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 a 12-cup muffin tin or line it with paper liners.
- In a large bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined.
- In a separate bowl, whisk together the pumpkin puree, brown sugar, melted butter, and eggs until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for 20 to 25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
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.