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Pumpkin Muffins: the mouthwatering recipe for delicious, fluffy baked treats

Total time: 30 Min
Difficulty: Low
Serves: 12 people
By Cookist
All-purpose flour
1 1/2 cups
Baking powder
1 tsp
3/4 tsp
Baking soda
1/2 tsp
Ground cinnamon
1 1/2 tsp
Ground nutmeg
1/2 tsp
Ground ginger
1/4 tsp
Granulated sugar
1 1/4 cups
Vegetable Oil
1/2 cup
canned pumpkin
1 cup
Large eggs
apple juice
1/4 cup

With the heavenly flavor of warming baking spices mixed with sweet pumpkin, this fantastic recipe for homemade pumpkin muffins might be the best out there. Pumpkin muffins are incredibly soft, fluffy, and tender, and they're a perfect baking project to try this fall and winter.

With just the right amount of sweetness, pumpkin muffins are wonderful at breakfast or brunch, or as a satisfying snack with a cup of tea in the afternoon. Enjoy them on their own or with a dollop of butter or jam.

Pumpkin muffins are super easy to make and are so delicious, you may find yourself making them all year round!


Pumpkin Muffin Ingredients

Making pumpkin muffins at home is similar to most other muffin recipes.

You'll need standard ingredients like flour, baking powder, baking soda, sugar, and salt.

Pumpkin puree is a must (not pumpkin pie mix – make sure you check the label first), as are warming baking spices like cinnamon, nutmeg, ginger, and allspice.

Apple juice gives these pumpkin muffins a little extra sweetness and subtle flavor, while vegetable oil makes them ultra-soft and tender.

How to Make Pumpkin Muffin

You'll love how fast and easy it is to make pumpkin muffins at home. Start by lining a muffin tin with cupcake liners. Set it aside. Whisk the dry ingredients in a large bowl to combine them. Make a small well in the center of the dry ingredients.

In a second bowl, beat the eggs, sugar, pumpkin, and apple juice until you get a nice, smooth mixture. Fold the pumpkin mixture into the flour mixture, then pour the batter into the liners until they are nearly full – this will help your muffins get nice and tall.

Bake the muffins for 20 to 25 minutes at 350F, then take them out of the oven and let them cool completely before serving.


Tips for Making the Best Pumpkin Muffins

Don't overmix the batter. Blend until just combined.

Your muffins are done when a toothpick inserted into the center comes out mostly clean and crumb-free.

You can mix up your spice blend. Add allspice, cardamom, cloves, or powdered star anise.

To make healthier pumpkin muffins, use whole wheat flour instead of regular flour and reduce the amount of sugar in the recipe.

To make vegan pumpkin muffins, substitute the eggs for flax eggs or applesauce.

To make gluten-free pumpkin muffins, swap out the all-purpose flour for your favorite gluten-free alternative.


Pumpkin Muffin Variation Ideas

There are tons of fantastic ways you can put your own spin on this easy pumpkin muffin recipe. Try adding chocolate chips, oatmeal, chopped toast pecans, almonds or walnuts, dried fruit, or candied ginger.

You can also jazz up your pumpkin muffins with some spiced cream cheese frosting.

Or you can make your muffins into cupcakes by adding a bit more sugar and decorating them with buttercream.


How to Store Pumpkin Muffins

Place your pumpkin muffins in an airtight container and store them at room temperature for up to 5 days.

Can You Freeze Pumpkin Muffins?

Great news! These delicious pumpkin muffins freeze so well. Put them in an airtight container and keep them in the freezer for up to 3 months.


Preheat your oven to 350F. Line a muffin tin with liners and set it aside.

Combine flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ginger in a large bowl. Form a well in the center.

In a separate medium-sized bowl , beat sugar, eggs, pumpkin, and apple juice until smooth.

Fold the pumpkin mixture into the flour mixture.

Whisk well.

Pour the batter into the muffin liners until it nearly reaches the top.

Repeat until the batter is over.

Bake for 20 to 25 minutes.

Remove from oven and let the muffins cool in the pan before taking them out and placing them on a rack to cool completely.


Don't have apple juice? You can use water instead.

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