Description
These Perfect Pumpkin Muffins are moist, fluffy, and bursting with cozy fall spices. Made with real pumpkin purée and warm cinnamon, they come together easily without a mixer. Ideal for breakfast, brunch, or a comforting seasonal snack, they fill your kitchen with the scent of autumn.
Ingredients
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Cooking spray for greasing
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425 g (15 oz) pumpkin purée
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170 g (¾ cup) melted butter
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165 g (¾ cup) brown sugar
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60 ml (¼ cup) water
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2 eggs
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1 tsp vanilla extract
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220 g (1¾ cups) all-purpose flour
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100 g (½ cup) white sugar
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2 tsp pumpkin pie spice
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1 tsp salt
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1 tsp baking soda
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1 tsp ground cinnamon
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¼ tsp baking powder
Instructions
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Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
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In a large bowl, whisk pumpkin purée, melted butter, brown sugar, water, eggs, and vanilla until smooth.
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In a separate bowl, combine flour, white sugar, pumpkin pie spice, salt, baking soda, cinnamon, and baking powder.
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Stir dry ingredients into the wet ingredients until just combined—do not overmix.
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Divide batter evenly among muffin cups, filling each about ¾ full.
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Bake for 25 minutes or until a toothpick inserted comes out clean.
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Let cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use pumpkin purée, not pumpkin pie filling.
Avoid overmixing to keep muffins light.
Top with cinnamon sugar before baking for extra flavor.
Store at room temp for 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American