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Pumpkin Muffins – Crunchy Creamy Candy

These mild and fluffy pumpkin muffins are the perfect fall muffins you’ll make this season! This recipe can be utilized as a base to create variations with chocolate chips, nuts, seeds, glaze, and cinnamon sugar!

Close up photo of a pumpkin muffin in parchment liner on a white dessert plate.

Why You will Love This Recipe

Fall is right here and so is baking with pumpkin! Since I make muffins for my household each weekend, it was time to tug out the pumpkin spice and pumpkin puree and whip up my favourite, straightforward, and general the greatest pumpkin muffins ever!

This recipe couldn’t be simpler. Whisk dry substances, whisk moist substances, mix all mixtures collectively and bake! The consequence: fluffy, smooth, moist muffins with good excessive tops. Identical to each muffin must be. The very best half about this recipe is that you should utilize it as a base and add chocolate chips, nuts, and seeds, glaze them or high them with cinnamon sugar. Get pleasure from!

What You will Want:

Ingredients for pumpkin muffins on a white tile board.
Pumpkin Muffins - Crunchy Creamy Candy 54
  • pumpkin puree: be sure to are utilizing 100% pure pumpkin puree, not pie filling;
  • milk: wanted for making home made buttermilk; half and half is even higher than milk for this goal;
  • lemon juice: the acidic ingredient that may assist us flip milk into buttermilk;
  • egg: to bind the substances collectively;
  • vanilla: as a result of no muffins must be made with out vanilla extract;
  • flour: all-purpose, fluffed earlier than measuring;
  • baking powder and baking soda: obligatory for correct rising and browning of the muffins;
  • salt: to stability the flavors;
  • brown sugar: provides wealthy taste to the muffins;
  • granulated sugar: sweetens and helps the muffins brown;
  • pumpkin pie spice: to offer the muffins the signature pumpkin deal with taste.

How one can make pumpkin muffins?

  • Whisk dry substances in a mixing bowl.
  • Whisk moist substances in one other bowl or a big glass measuring cup.
Dry ingredients in a mixing bowl and wet ingredients in a glass measuring cup, both set on a gray board.
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  • Preheat the oven to 400 levels F.
  • Line the muffin pan with parchment liners.
  • Pour pumpkin combination into dry substances and stir with a wood spoon till mixed. Don’t overmix!
Photo collage of a pumpkin mixture poured over dry ingredients in a bowl and everything mixed together.
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  • Scoop the muffin batter into the ready muffin pan.
  • Bake muffins for 7 minutes. With out opening the oven, decrease the temperature to 375 levels F and bake the muffins for 12 to fifteen minutes extra.
  • Verify muffins with a toothpick or a dry spaghetti noodle. If there are not any crumbs on the choose, the muffins are carried out.
  • Cool muffins fully.
Photo collage of muffin batter in a muffin pan and baked pumpkins in a muffin pan.
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Useful Ideas!

  • Use a spring ice cream scoop to divide the batter right into a muffin pan. It helps scoop equal quantities and the spring launch helps fill the pan.
  • Baking muffins at a greater temperature for the primary a number of minutes helps create the domed tops. Each muffin ought to have a excessive domed high!
  • Mixing milk or half and half with lemon juice (or vinegar) makes a home made model of buttermilk. This ingredient helps produce fluffy muffins!

What can I add to pumpkin muffins?

Deal with this recipe as a base and play with it by together with add-ons or toppings. Listed here are some recommendations:

  • chocolate chips or chunks
  • nuts or seeds
  • cream cheese middle (combine 2 ounces of softened cream cheese with 1 tablespoon of powdered sugar and drop a teaspoon of this combination into the middle of every muffin earlier than baking);
  • easy candy glaze like in my cranberry muffins;
  • cinnamon sugar topping (sprinkle it over muffin batter simply earlier than baking).
Pumpkin muffin on a dessert plate, one muffin next to the plate and many muffins on a wooden cutting board in the background.

Recipe FAQs:

How one can retailer pumpkin muffins?

I desire to retailer my pumpkin muffins within the fridge as a result of they’re moist. If it is heat in your home, I recommend storing them in a cool place, just like the fridge. If the muffins will get eaten the identical day, preserving them on the counter is simply fantastic.

Can I take advantage of pumpkin pie filling on this recipe?

Please do not. Pumpkin pie filling and pumpkin puree are two various things. Pie filling has pumpkin puree plus different substances like eggs, spices, and so on. For this recipe, use 100% pure pumpkin puree. You need to use canned or home made.

Can I take advantage of coconut oil on this recipe?

Completely! Use grapeseed oil, coconut oil, or some other oil you prefer to bake with. You need to use melted butter as nicely!

What baking cup liners ought to I take advantage of to make muffins?

I’ve favourite muffin liners that I found 2 years in the past they usually have been a game-changer for me! I take advantage of the parchment paper liners from PaperChef. Neglect the cutesy liners from craft shops or the cupcake part. The muffins will stick and probably the liners will present grease spots. The parchment paper liners are the way in which to go!

Can I freeze these muffins?

Sure! Muffins freeze very nicely. Place them in a freezer-safe bag or a container and freeze them for as much as 6 months.

Extra muffin recipes:

In case you like this recipe and make it, let me know within the feedback under! Remember to charge it for those who loved it!

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Close up photo of a pumpkin muffin in parchment liner on a white dessert plate.

Pumpkin Muffins

These mild and fluffy pumpkin muffins are the perfect fall muffins you’ll make this season! This recipe can be utilized as a base to create variations with chocolate chips, nuts, seeds, glaze, and cinnamon sugar!

Prep Time 10 minutes

Prepare dinner Time 20 minutes

Whole Time 30 minutes

Course Breakfast

Delicacies American

Servings 12 muffins

Energy 148 kcal




  • Preheat oven to 400° Fahrenheit. Line a muffin pan with parchment paper liners. Put aside.

  • In a big mixing bowl, whisk collectively flour, baking soda, baking powder, salt, each sugars and pumpkin pie spice.

  • In one other bowl or a big glass measuring cup, stir collectively milk and lemon juice. Let it sit for a couple of minutes till it curdles. You simply made home made buttermilk!

  • To buttermilk, add pumpkin puree, oil, vanilla and egg. Whisk till easy.

  • Pour the pumpkin combination into dry substances in a bowl. Stir with a wood spoon till you may now not see the flour combination. Don’t overmix. Don’t use a mixer.

  • Divide muffin batter among the many liners in muffin pan. I take advantage of a spring ice cream scoop. You must have sufficient for precisely 12 muffins.

  • Bake the muffins for 7 minutes at 400° F.

  • Subsequent, with out opening the oven, set the temperature to 375° F and timer to 12 extra minutes. Verify the muffins with a toothpick. Instert it into the middle of every muffin. If it comes out clear, the muffins are carried out.

  • Take away pan from the oven and let the muffins cool for five minutes. Then take away from pan and set on a cooling rack or reducing board to chill fully.


  • If you do not have a toothpick, use a dry spaghetti noodle to verify the muffins!
  • Do not use coloured cupcake liners to make the muffins. They may stick! Use parchment liners. They by no means fail me!
  • To correctly measure flour, whisk it first within the container you retailer it in. Then scoop with a spoon into the measuring cup and stage the highest with a butter knife. In case you dunk the measuring cup into the flour, you’ll find yourself with an excessive amount of flour and the muffins might be dense.
  • You need to use apple cider vinegar rather than lemon juice to make the buttermilk.
  • Please observe, that the diet worth can range relying on what product you employ. The knowledge under is an estimate. At all times use calorie counter you might be accustomed to.


Energy: 148kcal | Carbohydrates: 32g | Protein: 3g | Fats: 1g | Saturated Fats: 0.4g | Polyunsaturated Fats: 0.2g | Monounsaturated Fats: 0.2g | Trans Fats: 0.002g | Ldl cholesterol: 15mg | Sodium: 179mg | Potassium: 118mg | Fiber: 1g | Sugar: 14g | Vitamin A: 3215IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg



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