Moist & deliciously spiced pumpkin muffins are a great treat for Autumn or any time of year!
We are enjoying the Autumn season! The leaves are changing colors and the sunsets are gorgeous. If only the temperature would stay in the 70’s & 80’s, it would be perfect 😁 But even with the cooler weather, Autumn is still undeniably beautiful. I love seeing God’s handiwork in this season.
It’s also a great time for baking! One of the treats we have been enjoying are these delicious pumpkin muffins.
The muffins are moist, easy to make and they make your house smell great when you bake them. The spices make them a good pick for Autumn, but you can enjoy these pumpkin muffins all year round.
Looking for More Muffin Recipes? Try These…
Banana Bread Muffins with Copycat Starbucks Recipe
Video Instructions:
Ingredients in Pumpkin Muffins:
All Purpose Flour
Baking Soda
Baking Powder
Salt
Ground Cinnamon
Ground Nutmeg
Ground Allspice
Pumpkin Puree
Vegetable Oil
Granulated Sugar
Brown Sugar
Egg
Vanilla Extract
Milk
How to Make Pumpkin Muffins:
1) Preheat oven to 350F.
2) Add dry ingredients (flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice) to a large mixing bowl. Whisk until they are well combined.
3) To a separate bowl, add pumpkin puree, vegetable oil, granulated sugar, brown sugar, egg, vanilla extract, and milk. Use a spoon to stir until smooth, making sure there are no more lumps from the sugar.
4) Pour the wet ingredients into the dry ingredients and gently stir them together, just until combined. The dry ingredients should be well incorporated and you shouldn’t see any pockets of flour, but the batter will still have small lumps. Try not to overmix the batter so your muffins won’t turn out tough.
5) Line a 12-count muffin pan with cupcake liners then lightly spray the liners with nonstick cooking spray. Divide batter evenly into liners. They will be nearly full.
6) Bake in preheated oven for 20-25 minutes, or just until a toothpick inserted in the middle comes out clean.
7) Let muffins cool in the pan for 10 minutes, then carefully remove them to a wire rack to finish cooling. Enjoy!
Products Used in this Recipe:
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Pumpkin Muffins
Ingredients
- 2 cups all-purpose flour (fluffed, spooned & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 cup pumpkin puree*
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup milk
Instructions
- Preheat oven to 350 degrees F.
- Add dry ingredients (flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice) to a large mixing bowl. Whisk until well combined.
- To a separate bowl, add pumpkin puree, vegetable oil, granulated sugar, brown sugar, egg, vanilla extract, and milk. Use a spoon to stir until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir, just until combined. The flour should be incorporated, but the batter will still have small lumps.
- Line a 12-count muffin pan with cupcake liners and spray them lightly with nonstick cooking spray. Divide batter evenly into liners.
- Bake for 20-25 minutes, or just until a toothpick inserted in the middle comes out clean.
- Let muffins cool in the pan for 10 minutes, then carefully remove them to a wire rack to finish cooling. Enjoy!
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