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I love baking all year long, but there’s something special about doing it during the fall. Seasonal flavors like apple, cranberry, and warm spices are all autumnal baking staples, but none are as ubiquitous as pumpkin. Pumpkin is my go-to ingredient for pies, cheesecakes, and cookies. But when I want to start the day with some cozy fall flavor (without ordering a pumpkin spice latte), I bake a batch of pumpkin muffins. These fluffy and lightly sweet muffins are the best way to do breakfast. Keep reading on for all of my top tips on how to make these fall favorites.
How To Make Pumpkin Muffins
While these muffins are a breeze to make, the first step is undoubtedly the easiest. Spray each well of your muffin pan with cooking spray. And while you preheat your oven, combine your flour, pumpkin pie spice, baking soda, and salt in a medium bowl.
Next, you're going to whisk the wet ingredients: pumpkin puree, buttermilk, dark brown sugar, vegetable oil, egg, and vanilla extract. The goal is to end up with a smooth, streak-free mixture with no lumps of brown sugar left.
Now it’s time to put the batter together: Add the dry ingredients to the wet ingredients and stir with a rubber spatula just until it’s combined. Make sure to stop mixing once there’s no streaks of flour left—overmixing will leave you with a tough muffin.
Once everything is combined, divide the batter evenly between each prepared muffin cup. You’ll end up with about 1/4 c. batter in each well. (Pro tip: A 2-oz. ice cream scoop guarantees that each muffin will be the same size.) Sprinkle each muffin with turbinado sugar and place in the preheated oven.
Start checking them after 20 minutes, and pull them once a toothpick inserted into the center of a muffin comes out clean. You’ll probably want to eat them right away, but give them some time to cool in the pan before transferring to a cooling rack. It’s worth the wait.
Full list of ingredients & instructions can be found in the recipe below.
These muffins are the perfect recipe to make if you want to have grab-and-go breakfasts all week long. You can store them in an airtight container in the fridge and they’ll stay good for 1 week. But if you prefer your muffins room temperature, you can keep them on the counter in a resealable plastic bag for up to 4 days (just line it with a paper towel to absorb any extra moisture).
(180 g.) all-purpose flour
pumpkin pie spice
baking soda
kosher salt
large egg
buttermilk
pumpkin puree
(110 g.) packed dark brown sugar
vegetable oil
pure vanilla extract
turbinado sugar
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