Pumpkin Spice Muffins

Ingredients

For the Muffins

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup pumpkin purée
• 2 large eggs
• 3/4 cup packed brown sugar
• 1/2 cup vegetable oil
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 2 tablespoons coarse sugar or pumpkin seeds, optional

Substitutions

• Replace pumpkin puree with smooth mashed sweet potato or butternut squash in the same amount.

Instructions

Step 1: Prepare

Heat the oven to 350°F and line a 12-cup muffin pan.

Step 3: Mix wet ingredients

Whisk pumpkin, eggs, brown sugar, oil, milk, and vanilla until smooth.

Step 5: Bake

Divide among the cups, add coarse sugar or seeds if using, and bake 18 to 22 minutes. Cool 5 minutes in the pan, then transfer to a rack.

Avoiding a Heavy Muffin

Pumpkin adds substantial moisture to the batter, so mix the dry ingredients in only until the flour disappears. Overmixing a thick pumpkin batter can make the baked crumb dense instead of tender.

How to Store Leftovers

Let Pumpkin Spice Muffins cool all the way before sealing the container. Room-temperature storage is suitable for up to 2 days; refrigerate for up to 4 days if keeping the batch longer or the kitchen is warm.

How to Reheat

Warm muffins for a few minutes in a 300°F oven or briefly in the microwave. Stop as soon as the center is warm; pumpkin keeps the crumb moist, but prolonged heating can make the edges tough.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions