Pumpkin muffins
Pumpkin Muffins — moist, spiced muffins made with pumpkin puree, warm autumn spices, and a tender crumb. Perfect for breakfast, brunch, or a snack with tea or coffee. Can be made with a streusel topping or chocolate chips for variation.
2 weeks ago
Ingredients
Dry ingredients
Spices
Wet ingredients
Optional add-ins & topping
Nutrition Facts (per muffin)
- Calories210
- Total Fat10 g
- Carbohydrates28 g
- Protein3 g
Instructions
- 1Preheat oven to 190°C (375°F). Line a 12‑cup muffin tin with liners or grease the cups.
- 2Make streusel (if using): Combine 1/4 cup flour, 2 tbsp brown sugar, and 2 tbsp cold butter; rub with fingers until crumbly. Chill while you make batter.
- 3Whisk dry: In a bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- 4Mix wet: In another bowl, whisk pumpkin puree, oil (or melted butter), eggs, milk (or buttermilk), and vanilla until smooth.
- 5Combine: Pour wet into dry and fold gently until just combined. Do not overmix. Fold in nuts or chocolate chips if using.
- 6Fill tins: Divide batter evenly into 12 cups. Sprinkle streusel or extra chopped nuts on top.
- 7Bake: Bake 18–22 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
- 8Cool & serve: Let muffins cool in tin 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Storage Tips
- 1Store at room temperature in an airtight container for up to 2 days.
- 2Refrigerate for up to 5 days; bring to room temperature or warm slightly before serving.
- 3Freeze cooled muffins (separated by parchment) for up to 2 months. Thaw and reheat in oven or microwave.
Pro Tips
- 1Use canned pumpkin puree or homemade roasted pumpkin mashed until smooth — NOT pumpkin pie filling (which is sweetened).
- 2Measure flour by spooning into the cup and leveling — avoid packing for dense muffins.
- 3Do not overmix batter; overworked gluten gives chewy muffins.
- 4For extra moistness, substitute half the oil with applesauce.
