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These pumpkin muffins are inspired by pumpkin crumb cake muffins but less sweet, perfect as an anytime fall snack. No mixer needed and easy to customize with add-ins like chocolate chips or nuts.

Ingredients

Scale
  • 1 and 3/4 cups (219g) all-purpose flour (measured with spoon and level)
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 and 1/2 teaspoons pumpkin pie spice*
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil)
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 and 1/2 cups (340g) canned pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1/4 cup (60ml) milk (dairy or nondairy)

Instructions

  1. Preheat oven to 425°F (218°C). Prepare a 12-cup muffin tin with nonstick spray or paper liners.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt until well combined.
  3. In a medium bowl, whisk together vegetable oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until smooth and combined.
  4. Pour wet ingredients into dry ingredients and gently fold with a spatula just until combined; avoid overmixing.
  5. Optional: fold in about 1 cup chocolate chips, 1 cup chopped nuts, or 3/4 cup dried cranberries.
  6. Divide batter evenly into muffin liners, filling each to the top. Optionally sprinkle coarse or sparkling sugar on top.
  7. Bake at 425°F for 5 minutes.
  8. Without opening oven door, reduce temperature to 350°F (177°C) and bake for an additional 16–17 minutes (about 21–22 minutes total).
  9. Check doneness with a toothpick inserted into center; it should come out clean or with few moist crumbs.
  10. Let muffins cool in pan for 5 minutes before transferring to wire rack to cool completely.

Notes

These muffins freeze well up to 3 months; wrap individually or store in freezer bags, thaw overnight in fridge, and warm before serving., Pumpkin pie spice can be store-bought or made from cinnamon, cloves, nutmeg, allspice, and ginger., Reducing sugar or oil may dry out muffins; substituting some oil with applesauce is a good alternative., Add-ins like chocolate chips (1 cup), chopped nuts (1 cup), or dried cranberries (3/4 cup) can be folded into batter before baking., Mini muffins can be baked at 350°F for 11–13 minutes, skipping the initial 425°F step., Starting at 425°F helps muffins develop tall, domed tops; reducing temperature finishes baking gently without over-browning.

Nutrition

Find it online: https://margorecipes.com/my-best-pumpkin-muffins-recipe-sallys-baking/