These Pumpkin Pie Muffins are like little bites of fall! They are soft, moist, and packed with pumpkin flavor. The spices make them warm and cozy!
Easy to whip up, these muffins are perfect for breakfast or a snack. I love to enjoy them with my morning coffee, and they always brighten my day! 🎃☕
Key Ingredients & Substitutions
All-purpose Flour: This is the base for your muffins. If you’re gluten-free, you can use a 1:1 gluten-free flour blend. Just make sure your blend has xanthan gum for better texture.
Granulated & Brown Sugar: These sugars sweeten the muffins. If you prefer less sugar, try using coconut sugar or maple syrup. Remember to adjust the liquid in the recipe if you’re using liquid sweeteners!
Canned Pumpkin Puree: This gives the muffins their distinct flavor. If you have fresh pumpkin, you can roast and puree it as a substitute. Just make sure it’s smooth and not too watery.
Vegetable Oil: This keeps the muffins moist. You can substitute it with melted butter or applesauce for a healthier option, though the texture may vary slightly.
How Can I Ensure My Muffins Are Perfectly Tender?
To achieve tender muffins, there are a few key techniques to keep in mind:
- Don’t Overmix: When combining wet and dry ingredients, mix until just combined. A few lumps are okay! Overmixing can lead to dense muffins.
- Proper Measuring: Make sure to spoon your flour into the measuring cup instead of scooping directly from the bag. This prevents packing it down and using too much flour.
- Check Oven Temperature: Use an oven thermometer to ensure your oven is at the right temperature. An oven that’s too hot can dry out your muffins.
Follow these tips, and you’ll have light and tender pumpkin muffins that everyone will love!
Delicious Pumpkin Pie Muffins Recipe
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk (or buttermilk)
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and around 18–22 minutes to bake. Overall, plan for about 30-35 minutes from start to finish, plus a few minutes for cooling.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your muffins bake evenly. While the oven is heating, line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, and all the spices: cinnamon, ginger, cloves, and nutmeg. Make sure everything is well combined to distribute the flavors evenly.
3. Combine the Wet Ingredients:
In a separate bowl, beat the eggs. Add the pumpkin puree, vegetable oil, milk, and vanilla extract. Mix these until the mixture is smooth and creamy. You want to make sure all the ingredients are well incorporated!
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Using a spatula, gently fold the two mixtures together until just combined. Be careful not to overmix, as this can make the muffins tough.
5. Fill the Muffin Cups:
Scoop the batter evenly into the muffin cups, filling each about 3/4 full. This gives them room to rise while baking! If you want, you can sprinkle some extra spices or nuts on top for added flavor and crunch.
6. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 18–22 minutes. You’ll know they are done when a toothpick inserted into the center of a muffin comes out clean. Keep an eye on them so they don’t overbake!
7. Cool and Serve:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely. This step helps prevent sogginess.
8. Enjoy!
These muffins are best served warm or at room temperature. You can enjoy them plain or with a small dollop of butter or cream cheese for an extra treat!
These Pumpkin Pie Muffins are soft, moist, and full of cozy autumn spices, making them the perfect treat for any time of the day!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer using fresh pumpkin, roast it until tender, then scoop and puree it until smooth. Just make sure it’s not too watery to avoid altering the muffin texture.
How Should I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week or freeze them for up to 3 months.
Can I Make These Muffins Vegan?
Yes! You can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg, let sit for a few minutes), and use a plant-based milk instead of regular milk. Substitute vegetable oil with melted coconut oil or applesauce for moisture.
What Can I Add to the Muffin Batter for Extra Flavor?
Feel free to add mix-ins like chocolate chips, chopped nuts, or dried fruit. For an extra touch, try adding a teaspoon of maple syrup or a pinch of allspice to enhance the flavor.
