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Pumpkin muffin with cinnamon sugar top on a plate with a small pumpkin

Pumpkin Muffins

Get ready to indulge in the cozy, comforting embrace of our pumpkin muffins! Bursting with warm spices and autumnal flavor, these treats are like a hug for your taste buds. So grab a cup of coffee, cozy up by the fireplace, and let these scrumptious pumpkin delights whisk you away to a world of fall bliss!
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Prep Time 12 minutes
Cook Time 22 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Ingredients Method Notes

Ingredients
  

  • 2 cups pastry flour or all-purpose flour (see note below)
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin spice
  • 1 cup pumpkin puree
  • 2 eggs lightly beaten room temperature
  • 6 Tbs unsalted butter melted and cooled
  • 1/2 cup milk (see note below)
  • 2 tsp pure vanilla extract

Method
 

  1. Preheat your oven to 400°F and line a muffin pan with cupcake liners in preparation for baking.
  2. In a large bowl, sift together 2 cups of flour, 1 cup granulated sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of cinnamon, and 1 teaspoon pumpkin spice. Set this dry ingredient mixture aside for later use.
  3. In a medium bowl, whisk together 1 cup pumpkin puree, 2 lightly beaten eggs, 6 Tablespoons of melted cooled unsalted butter, ½ cup milk, and 2 teaspoons of vanilla. Whisk or blend these wet ingredients together until well combined.
  4. Pour the wet ingredients mixture into the bowl containing the dry ingredients. Using a beater or whisk, gently mix the wet and dry ingredients together until just combined. Be careful not to overmix the batter.
  5. Fill muffin liners with batter to the top and bake at 400°F for 5 minutes. Without opening the door, lower the oven to 350°F and bake 15 to 18 minutes more, until the tops are lightly browned and the muffins pass the toothpick test: a toothpick inserted into the center should come out clean. Additionally, the tops should bounce back when lightly pressed, or the internal temperature should register 200 to 205°F.
  6. After baking, allow the muffins to cool on a rack for several minutes before removing them from the pan. Enjoy them fresh from the oven or store them in an airtight container for up to 4 days.

Notes

Milk Selection Note: Hey there, kitchen explorer! We've dabbled in a bit of milk magic for this recipe, trying out classic cow's milk, nutty almond milk, and tropical coconut milk. And guess what? Each one brings its own delicious twist to the table! So go ahead, choose your milk adventure or raid your fridge for whatever you've got on hand. It's all good, and it's all absolutely delectable!
Pastry flour or all-purpose flour Note: Hey there, muffin magician! Want to unlock the secret to the ultimate muffin texture? It's all about the flour, my friend! Reach for pastry flour if you're after those heavenly light and fluffy muffins. But if you're hankering for something with a bit more oomph, all-purpose flour is your trusty sidekick. So go on, choose your flour adventure wisely, and let the muffin magic unfold!
Flour Measuring Tip: Ready to master those measurements for flawless muffins every time? Here's the lowdown: skip the scoop straight from the container. Instead, grab your handy spoon or small measuring cup and delicately fill up your measuring cup. Then, glide the flat side of a knife across the top for a perfect level. Ta-da! With this easy trick, you'll nail those flour amounts, ensuring consistently scrumptious muffins with every batch. Happy baking adventures await!