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Pumpkin Muffins

Delightfully moist pumpkin muffins infused with warm spices, perfect for cozy fall gatherings and easy to customize with your favorite mix-ins.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American, Fall
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 15 oz pumpkin puree (canned or homemade) If using homemade, ensure it's thoroughly drained for the best texture.
  • 1/2 cup melted butter Or substitute with coconut oil. Room temperature butter helps achieve a smooth batter.
  • 3/4 cup light brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs Room temperature yields fluffier muffins.
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour Or gluten-free substitute; for gluten-free, use a 1:1 baking blend.
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • Optional mix-ins: chocolate chips, nuts, dried cranberries Feel free to incorporate your favorites or whatever you have on hand!

Method
 

Preparation
  1. Preheat your oven to 375°F and grease a 12-cup muffin tin or line with paper liners.
  2. In a small bowl, combine flour, pumpkin pie spice, cinnamon, baking powder, and sea salt.
  3. In a large bowl, mix together the pumpkin puree and melted butter until smooth. Add brown sugar and granulated sugar, stirring until fully combined.
  4. Stir in the eggs and vanilla extract until the mixture is light.
  5. Gradually fold the dry ingredients into the wet mixture, being gentle to maintain the batter's lift. Add mix-ins if desired.
  6. Fill each muffin cup with about 1/4 cup of batter, leaving a bit of room for them to rise.
Baking
  1. Bake for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
  2. Allow the muffins to cool for 10 minutes in the tin before transferring them to a wire rack.

Notes

For a lower-fat option, substitute part of the butter with unsweetened applesauce. Store in an airtight container in the fridge for up to a week or freeze for two months. Ensure to mix dry ingredients separately for even distribution.