on Oct 03, 2017, Updated Sep 08, 2023 11 Comments Full of pumpkin flavor and my favorite spices mingled in my pumpkin spice mix, these Pumpkin Muffins are amazing! The warmth of the molasses in the brown sugar, layered with butter, vanilla, and real pumpkin, make these a favorite pumpkin muffin. Most of us are excited when the time arrives to enjoy our favorite seasonal recipes. Iconic homemade pumpkin spiced latte drinks are certainly a sign that fall is upon us! In fact, pumpkin recipes like these muffins are popular when the temperatures fall and the leaves begin to turn. So make some pumpkin puree (or grab some canned pumpkin) and make these pumpkin muffins as soon as you can. Here’s how you’ll make them.
How to Make Pumpkin Muffins
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
flour – Use all-purpose flour. You can also use half whole wheat flour for a heartier, more dense muffin, or use your favorite flour blend. baking powder – This helps these muffins to rise perfectly while baking. baking soda – Since this recipe uses buttermilk, you’ll also use baking soda in this recipe. salt – A bit of salt enhances the sweetness and flavor of these muffins. pumpkin pie spice – This spice blend gives the pumpkin a delicious warmth. I make my own pumpkin pie spice to use in recipes throughout the fall. You can easily customize it to include your favorite fall spices to use in your baking. butter – Allow butter to soften before mixing. If you are dairy-free, you can substitute cooking oil or coconut oil in place of the butter. brown sugar – You can use light or dark brown sugar. Brown sugar complements the pumpkin and spices and gives a warm, rich taste to the muffin. eggs – You’ll need two eggs for this recipe. pumpkin puree – This recipe uses 2 cups of pumpkin puree. I generally make my own fresh pumpkin puree to have on hand throughout the season. However, I also have a stash of canned organic pumpkin puree to use in a pinch. Make sure it’s pure pumpkin puree – do not use pumpkin pie filling. vanilla extract – I use my homemade vanilla extract, but you can use your favorite pure vanilla extract from the store if you wish. buttermilk – Makes such rich, scrumptious muffins. If you don’t have it on hand, you can easily make your own buttermilk substitute!
Step-by-Step Instructions
Prep. Preheat oven to 375º F. Prepare a muffin tin with liners or by spraying with nonstick baking spray. Combine dry ingredients. Sift together flour, baking powder, salt, and pumpkin pie spice mix into a large bowl. Set aside. Mix wet ingredients. In another large bowl, cream together softened butter and brown sugar until light and fluffy, about 3 minutes. Add in eggs, pumpkin puree, vanilla extract, and buttermilk, being sure to incorporate well. Combine dry and wet ingredients. Add flour mixture (dry ingredients, about 1/2 cup at a time, to wet ingredients), stirring to combine. Bake and serve. Spoon the batter into prepared muffin tins, filling about 3/4 full. Do not overfill. Place in preheated oven and bake until done. They should lightly spring back to the touch, and a toothpick should come out clean when inserted in the center, about 12 minutes for mini-muffins and 25-30 minutes for full-size muffins. Allow to cool slightly before serving.
Storage Tips
To store. Cover completely cooled muffins or place them in an airtight container. Keep them covered on the countertop for up to 4 days. To freeze. Allow muffins to cool completely. Place them inside an airtight freezer-safe container and freeze for up to 3 months. To serve. Remove the desired number of muffins from the freezer container. Thaw on the countertop for a few hours until thawed. To reheat, wrap each muffin in aluminum foil and place in a 350-degree oven until warm.
More Delicious Muffin Recipes
Cranberry Orange Muffins Apple Cinnamon Muffins Apple Cider Donut Muffins Blueberry Muffins Cornbread Muffins Here’s my Pumpkin Muffins recipe. I hope you love them as much as we do. Enjoy!Robyn xo From the Add a Pinch recipe archives. Originally published 2012.
