Pumpkin Muffins
These pumpkin muffins are moist and tender with a warm, spiced flavor that highlights the earthy sweetness of pumpkin puree. They come together with simple mixing methods and bake into golden, cracked tops, perfect for a cozy breakfast or snack. Versatile and forgiving, they can be customized with nuts or a cream cheese swirl.
Equipment
- Muffin tin
- Mixing bowls
- Whisk
- Spatula
- Cooling rack
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup melted butter
- 2 eggs
Instructions
- Preheat your oven to 180°C (350°F). Grease your muffin tin or line it with paper liners to prevent sticking.
- In a large mixing bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined. This creates a flavorful dry base for your muffins.
- In a separate bowl, combine the pumpkin puree, brown sugar, melted butter, and eggs. Whisk until the mixture is smooth, slightly thickened, and fragrant with spices.
- Pour the wet mixture into the bowl with the dry ingredients. Gently fold everything together with a spatula just until there are no streaks of flour remaining; avoid overmixing to keep the muffins tender.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full. The batter should be thick but scoopable, with a slightly lumpy texture.
- Bake in the preheated oven for 20-25 minutes, until the muffins are golden on top and a toothpick inserted in the center comes out clean. You’ll notice a lovely crackly top forming as they bake.
- Remove the muffins from the oven and let them cool in the tin for about 5 minutes, allowing the structure to set.
- Transfer the muffins to a wire rack and let them cool completely. Their moist crumb and slightly cracked tops make them look irresistibly inviting.
- Enjoy these warm or at room temperature, perhaps with a pat of butter or your favorite spread for an extra treat.
Notes
For added flavor, fold in nuts or swirl in cream cheese before baking. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.