Pumpkin Muffins
Delightful pumpkin muffins that are moist, fluffy, and bursting with pumpkin flavor and spices, perfect for breakfast or snacks.
Ingredients
For the Muffins
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 tsp pumpkin pie spice
- 1 15 oz can pure pumpkin or homemade puree
- 1/3 cup vegetable oil
- 2 large eggs
- 1.25 cups sugar divided, plus 1 tbsp
- 1 tsp cinnamon
Instructions
Preparation
- Preheat your oven to 350°F and place the oven rack in the middle position. Line 18 cups of two 12-cup muffin pans with liners.
- In a small bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, mix together the pumpkin puree, vegetable oil, eggs, and 1 1/4 cups of sugar on the lowest speed until fully combined.
- Gradually add the flour mixture to the wet ingredients, mixing just until combined to keep the muffins light and fluffy.
- In another small bowl, stir together the cinnamon and the remaining tablespoon of sugar.
- Divide the batter evenly among the muffin cups, filling them about 2/3 of the way full. Sprinkle the tops with the cinnamon sugar.
Baking
- Place the muffins in the oven and bake for 20-25 minutes, or until they are puffed and golden brown. A toothpick inserted into the center should come out clean.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
These muffins freeze beautifully. Store in an airtight container at room temperature for 3-4 days or in the freezer for up to a month. Reheat in the microwave or oven as needed.