pumpkin muffin recipe

These easy pumpkin muffins are perfect for fall! They&#x27;re moist, tender, and filled with pumpkin spice flavor.

Pumpkin Muffins

pumpkin puree

eggs

almond milk

olive oil oil

maple syrup

apple cider vinegar

vanilla

all-purpose flour

whole wheat flour

pumpkin pie spice

baking powder

baking soda

sea salt

Preheat the oven to 350°F and lightly grease or spray a 12-cup muffin tin.

In a large bowl, combine the pumpkin puree, eggs, almond milk, olive oil, maple syrup, vinegar, and vanilla and whisk until combined.

In a medium bowl, combine the flours, pumpkin pie spice, baking powder, baking soda, and salt.

Add the dry ingredients to the bowl of wet ingredients and stir until just combined.

Use a ⅓-cup measuring scoop to divide the batter into the muffin tin. Bake for 18 to 20 minutes or until a toothpick inserted comes out clean.

These pumpkin muffins are supremely soft and moist. They are packed with pumpkin spice flavor and finish with a sprinkle of cinnamon sugar for crunch.

Soft &amp; Moist Pumpkin Muffins (video)

(220 grams) all-purpose flour

tsp (5 grams) baking soda

pumpkin

tsp (2.5 grams) salt

(125 milliliters) melted unsalted butter

(200 grams) granulated sugar

(367 grams) pure pumpkin puree

(60 grams) regular

sugar

cinnamon

Preheat oven to 425F and line a 12 cup muffin pan with paper liners.

In a large bowl, toss together the flour, baking soda, pumpkin spice and salt. Set aside.

In a medium bowl, stir the butter and sugar together. Then add the pumpkin puree, eggs, yogurt and vanilla. Whisk until smooth.

Add the wet to the dry ingredients. Stir until just combined. Divide batter into the 12 muffins cups.

Mix the sugar and cinnamon together and sprinkle over the top. Bake for 5 minutes at 425F, then reduce the temp to 350F and bake for another 15-20 minutes or until a toothpick inserted into the center comes out clean.

Semi sweet chocolate chips is a great addition to this recipe

Thank you for this tasty recipe! I found it while searching for a new idea to use a small hokkaido pumpkin. The muffins came out great. We will surely bake these again .
Greetings from Germany
Jana

Great recipe! To make these just a tad healthier for my toddler I used 1 cup whole wheat flour and 3/4 cup AP flour. I also halved the sugar, instead using 1/4 cup white sugar and 1/4 cup brown sugar. With the cinnamon sugar topping, they were plenty sweet enough! 14 min in the oven for mini muffins. Thanks! 

These muffins are delicious!! And so moist just as the recipe states! I got Close to 20 out of this recipe filling muffin cups half way their perfect for my kids! Saving this one!! 

delicious! super simple to make and so moist.

https://content.jwplatform.com/videos/UfjXryMi.mp4

Supremely moist pumpkin muffins topped with a crunchy sweet coating.

Cinnamon Sugar Pumpkin Muffins

Pumpkin Muffins are so soft, moist, bake up perfectly, and loaded with pure pumpkin and warm Fall spices. The perfect pumpkin muffins will make your house smell so amazing!

Perfect Pumpkin Muffins

brown sugar

salt

cloves

nutmeg

(15 oz) pure pumpkin

vanilla extract

Heat oven to 375° F and place 12 paper liners into each well of a 12-cup standard sized muffin baking pan. Set aside.

In a large bowl, combine the flour, sugar, brown sugar, cinnamon, baking soda, salt, cloves, and nutmeg. Stir with a whisk to break up clumps.

In a separate smaller bowl, combine the eggs, pumpkin, oil, and vanilla extract. Stir with the same whisk until combined together well.

Dump the wet ingredients into the dry ingredients and stir together with a wooden spoon or spatula just until combined and no flour pockets remain in the batter.

Fill each muffin nearly full with pumpkin muffin batter. You want it slightly below the tops of the muffin liners. * Depending on the size of the cupcake liners/baking dish, you can get 12-15 muffins from this recipe.

Bake the muffins for 20-22 minutes. The tops will be nicely puffy and domed and they should look done. When you touch the top lightly it should spring back up. You can also use a toothpick, inserted into the middle of a muffin, to ensure they are cooked thoroughly.

Let the muffins cool in the pan for at least 15 minutes before transferring to a cooling rack or serving plate.

https://content.jwplatform.com/videos/MoKYwlBX.mp4

Savory pumpkin cheddar muffins are unique, surprising, and extremely delicious. They go great with soups and salads.

Pumpkin Cheddar Muffins Recipe

sour cream

unsalted butter, melted and cooled

cayenne pepper

black pepper

¼ cups grated sharp cheddar ((about 4 ounces))

pumpkin seeds, optional ((pepitas))

Preheat oven

Preheat the oven to 400°F. Lightly spray each cup of a standard 12-cup muffin pan with a little bit of vegetable spray and use a paper towel to spread the oil evenly along the bottom and up the sides of each cup.

Combine Wet Ingredients

In a large bowl, whisk together the pumpkin and sour cream. Add the eggs and butter and whisk until combined.

Combine Dry Ingredients

In another large bowl, whisk together the flour, baking powder, cayenne pepper, salt, black pepper, and brown sugar.

Combine

Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well, and fold until just combined. Fold in three-quarters of the cheese.

Divide Batter

Divide the batter among the muffin cups. Sprinkle the remaining cheddar and the pumpkin seeds on top of the muffins. Bake muffins for 20 minutes, or until golden brown.

Serve

Let the muffin pan cool on a rack for 10 minutes before turning out the muffins. Serve them warm.

These pumpkin chocolate chip muffins are SO moist and loaded with melty chocolate chips! They bake with the most perfect rounded muffin tops and are so quick and easy to whip up. 

Pumpkin Chocolate Chip Muffins

pumpkin puree (I like Libby’s)

(105 grams) light brown sugar, packed

(112 grams) vegetable oil

tsp vanilla extract

(63 grams) sour cream

tsp baking powder

tsp baking soda

pumpkin pie spice* (optional)

tsp kosher salt

(265 grams) all purpose flour

(225 grams) semisweet chocolate

Preheat the oven to 350F and lightly grease the surface of a muffin tin (not inside the cavities, but just around the top rim of each). Fill with 12 paper liners.

In a large mixing bowl, whisk together the pumpkin, sugar, brown sugar, oil, eggs, vanilla, and sour cream.

Once smooth, whisk in the baking powder, baking soda, pumpkin pie spice (if using), and salt.

Add in the flour and whisk until it&#8217;s about halfway incorporated. 

Dump in the chocolate chips and use a rubber spatula to fold and fully combine the batter.

Divide the batter between the 12 liners, filling each all the way to the top and then some. I like to use a large ice cream or cookie scooper to make this process a little easier.

Top each muffin with a tiny handful of extra chocolate chips.

Bake for 25-30 minutes or until a toothpick in the center comes out clean with a few moist crumbs.

Allow the muffins to rest for 5 minutes, then carefully release and transfer to a cooling rack.

The muffins are best when they&#8217;re slightly warm so dig in! 

Been waiting for a pumpkin muffin recipe from my favorite baker! And one with a full use of the can of pumpkin! Cannot wait to try this masterpiece.

Thanks for the recipe, Jenna! It was super easy to put together &amp; tasted like fall. First bake of the season, and what a kickstart!

The absolute BEST pumpkin muffins! They are moist, fluffy &amp; have the perfect bakery style look! Please create more muffin recipes like this!! 100% a winner recipe:)

Gosh, these are fabulous. So so good. The best thing to do with a can of pumpkin puree. My husband, who isn't keen on pumpkin tbh, is picking the cupcake case clean!!!!! A winner

These turned out amazing! I made the recipe exactly as written using the weighted measurements. So moist!

These are so good! My favourite pumpkin recipe i've made this year!

My kids loved these muffins! They are moist and fluffy.

These are delicious!  I topped them with Turbinado sugar before baking for a sweet, crunchy top.  Thank you for the easy to follow recipe!

These turned out great and were super easy to make!

These quickly became a favorite in our house! We don't love mixing pumpkin and chocolate so we just make them with the pumpkin pie seasoning, absolutely delicious. Perfect consistency. 10 out of 10 recommend.

Make breakfast more fun with these pumpkin muffins! They’re perfectly sweet, oh-so-soft, bursting with fall flavor, and last for up to a week in the refrigerator.

all-purpose flour ((180 grams))

2½ teaspoon pumpkin pie spice

pumpkin puree ((280 grams))

light brown sugar ((110 grams))

sugar ((100 grams))

vegetable oil ((120 milliliters))

milk ((60 milliliters))

Preheat the oven to 425°F. Line a muffin pan with paper cupcake liners.

In a large bowl, combine the flour, spices, baking powder, baking soda, and salt, then whisk together until combined.

In a medium bowl,  whisk together the oil, milk, eggs, vanilla, and granulated and brown sugars. Add in the pumpkin puree and whisk until smooth. Pour the wet ingredients into the dry ingredients and mix until just combined. Divide the batter among the paper liners, filling each one about three-quarters full.

Bake for 5 minutes. Reduce the oven temperature to 350°F and bake for an additional 15 min or until a wooden pick inserted in the center comes out clean. Remove the muffins from the pan and let cool completely on a wire rack.

Just made these muffins last night and they were sooo good! I love them

Love love this recipe and love your videos:)

Harvested our first pumpkin Thursday, Baked it down Friday and used it in these muffins Saturday. Shared with the neighbors because we got 24 regular muffins out of the recipe. I used 1/2 gluten free all-purpose flour (because I shouldn't have any gluten), and Lactaid whole milk (because I can't have lactose), and they were wonderful!!! Not too sweet, not too pumpkin or fall spices. Just perfect and we will make them again.

The muffins are very nice but my batter was quite wet even though I measured by weight. Checking to see if that’s how it’s supposed to be. Thanks!

https://www.youtube.com/watch?v=XI_sHPitMGA

These soft and tender pumpkin muffins come together in just a few minutes and will stay soft for days! They're perfectly sweet, loaded with all your favorite fall spices, and of course lots of pumpkin flavor.

RECIPE: https://preppykitchen.com/pumpkin-muffins/

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These Healthy Pumpkin Muffins contain no refined sugar and make the most delicious pumpkin spice muffins. Packed with the warm spices you expect, they are a no-guilt, healthier treat for breakfast, snacks, or dessert in the fall.

Healthy Pumpkin Muffins Recipe

cooking oil (olive oil, melted coconut oil, etc)

pumpkin spice

flour (I used white whole wheat)

OPTIONAL: Turbinado raw sugar for topping

Preheat the oven to 425°F and grease a 12-cup standard-size muffin tin with nonstick cooking spray, or line with paper cups.

In a large bowl, whisk together oil and maple syrup, then whisk in the eggs. Add the pumpkin puree, pumpkin spice, baking soda, vanilla extract, and salt.

Add the flour and using a spoon or rubber spatula, incorporate into the batter until it's just combined. Divide the batter evenly among the muffin cups and sprinkle raw sugar over the top if desired.

Bake for 5 minutes and then without opening the oven door, reduce the oven temperature to 350°F F and continue baking for another 18 to 20 minutes, or until a toothpick inserted in the middle comes out mostly clean.

Remove from the oven and set the muffin tin on a rack to cool. The muffins are tender so it's best to let them cool before removing from the tin.

These were wonderful! We love pumpkin bread &amp; muffins but my favorite recipe has so much sugar in it. These is a much better replacement, especially for snacks &amp; breakfast. The flavor &amp; sweetness is not sacrificed at all by using maple syrup. I used fresh pumpkin puree because I had it available. I also managed to get about 18 muffins instead of 12 (perhaps because I added chopped nuts which made the batter bulkier). Wonderful recipe, thank you so much!

Best recipe I have found to make GF pumpkin muffins. I used Bob Red Mill GF 1:1 flour, sugar for maple syrup and avocado for the oil. I topped with a sprinkle of crystalized sugar and chopped pecans. Instead of oiling a muffin pan I used the silicon baking cups. I made 10 muffins that were perfect. The silicon baking cups are a must for all the muffins I make.

This is a really good recipe.  I’ve made a lot of pumpkin muffin recipes and this is now the favorite.  I used honey as the sweetener and all purpose flour.  Just had one, delicious.

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