Oct 09, 2024
My Best Pumpkin Muffins
These are my best Pumpkin Muffins ever and I’ve been making them for a decade. The recipe is adapted from my beloved Moist Pumpkin Bread recipe, which is a true fan favorite. There’s nothing better than a perfectly-tender pumpkin muffin with a cup of cozy chai tea (or coffee), as a breakfast bite or an afternoon pick-me-up. Whether you’re enjoying them for breakfast, a snack, or a dessert, you’ll want a stash in your kitchen.
Here’s What You Need
I like to have everything ready and set out in my kitchen before I bake. Here’s what to gather:
Pumpkin Muffins Ingredients
These ingredients are pantry staples; here’s what you’ll need for this pumpkin muffin recipe:
All-purpose flour: Go for good-quality flour for a tender crumb, which pairs perfectly with pumpkin puree’s dense, moist texture. Granulated sugar: Adds sweetness to the muffins while helping create a light, fluffy texture. The sugar also helps caramelize the top, giving your muffins a golden finish. Baking soda: Reacts with the acidity of the buttermilk and pumpkin puree, giving the muffins a good rise. It helps create a light, airy texture. Baking powder: Assists the baking soda in leavening, ensuring the muffins rise beautifully. Baking soda and baking powder provide the right lift for a perfectly domed top. Salt: Enhances the flavors in the muffins and balances the sweetness. Spices: A blend of cinnamon, nutmeg, and ginger will bring the warm, cozy flavors of fall to your muffins. You can customize the spice levels to your taste, but don’t skip them – they make pumpkin muffins truly special. Pumpkin puree: The star ingredient! Not only does it bring rich, earthy flavors to the muffins, but it also keeps them moist and tender. You can use fresh pumpkin puree, or canned pure pumpkin puree. Just avoid “pumpkin pie filling” with added sugar and spices. Here’s how to freeze canned pumpkin puree if you have extra. Brown sugar: Adds a deeper, caramel-like sweetness that complements the pumpkin and spices. It also helps retain moisture, keeping the muffins soft and chewy. Buttermilk: The acidity of the buttermilk works with the baking soda for optimal rise and adds a subtle tang that balances the sweetness. It also contributes to the moist, tender texture. Here are my buttermilk substitutes. Oil: Keeps the muffins extra moist and tender. I use avocado oil, but vegetable oil or canola oil also work well. Steer clear of coconut oil which is solid at room temp and makes the muffins harder in texture. Egg: here are my best egg substitutes for baking.
Variations and Substitutions
Try changing this recipe up if you like. Check out some typical swaps I like to make:
Gluten-free option: Replace the all-purpose flour with a 1:1 gluten-free baking flour blend to make these muffins gluten-free. Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour works well for a seamless swap. Healthier twist: Use whole wheat flour or a 50/50 mix of whole wheat and all-purpose flour for added fiber and nutrients. You can also reduce the sugar by replacing half of the granulated sugar with honey or maple syrup. Add-ins: Mix chocolate chips, chopped nuts (like walnuts or pecans), or dried fruit (such as cranberries or raisins) to enhance texture and flavor. Fold them into the batter after combining the wet and dry ingredients. Spice customization: Increase the cinnamon or add a pinch of cloves or allspice. You can also use pre-made pumpkin spice (aka pumpkin pie spice) for ease. A little teaspoon of vanilla extract is yummy too.
Tools
Grab these items before you start baking:
Muffin tins and paper cups Mixing bowls Whisk and spatula
Make Ahead and Storage
Store baked pumpkin muffins in an airtight container at room temperature for up to 3 days.
Mix the dry ingredients
Whisk together the dry ingredients in a large mixing bowl: flour, granulated sugar, baking soda, baking powder, salt, and spices. Ensure everything is well combined and set aside.
Mix the wet ingredients
In a separate bowl, whisk together the wet ingredients: pumpkin puree, brown sugar, buttermilk, oil, and egg. Stir until the mixture is smooth and uniform.
Combine wet and dry mixtures
Gently fold the wet ingredients into the flour mixture, mixing just until combined. Be careful not to overmix, as this could make your muffins dense.If you would like to stir in any extra mix-ins (like for pumpkin chocolate chip muffins), add them when the batter is only 80% combined to avoid stirring too much.
Fill the muffin cups
Evenly distribute the batter among the muffin cups, filling each about 3/4 full to allow room for rising in the muffin pan.
Bake and cool
Bake for 20-25 minutes at 350ºF., or until the tops spring back when lightly pressed. You can also test by inserting a toothpick into the center; it should come out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Overmixing the batter: Stirring the batter too much or overbeating in a mixer can cause the gluten in the flour to overdevelop, leading to dense, tough muffins. Skipping the buttermilk or acidic substitute: The acidity in buttermilk (or its substitutes) reacts with the baking soda to help the muffins rise properly. Using plain milk or leaving out an acidic component can result in flat, dense muffins. Not preheating the oven: If your oven isn’t at the correct temperature when the muffins go in, they won’t rise as they should. Always preheat your oven to 350ºF to ensure even cooking and a well-risen muffin top. Filling muffin cups unevenly: Inconsistent batter distribution can cause some muffins to cook faster than others. To avoid uneven baking, fill each muffin cup about 3/4 full and try to distribute the batter evenly across the pan for uniform results.
For longer storage in a freezer, wrap them well and freeze them for up to 3 months. Thaw at room temperature or warm in the microwave for a quick treat. Just skimming this recipe? Here are the key highlights I wouldn’t want you to miss:
Other Sweet Pumpkin Recipes You’ll Love
During the fall, I make these pumpkin-loaded treats on repeat:
Soft and dreamy pumpkin chocolate chip cookies. SO dunkable! Easy pumpkin cupcakes that are light as a feather and beautiful with a meringue crown. I cannot stop eating these soft and simple pumpkin cookies. Pumpkin cheesecake bars look incredible and taste even better.
