The season is upon us! It’s time to bring out our fall holiday decorations and create our seasonal desserts. These pumpkin muffins incorporate everything you can need from fall. It’s comforting, sweet and cozy with the spices and pumpkin purée. They’re tender and soft, making them great alongside a warm beverage of your choice. You can freeze the muffins for up to 2 months, just defrost them on the counter for a quick weekday breakfast.
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Servings: 12 servings
Yield: 12 standard muffins
- 2 cups (240 g) all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 (15-ounce) can pumpkin purée
- 1 1/4 cups (270g) packed light brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- Preheat oven and prepare the muffin tin: Preheat the oven to 375°F. Line a standard muffin pan with muffin liners, or grease each well with butter.
- Mix the dry ingredients: In a large mixing bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Mix the wet ingredients: In a medium mixing bowl, add the pumpkin purée, brown sugar, eggs, and vegetable oil. Whisk until combined and homogenous.
- Make the batter: Pour the pumpkin mixture into the flour mixture. Stir with a large spoon or a rubber spatula just until combined and no streaks of flour remain. Do not overmix. It is okay if there are some lumps in the batter.
- Divide the muffin batter: Divide the batter evenly among the cups. Each well should be filled nearly to the top.
- Bake the muffins: Bake muffins for 20 minutes, or until a toothpick inserted in the center of the muffin comes out clean.
- Cool the muffins and serve: Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool for at least 10 minutes more. Serve warm or at room temperature.
Source: Simply Recipes