Why We Love This Pumpkin Recipe
Pumpkin muffins are a great treat any time of year, but especially in the fall. There’s just no better way to jump into a crisp, cold morning than grabbing a sweet baked goodie and coffee before heading out the door! This fabulously easy one bowl pumpkin muffin recipe uses canned puréed pumpkin to create the most decadent and soft texture. And, of course, we include vibrant pumpkin pie spice for that truly irresistible taste of autumn in every bite. Here we show how to make muffins either sprinkled in powdered sugar or with a little bit of powdered sugar glaze over the top. In fact, there are LOTS of great ways to customize the recipe ingredients to your tastes – like loading them up with chocolate chips and/or making gluten-free pumpkin muffins with one simple swap.
Ingredients You Need
Pumpkin puree – also known as canned pumpkin Butter – unsalted, melted Eggs – room temperature is best for baking All-purpose flour – or your favorite gluten-free baking alternative Light brown sugar – or coconut sugar Pumpkin pie spice – a must-have for that iconic autumn flavor you know and love Baking powder – for the most soft and fluffy muffins Salt – just a pinch
How to Make this Easy Pumpkin Muffin Recipe
Preheat the oven to 425°F. Set out two muffin pans and spray thoroughly with nonstick cooking spray. (You can use paper liners if desired.) Set out a large bowl. Combine the canned pumpkin puree, melted butter, and eggs. Mix well until combined. Add in the flour, brown sugar, pumpkin pie spice, baking powder, and salt. Stir until the mixture is completely smooth. Cook’s Notes: Wet ingredients and dry ingredients can be mixed in the same bowl, just mix them in this order! Fill each muffin pan 3/4 full with the batter. Bake on the center rack for 5 minutes. Then lower the heat to 350°F and continue baking for another 12-16 minutes. Pro Tip: Do not open the oven door until the muffins have been in the oven for at least 15 minutes. This process of “high heat / reduced heat” is what makes those beautiful muffin domes with fluffy insides. Insert a toothpick in the center of one muffin. If it comes out clean the muffins are done. Cool for five minutes in the tins. Once cool, flip the muffins out onto a baking rack. Dust them lightly with powdered sugar if you plan to serve them right away. However, do not sprinkle on the sugar if you will be saving for later.
Recipe Variations
Gluten-free – Swap AP flour with your preferred gluten-free baking flour. Dairy-free – Substitute melted butter with melted coconut oil, or your favorite vegan plant-based butter alternative. Extra goodies – Fold in chocolate chips, toffee chips, chopped walnuts, pecan, or pine nuts, dried cranberries, crystallized ginger, shredded coconut, or other tasty tidbits! Orange glaze – Whisk together 2 cups powdered sugar and 2 tablespoons of orange juice to make a sweet glaze that’s perfect to drizzle over the muffins.
Looking for More Breakfast Recipes for Fall? Be Sure to Also Try:
Apple Spice Coffee Cake Baked Pumpkin Granola Apple Cider Cinnamon Knots Applejack Dutch Baby Pumpkin Spice Latte Overnight Oatmeal Caramel Apple Cinnamon Rolls
Share This Recipe With Friends!
