Pumpkin Bread Muffins
These moist pumpkin bread muffins capture everything you love about traditional pumpkin bread in convenient, portable form. With their perfect dome tops, warm fall spices, and versatile mix-in options, they're an ideal autumn breakfast or snack that bakes in half the time of a standard loaf.
Equipment
- 12-cup Muffin Tin
- Mixing Bowls
- Whisk
- Wire Cooling Rack
Ingredients
Dry Ingredients
- 1¾ cups all-purpose flour substitute with 1:1 gluten-free flour if needed
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
Wet Ingredients
- ¾ cup granulated sugar
- ¼ cup brown sugar packed
- ½ cup vegetable oil or melted coconut oil
- 2 large eggs room temperature
- 1 cup pumpkin puree NOT pumpkin pie filling
- ¼ cup milk any variety works, including plant-based options
- 1 tsp vanilla extract
Optional Add-ins
- ½ cup mix-ins chopped walnuts, pecans, or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners or generously spray with non-stick cooking spray.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- In a separate large bowl, vigorously whisk together the granulated sugar, brown sugar, and oil until well combined, about 1 minute.
- Beat in the eggs one at a time, then stir in the pumpkin puree, milk, and vanilla extract until smooth.
- Gradually fold the dry ingredients into the wet ingredients, stirring just until combined. Do not overmix - a few small lumps are okay.
- If using nuts or chocolate chips, gently fold them into the batter now. Reserve a small handful to sprinkle on top if desired.
- Using an ice cream scoop or ¼-cup measure, fill each muffin cup about ¾ full (or slightly more for larger dome tops).
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Rotate the pan halfway through baking for even results.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a healthier version, replace half the oil with unsweetened applesauce.
- Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or freeze for up to 3 months.
- To make mini muffins, reduce baking time to 10-12 minutes.
- For the most accurate flour measurement, spoon flour into the measuring cup and level it off rather than scooping directly from the bag.
- Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or freeze for up to 3 months.
- To make mini muffins, reduce baking time to 10-12 minutes.
- For the most accurate flour measurement, spoon flour into the measuring cup and level it off rather than scooping directly from the bag.
Nutrition
Calories: 240kcalCarbohydrates: 33gProtein: 3gFat: 11gSaturated Fat: 1.5gSodium: 230mgPotassium: 95mgFiber: 1.5gSugar: 18gVitamin A: 70IU
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