Description

Soft, moist Simply Pumpkin Muffins with strong pumpkin flavor, warm fall spices, and tall bakery-style tops. No mixer required.

Ingredients

Scale

1 3/4 cups (219 g) all-purpose flour

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons pumpkin pie spice

1/4 teaspoon ground ginger

1/2 teaspoon salt

1/2 cup (120 ml) vegetable oil or melted coconut oil

1/2 cup (100 g) granulated sugar

1/2 cup (100 g) packed light or dark brown sugar

1 1/2 cups (340 g) pumpkin puree, not pumpkin pie filling

2 large eggs

1/4 cup (60 ml) milk, dairy or nondairy

Optional: coarse sugar for topping

Optional: 1 cup (180 g) chocolate chips

Optional: 1 cup (130 g) chopped pecans or walnuts

Optional: 3/4 cup (105 g) dried cranberries

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Instructions

1. Preheat oven to 425°F (218°C). Grease or line a 12-cup muffin pan.

2. In a large bowl, combine flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt.

3. In a separate bowl, whisk together oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk.

4. Add the wet mixture to the dry ingredients and stir gently until no dry flour remains.

5. Divide batter evenly among the muffin cups, filling each to the top.

6. Bake for 5 minutes at 425°F (218°C), then reduce oven temperature to 350°F (177°C) without removing the muffins.

7. Continue baking for 16 to 17 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool in the pan for about 5 minutes before serving.

Notes

Store tightly covered at room temperature for up to 1 week.

Freeze baked muffins for up to 3 months. Thaw overnight in the refrigerator and warm before serving if desired.

If pumpkin pie spice is unavailable, use a blend of cinnamon, cloves, nutmeg, allspice, and ginger as a substitute. Keep the additional cinnamon called for in the recipe.

The extra 1/4 teaspoon ginger may be omitted if preferred.

Reducing sugar or oil may result in drier muffins.

Part of the oil can be replaced with applesauce.

Coconut sugar can replace most or all of the sugars.

For pumpkin chocolate chip muffins, mix in 1 cup (180 g) chocolate chips before filling the pan.

Other add-ins include 1 cup (130 g) chopped pecans or walnuts, or 3/4 cup (105 g) dried cranberries.

For mini muffins, make about 30 muffins and bake at 350°F (177°C) for 11 to 13 minutes without the initial high-temperature step.

The initial 425°F bake helps create tall, bakery-style muffin tops before finishing at a lower temperature.

Up to half of the all-purpose flour can be replaced with whole wheat flour for a denser texture.

Pumpkin puree is recommended. Do not use pumpkin pie filling.

Prep Time: 15 minutes
Cook Time: 21 minutes
Category: Halloween Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin