Pumpkin muffins are a staple for the fall season. They are easy to make, packed with flavor, and versatile enough for breakfast, snacks, or dessert. Here’s everything you need to know about making pumpkin muffins at home.
Why Pumpkin Muffins?
- Pumpkin is rich in fiber and vitamins A and C.
- Muffins are quick to prepare and can be stored for days.
- They are customizable with add-ins like nuts, chocolate chips, or dried fruits.
Ingredients for Pumpkin Muffins
This recipe makes 12 muffins.
- 1 ¾ cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup (220 g) pumpkin puree
- ½ cup (120 ml) vegetable oil
- 2 large eggs
- ¾ cup (150 g) granulated sugar
- ½ cup (110 g) brown sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, combine the pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract. Mix until smooth.
- Gradually fold the dry ingredients into the wet ingredients. Stir until just combined. Do not overmix.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Perfect Muffins
- Use canned pumpkin puree for consistent results. Avoid pumpkin pie filling.
- Mix wet and dry ingredients gently to prevent dense muffins.
- Add toppings like streusel, oats, or chopped nuts before baking.
Storage
- Store in an airtight container at room temperature for up to 3 days.
- Freeze for up to 3 months. Reheat in the microwave for a quick snack.
FAQs Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, but the muffins may be denser. You can use a mix of whole wheat and all-purpose flour.
Can I make these muffins vegan?
Substitute eggs with flax eggs (1 tablespoon ground flaxseed + 2 ½ tablespoons water per egg). Use a neutral vegetable oil or melted coconut oil.
Can I add chocolate chips?
Yes, fold in ¾ cup of chocolate chips into the batter for added sweetness.
How can I tell if my muffins are done?
Insert a toothpick into the center of a muffin. If it comes out clean, they are done.
What if I don’t have muffin liners?
Grease the muffin tin well with cooking spray or butter to prevent sticking.
Making pumpkin muffins is straightforward and rewarding. They offer a taste of the season and can be customized to suit your preferences.
