Pumpkin muffins are a go-to for fall breakfasts in my household, as their warm, spicy aroma fills the kitchen it instantly creates a cozy atmosphere in my home. Each muffin is perfectly moist, thanks to the combination of pumpkin puree, milk, oil, and a blend of traditional fall spices. Celebrate fall with my family and I by baking up some Pumpkin Muffins.
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Ingredients
- Milk - adds extra moisture to the muffins
- Pumpkin puree - gives these muffins the pumpkin flavor and moisture
- Light brown sugar - adds caramelization
See the recipe card below for quantities and measurements.
Variations
Want to spice up these pumpkin muffins? Try these simple add-ins:
- Butterscotch Chips - If you are not a chocolate fan, try these!
- Nuts - Want to add in some crunch? Add in 1 Tablespoon of your favorite type of finely chopped nuts
- Dried Fruit - Add in 1 Tablespoon of your favorite mix of dried fruit
Equipment
Equipment can have a big impact on how a recipe turns out. I would recommend using the following equipment:
- Hand mixer
- Whisk
- Mixing bowls
- Medium-sized cupcake liners
- Metal muffin pan
- Spatula
Instructions
- Preheat oven to 350 degrees Fahrenheit. Add cupcake liners to the pan, and set aside. In a large bowl, combine pumpkin, sugars, eggs, milk, and vegetable oil. Mix until ingredients are combined.
2. In another bowl, whisk together flour, salt, baking soda, cinnamon, and nutmeg. Spoon in the dry ingredients into the wet ingredients. Gently mix together and repeat until all of the dry ingredients are combined into the wet ingredients.
3. Lastly, fold in the chips.
4. Fill each cupcake liner with batter to the top. Bake for 27-30 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Cool for 30 minutes before enjoying.
Hint: Spooning in the dry ingredients will help ensure the batter comes out smooth.
Storage
Store a fully cooled muffins in an air-tight container on the countertop for 3-4 days.
You can also freeze these muffins. Wrap the fully cooled muffins tightly in saran wrap. Then pop them in the freezer for up to 2 months.
Top Tip
Make sure to check your cupcake liners before you use them. You do not want to use a flimsy liner. If your cupcake liners are not stable enough buy a new set.
FAQ
The pumpkin pie mix has additional ingredients. This will alter the recipe and the taste.
📖 Recipe
Pumpkin Muffins
Equipment
- 1 Hand mixer
- Whisk
- Mixing bowls
- Medium-sized cupcake liners
- Metal muffin pan
- Spatula
Ingredients
- 1 15 ounce Pumpkin puree
- ½ Cup Granulated sugar
- ½ Cup Light brown sugar
- 2 Eggs
- ¼ Cup Milk I like to use 2%
- ½ Cup Vegetable oil
- 1-¾ Cup All-purpose flour
- 1 Teaspoon Baking soda
- 1 Teaspoon Nutmeg
- 1 Teaspoon Cinnamon
- 1 Cup Chocolate chips
- ½ Teaspoon Salt
Instructions
- Preheat oven to 350 degrees Fahrenheit. Add medium-sized cupcake liners to the pan and set aside.
- In a large bowl, combine pumpkin, sugars, eggs, milk and vegetable oil. Mix until all ingredients are combined.
- In another bowl, whisk together flour, salt, baking soda, cinnamon, nutmeg.
- Spoon in the dry ingredients into the wet ingredients. Gently mix together. Repeat until all of the dry ingredients are combined into the wet ingredients.
- Lastly, fold in the chocolate chips.
- Fill each cupcake liner to the top.
- Bake for 27-30 minutes or until a toothpick inserted into the center of the muffin comes out clean.
- Allow the muffins to cool for 30 minutes before enjoying.
Notes
- Careful not to overmix the muffins.
- Make sure your ingredients are room temperature.
