Description
These homemade pumpkin muffins are moist, warmly spiced, and easy to make. Perfect for cozy mornings, snacks, or fall dessert cravings.
Ingredients
15 ounces pumpkin puree
½ cup salted butter, melted
¾ cup light brown sugar, packed
¾ cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 ¾ cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons ground cinnamon
2 teaspoons baking powder
½ teaspoon fine sea salt
1 cup mix-ins (optional: chocolate chips, cinnamon chips, chopped nuts, or dried fruit)
Instructions
1. Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
2. In a small bowl, whisk together flour, pumpkin pie spice, cinnamon, baking powder, and sea salt. Set aside.
3. In a large bowl, whisk pumpkin puree and melted butter until smooth.
4. Add brown sugar and granulated sugar. Whisk until sugars are fully dissolved.
5. Whisk in eggs and vanilla extract until fully incorporated.
6. Add the dry ingredients to the wet and stir until the batter is smooth.
7. Fold in your choice of mix-ins, if using.
8. Fill each muffin cup with about ¼ cup of batter and smooth the tops.
9. Bake for 20–25 minutes, or until a toothpick comes out clean or with a few moist crumbs.
10. Cool muffins in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For high altitudes (around 5,000 ft), bake for 15–18 minutes.
Store at room temperature for up to 3 days or freeze for up to 3 months.
Great with a cup of coffee or a dollop of whipped cream!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 225
- Sugar: 20g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Homemade Pumpkin Muffins, Moist Pumpkin Muffins, Pumpkin Muffins, Muffin Recipes, Fall Desserts