Pumpkin Muffins
These pumpkin muffins are soft, moist, and perfectly domed for that ideal bakery-style look.
Ingredients
Dry Ingredients
- 1.75 cups all-purpose flour spooned and leveled (219g)
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 1.5 teaspoons pumpkin pie spice
- 0.25 teaspoon ground ginger
- 0.5 teaspoon salt
Wet Ingredients
- 0.5 cup vegetable oil or melted coconut oil
- 0.5 cup granulated sugar
- 0.5 cup light or dark brown sugar packed
- 1.5 cups canned pumpkin puree not pumpkin pie filling
- 2 large eggs room temperature
- 0.25 cup milk any type including dairy-free
Instructions
- Preheat oven to 425°F (218°C). Grease or line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt until well combined.
- In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until smooth.
- Pour the wet ingredients into the dry ingredients and fold together with a spatula just until combined. Do not overmix.
- Fill each muffin cup to the top. For taller domes, fill every other cup instead of all 12.
- Bake at 425°F (218°C) for 5 minutes, then reduce the oven temperature to 350°F (177°C) and bake for an additional 16–17 minutes, or until a toothpick comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled muffins in an airtight container lined with paper towels for up to one week at room temperature.
Notes
Let batter rest 10–15 minutes before baking for higher domes. Try adding chocolate chips, chopped nuts, or dried cranberries for extra texture and flavor. Avoid overmixing to maintain a soft, light crumb. Muffins freeze well for up to 3 months.
Nutrition Facts (Per Muffin)
- Calories: 210
- Total Fat: 9g
- Saturated Fat: 1g
- Cholesterol: 30mg
- Sodium: 190mg
- Total Carbohydrates: 30g
- Dietary Fiber: 1g
- Sugars: 15g
- Protein: 3g