As cooler weather settles in, these easy Pumpkin Spice Muffins offer a warm welcome. They are a breeze to make from scratch and perfect for a cozy breakfast or snack. With the aroma of cinnamon and pumpkin pie spice, they capture the essence of fall in every bite.
- Cuisine: American
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 6 muffins
Why You’ll Love This Recipe
- Quick and easy preparation with common pantry ingredients.
- Rich fall flavors are achieved using simple spices.
- Produces tall, bakery-style muffins effortlessly.
- No fancy equipment needed, just a bowl and a whisk.
Ingredients
- 1 cup (125g) all-purpose flour: Provides the structure. Use gluten-free flour blends for a gluten-free option.
- 1/2 teaspoon baking powder: Essential for leavening, creating light and fluffy muffins.
- 1/2 teaspoon baking soda: Works with the acid in pumpkin to aid in rising.
- 1/2 teaspoon cinnamon: Adds warmth and enhances the pumpkin spice flavor.
- 1/2 teaspoon pumpkin pie spice: A blend of spices that highlights pumpkin’s natural sweetness. Substitute with a mix of nutmeg, ginger, and more cinnamon if needed.
- 1/4 teaspoon salt: Balances sweetness and enhances flavor.
- 1/4 cup (56g) unsalted butter, melted: Adds moisture and richness. Substitute with a neutral oil like canola or vegetable oil if preferred.
- 1/2 cup (130g) pumpkin puree: Not only adds moisture but imparts signature pumpkin flavor and texture.
- 1/3 cup (66g) brown sugar, packed: Sweetens while adding a slight molasses note.
- 1 large egg: Works as an emulsifier, binding the ingredients together.
- 1/2 teaspoon vanilla extract: Adds depth and rounds out the flavors.
- 1 Tablespoon (12g) turbinado or granulated sugar: Creates a crispy topping that contrasts the soft muffin interior.
How to Make It
Step 1: Prepare the Oven and Muffin Tin
Preheat your oven to 425°F (218°C). Line or lightly grease every other cup of a 12-cup muffin tin. This spacing encourages even airflow, resulting in taller muffins.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Ensure even distribution by whisking thoroughly, which helps prevent clumping in the batter.
Step 3: Combine Wet Ingredients
In a large bowl, combine melted butter, pumpkin puree, brown sugar, egg, and vanilla extract. Whisk the mixture until it is smooth and glossy—this indicates the sugar is well incorporated.
Step 4: Form the Batter
Add the dry mixture to the wet ingredients. Stir just until combined to avoid overdeveloping the gluten, which can make muffins dense. Letting the batter rest for about 15-20 minutes can enhance rising by allowing the flour to fully hydrate.
Step 5: Fill the Muffin Cups
Spoon the batter evenly into the prepared muffin cups. Sprinkle each with a generous amount of turbinado or granulated sugar for a sugary crunch after baking.
Step 6: Bake the Muffins
Begin baking at 425°F (218°C) for 5 minutes to create a nice dome. Without opening the oven door, reduce the temperature to 350°F (180°C) and bake for an additional 12-15 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 7: Cool and Enjoy
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to finish cooling. Enjoy the muffins warm or at room temperature.
Recipe FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use homemade pumpkin puree. Just make sure to drain any excess moisture before using it in the recipe to ensure the right consistency.
How can I store these muffins?
Store the muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them in a zip-top bag for up to three months.
Can I make mini muffins with this recipe?
Absolutely! Divide the batter into mini muffin tins, reducing the bake time to 10-12 minutes, keeping an eye on them as they bake.
