What’s your favorite fall treat?What are some good pumpkinWhat are some of the best muffins you’ve ever had? Imagine sinking your teeth into a warm, moist, perfectly spiced muffin, bursting with real pumpkin. What are some of the best glazes on a cake? What is Pumpkin Spice in a lattes? Is it like a pumpkin bread, but in muffin form? I think even better. My grandmother passed down her recipe, and I’ve tweaked it over the years to get it *just right*. The moment I smell these baking, it instantly takes me back to autumns spent at her house, and I can’t stop thinking about them. surrounded by the vibrant colors of the changing leaves. If you’re looking for that quintessential taste of fall, this is it, baked into a perfect little muffin.
What are pumpkin muffins?
What exactly are we talking about here? Think Pumpkin Pie, but in muffin form! What are some of the best pumpkin cakes? A blend of warm spices like cinnamon, cloves, and nutmeg. Some people add chocolate chips, nuts, or other goodies, but my version focuses on the pure, unsweetened version. What is the unadulterated taste of pumpkin? What are some great breakfast ideas? Is there a feeling of fall in every bite?
Why you’ll love this recipe?
Is there a million and one?Pumpkin muffins: WhatWhat makes this recipe so special? First and foremost, the flavor is just incredible. Is it the perfect balance of sweetness and spice, with a rich pumpkin flavor that really shines? I’ve tested this recipe using several different kinds of pumpkin and Butternut Squash – the result is a delicious, easy recipe. What I love about this recipe is how easy it is to make. No fancy equipment or complicated techniques. Is this a recipe that even the most experienced bakers can nail? If you can do it, I can!
What are some good reasons to make muffins? Can you make your own pumpkin puree? I’m feeling ambitious! What are some pantry staples that you already have on hand? And let’s not forget the versatility! Can you serve these muffins plain or with a sprinkle of powdered sugar? What is your favorite glaze? What are some good side dishes to serve with coffee or tea? If you love banana bread, you’ll adore these little pumpkin spiced delights! What is the best thing to make when you are looking for something that just tastes and smells like something?
How do you make pumpkin muffins?
Quick Overview
Making these Pumpkin muffins areYou’ll start by mixing the dry ingredients together in one bowl and the wet ingredients in another. What are some good ways to combine the two ingredients, being careful not to overmix. How do you fill a muffin tin with water and bake until golden brown on top? What makes a center come out clean? While the muffins are cooling, you can whip up a glaze to drizzle on top. How do I make muffins? I’ve made a mistake. Believe me, I made that mistake twice!
Ingredients
For the Pumpkin Muffins:
* 1 3/4 cups all-purpose flour (I’ve used gluten-free blends with great results!)
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1 1/2 cups granulated sugar
* 1/2 cup vegetable oil (or melted coconut oil)
* 2 large eggs
* 1 cup pumpkin puree (not Pumpkin Pie filling!)
* 1/4 cup buttermilk (or regular milk with 1 teaspoon of vinegar added)
For the Glaze:
* 1 cup powdered sugar
* 2-3 tablespoons milk
* 1/2 teaspoon vanilla extract
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well. I always use paper liners because it makes cleanup a lot easier!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and salt. Set aside. Make sure to whisk it really well so that you don’t get clumps of baking soda in your mixer.Pumpkin muffins: What!
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the flour, sugar, eggs, pumpkin puree, and buttermilk. Set aside. The mixture should be smooth and well combined.
Step 4: Combine
Gently add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix muffins! A few streaks of flour are okay.
Step 5: Prepare Filling
There is no filling for this recipe – all of the great taste is in the batter itself! If you are feeling adventurous, you could add a sprinkle of chocolate chips on top. Is it safe to put them in the oven to bake?
Step 6: Layer & Swirl
Since there is no filling, just pour the batter evenly into the prepared muffin cups. Filling them will make them look larger. About 2/3 full.
Step 7: Bake
Bake for 18-20 minutes, or until toothpick inserted into the center comes out clean. Keep an eye on them – oven temperatures can vary, and you don’t want to overbake them!
Step 8: Cool & Glaze
Let the muffins cool in the tin for a few minutes before transferring them to the wire rack to cool. While the muffins are cooling, whisk together the powdered sugar, milk, and vanilla extract. Do not overcook muffins. Drizzle glaze over them.
Step 9: Slice & Serve
Once the glaze has set, you can slice and serve your delicious.Pumpkin muffins are deliciousI like to enjoy mine with a warm cup of coffee or tea.
What should I serve it with?
These pumpkin muffins are pretty amazing on their own, but they also pair well with a variety of other dishes and beverages.
For Breakfast: Serve warm with a pat of butter and a side of scrambled eggs. A steaming mug of coffee or a spiced chai latte is the perfect complement.
For Brunch: Elevate your brunch spread by arranging the muffins on a pretty platter alongside fresh fruit, yogurt parfaits, and a pitcher of mimosas.
As Dessert: Enjoy after dinner with a scoop of vanilla Ice Cream or a dollop of whipped cream. A glass of sweet dessert wine would also be a lovely pairing.
For Cozy Snacks: Curl up with a good book and a pumpkin muffin, accompanied by a cup of hot cocoa or a glass of milk. It’s the ultimate comfort food!
My family tradition is to enjoy these with a big pot of chili! Sounds weird, I know, but the sweetness of the pumpkin really cuts through the richness of the chili. You should try it!
Top Tips for Perfecting Your Pumpkin Muffins
Want to take your pumpkin muffins to the next level? Here are a few of my top tips:
Pumpkin Prep: Be sure to use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already has spices and sugar added, which will throw off the flavor and texture of your muffins.
Mixing Advice: Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in tough, dry muffins. Mix until just combined, and don’t worry about a few streaks of flour.
Ingredient Swaps: If you don’t have buttermilk, you can easily make your own by adding 1 teaspoon of vinegar or lemon juice to regular milk. Let it sit for a few minutes until it thickens slightly.
Baking Tips: To ensure even baking, rotate the muffin tin halfway through the baking time. Also, be sure to let the muffins cool completely before glazing, or the glaze will melt.
Glaze Variations: For a richer glaze, use melted butter instead of milk. You can also add a pinch of cinnamon or nutmeg to the glaze for extra flavor.
Spice Up the Spices: I usually go with the classic cinnamon, nutmeg, and clove combo, but you could get creative and add a pinch of ginger or allspice. Experiment to find your perfect blend! I even added a touch of cardamom once, and it was delicious!
Storing and Reheating Tips
These pumpkin muffins are best enjoyed fresh, but they can also be stored for later.
Room Temperature: Store in an airtight container at room temperature for up to 2 days. They might get a little bit softer, but they’ll still be delicious!
Refrigerator Storage: Store in an airtight container in the refrigerator for up to 5 days. Just be sure to bring them to room temperature before serving.
Freezer Instructions: To freeze, wrap the muffins individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw at room temperature before serving.
Glaze Timing Advice: If you’re planning to freeze the muffins, it’s best to wait to glaze them until after they’ve been thawed.
One time, I forgot to wrap them properly before freezing, and they got a bit freezer-burned. Not ideal! So, definitely double-check that they’re well-sealed.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to pumpkin muffins recipe that’s sure to become a favorite in your home too. I genuinely believe this is the ultimate fall baking experience. The warmth of the spices, the moistness of the muffin, and the sweetness of the glaze… it’s just perfection in every bite. And the best part? It’s easy enough for a weeknight treat but impressive enough for a holiday brunch. It’s honestly hard to just eat one! If you’re looking for more yummy baked goods, check out my banana bread recipe, or maybe my chocolate chip cookies!
I hope you give these a try and let me know what you think! Feel free to leave a comment below with your own variations or tips. Happy baking!
Pumpkin Muffins
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.5 tsp salt
- 1 cup pumpkin puree
- 0.75 cups granulated sugar
- 0.5 cup vegetable oil
- 2 large eggs
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together pumpkin puree, sugar, oil, and eggs.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Fill each muffin liner about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
