This site may contain links to affiliate websites, and we receive an affiliate commission for any purchases made by you on the affiliate website using such links.
These moist pumpkin muffins look unassuming, but they might actually be my favourite muffins of all time. While other muffins sometimes need some chocolate or fruit to boost their flavour, these muffins are already packed with pumpkin and warm spices. The pumpkin puree makes them moist, yet they still have a soft fluffy crumb. Plus, they’re the perfect sweetness where they can easily be breakfast or dessert.
Not only are these muffins delicious, they’re also perfect to make anytime. They can be prepped and baked in 35 to 40 minutes with just 2 bowls and a mixing utensil. The recipe makes 6 muffins, but you can scale the recipe up if desired.
Why you’ll love these muffins
- Moist, yet still soft and fluffy.
- Full of pumpkin flavour and warm spices
- Easy to make.
Ingredients
- All-purpose flour: Flour gives the muffins structure.
- Baking soda: Baking soda makes the muffins light and fluffy.
- Cinnamon, nutmeg, ground ginger, and cloves: Spices gives the muffins a classic pumpkin spice flavour. If you don’t have one of the spices, you can omit it.
- Table salt: Salt enhances the flavours of the muffin.
- Unsalted butter: Butter adds richness to the muffins. It’s melted, so there’s no need to take it out of the fridge far in advance.
- Granulated sugar: Sugar adds sweetness.
- Brown sugar: Brown sugar helps keep the muffins moist.
- Pumpkin puree: Make sure to use canned pumpkin puree, not pumpkin pie filling.
- Eggs: Eggs bind the ingredients together.
- Whole milk: Milk moistens the muffin batter.
Variations
Feel free to add mix-ins or toppings to this muffin. Here are some ideas:
- Toasted and chopped nuts: Toast approximately 1 cup of nuts on a baking sheet while the oven is preheating and fold in after combining the wet and dry ingredients.
- Chocolate chips: Fold in approximately 1 cup of chocolate chips after combining the wet and dry ingredients.
- Streusel: Sprinkle your desired amount of streusel on top of each muffin and bake as usual.
Equipment
Make sure you have a kitchen scale for this recipe since most of the measurements are in grams. Using a kitchen scale ensures you get the same results I have! Learn about why I use a kitchen scale here. If you’d like to use measuring spoons and cups, you can use an online recipe converter to change the units to whatever you’re using.
Storage
These moist pumpkin muffins are best stored at room temperature in an airtight container for a couple days. If storing for longer, bake the muffins as usual and freeze in an airtight container, defrosting before enjoying.
FAQ
The water content in fresh pumpkin varies and too much water content can negatively affect the texture of the muffins. Therefore, I recommend against using fresh pumpkin and just using canned pumpkin instead.
If you poke a toothpick in the center of the muffin, it will come out clean. If you gently poke the center of the muffin with your fingers, it will bounce back.
Let’s bake!
These moist pumpkin muffins are my go-to for the cooler weather since they’re so easy and delicious. I hope you love them as much as I do!
When you make them, tag me on Instagram @bakewhenitrains so I can admire your muffins. Also, don’t forget to leave a comment and rating below. I’d love to hear your feedback.
With love,
Your baking friend Sherene ❤️
Pumpkin muffins
Ingredients
- 120 grams all-purpose flour
- 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/4 tsp each nutmeg, ground ginger, cloves
- 1/4 tsp table salt
- 55 grams unsalted butter melted
- 30 grams granulated sugar
- 20 grams brown sugar
- 195 grams pumpkin puree
- 1 egg
- 30 grams whole milk
Instructions
- Preheat the oven to 425°F and line a muffin tin with 6 muffin liners, or generously grease 6 cavities.
- In a medium bowl, whisk together flour, baking soda, spices and salt. Set aside.
- In a large bowl, whisk together butter, granulated sugar, brown sugar, pumpkin puree, egg and milk.
- Add the flour mixture to the butter mixture, then fold until just combined. As soon as there are no flour streaks, stop mixing.
- Scoop the muffin batter into the prepared muffin tin, evenly dividing into 6 muffins.
- Bake for 5 minutes, then reduce the oven temperature to 350F and bake for another 15 minutes, until a toothpick comes out clean.
Leave a Reply