These pumpkin muffins stay moist for days, and they have the best balance of flavors and sweetness. I can't wait for you to try these.
These muffins are most enjoyable on a gloomy fall day served next to a cup of hot chocolate, hot coffee, or hot tea. They are tender, soft, and extremely moist thanks to the pumpkin puree.
Why this recipe works
- Extremely easy to make.
- Extra moist muffins that stay moist for 4 days!
- Made with simple ingredients.
- Has a light pumpkin flavor and is filled with fall spices.
- Made in under an hour from start to finish.
Pumpkin puree- we like making our own pumpkin puree from fresh pumpkins. You can use either canned pumpkin puree or homemade pumpkin puree, make sure that you strain the extra liquids from your fresh pumpkins. You will need 1 cup of pumpkin puree.
Flour– we used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.
Baking powder and baking soda – to allow the muffins to rise.
Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.
Brown sugar- adds a caramelly flavor to the muffins.
Ginger- use ground ginger for this recipe. You can add any of your favorite fall spices like cloves, allspice, and pumpkin spice.
Eggs- you will need 2 large eggs for this recipe. Make sure that you use room-temperature eggs in this recipe.
Vanilla extract- adds extra flavor.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Milk- use whole milk in this recipe. you will need ¼ a cup.
Preheat an oven to 180c (350f) and prep a 12-cup muffin pan with paper liners.
Add the dry ingredients to the wet and mix until just combined and there are no lumps of flour visible.
Pour the batter into the muffin tins and bake in a 180c (350f) preheated oven for 18-20 minutes or until a toothpick comes out clean. Let the muffins cool for at least 15 minutes before serving.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist muffins and not dense and dry muffins
- Mesure you flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Use pure pumpkin puree in this recipe! It is very important that you use pure pumpkin puree in this recipe. Make sure that you are not using the presweetened or pre-spiced pumpkin puree. You will be able to find this information on the ingredient list of your pumpkin puree can.
- Add some of your favorite add-ins! Make this recipe your own and add your favorite muffins add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, and more! Be creative!
- Be patient! I know it's extremely tempting to eat these muffins as they are pulled out of the oven, but let these muffins cool for at least 15 minutes so they will be more firm and won't crumble up. These muffins are extra moist and melt in your mouth delicious, so it will be worth it to wait these 15 minutes.
These muffins will last for up to 4 days stored in an airtight container at room temperature.
Yes! These muffins taste great with chopped toasted walnuts or pecans. You can add any of your favorite add-ins.
We like making our muffins with fresh pumpkin puree, but this is a personal preference. Using fresh pumpkin puree makes these muffins extremely tender and moist.
Usually, fresh pumpkin puree contains more liquids which make these muffins extra moist and melt in your mouth delicious. However, canned pumpkin puree will give you pretty much the same result.
It’s okay to store these muffins at room temperature. Make sure that you store the muffins in an airtight container so they won’t dry out.
There are a few substitutions that may be helpful for your diet:
- Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
- Dairy-free- you can make these muffins dairy-free by replacing the milk with vegan milk.
Freeze these muffins after they cooled completely in an airtight freezer-friendly container for up to 3 months, some people find the cupcake tastes better after freezing it.
Toppings- these muffins can be topped with crumble topping (or streusel topping), cream cheese frosting, cinnamon buttercream frosting, or maple cream cheese frosting. Use your favorite toppings that you like to make the most!
Add-ins- make this recipe your own and add your favorite muffins add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, etc.
We like to serve the muffins as is with our morning coffee or tea on the side. There are many ways to upgrade your muffins:
Spread- spread these muffins with peanut butter, almond butter, pecan butter, or even pumpkin butter!
More pumpkin recipes:
Pumpkin cake- This easy pumpkin cake is fluffy, extra moist, and tastes amazing. This pumpkin cake is made with pumpkin puree, brown sugar, cinnamon, and spices, topped with creamy cream cheese frosting.
Classic pumpkin pie- This classic pumpkin pie is soft, creamy, not too sweet, and the ultimate dessert for thanksgiving! This pumpkin pie recipe is extremely easy to make, loaded with pumpkin and fall flavors, and served with a big dollop of whipped cream.
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Best Pumpkin Muffins
- 1 ½ cups Flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 ½ teaspoon Cinnamon
- ½ teaspoon Nutmeg
- ½ teaspoon Ginger
- ½ teaspoon Kosher salt
- ½ cup Sugar
- ½ cup Brown sugar
- ½ cup Vegetable oil
- 2 Eggs
- 1 teaspoon Vanilla extract
- 1 cup Pumpkin puree
- ¼ cup Milk
- Preheat an oven to 180c (350f) and prep a 12-cup muffin pan with paper liners.
- Into a big mixing bowl, add the oil, eggs, brown sugar, granulated sugar, vanilla extract, and pumpkin puree. mix with a whisk until combined.
- Into a medium-sized mixing bowl, add the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and kosher salt and mix with a whisk until combined.
- Add the dry ingredients to the wet and mix until just combined and there are no lumps of flour visible.
- Pour the batter into the muffin tins and bake in a 180c (350f) preheated oven for 18-20 minutes or until a toothpick comes out clean. Let the muffins cool for at least 15 minutes before serving.