Pumpkin Muffins

Adeline

By Adeline

Published on

pumpkin muffins easy

There’s nothing quite like the aroma of freshly baked goods filling your kitchen. This pumpkin muffins easy recipe brings that warmth right to your home. These muffins are incredibly moist and packed with those comforting fall flavors we all adore. They truly are a delightful treat.

I often bake a batch on a lazy Sunday morning, and the family devours them! They stay good for days, making them perfect for breakfast on the go. Everyone always asks for the recipe.

Why I Love This Recipe

Honestly, these easy pumpkin muffins are a game-changer! They’re super quick to whip up, perfect for busy mornings. I love that they fill the house with such a cozy, inviting smell. Plus, they always impress my friends and family. It’s like a little hug in every bite, truly comforting. These muffins make any day feel special.

Pumpkin Muffins Easy Ingredients

Creating these delightful muffins begins with a blend of simple pantry staples. Each ingredient plays a crucial part in achieving that perfectly moist texture and warm, inviting flavor we crave in pumpkin muffins easy to make.

  • All-purpose flour: This forms the foundational structure of our delicious muffins.
  • Baking soda: Our leavening agent, it helps the muffins rise beautifully.
  • Ground cinnamon, ginger, and nutmeg: These aromatic spices are the heart of the fall flavor. They bring warmth and depth. Freshly grated nutmeg really elevates the taste.
  • Salt: Just a pinch enhances all the other flavors. It balances the sweetness too.
  • Large eggs: Eggs bind everything together and add richness. They contribute to the moist crumb.
  • Granulated sugar and brown sugar: A mix of sugars gives a lovely sweetness and incredible moisture. Brown sugar adds a deeper, molasses note.
  • Vegetable or canola oil: This is key for that super moist texture. It keeps the muffins tender.
  • Pumpkin puree: The star of the show. It offers natural sweetness and a beautiful, moist crumb. Canned or fresh works wonderfully.
  • Milk: It thins the batter a little, ensuring perfect consistency.

Substitutions and Tips

Don’t have everything on hand? No worries! You can swap vegetable oil for melted butter for a richer taste. If you’re out of pumpkin pie spice, simply use a bit more cinnamon, ginger, and nutmeg. For an extra treat, toss in some chocolate chips or chopped nuts. Just remember, the exact amounts are in the printable recipe card below. Happy baking!

How to Make Pumpkin Muffins Easy

Pumpkin Muffins

Making these delightful muffins is simpler than you think. Just follow these steps, and you’ll have warm, fragrant pumpkin muffins ready in no time. It’s truly a rewarding experience!

Preheat Your Oven and Prepare Your Pan

First, get your oven ready. Set it to 375°F (190°C). This ensures even baking. Then, prepare your muffin pan. You can grease it lightly. Or, use paper muffin liners. I really love using liners; they make cleanup super easy. This preparation step is key for easy pumpkin muffins.

Whisk Dry Ingredients

Grab a large bowl for this next part. Measure out your all-purpose flour. Add the baking soda. Sprinkle in the ground cinnamon, ginger, and nutmeg. Don’t forget the salt; it balances everything out. Give these dry ingredients a good whisk. Make sure they are well combined. This step mixes all those wonderful spices.

Combine Wet Ingredients

Now, in a separate, medium-sized bowl, whisk your eggs. Add the granulated sugar and brown sugar. Beat them until they are just combined. Pour in the vegetable oil. Whisk again until it’s smooth. Finally, add the pumpkin puree. Stir in the milk. Whisk everything until truly smooth. This creates the moist foundation.

Gently Mix Wet and Dry

It’s time to bring everything together. Pour the wet pumpkin mixture into the dry flour mixture. Use a spoon or spatula for this. Mix very gently. Just combine everything. Don’t overmix the batter. Overmixing can make muffins tough. A few lumps are perfectly fine!

Fill Muffin Cups

Divide the batter evenly. Spoon it into your prepared muffin pan. Fill each cup about two-thirds full. This leaves room for them to rise. Your easy pumpkin muffins are taking shape!

Bake to Golden Perfection

Pop the muffin pan into your preheated oven. Bake them for 16 to 22 minutes. Baking time can vary. To check for doneness, insert a toothpick. It should come out clean. This means your muffins are perfectly baked. They’ll be golden brown and smell amazing.

Cool and Enjoy

Once baked, take the pan out of the oven. Let the muffins cool in the pan for 5 minutes. This helps them firm up a bit. Then, transfer them to a wire rack. Let them cool completely there. Or, enjoy them warm. These simple steps make incredible pumpkin muffins for any occasion.

How to Store Pumpkin Muffins Easy

Once your easy pumpkin muffins are completely cool, proper storage keeps them fresh. For short-term storage, place them in an airtight container. They will stay moist at room temperature for a couple of days. If you want them to last longer, pop them in the fridge. They’ll keep wonderfully for up to 5 days there. I often bring them to room temp before serving; it’s just better.

For longer storage, these muffins freeze beautifully. Arrange them in a single layer on a baking sheet first. Freeze them until solid; this prevents sticking. Then, transfer the frozen muffins to a freezer-safe bag. They will keep well for up to 2 months. Just thaw them on the counter when you’re ready for a delicious treat.

Tips for Success

  • Don’t overmix the batter; a few lumps are fine!
  • Use room temperature ingredients for a smoother mix.
  • Measure flour correctly; spoon it, then level it.
  • Don’t open the oven door too often while baking.
  • Let muffins cool slightly in the pan before moving them.
  • For extra flavor, add a pinch more cinnamon to the batter.
  • Always use fresh baking soda for best rise.

Kitchen Tools You’ll Need

  • Large mixing bowl: Essential for combining ingredients.
  • Medium mixing bowl: Great for wet ingredients.
  • Whisk: Hand whisk or electric mixer works well.
  • Muffin pan: A 12-cup pan is standard.
  • Paper liners: Optional, but they make cleanup simple.
  • Measuring cups: Crucial for accurate ingredients.
  • Measuring spoons: Needed for spices.
  • Rubber spatula: For gentle folding.
  • Wire cooling rack: Helps air circulate for cooling.

Serving Suggestions

  • Enjoy them warm with a pat of butter.
  • A dollop of cream cheese frosting is divine.
  • Serve with a hot cup of coffee or tea.
  • Perfect alongside a glass of cold milk.
  • Share with friends and family for breakfast.
  • They make a fantastic after-school snack.
Pumpkin Muffins

Frequently Asked Questions

Can I make these pumpkin muffins easy ahead of time?

Absolutely, you can! These pumpkin muffins easy to prepare can be made a day or two in advance. Store them in an airtight container at room temperature. They’ll stay wonderfully moist for a few days.

What kind of pumpkin puree should I use?

For these delicious muffins, I recommend using plain canned pumpkin puree. Make sure it’s 100% pumpkin, not pumpkin pie filling. That way, you control all the spices and sweetness. It makes these *pumpkin muffins easy* to get just right.

Can I add mix-ins to these easy pumpkin muffins?

Oh yes, please do! I sometimes add a half cup of chocolate chips. You could also try chopped nuts like pecans or walnuts. Even dried cranberries taste amazing. Just fold them in gently with the wet ingredients.

How do I know when my muffins are perfectly baked?

The best way is with a simple toothpick test. Insert a toothpick into the center of a muffin. If it comes out clean, your easy pumpkin muffins are done. The tops should also be golden brown and spring back slightly.

Frequently Asked Questions

Can I make these pumpkin muffins easy ahead of time?

Absolutely, you can! These pumpkin muffins easy to prepare can be made a day or two in advance. Store them in an airtight container at room temperature. They’ll stay wonderfully moist for a few days.

What kind of pumpkin puree should I use?

For these delicious muffins, I recommend using plain canned pumpkin puree. Make sure it’s 100% pumpkin, not pumpkin pie filling. That way, you control all the spices and sweetness. It makes these *pumpkin muffins easy* to get just right.

Can I add mix-ins to these easy pumpkin muffins?

Oh yes, please do! I sometimes add a half cup of chocolate chips. You could also try chopped nuts like pecans or walnuts. Even dried cranberries taste amazing. Just fold them in gently with the wet ingredients.

How do I know when my muffins are perfectly baked?

The best way is with a simple toothpick test. Insert a toothpick into the center of a muffin. If it comes out clean, your easy pumpkin muffins are done. The tops should also be golden brown and spring back slightly.

Conclusion

There you have it! These pumpkin muffins easy to make bring so much joy. They truly fill your home with warmth. Every bite feels like a cozy autumn day. It’s such a simple recipe, yet it delivers big on flavor. They are perfect for sharing with loved ones. Or just for treating yourself after a long day. You’ll love how moist and flavorful they are. Go ahead and bake a batch today. You won’t regret bringing this deliciousness into your life!

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pumpkin muffins easy

Pumpkin Muffins


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  • Author: Adeline
  • Total Time: 0 hours
  • Diet: Vegetarian

Description

Easy-to-make pumpkin muffins that are moist and flavorful, perfect for a fall treat or everyday snack. This recipe uses common pantry ingredients and can be made quickly.


Ingredients

  • 1 and ⅔ cups (230g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 and ¼ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg or freshly grated nutmeg
  • ½ teaspoon salt
  • 2 large eggs
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) light or dark brown sugar
  • ½ cup (120ml) vegetable or canola oil
  • 1 and ¼ cups (285g) pumpkin puree (canned or fresh)
  • ¼ cup (60ml) milk


Instructions

  1. Preheat oven to 375°F/190°C. Grease a muffin pan or line with muffin liners.
  2. In a large bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.
  3. In a medium bowl, whisk together eggs, granulated sugar and brown sugar until combined. Add oil and whisk until combined. Add pumpkin and milk and whisk until combined.
  4. Pour the pumpkin mixture into the flour mixture and mix gently just until combined.
  5. Divide batter evenly in a silicon muffin pan or a cupcake pan with paper liners.
  6. Bake for 16-22 minutes until a toothpick inserted into the center of the muffin comes out clean.
  7. Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

Notes

  • These muffins stay moist for up to 5 days. Keep them in the fridge in an airtight container. Bring them to room temperature before serving.
  • The muffins can also be frozen for up to 2 months.
  • Cook Time: 16-22 minutes
  • Category: Muffins
  • Method: Baking
  • Cuisine: American

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