Embrace the flavors of fall with these Easy Pumpkin Muffins. Infused with warm spices and rich pumpkin flavor, these muffins are perfect for a quick breakfast, a cozy snack, or a sweet treat. Simple to make and irresistibly delicious, they’re sure to be a hit with everyone!
Ingredients
- 1 and 3/4 cups (219g) all-purpose flour
- 1 tsp baking soda
- 1 and 1/2 tsp ground cinnamon
- 1 and 1/2 tsp pumpkin pie spice
- 1/4 tsp ground ginger
- 1/2 tsp salt
- 1/2 cup (120ml) vegetable oil (or melted coconut oil)
- 1/2 cup (100g) granulated sugar
- 1/3 cup (67g) packed light or dark brown sugar
- 1 and 1/2 cups (340g) canned pumpkin puree
- 2 large eggs
- 1/4 cup (60ml) milk (dairy or non-dairy)
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (177°C) and line a muffin pan with paper liners or grease the cups lightly.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, ground cinnamon, pumpkin pie spice, ground ginger, and salt.
- Combine Wet Ingredients: In another bowl, whisk the vegetable oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until well combined.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix just until there are no flour pockets left. Do not overmix.
- Scoop and Bake: Divide the batter evenly among the muffin cups, filling each about three-quarters full. Bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Cook Notes
- Alternative Oils: You can substitute vegetable oil with apple sauce for a healthier version that retains moisture.
- Add-Ins: Consider adding nuts, raisins, or chocolate chips for extra texture and flavor.
- Storing: These muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months.
Easy Pumpkin Muffins are a delightful way to bring a taste of autumn into your home. Whether you’re enjoying one with a cup of coffee on a brisk morning or sharing them at a festive gathering, these muffins are sure to impress with their moist texture and rich pumpkin spice flavor. Happy baking
Variations
Chocolate Chip Pumpkin Muffins:
- Add: Mix in 1 cup of semi-sweet chocolate chips into the batter before baking for a sweet twist.
Nutty Pumpkin Muffins:
- Add: Fold in 1/2 cup of chopped walnuts or pecans for a crunchy texture and nutty flavor.
Cranberry Pumpkin Muffins:
- Add: Incorporate 1/2 cup of dried cranberries to add a tart contrast to the sweet pumpkin flavor.
Keto Version
For those following a keto diet, here’s how you can enjoy these pumpkin muffins:
- Substitute Flour: Replace the all-purpose flour with an equal amount of almond flour.
- Replace Sugar: Use a granular erythritol or another sugar substitute in place of granulated and brown sugars.
- Adjust Liquids: Almond flour can be more absorbent, so you might need to add a bit more milk to achieve the right batter consistency.
Low Carb Version
This version minimizes the carbs while keeping the flavors intact:
- Flour Substitute: Use coconut flour instead of all-purpose flour. Note that coconut flour is highly absorbent, so you will only need about 1/2 cup.
- Sugar Alternative: Opt for a low-carb sweetener like stevia or monk fruit to taste.
- Increase Fats: Consider increasing the oil or adding a few tablespoons of sour cream to keep the muffins moist.
FAQs (Frequently Asked Questions)
Q: Can I make these muffins gluten-free? A: Absolutely! Swap the all-purpose flour for a gluten-free flour blend designed for baking. Make sure to check that your other ingredients, like baking soda and spices, are also gluten-free certified.
Q: How can I make these muffins more moist? A: To ensure your muffins stay moist, avoid overmixing the batter. Overmixing can lead to tough muffins. Also, adding a bit more pumpkin puree or a few tablespoons of applesauce can help.
Q: Can I freeze these pumpkin muffins? A: Yes, these muffins freeze beautifully. Wrap them individually in plastic wrap and place them in a zip-top bag. They can be frozen for up to three months. Thaw overnight on the countertop or gently warm in the microwave when ready to eat.
Q: What’s the best way to serve these muffins? A: These muffins are delicious both warm and at room temperature. For a special treat, serve them warm with a pat of butter or a drizzle of honey.
Easy Pumpkin Muffins offer a delightful taste of fall with their spiced, pumpkin-rich flavor. Whether you opt for the classic, keto, or low carb versions, these muffins provide a flexible, tasty option suitable for a variety of dietary needs. They’re perfect for meal prep, a family breakfast, or a seasonal treat. Enjoy baking and sharing these wonderfully warm and comforting muffins!
