Description
Rustic pumpkin muffins bring autumn’s warmth to your kitchen with rich spices and wholesome flavor. Comforting seasonal treats blend sweet pumpkin and warm cinnamon, promising a delightful bite that connects you to harvest memories.
Ingredients
Scale
Main Ingredients:
- 1.5 cups (340g) canned pumpkin puree
- 2 large eggs
- 1.75 cups (219g) all-purpose flour
- 0.5 cup (120ml) vegetable oil
Sweeteners:
- 0.5 cup (100g) granulated sugar
- 0.33 cup (67g) packed light or dark brown sugar
Spices and Additional Ingredients:
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 1.5 teaspoons pumpkin pie spice
- 0.25 teaspoon ground ginger
- 0.5 teaspoon salt
- 0.25 cup (60ml) milk
Instructions
- Thoroughly grease a 12-cavity muffin tin with nonstick cooking spray or line with paper cupcake liners, then preheat the oven to 425°F (218°C).
- In a medium mixing bowl, combine all-purpose flour, baking soda, ground cinnamon, pumpkin pie spice, ground ginger, and kosher salt, whisking until evenly distributed.
- In a separate large bowl, vigorously blend vegetable oil, granulated sugar, canned pumpkin puree, large eggs, and whole milk until smooth and well incorporated.
- Gently fold the dry ingredient mixture into the wet ingredients, stirring carefully to prevent overmixing and ensure a tender muffin texture.
- Carefully distribute the batter evenly among the prepared muffin cavities, filling each liner to the top rim.
- Place the muffin tin in the preheated oven and bake at 425°F (218°C) for 5 minutes to create an initial high-heat rise.
- Reduce the oven temperature to 350°F (177°C) and continue baking for 16-17 minutes, or until a inserted toothpick emerges completely clean.
- Remove from the oven and allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.
- Once completely cooled, store the muffins in an airtight container at room temperature for up to 7 days.
Notes
- Swap out milk with almond or oat milk for a dairy-free twist that keeps muffins super moist and adds subtle nutty undertones.
- Sprinkle raw pumpkin seeds or chopped pecans on top before baking for a delightful crunch and extra protein boost.
- Store completely cooled muffins in an airtight container to maintain their soft texture and prevent drying out.
- Freeze individually wrapped muffins up to 3 months for quick grab-and-go breakfast or snack options.
- Make batter ahead of time and refrigerate overnight to develop deeper, richer pumpkin flavors before baking.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320 kcal
- Sugar: 22g
- Sodium: 290mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 13.5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4.5g
- Cholesterol: 70mg