Ah, pumpkin season. It’s like a warm hug from an old friend you haven’t seen in ages—comforting, nostalgic, yet so new every time. These pumpkin muffins are like that autumn walk where leaves crunch underfoot and the air carries a crisp sweetness.
Perfect for that morning when you just can’t even, or for sharing with that neighbor who always says hi but you never quite catch their name. So, grab a cup of coffee or whatever you fancy, and let’s get baking!
Steps
- Preheat your oven to 425°F (218°C) and prepare a 12-cup muffin pan by spraying it with nonstick spray or lining it with cupcake liners.
- In a large bowl, mix together the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt. Set this mixture aside for later use.
- In a medium bowl, combine the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk. Whisk until well combined, then pour this mixture into the dry ingredients.
- Gently fold the wet and dry ingredients together until just combined, ensuring there are no visible flour pockets. Spoon the batter into the prepared muffin liners, filling them to the top.
- Bake the muffins for 5 minutes at 425°F, then lower the oven temperature to 350°F (177°C) and continue baking for another 16–17 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Store the muffins in an airtight container at room temperature for up to 1 week.
Ingredients
- 1 and 3/4 cups (219g) all-purpose flour
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1 and 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup (120ml) vegetable oil or melted coconut oil
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 and 1/2 cups (340g) canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/4 cup (60ml) milk (dairy or nondairy)
FAQ
- What makes these pumpkin muffins different from pumpkin cupcakes?
- The primary difference is in the texture and density. Pumpkin cupcakes use less flour and milk compared to the same amount of pumpkin, resulting in a lighter, airier texture. The muffins, however, are thicker and denser but equally flavorful.
- Can I make these muffins dairy-free?
- Yes, these muffins can be made dairy-free by using a dairy-free milk alternative. The recipe is adaptable and works well with both dairy and non-dairy milk options.
- What are some suggested add-ins for these pumpkin muffins?
- You can enhance these muffins by adding chocolate chips, chopped nuts such as pecans or walnuts, or dried cranberries. For a crunchy top, sprinkle some coarse sugar before baking.
- Can I substitute the oil or sugar in the recipe?
- You may reduce the oil or sugar slightly, but keep in mind that both contribute to the moistness and tenderness of the muffins. Substituting some oil with applesauce or using coconut sugar instead of regular sugar are possible alternatives.
- What is the purpose of the initial high oven temperature?
- Baking the muffins at a high temperature for the first five minutes allows the muffin tops to rise quickly. Lowering the temperature afterward ensures the centers bake properly, resulting in beautifully domed muffins, similar to those found in bakeries.
Tips
- Use High Initial Oven Temperature: Start by baking the muffins at a high temperature of 425°F (218°C) for the first 5 minutes. This helps lift the muffin tops for a nice, bakery-style appearance. Afterward, reduce the temperature to 350°F (177°C) for the remaining time.
- Avoid Overmixing: When combining wet and dry ingredients, gently fold them together just until no flour pockets remain. Overmixing can lead to dense muffins.
- Add Coarse Sugar: For a sparkly, crunchy top, sprinkle a little coarse sugar on the muffins before baking. This adds a nice texture and enhances the visual appeal.
- Experiment with Add-Ins: Customize your muffins by adding chocolate chips, nuts, or dried cranberries to the batter. This can add extra flavor and texture to the final product.
Equipment
- 12-count Muffin Pan
- Cupcake Liners
- Glass Mixing Bowls
- Whisk
