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Pumpkin Muffins Recipe

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4.4 from 129 reviews

These Pumpkin Muffins are a moist and flavorful treat, perfect for fall or anytime you crave a spiced, tender baked good. Made with pumpkin puree, warm pumpkin pie spice, and topped with a crunchy turbinado sugar sprinkle, they bake up fluffy and golden, offering a perfect balance of sweetness and spice in every bite.

Ingredients

Units Scale

Dry Ingredients

  • 1 1/2 cups (180 g) all-purpose flour
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 tsp kosher salt

Wet Ingredients

  • 1 large egg
  • 1/2 cup buttermilk
  • 1 cup pumpkin puree
  • 1/2 cup (110 g) packed dark brown sugar
  • 1/4 cup vegetable oil
  • 1 tsp pure vanilla extract

Topping

  • 2 Tbsp turbinado sugar

Instructions

  1. Preheat and Prepare: Place a rack in the center of the oven and preheat to 375°F (190°C). Grease a standard 12-cup muffin tin with cooking spray to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and kosher salt until evenly combined.
  3. Combine Wet Ingredients: In a large bowl, whisk the egg, buttermilk, pumpkin puree, dark brown sugar, vegetable oil, and vanilla extract thoroughly until the mixture is smooth and free of lumps.
  4. Fold Dry into Wet: Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until no streaks of flour remain. Avoid overmixing to keep muffins tender.
  5. Fill Muffin Cups: Spoon approximately 1/4 cup of batter into each prepared muffin cup, filling them evenly. Sprinkle the top of each muffin with turbinado sugar to add a sweet and crunchy topping.
  6. Bake: Bake the muffins for 20 to 22 minutes, or until they have puffed up, turned golden brown on top, and a toothpick or tester inserted into the center comes out with a few moist crumbs attached.
  7. Cool: Allow the muffins to cool slightly in the tin. Carefully loosen them with a butter knife and transfer to a wire rack to cool completely before serving or storing.
  8. Make Ahead and Storage: Muffins can be baked up to one week in advance. Once fully cooled, store in an airtight container or a paper towel-lined resealable bag. They keep well at room temperature for up to 4 days, or can be refrigerated for up to 1 week.

Notes

  • Do not overmix the batter to avoid dense muffins.
  • Using fresh pumpkin puree improves flavor and moisture.
  • Buttermilk can be substituted with milk plus a teaspoon of lemon juice or vinegar as a souring agent.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
  • The turbinado sugar topping adds a nice crunchy texture but is optional.
  • Ensure muffins cool completely to prevent sogginess when stored.

Find it online: https://yummelle.com/pumpkin-muffins-recipe/