Easy Pumpkin Muffins
- PREP 15min
- COOK 20min
- TOTAL 35min
These pumpkin muffins turn out perfectly every time and are made with lots of pumpkin puree, pumpkin spice, and melted butter. Canned pumpkin puree is great for these, or you can substitute homemade puree (here’s our pumpkin puree recipe, if you need it).
You Will Need
8 tablespoons unsalted butter, melted (140g)
2 cups all-purpose flour, spooned and leveled (260g)
1 ½ teaspoons baking powder
¾ teaspoon baking soda
1 teaspoon fine sea salt, reduce to ¾ teaspoon if sensitive to salt
2 teaspoons pumpkin spice, see homemade pumpkin spice
¾ cup granulated sugar (150g)
¾ cup light brown sugar, lightly packed (150g)
3 large eggs
2 teaspoons vanilla extract
1 (15-ounce) can pure pumpkin, like Libby’s, or 1 ¾ cups homemade pumpkin puree (450g)
Directions
1Prep: Heat to 375°F (190°C). Line a 12-cup muffin cup with liners. If your oven fits two muffin pans, line 18 cups. For only one pan, you will bake these in two batches.
2Mix the dry ingredients: In a medium bowl, whisk the flour, baking powder, baking soda, salt, and pumpkin spice until evenly blended.
3Mix the wet ingredients: In a large bowl, whisk the granulated sugar, brown sugar, and melted butter. If you see any large lumps of brown sugar, break them up. Then, whisk in the eggs, vanilla, and pumpkin puree until smooth and well combined.
4Combine: Add the dry ingredients, in three parts, to the wet mixture. Folding the flour mixture into the pumpkin mixture until you no longer see any streaks of flour.
5Bake: Divide the batter evenly between muffin cups, filling them ¾ of the way full (about 4 tablespoons in each cup). Bake for 16 to 22 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay).
6Cool: Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Adam and Joanne's Tips
- Storing: Store the muffins at room temperature, in an airtight container, for up to 3 days. Refrigerate for up to a week, or freeze for up to 3 months in a freezer-safe container. Thaw at room temperature, and warm in the oven or toaster before serving.
- Salted butter: If you have salted butter, reduce the salt to ½ teaspoon fine salt.
- The nutrition information provided are estimates.