Perfectly Plump Pumpkin Muffins

It’s getting cold out there so I think it’s time to bust out some muffin tops (baked ones of course! Keep your shirts on!). And because everyone loves pumpkin spice, from lattes, to candles, to pies, I thought I would share with you my favorite fall standby, The Perfectly Plump Pumpkin Muffin.  Once these little lovelies start cooking, you can say goodbye to pumpkin scented candles — the aroma wafting from your house will bring your family running home with hungry bellies. A perfect treat on a crisp Fall day.

Try adding walnuts pieces or perhaps chocolate chips to the batter before baking. Or maybe walnuts and chocolate chips!! Who says you can’t combine both!! Hmmmm, I’ll have to try that next time.

Or, for a festive wintery look, sprinkle with powdered sugar.

Ingredients:

1½ cups flour
1 tsp baking powder
½ tsp baking soda
1 cup white sugar
½ tsp salt
½ tsp ground nutmeg
½ tsp ground allspice
1 tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground cloves
15 ounces pumpkin puree
⅓ cup vegetable oil
2 eggs

Instructions:
Sift all the dry ingredients together in a large mixing bowl. In a separate bowl, combine the wet ingredients and blend well. Add wet ingredients to the dry ingredients and stir until creamy. Fill greased muffins cups ¾ of the way with pumpkin mixture. Bake in a preheated 350º oven for 25 minutes, or until a toothpick comes out clean.

Makes 12 muffins

Tips for Success

• Use plain pumpkin puree. Make sure the can says pure pumpkin and not pumpkin pie filling. Pie filling already has sugar and spices in it and will throw off the recipe.
• Check your spices. Ground spices lose their punch over time. If your jar of cloves has been sitting in the cupboard for years, it may be time for a fresh one.
• Stir just until combined. Once the wet and dry ingredients meet, mix until smooth and stop. Overmixing can make muffins tough and dense.
• Do not overfill. Filling the cups three quarters full gives you those lovely domed tops without the batter spilling over the edges.
• Cool before storing. Let the muffins cool in the tin for about 5 minutes, then move them to a wire rack so the bottoms do not get soggy.

Ingredient Swaps and Variations

Besides walnuts and chocolate chips, chopped pecans, dried cranberries or a handful of raisins are all wonderful stirred into the batter. About 3/4 cup of add ins is plenty for this batch. If you would like a little crunch on top, sprinkle each muffin with a pinch of raw sugar before baking. Canola oil or any neutral oil works in place of vegetable oil. And if you are short on individual spices, 2 1/2 teaspoons of pumpkin pie spice can stand in for the nutmeg, allspice, cinnamon, ginger and cloves together.

Make Ahead and Storage

These muffins actually stay moist for days thanks to the pumpkin. Keep them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They freeze beautifully too. Wrap them individually or pop them into a freezer bag and freeze for up to 3 months. Thaw on the counter or warm one in the microwave for about 20 seconds for a quick breakfast. If you plan to dust them with powdered sugar, do it right before serving since it melts into the tops as they sit.

How to Serve Them

I love these warm with a smear of butter or cream cheese and a hot cup of coffee. They are also perfect for packing in lunch boxes, bringing to a fall bake sale or setting out on a holiday brunch table.

Frequently Asked Questions

Can I use fresh pumpkin?

Yes. Roast or steam a small sugar pumpkin, puree the flesh until smooth and let it drain in a strainer for a bit if it seems watery. Measure out about 1 3/4 cups to equal one 15 ounce can.

Why are my muffins dense?

Most often the batter was mixed too much, or the baking powder and baking soda were old. Leaveners lose their strength over time, so check the dates on the containers before baking.

Can I bake this as a loaf?

Yes. Pour the batter into a greased 9 by 5 inch loaf pan and bake for about 55 to 65 minutes, until a toothpick in the center comes out clean.

Can I make mini muffins?

Absolutely. Fill greased mini muffin cups and start checking them after about 12 minutes.

Mandy

Perfectly Plump Pumpkin Muffins

Moist, warmly spiced pumpkin muffins that fill the house with the aroma of fall, perfect for a crisp morning.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 1/2 cups flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 cup white sugar
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 15 ounces pumpkin puree
• 1/3 cup vegetable oil
• 2 eggs

Method

 

1. Preheat the oven to 350 degrees F and grease a 12 cup muffin tin.
2. Sift all the dry ingredients together in a large mixing bowl.
3. In a separate bowl, combine the pumpkin puree, vegetable oil and eggs and blend well.
4. Add the wet ingredients to the dry ingredients and stir until creamy.
5. Fill the greased muffin cups 3/4 of the way with the batter.
6. Bake for 25 minutes, or until a toothpick comes out clean.

Notes

Try adding walnut pieces, chocolate chips or both to the batter before baking, or sprinkle with powdered sugar for a festive look.