Description
Achieve bakery-quality results at home with these moist, spiced pumpkin muffins. Featuring a perfectly domed top and a tender, flavorful interior, this easy, family-friendly recipe is the ultimate seasonal treat for crisp autumn mornings. By utilizing a high-heat start, these muffins rise beautifully to create a professional texture that is both satisfying and delicious for breakfast or an afternoon snack.
Ingredients
1.5 cups (180g) all-purpose flour
2.5 tsp pumpkin pie spice
1 tsp baking soda
0.5 tsp baking powder
0.5 tsp fine sea salt
0.5 cup (110g) light brown sugar, packed
0.5 cup (100g) granulated sugar
0.5 cup (120mL) vegetable oil
0.25 cup (60mL) whole milk
2 large eggs, room temperature
1 tsp pure vanilla extract
1 cup (245g) pumpkin puree
Instructions
Preheat your oven to 425°F (220°C) and line a muffin tin with liners.
In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
In a separate large bowl, combine the light brown sugar, granulated sugar, vegetable oil, milk, eggs, vanilla extract, and pumpkin puree until smooth.
Slowly add the dry ingredients to the wet mixture, stirring until just combined; do not overmix.
Divide the batter evenly into the 12 muffin cups.
Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 15 minutes or until a toothpick comes out clean.
Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Ensure ingredients like milk and eggs are at room temperature for better emulsion. Avoid overmixing the batter after adding flour to keep the muffins tender. Use a glass or metal muffin tin for best results.
- Prep Time: 10
- Cook Time: 20
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 18g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg