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.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 23

Total Time 38

Servings muffins

Calories 243kcal

Author Dina

Equipment

1 muffin tin

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)

US Customary - Metric

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