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Soft, moist, and bursting with cozy fall flavors, these bakery-style easy pumpkin muffins are perfect for a cheerful morning, snack, or dessert. Made with a full can of pumpkin puree and warm autumn spices, they deliver tender, moist, and flavorful muffins every time.

Ingredients

Scale
  • 2 ¼ cups all purpose flour
  • 2 ½ teaspoon ground cinnamon
  • 1 ½ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves
  • 1 cup packed brown sugar
  • ½ cup vegetable oil
  • ⅓ cup granulated sugar
  • 2 large eggs + 1 large egg yolk
  • 3 tablespoons sour cream or plain yogurt
  • 1 (15 oz) can pumpkin puree

Instructions

  1. Preheat oven to 350°F and line a muffin tin with paper liners; spray liners lightly with baking spray.
  2. Whisk together the flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves.
  3. Using a stand mixer with a paddle attachment or a hand mixer, beat the brown sugar, vegetable oil, and granulated sugar on medium speed until smooth.
  4. Add the eggs and mix just until combined.
  5. Stir in the sour cream, then mix in the pumpkin puree.
  6. Gently fold the dry ingredient mixture into the wet ingredients until just incorporated.
  7. Optional: For taller, rounded muffin tops, leave space between muffins by filling every other muffin cup.
  8. Spoon the batter into the prepared liners, filling each about 3/4 full.
  9. Bake at 350°F for 20–22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For taller, bakery-style muffin tops, fill every other muffin cup and bake in batches if necessary., Do not overmix after adding the flour to avoid tough muffins., Using a cookie scoop to portion batter helps baking evenly and neat presentation., Mix-in options include chocolate chips, nuts, raisins, toffee chips, or cream cheese swirl., Toppings such as maple glaze or praline sauce can be added after baking., Lower fat option: replace up to half of the oil with unsweetened applesauce (1:1 ratio)., Flavor variations include using pumpkin pie spice, adding ground ginger or allspice., Flour substitutions: up to half all-purpose flour can be replaced with whole wheat flour or 1:1 gluten-free baking blend., Storage: keep cooled muffins in an airtight container at room temperature up to 4 days, refrigerate up to 1 week, or freeze up to 3 months., Reheat refrigerated muffins with 10-20 second microwave zap; thaw frozen muffins before microwaving or warm in oven at 325°F for 8-15 minutes., Batter can be refrigerated for up to 24 hours before baking, gently stir before use.

Nutrition

Find it online: https://margorecipes.com/best-pumpkin-muffins-moist-easy-pumpkin-muffin-recipe/