Muffins are, in my opinion, one of the easiest baked goods to make. They almost always come together with one or two mixing bowls, use simple ingredients, and require no special equipment, aside from a muffin tin. When it’s fall, you better believe that I am going to be making spiced pumpkin muffins, as an easy way to get my cool weather pumpkin spice cravings met! These pumpkin muffins are the perfect recipe for fall baking because they are so simple, and yet so satisfying as a grab and go breakfast or afternoon treat. Love Pumpkin? You need to try my Pumpkin Bundt Cake, Pumpkin Cookies with Cream Cheese Frosting, and Pumpkin Cheesecake recipes next. These three recipes will have you in sweet pumpkin treats all season long!
Why You’ll Love This Recipe
Ingredients Used to Make Pumpkin Muffins
Complete list of ingredients and amounts can be found in the recipe card below.
All Purpose Flour: Regular white flour is perfect for this recipe. Pumpkin Spice: You can use a jarred pumpkin spice blend, or whip up my Pumpkin Spice Mix recipe to use in all of your pumpkin recipes this season. Alternatively, I give measurements in the recipe card for individual spices, including cinnamon, nutmeg, ginger, and clove. Baking Powder and Salt: Requirements for almost any quickbread or muffin recipe, these add seasoning and leavening. Sugar: I’ve made this recipe with easy to find, white, granulated sugar. Pumpkin: Canned pumpkin puree (not pumpkin pie mix), or homemade pumpkin puree can be used here. Eggs: Eggs act as a binder to hold all of the ingredients together. Use large sized eggs for baking. Oil and Water: together these items add moisture to the batter and the muffins. For more flavor, substitute orange or apple juice for the water.
How To Make Muffins with Pumpkin
Recipe Success Tips
Adjust Sugar: The 1 cup of sugar in this recipe is enough to make it sweet, but it’s not overly sweet. You can add more sugar if you prefer your muffins to be more of a dessert. Avoid Overmixing: When mixing the wet and dry ingredients together, use a wooden spoon or flexible spatula to mix in just a few large strokes. It’s ok if there is a little bit of dry flour in the mix, it will absorb later. Overmixing will result in tough muffins. Pay Attention to the Muffin Cups: Fill each lined muffin cup ¾ of the way full. Overfilling them can cause them to “mushroom” when baking, and the tops will stick to the pan and not be as pretty.
What to serve with Pumpkin Muffins
As Breakfast or Brunch: Serve pumpkin muffins with all the other expected breakfast fixings, like Sweet Potato Hash, Breakfast Burritos, Breakfast Smoothies, and a perfect cup of coffee. As Dessert: These sweet pumpkin muffins make a wonderful light dessert after a comforting fall meal. Try making some comfort food classics like Meatloaf, Ground Beef Stroganoff, or Instant Pot Pot Roast. While I love making pumpkin muffins in the fall, I make these all year round too, they are that good! © Little Sunny Kitchen
