These little gems are full of pumpkin flavor and so easy to make!
When my teens were preschoolers, we often spent weekends making easy treats like muffins. You don’t need a mixer, so they could help add ingredients and stir without any safety concerns. Muffins bake up fairly quickly, which is a bonus for antsy little kids! Pumpkin muffins were one of the favorites, not just to eat but to make, too. And they still are. These days, though, I more often find myself making them alone, as the teens are in and out with their busy schedules.
While “PSL season” (Pumpkin Spice Latte) is a big deal from August through November at Starbucks and other coffee shops, these simple pumpkin muffins are great any time of year. They’re easy, subtly sweet, and use pantry-friendly ingredients, so you can always whip up a batch on a moment’s notice.
You’ll love the tender texture and warm, spiced flavor of these pumpkin muffins. They’re delicious plain or with a little pat of butter. Perfect for breakfast, brunch, or an after-school snack, they’re easy to make and even easier to enjoy. Don’t be surprised if they disappear fast!
Make them your own
There are many ways to modify this recipe to suit your tastes and dietary requirements. If you’d like to veganize the muffins, for example, substitute the milk with your plant-based milk of choice (we recommend soy, since it has a thicker texture) and two flax “eggs.” To make this easy egg replacement, simply mix two tablespoons of flax meal with six tablespoons of water. Leave this for ten minutes until it becomes gelatinous, and use it instead of the eggs.
Want to make the muffins a little healthier? Use whole-wheat flour for added fiber. Bear in mind, however, that this will yield slightly denser muffins. You can also reduce the sugar content by replacing both sugars with a three-quarter cup of coconut sugar, which has a lower glycemic index.
To make these muffins even more decadent, consider adding fun mix-ins such as mini chocolate chips, dried cranberries, or chopped pecans. You can even add a streusel topping of chilled butter, oats, brown sugar, and cinnamon. I also love to sprinkle the tops with coarse granulated sugar before baking.
How do I store leftovers?
Leftover muffins can be stored in an airtight container at room temperature for 2-3 days. You can refrigerate them for up to 4-5 days, but the texture will be a bit denser after refrigerating. Pumpkin muffins can also be frozen. Double-wrap the muffins in plastic wrap, transfer them to an airtight container or Ziploc bag, and freeze for up to 3 months. They thaw quickly on your countertop; let them sit out at room temperature for about 45 minutes, and they will be ready to eat.
Serving suggestions
Pumpkin muffins are a wonderful addition to your breakfast or brunch table. They taste delicious fresh out of the oven or at room temperature. You can set out butter, cinnamon butter, or Whipped Cream Cheese as spreads. Especially since pumpkin muffins can be made ahead and frozen, consider serving them alongside other baked goods in a big basket or piled onto a tray. They pair well with Banana Cream Cheese Muffins, Delicious Blueberry Muffins, and Spiced Applesauce Bread.
Pumpkin Muffins
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/4 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 cup vegetable oil
- 1 1/2 cups pumpkin purée
- 1/4 cup milk
Instructions
- Preheat oven to 425°F. Grease a muffin pan or line with muffin liners.
- Whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt in a large bowl.
- In a medium bowl, whisk together eggs, granulated sugar, brown sugar, vegetable oil, pumpkin purée, and milk until combined.
- Pour the wet ingredients into the dry ingredients and mix gently just until combined.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 5 minutes at 425°F, then reduce the temperature to 350°F. Bake for another 16 minutes or until a toothpick comes out clean.
- Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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