Gluten-Free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. I used King Arthur's Measure for Measure Gluten Free Flour with great results.
Recipe for Pumpkin Muffins
Perfect bakery-style pumpkin muffins with tall domes! Pro-tested by a muffin expert who spent 6 months perfecting muffin recipes (and even wrote a cookbook!). Moist, flavorful, and prepped in just 10 minutes, your new favorite fall recipe!
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 (149g) vegetable oil
- ½ cup (113g) 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
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 (149g) vegetable oil, ½ cup (113g) 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
Notes
To Store: If you’ll be eating the muffins within 24 hours of baking, you can leave them uncovered on the counter. The muffins will not dry out while left at room temperature for 1 day.
For longer storage, line an airtight container with paper towels, add the muffins, then top with more paper towels. Store on the counter up to 4 days, swapping the paper towels if they get damp.
To Make Ahead: Rest the batter as directed, scoop into the pan, and cover tightly. Refrigerate up to 24 hours and bake straight from the fridge, adding a minute or two to the bake time.
To Freeze: Wrap muffins individually, then store in a ziplock bag or airtight container. Freeze up to 3 months. Thaw at room temperature or microwave in 20 second intervals.
Mini Muffins: I suggest baking them at 425ºF for the first 5 minutes, then lowering to 400ºF for the remaining bake time (5–10 minutes, possibly longer), depending on how full you fill them. I still recommend using the every-other method when filling the pan if you overfill the holes. If you don't overfill them, no need to do every other.
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