Description
These moist, bakery-style pumpkin muffins feature a perfect balance of warming spices and a tender crumb. By utilizing a high-temperature initial bake, these muffins rise tall with beautiful domed tops. They are the ultimate autumn breakfast treat, staying soft for days and pairing wonderfully with your favorite coffee or tea. Simple to prepare and reliably delicious, this recipe is a must-have for busy mornings or weekend brunch gatherings.
Ingredients
1.5 cups all-purpose flour
2.5 tsp pumpkin pie spice
1 tsp baking soda
0.5 tsp baking powder
0.5 tsp salt
0.5 cup light brown sugar, packed
0.5 cup granulated sugar
0.5 cup vegetable oil
0.25 cup whole milk
2 large eggs
1 tsp vanilla extract
1.25 cups pumpkin puree
Instructions
Preheat your oven to 425°F and line a standard 12-cup muffin tin with paper liners.
In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
In a separate bowl, combine the granulated sugar, brown sugar, oil, milk, eggs, and vanilla extract.
Stir the pumpkin puree into the wet mixture until smooth.
Fold the dry ingredients into the wet mixture until just combined.
Divide the batter evenly into the 12 muffin cups.
Bake at 425°F for 5 minutes, then reduce oven temperature to 350°F for an additional 15 minutes.
Cool on a wire rack before serving.
Notes
Ensure all dairy and egg ingredients are at room temperature to achieve better aeration. Do not overmix the batter to keep the muffins tender. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 22g
- Sodium: 250mg
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg