Moist Pumpkin Muffins
These incredibly moist pumpkin muffins combine warm autumn spices with a tender texture that practically melts in your mouth. Perfect for cozy weekend breakfasts, they fill your kitchen with an irresistible aroma while baking. Whether enjoyed plain or with the optional streusel topping, these muffins deliver bakery-quality results every time.
Equipment
- Muffin Tin
- Mixing Bowls
- Whisk
- Ice Cream Scoop (optional)
- Wire Cooling Rack
Ingredients
Muffin Batter
- 1¾ cups all-purpose flour can substitute 1:1 gluten-free flour blend
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 1½ cups pure pumpkin puree not pumpkin pie filling
- 2 large eggs at room temperature
- ½ cup vegetable oil or melted coconut oil
- ¾ cup granulated sugar
- ¼ cup brown sugar packed (dark or light)
- ¼ cup milk any variety, including plant-based
- 1 tsp vanilla extract
Optional Streusel Topping
- ⅓ cup all-purpose flour
- 3 tbsp brown sugar
- ¼ tsp cinnamon
- 2 tbsp cold butter cubed
- ¼ cup chopped pecans or walnuts optional
Instructions
- Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or generously coat with non-stick spray.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt until well combined.
- In a large bowl, whisk together the pumpkin puree, eggs, oil, both sugars, milk, and vanilla extract until smooth. Let this mixture sit for 5 minutes to allow the sugars to begin dissolving.
- Gently fold the dry ingredients into the wet mixture, stirring just until combined. Stop as soon as the flour disappears - a few small lumps are fine.
- If making the streusel topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Stir in the nuts if using.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. If using the streusel topping, sprinkle it generously over each muffin.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- The key to moist muffins is not overmixing the batter and not overbaking.
- For even more spice flavor, add an extra ¼ teaspoon of cinnamon.
- Use an ice cream scoop for perfectly portioned muffins.
- These muffins freeze beautifully for up to 3 months.
- For even more spice flavor, add an extra ¼ teaspoon of cinnamon.
- Use an ice cream scoop for perfectly portioned muffins.
- These muffins freeze beautifully for up to 3 months.
Nutrition
Calories: 225kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 1.5gCholesterol: 31mgSodium: 195mgFiber: 2gSugar: 18g
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