These Pumpkin Muffins are moist, fluffy, and taste like pumpkin pie. The combination of cinnamon and spices gives this treat amazing flavor that is perfect for the season.
Table Of Contents
Recipe Details
I love pumpkin everything and these easy pumpkin muffins are a recipe I have on repeat in the fall and winter. The flavor and perfect moist crumb make them a huge favorite in my house and I just love them with a cup of hot coffee. You’re going to love these sweet treats.
- TASTE: Full of spices like cinnamon, nutmeg, and cloves, these muffins will make you feel warm and toasty. The buttery taste and slight tang from the sour cream enhances the perfect pumpkin flavor.
- TEXTURE: These pumpkin muffins are fluffy and moist. The crumb holds together nicely and every bite is so yummy.
- TIME: It will take just under 40 minutes to make them.
- EASE: This recipe is so easy. I make them for breakfast, snacks, and as gifts because they are such a breeze yet taste so good.
What You’ll Need
Ingredient Notes
- Pure pumpkin puree- You want to use 100% pure pumpkin rather than pumpkin pie filling because the filling is already sweetened.
- Sugars- You can use light or dark brown sugars as well as granulated sugar to add sweetness and moisture to the muffins.
- Sour cream- This tangy ingredients makes them extra moist.
- Eggs- These large eggs bind the ingredients together so your muffins have the perfect crumb.
- Unsalted butter- We use unsalted because we’ll be adding a bit of salt and don’t want to overdo it.
- Pumpkin pie spice- This is a combination of warming spices, including cinnamon, ginger, nutmeg, cloves, and allspice. You can also make your own homemade pumpkin pie spice.
- Cinnamon- We add a little extra cinnamon because it is the spice that really brings out the pumpkin flavor.
- Vanilla- A little vanilla extract adds a touch of flavor that enhances the spices and pumpkin.
Add-ins and Substitutions
- Add chocolate chips- Make these into pumpkin chocolate chip muffins with some milk chocolate chips, dark chocolate, or white chocolate chips.
- Add some pecans- These nuts make a great combination with the pumpkin and spices, so add some chopped pecans for a little crunch.
- Pumpkin seeds are also a great choice for an add-in.
How to Make Pumpkin Muffins
- Combine the dry ingredients. In a medium bowl, whisk together the all purpose flour, pumpkin pie spice, cinnamon, baking powder, and salt. Set aside.
- Mix the wet ingredients. In a separate large bowl, add the brown sugar, granulated sugar, melted butter, olive oil, eggs, sour cream, and vanilla extract. Whisk everything together until smooth and well combined.
- Add the pumpkin puree. Add the can of pumpkin puree to the wet ingredients and whisk until fully incorporated.
- Combine the wet and dry ingredients. Add the dry ingredients to the pumpkin mixture and gently fold everything together using a spatula until no dry streaks of flour remain. If you have mix-ins, gently fold them in now.
Pro Tip: Be careful not to overmix, as this can result in dense muffins. Mix just until no white flour is visible.
- Preheat and distribute the batter in the muffin tin. Preheat your oven to 425°F and line a muffin tin with cupcake liners. Evenly distribute the batter among the liners, filling each about ¾ full or slightly more. You may need a second muffin tin for any remaining batter.
- Bake the muffins. Bake at 425°F for 5 minutes. This initial burst of high heat helps the muffins rise quickly and have perfect muffin tops. Then, without opening the oven door, reduce the temperature to 350°F and continue baking for another 14–19 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and enjoy. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Recipe Tips
- Gently fold in ingredients- Overmixing breaks the gluten and causes the muffins to become dense and tough. Keep a tender crumb by only mixing until ingredients are incorporated.
- Go high heat first- Blasting the muffin batter at 425 degrees for 5 minutes creates those beautiful, tall, bakery-style muffin tops.
- Don’t open the oven door- When changing the temperature, resist the urge to open the oven door and check on the muffins. This allows heat to escape, lowering the temperature more than you want.
- Bake times can vary- If your muffin tins are bigger or fuller, the bake time might need to be a little longer to ensure they are fully baked. Then let them cool a bit so they don’t fall apart.
FAQs
What is the secret to making moist muffins?
The secret to moist muffins is the balance of acidity and fats and not overmixing the batter. This recipe uses butter, sour cream, and baking powder to ensure the muffins are moist and hold together well.
Should muffins be baked at 350 or 400?
I like to bake my muffins for 5 minutes at 425 degrees Fahrenheit to create a puffed up muffin top, then switch to 350 degrees for the rest of the baking process. This keeps them moist while giving them a picture-perfect shape.
Serving Suggestions
These delicious Pumpkin Muffins are yummy served with most anything. Serve them alongside eggs, pancakes, pastries, and your favorite beverages.
- Eggs: Serve them with Egg Bites, Eggs Benedict, Air Fryer Hard Boiled Eggs, or Easy Poached Eggs.
- Pancakes: Pair these sweet pumpkin muffins with German Pancakes (VIDEO), Chocolate Pancakes, Buttermilk Pancakes, and Chocolate Chip Pancakes.
- Pastries: Serve them with some Cream Cheese Danishes (VIDEO), Apricot Rugelach (VIDEO), Strawberry Nutella Puff Pastry, or Almond Croissants.
- Beverages: Enjoy these muffins with a coffee or tea. Try them with a Iced White Chocolate Mocha, Pumpkin Spice Latte, Brown Sugar Boba, or Hot Chocolate.
Make This Recipe in Advance
Make ahead: You can make the batter for these pumpkin muffins ahead of time and store it in the refrigerator until you’re reacy to backe.
Storing: Store these Pumpkin Muffins in an airtight container at room temperature or in the fridge.
Freeze: You can freeze these muffins once they have cooled. Place them in a airtigrt container or freezer ziplock bag and they will last for up to 6 months. Thaw in the fridge overnight.
More Yummy Muffins!
Full Recipe Instructions
Pumpkin Muffins
These Pumpkin Muffins are moist, fluffy, and taste like pumpkin pie. The combination of cinnamon and spices gives this treat amazing flavor that is perfect for the season.
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Servings: 14 muffins
Calories: 243kcal
Equipment
Ingredients
- 1 3/4 cups all-purpose flour
- 2 1/2 tsp pumpkin pie spice
- 2 tsp cinnamon
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup light brown sugar packed
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter melted
- 1/4 cup light tasting olive oil or any other neutral oil
- 2 eggs
- 1/4 cup sour cream
- 2 tsp vanilla extract
- 15 ounces pumpkin puree
- 1 cup mix-ins optional (pumpkin seeds, chocolate chips, pecans)
Instructions
- Combine the dry ingredients. In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, and salt. Set aside.
- Mix the wet ingredients. In a separate large bowl, add the brown sugar, granulated sugar, melted butter, olive oil, eggs, sour cream, and vanilla extract. Whisk everything together until smooth and well combined.
- Add the pumpkin puree. Add the entire 15-ounce can of pumpkin puree to the wet ingredients and whisk until fully incorporated.
- Combine the wet and dry ingredients. Add the dry ingredients to the pumpkin mixture and gently fold everything together using a spatula. Be careful not to overmix, as this can result in dense muffins. Mix just until no dry streaks of flour remain.
- Add optional mix-ins. If desired, gently fold in 1 cup of chocolate chips, chopped pecans, or pumpkin seeds.
- Preheat your oven to 425°F and line a muffin tin with cupcake liners. Evenly distribute the batter among the liners, filling each about ¾ full or slightly more. Since this recipe uses an entire 15-ounce can of pumpkin puree to avoid having any leftover pumpkin, the batter makes slightly more than 12 standard muffins. You may need a second muffin tin for the remaining batter.
- Bake the muffins. Bake at 425°F for 5 minutes. This initial burst of high heat helps the muffins rise quickly, creating those beautiful, tall, bakery-style muffin tops. Then, without opening the oven door, reduce the temperature to 350°F and continue baking for another 14–19 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Baking time may vary depending on the size of your muffins.
- Cool and enjoy. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
Calories: 243kcal | Carbohydrates: 39g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 107mg | Potassium: 172mg | Fiber: 2g | Sugar: 23g | Vitamin A: 4890IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg
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Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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