Pumpkin Muffin Recipe (Easy!)
These pumpkin muffins will be your new favorite Fall recipe that you can prep in just 10 minutes! After testing and perfecting muffin recipes for 6 months, I’m sharing my easy steps to make moist, flavorful pumpkin muffins with perfect bakery-style domed tops.
Servings: 12 muffins
Equipment
Ingredients
- 3 cups (360g) all-purpose flour
- 1 ¾ cups (350g) granulated sugar
- 3 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 3 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- 1 can (425g) 15 oz 100% pure pumpkin puree
- 2 large eggs
- ¾ cup (177ml) vegetable oil
- ½ cup (118ml) milk
Crumb Topping, optional
- ¾ cup (90g) all-purpose flour
- ⅓ cup (67g) brown sugar
- 1 tsp ground cinnamon
- ¼ tsp salt
- ¼ cup (57g) unsalted butter melted, 1/2 stick
Instructions
- In a mixing bowl combine the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Stir together and set aside.3 cups (360g) all-purpose flour, 1 ¾ cups (350g) granulated sugar, 3 tsp baking powder, ½ tsp baking soda, 1 tsp salt, 3 tsp ground cinnamon, ¼ tsp ground nutmeg, ¼ tsp ground ginger
- In a larger mixing bowl combine the pumpkin, eggs, vegetable oil, and milk. Stir to combine.1 can (425g) 15 oz 100% pure pumpkin puree, 2 large eggs, ¾ cup (177ml) vegetable oil, ½ cup (118ml) milk
- Gradually mix the dry ingredients into the wet ingredients, mixing just until combined. The batter will be very thick.
- Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF / 220ºC and make the crumb topping.
- In a mixing bowl combine the flour, brown sugar, cinnamon, salt and melted butter. Use your hands to squeeze the mixture together. Set the crumb aside until ready to use.¾ cup (90g) all-purpose flour, ⅓ cup (67g) brown sugar, 1 tsp ground cinnamon, ¼ tsp salt, ¼ cup (57g) unsalted butter
- For bakery style muffins, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Fill the liners with 6-8 heaping tablespoons of batter. Take the topping and crumble it into fine crumbs over each muffin, pressing it on slightly. Sprinkle sanding sugar over the muffins. Place one pan in the center of the oven and bake for 7 minutes at 425ºF / 220ºC, then keep the muffins in the oven, turn the temperature down to 350ºF / 180ºC and bake for 17-23 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan. Repeat with the remaining batter, bumping the temperature back up to 425ºF / 220ºC.
Video
Nutrition
Calories: 463kcal | Carbohydrates: 69g | Protein: 6g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 413mg | Potassium: 154mg | Fiber: 2g | Sugar: 37g | Vitamin A: 5688IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 3mg