - 1/2 cup chocolate chips Add-ins can take your muffins to the next level. Chopped walnuts or pecans add crunch and a nutty taste. If you love chocolate, sprinkle in some chocolate chips for a sweet surprise. You can mix and match these options based on your taste. Both options make the muffins more fun and flavorful. - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt These essentials ensure your muffins rise and taste great. All-purpose flour gives structure to the muffins. Baking soda and baking powder are key for leavening. The combination of ground spices like cinnamon, nutmeg, and ginger adds warmth and a cozy aroma. Salt balances the sweetness and enhances all the flavors. Each ingredient plays a role in making these muffins truly perfect. First, you need to preheat your oven to 350°F (175°C). This step is crucial for even baking. While the oven heats, prepare your muffin tin. You can line it with paper liners or grease it with cooking spray. This prevents the muffins from sticking and makes cleanup easier. Next, it's time to mix the batter. In a large bowl, whisk together the wet ingredients. Combine the pumpkin puree, vegetable oil, brown sugar, granulated sugar, and eggs until smooth. This mixture should be creamy and well-blended. In a separate bowl, sift the dry ingredients. This includes the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Sifting helps remove lumps and ensures an even texture. Gradually add the dry mixture to the wet ingredients. Stir gently until just combined. Remember, a few lumps are okay. Do not overmix. If you want extra flavor, fold in the chopped nuts or chocolate chips at this stage. This is optional but adds a nice touch. Now, it's time to fill the muffin cups. Use a spoon or a scoop to divide the batter evenly among the cups. Fill each cup about 3/4 full for the best rise. Place the muffin tin in the preheated oven. Bake for 18-20 minutes. Check for doneness by inserting a toothpick into the center of a muffin. If it comes out clean, the muffins are ready. Once finished, remove the muffins from the oven. Let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your delicious pumpkin muffins! To make fluffy pumpkin muffins, avoid overmixing the batter. When you mix the wet and dry ingredients, do it gently. Stop mixing when you see a few lumps. This makes the muffins light and airy. Filling the muffin tin correctly is also key. Fill each cup about 3/4 full. If you overfill, the muffins will spill over while baking. If you underfill, they won’t rise properly. You can boost flavor by adding spices or extra ingredients. Besides cinnamon, nutmeg, and ginger, try a pinch of allspice or cardamom. These spices add depth to your muffins. When it comes to pumpkin, fresh pumpkin puree offers a different taste than canned. Fresh can be sweeter and richer. However, canned pumpkin is still a great option and saves time. Choose what you like best! For a fun touch, sprinkle cinnamon sugar on top before baking. It adds a nice crunch and sweetness. When serving, warm the muffins slightly. You can add a dollop of cream cheese frosting or a pat of butter for extra flavor. Enjoy them fresh from the oven for the best taste! {{image_2}} To make gluten-free pumpkin muffins, you can change the flour. Use a gluten-free flour blend instead of all-purpose flour. Most blends work well. Check the blend's instructions for the right amount. You might need to adjust the baking time too. Gluten-free muffins can bake faster, so check them a few minutes early. If you want vegan pumpkin muffins, replace the eggs. You can use 1/4 cup of applesauce for each egg. Another option is to use flaxseed. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes. For sweeteners, try maple syrup or agave nectar instead of sugar. These give a nice flavor and keep it vegan-friendly. You can add different spices and mix-ins to your muffins. Try using allspice, cloves, or cardamom for a new taste. Mix in dried cranberries for a fun twist. You can also use nuts or chocolate chips for added crunch or sweetness. Seasonal changes can make your muffins special. For fall, add a pinch of nutmeg or a splash of vanilla. These small changes can make your pumpkin muffins unique and exciting! To keep your pumpkin muffins fresh, store them at room temperature in an airtight container. This method keeps them moist and tasty for about three days. If you live in a hot or humid area, it’s best to keep them in the fridge. Wrap the muffins in plastic wrap or place them in a sealed bag to prevent drying out. Refrigerated muffins can last up to a week. Freezing is a great way to preserve your muffins for longer. To freeze, first let the muffins cool completely. Then, wrap each muffin in plastic wrap. Place the wrapped muffins in a zip-top bag for extra protection. This way, they won’t get freezer burn. When you crave a muffin, simply take one out and thaw it at room temperature or in the microwave for a few seconds. Pumpkin muffins can last about three days at room temperature and up to a week in the fridge. If frozen correctly, they can last up to three months. Before eating, check for signs of spoilage. If you see any mold or if the muffins smell off, it's best to toss them. Always trust your senses when it comes to food safety. To make pumpkin muffins moist, focus on your ingredient ratios. Use one cup of canned pumpkin puree for every 1.5 cups of flour. This balance keeps the muffins soft. Also, the oil adds moisture. I recommend using half a cup of vegetable oil in your mix. Brown sugar is key, too. It has more moisture than white sugar. Using half a cup of brown sugar helps create a tender muffin. You can also mix in yogurt or sour cream for extra moisture. Just a bit can make a big difference. Yes, you can make pumpkin muffins without eggs! There are great egg substitutes available. One option is to use applesauce. Replace one egg with 1/4 cup of unsweetened applesauce. This keeps the muffins moist and sweet. Another choice is to use flaxseed meal. Mix one tablespoon of flaxseed meal with two and a half tablespoons of water. Let it sit for five minutes, and it will be ready to use. You can also try mashed bananas. Use 1/4 cup of mashed banana for each egg you replace. Each of these options works well in pumpkin muffins. To prevent muffins from sticking, greasing is important. Use cooking spray to coat your muffin tin. Spray it well, making sure to get the edges. You can also use paper liners for easy removal. If you prefer, you can grease with butter or vegetable oil. Just make sure to cover all surfaces. Another method is to dust the greased tin with a bit of flour. This creates a barrier between the batter and the tin. With these methods, your muffins should come out cleanly and easily. You can make delicious pumpkin muffins with simple steps. We covered ingredients like pumpkin puree, sugars, and spices. You learned how to prepare, mix, bake, and store these treats. Don't forget the tips for texture and flavor! Remember to experiment with variations like gluten-free or vegan options. With these tricks, your muffins will impress everyone. Enjoy baking and tasting your homemade pumpkin muffins!

Perfect Pumpkin Muffins

Indulge in the flavors of fall with these perfect pumpkin muffins! Packed with cozy spices and a hint of sweetness, they're delightful for breakfast or a snack. This simple recipe uses canned pumpkin puree and can be customized with nuts or chocolate chips for an extra treat. Ready in just 35 minutes, these muffins are sure to become a favorite. Click through to explore the full recipe and enjoy baking these delicious treats!
Print Recipe Pin Recipe

Ingredients
  

1 cup canned pumpkin puree

1/2 cup vegetable oil

1/2 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

1/2 cup chocolate chips (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it with cooking spray.

    In a large mixing bowl, whisk together the pumpkin puree, vegetable oil, brown sugar, granulated sugar, and eggs until smooth and creamy.

      In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

        Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Be careful not to overmix; a few lumps are okay.

          If using, fold in the chopped nuts and/or chocolate chips to the batter.

            Divide the batter evenly among the muffin cups, filling each about 3/4 full.

              Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

                Remove the muffins from the oven and let them cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                    - Presentation Tips: For an extra touch, sprinkle some cinnamon sugar on top of the muffins before baking, and serve them warm with a dollop of cream cheese frosting or a pat of butter. Enjoy!