easy pumpkin muffins

Sweet, moist, warmly-spiced Applesauce Pumpkin Muffins come together with 1 bowl and just 10 minutes of prep!

Applesauce Pumpkin Muffins

sugar

vegetable oil

eggs

pumpkin puree

applesauce

vanilla extract

baking soda

baking powder

salt

all-purpose flour, sifted

cinnamon

nutmeg

cloves

allspice

ginger

Optional, for topping: coarse sugar

Preheat oven to 375 degrees F. Line 12 muffin cups with paper liners. Set aside.

In a large bowl, stir together sugar, oil and eggs. Add pumpkin, applesauce and vanilla. Sprinkle baking soda, baking powder and salt over top. Stir until well blended.

Stir in flour, cinnamon, nutmeg, cloves, allspice and ginger; be careful not to over-mix.

Divide batter evenly among prepared muffin cups. Sprinkle coarse sugar on top. Bake for 15-20 minutes, or until a toothpick inserted in a muffin comes out clean.

These Vegan Pumpkin Muffins are made with easy pantry ingredients and taste so delicious! They&#039;re moist, fluffy, and soft and freeze so well too!

Vegan Pumpkin Muffins

pumpkin pie spice

sea salt

pumpkin puree ((244 grams))

oil ((66 grams) any oil)

milk + 2 tablespoons ((150 milliliters) any vegan milk works)

vanilla extract (optional)

pumpkin seeds

Preheat oven to 425°F/220°C. Spray a muffin pan with non-stick flour spray or rub with vegan butter, or line with muffin/cupcake liners.

In a medium-sized bowl, sift the Bob&#039;s Red Mill Gluten Free 1-to-1 Baking Flour, baking powder, baking soda, cinnamon and pumpkin pie spice together with a sifter or a strainer. After straining, mix in the sea salt. Set aside.

In a bowl of a mixer or with a hand mixer on medium, mix the sugar, pumpkin puree and oil together for about 2 to 3 minutes. Add in the milk and vanilla extract and mix together for another minute until fully incorporated, scraping down the sides.

Add the dry ingredients to the wet ingredients and slowly mix together, then back to medium, until fully incorporated, for another 2 to 3 minutes. Scrape down the sides of the bowl as needed.

Scoop the muffin batter (I use a cookie scoop) equally into 10 muffin cups/holes. Add your desired toppings - I usually do 1 tablespoon oats and 1 tablespoon pumpkin seeds/pepitas, mix them, then sprinkle them over, pressing in slightly to the top.

Bake for 5 minutes at 425°F/220°C, then reduce the temperature to 350°F/180°C degrees and bake for another 18-20 minutes until a toothpick inserted into a muffin comes out clean. Remove from oven and allow to cool in pan for about 5 minutes. Remove (I just use the same toothpick or a knife) and place on a wire rack to cool completely.

Enjoy alone, or cut in half height wise, smother with vegan cream cheese frosting in the centre, then eat it like a muffin sandwich! Enjoy!!

Pumpkin Cream Cheese Swirl Muffins: moist spiced pumpkin muffins are topped with sweet cream cheese that melts into them as they bake and only take 30 minutes!

Pumpkin Cream Cheese Swirl Muffins

all purpose flour

pumpkin spice

(15 oz) can pumpkin (pure pumpkin puree)

brown sugar

oz cream cheese

Preheat oven to 375°F. Place paper baking cups...

Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.

In a medium bowl, whisk flour, pumpkin spice,...

In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.

In large bowl, whisk together pumpkin, sugar and...

In large bowl, whisk together pumpkin, sugar and brown sugar.

Beat in eggs, vegetable oil and vanilla extract....

Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.

In a medium bowl, beat cream cheese until...

In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.

Top each muffin with about 1 tablespoon of...

Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier. (You can see exactly how I did this in the video above.)

Bake muffins for 18-20 minutes, or until a...

Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

I liked these best at room temperature or...

I liked these best at room temperature or even slightly chilled! Store in an airtight container in the fridge.

https://mediavine-res.cloudinary.com/video/upload/h4dyzthaxevpdeeathmn.mp4

Everyone loves this pumpkin muffins recipe! Bake up a batch for the best moist interior and crunchy streusel topping.

Easy Pumpkin Muffins

rolled oats, divided

maple syrup

unsalted butter, melted (for vegan, use melted coconut oil)

turbinado sugar*

Preheat the oven to 350 degrees Fahrenheit. Add 12 muffin cups to a muffin tin.

In a medium bowl, mix the 1 1/2 cups all-purpose flour, 1/2 cup rolled oats, and 1 tablespoon of the pumpkin pie spice with the baking powder, baking soda, and kosher salt.

In another bowl, combine the pumpkin puree, maple syrup, applesauce, unsalted butter (melted), and vanilla.

Mix the wet ingredients into the dry ingredients and stir until a smooth batter forms.

In another medium bowl, add the remaining 1/4 cup rolled oats, 2 tablespoons flour, and 1 teaspoon pumpkin pie spice along with the turbinado sugar and salted butter (cut into small pieces). Cut the butter into the remaining ingredients using a pastry cutter or fork until a streusel topping forms.

Divide the batter evenly into the muffin cups, then top with a thin layer of streusel.

Bake for about 25 to 30 minutes, until a toothpick comes out clean. Allow to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack.

I think the ingredients were a little off as these turned out very strange texture. Is there really supposed to be two whole teaspoons of baking powder along with 1 teaspoon of baking soda? I could tell the flavor was good but they were an odd texture and we couldn’t eat them. I loved the yummy crunchy topping however.

I can’t believe the mediocre reviews - are you kidding me? These muffins are so delicious, not too sweet, and have such a nice texture. Definitely recommend!

Extra moist and fluffy pumpkin muffins recipe. This pumpkin spice muffin is incredibly delicious.

Pumpkin Muffins Recipe 

all-purpose flour

granulated sugar

eggs (room temperature)

vanilla

Start by preheating your oven to 350 degrees....

Start by preheating your oven to 350 degrees. Then line your muffin pan with liners.

In a stand mixer whip up your pumpkin...

In a stand mixer whip up your pumpkin puree, both sugars eggs, oil, vanilla until creamy texture.

Grab a separate bowl and add in your...

Grab a separate bowl and add in your flour, salt, baking soda, and mix.

Then slowly pour the dry into the wet...

Then slowly pour the dry into the wet until blended.

Pour your pumpkin batter into each muffin liner....

Pour your pumpkin batter into each muffin liner. Fill about 3/4 full.

Bake 18-22 minutes or until you can stick...

Bake 18-22 minutes or until you can stick toothpick in and it comes out clean.

Vegan pumpkin muffins are healthy, easy to make using one bowl and loaded with flavorful spices and tons of pumpkin!

VEGAN PUMPKIN MUFFINS

flour (spelt, all-purpose, whole wheat, or 1-1 GF)

sugar (organic pure cane

pumpkin

plant milk

chopped pepitas (pumpkin seeds), optional topping

Preheat oven to 350 degrees F. Line 12 cup muffin tin with liners.

In a medium mixing bowl, mix together the flour, sugar, baking soda, baking powder, cinnamon and salt. Add the pumpkin puree, applesauce, vanilla and non-dairy milk, mix well (shown above). Don&#8217;t overmix.

Fill muffin tin

Add batter by the large spoonful to lined 12 cup muffin tin, filling to the rim (shown above). Sprinkle with the optional chopped pepitas.

Bake

Place on the center rake in the oven and bake for 20 &#8211; 25 minutes. To test for doneness, stick a toothpick in the center and it should come out clean. Let muffins cool a few minutes, move to wire rack.

Store

Keep leftovers muffins on the counter in a covered container for up to 3 &#8211; 4 days. Keep longer in the refrigerator for 6 &#8211; 7 days.

To freeze

, let muffins cool completely, and keep in freezer safe containers or baggies for up to 2 &#8211; 3 months. Let thaw in the refrigerator or on the counter.

Definitely a keeper! I think I undercooked it a bit but I just cut them in half and toasted them with a little jam or nut butter. Sooooo good. Sharing!

These are the best pumpkin muffins ever. They are moist, buttery, soft and loaded with fragrant fall spices with just the right amount of sweetness. Use fresh or canned pumpkin to make these easy pumpkin muffins – no mixer required.

Best Pumpkin Muffins Recipe

butter

brown sugar (packed)

tsp pure vanilla extract

TBS pumpkin pie spice

tsp baking powder

½ tsp fine sea salt

Preheat oven to 375 degrees F.

Grease a standard 12-cup muffin tin, set aside.

In a small bowl, mix together flour, pumpkin pie spice, cinnamon, baking powder and sea salt. Set aside.

In a large bowl whisk together pumpkin puree and melted butter until smooth.

Add brown sugar and granulated sugar and whisk until combined and there are no lumps.

Add eggs and vanilla and stir to combine.

Add dry ingredients and stir until batter is smooth.

If desired, add mix-ins like chocolate chips, cinnamon chips, walnuts, etc. and stir until evenly distributed.

Pour ¼ cup of the pumpkin muffin batter into each well of the muffin tin, and smooth out the top.

Bake in preheated oven for 20-25 minutes, or until the tops are set and a cake tested inserted into the center of the loaf comes out clean or with a few crumbs. (I bake mine for 15 minutes but I am 5000 ft above sea level).

Let pumpkin muffins cool in the pan on a wire rack for 10 minutes, then remove them and transfer muffins to a wire rack to cool completely.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1629552162/uj0nzikx7nme2nl8f0se.mp4

These are the best pumpkin muffins. They are moist, buttery, soft and loaded with fragrant fall spices with just the right amount of sweetness. Use fresh or canned pumpkin to make these easy pumpkin muffins – no mixer required.

Pumpkin Muffins

These classic pumpkin muffins are a delightful treat, perfect for a cozy morning or an afternoon snack. They feature a moist texture and are infused with warm spices, making them a comforting choice.

Amazing Classic Pumpkin Muffins: 1 Secret for Incredible Moistness

½ cup packed light brown sugar

pumpkin puree (canned

milk

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it.

In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.

In a separate medium bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and milk until smooth.

Pour the wet ingredients into the dry ingredients. Stir just until combined; do not overmix. A few lumps are fine.

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.

Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Bake a batch of these delightful classic pumpkin muffins. They are perfectly moist and spiced, making them a wonderful treat for any occasion.

Perfect Moist Classic Pumpkin Muffins: 1 Big Secret

unsalted butter, softened

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.

In a large bowl, cream together the sugar and softened butter until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract.

Add the pumpkin puree and milk to the wet ingredients and mix until just combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

🎃🧡😋 Easy recipe for copycat pumpkin cream cheese muffins that are even BETTER than Starbucks! Super soft, moist, brimming with pumpkin spice flavor, and filled with tangy-sweet cream cheese! (For anything with an asterisk * behind it, make sure to read the Notes below for additional info and tips.)

Starbucks Copycat Pumpkin Cream Cheese Muffins

cream cheese* (very well-softened to room temp)

milk**

pumpkin pie spice***

fine sea salt

molasses

pumpkin seeds (optional; divided)

coarse sugar (optional; divided)

Preheat

Preheat oven to 350F. Spray a 12-count muffin pan very well with floured cooking spray or grease and flour the pan; set aside.

Beat

Cream Cheese Filling: To a small bowl, add all the ingredients, and beat with a handheld electric mixer on medium-high speed until smooth and creamy, stopping to scrape down the sides of the bowl as necessary; set aside. Tip - Make sure the cream cheese is very well softened to room temp to make this much faster and easier.

Whisk

Pumpkin muffins: To a large bowl add the flour, baking powder, cinnamon, pumpkin pie spice**, allspice, nutmeg, cloves, salt, and whisk together; set aside.

To a separate large bowl add the sugars, pumpkin puree, oil, milk, molasses, vanilla, and whisk until combined.

Stir

Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don’t overmix.

Divide

Using a tablespoon or small cookie scoop, add enough batter to each prepared cavity of the muffin pan, in between 2/3 and 3/4-full. Don't exceed 3/4 full or muffins could overflow while baking. Divide batter evenly among the 12 cavities.

Transfer

Place the cream cheese mixture into a piping bag or into a plastic bag and snip the very end tip off.

Pipe

Pipe the cream cheese mixture into the center of each of the uncooked muffins, making sure just a little bit of the cream cheese is poking through on top. You aren't adding too much, 1 1/2 to 2 teaspoons approximately per muffin.

Sprinkle

Optionally, evenly sprinkle around the center of each unbaked muffin with pumpkin seeds or coarse sugar like decorator’s sugar or Sugar In The Raw.

Bake for about 15-17 minutes or until the tops are no longer wet looking and a toothpick inserted into the center of the muffin next to the cream cheese filling comes out clean or with a few moist crumbs.****

Cool

Allow the muffins to cool in pans for about 10 minutes before removing and placing on a wire rack to cool completely.

Top 10 easy pumpkin muffins recipes from across the web

The most viewed easy pumpkin muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Applesauce Pumpkin Muffins

Vegan Pumpkin Muffins

Pumpkin Cream Cheese Swirl Muffins

Easy Pumpkin Muffins

Pumpkin Muffins Recipe

VEGAN PUMPKIN MUFFINS

Best Pumpkin Muffins Recipe

Amazing Classic Pumpkin Muffins: 1 ...

Perfect Moist Classic Pumpkin Muffi...

Starbucks Copycat Pumpkin Cream Che...

Top 10 easy pumpkin muffins recipes from across the web

The most viewed easy pumpkin muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Applesauce Pumpkin Muffins

Vegan Pumpkin Muffins

Pumpkin Cream Cheese Swirl Muffins

Easy Pumpkin Muffins

Pumpkin Muffins Recipe

VEGAN PUMPKIN MUFFINS

Best Pumpkin Muffins Recipe

Amazing Classic Pumpkin Muffins: 1 ...

Perfect Moist Classic Pumpkin Muffi...

Starbucks Copycat Pumpkin Cream Che...

The most viewed easy pumpkin muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine