How To Make Perfect Pumpkin Muffins

Soft, fluffy, moist, spicy Perfect Pumpkin Muffins bring the flavors of fall to your table. These are wonderfully light and flavorful and super easy. It’s a great way to usher in the Pumpkin baking season. These are perfect for an afternoon snack or for breakfast paired with Sausage Avocado Burritos or Southwest Baked Ham, Eggs and Potato Hash.

Pumpkin Muffins Recipe

It is finally that time of year and we can officially call it Fall. These perfect muffins are the best way to get the baking season off to a perfect start. They’re not too crazy, not too dull, just the ideal spiced warm aroma and tender flavor that says it’s time! I love packing these in lunches, or setting them out for snacks or having a batch coming out of the oven in time for breakfast. They are just that good. Slathered with maple butter, or cream cheese or eaten straight from the tin, they will be perfect.

Muffin Ingredients:

Simple ingredients but amazing results.

Flour– All purpose, or unbleached bread flour Baking Soda– Raising agent Cinnamon, Nutmeg, Ginger, Cloves– The best spices for pumpkin Salt– Balances the sweet Sugar– White Sugar Brown Sugar– Adds color and rich flavor Eggs-Large or extra large eggs. Pumpkin– do not used pie filling but canned pumpkin Oil & Milk- Adds delicate moisture

Bake the Most Perfect Muffins:

A few steps and you’ll have the perfect muffins.

Variations for Easy Pumpkin Muffins:

This is a terrific base for pillowy soft scrumptious muffins, so it’s very versatile.

ADD INS- Add chocolate chips, raisins, cranberries, walnuts, pecans, pumpkin seeds, oats, shredded coconut, chopped fruit, or even crystallized ginger. Spread– Spread these muffins with peanut butter, almond butter or even pecan butter for extra protein packed snack. Toppings- These can be topped with a streusel crumb topping, cream cheese frosting, or a simple maple icing drizzle. You can really get creative. Substitutions- Change out the Vegetable oil for coconut oil. Use Whole wheat pastry flour instead of white.

Storing Homemade Muffin:

Keep in an air tight container or loosely tied bag. The moisture in these muffins can make them “sweat” and turn sticky and not last as long. They will keep up to 3 days at room temperature, 5 days in the refrigerator or up to 3 months in the freezer

More Delicious Muffin Recipes:

Lemon Poppyseed Muffins Blueberry Oatmeal Muffins Apple Crumb Muffins Banana Bread Streusel Muffins Coffee Cake Muffins

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.