Homemade Pumpkin Muffins: The Best Quick Fall Recipe
These are the best pumpkin muffins ever! Moist, buttery, soft, and loaded with fragrant fall spices with just the right amount of sweetness. Easy to make with fresh or canned pumpkin, and no mixer required.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 14 muffins
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
15 ounces pumpkin puree
½ cup salted butter, melted
¾ cup light brown sugar, packed
¾ cup granulated sugar
2 eggs
1 teaspoon pure vanilla extract
1 ¾ cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons cinnamon
2 teaspoons baking powder
½ teaspoon fine sea salt
1 cup optional mix-ins (chocolate chips, cinnamon chips, nuts, dried fruit, etc.)
Instructions
1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin and set aside.
2. In a small bowl, whisk together flour, pumpkin pie spice, cinnamon, baking powder, and salt. Set aside.
3. In a large bowl, whisk pumpkin puree and melted butter until smooth.
4. Add brown sugar and granulated sugar; whisk until dissolved.
5. Whisk in eggs and vanilla until combined.
6. Add dry ingredient mixture to wet mixture, stirring until smooth.
7. Fold in optional mix-ins, if using.
8. Spoon about ¼ cup batter into each muffin tin well, smoothing the tops.
9. Bake for 20–25 minutes, or until tops are set and a toothpick inserted comes out clean or with a few crumbs.
10. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For high altitude baking, reduce baking time to 15–18 minutes.
Mix-ins like chocolate chips, cinnamon chips, or nuts make fun variations.
Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Find it online: https://cookingwithramsay.com/pumpkin-muffins/