The Best Pumpkin Muffins: A Fall Delight

The Best Pumpkin Muffins: A Fall Delight

Pumpkin muffins are the best Fall treats for anyone. Fall is one of my favorite seasons for coziness, from the meals to family activities to the aroma.

One of our favorite seasonal treats is pumpkin muffins.

If you’re looking for a recipe that’s easy to make and results in muffins that are moist, flavorful, and simply irresistible, look no further.

We’ve found the ultimate pumpkin muffin recipe from Sally’s Baking Addiction that’s sure to become a fall staple in your kitchen.

Why You’ll Love This Recipe

Sally’s Baking Addiction’s pumpkin muffin recipe is a crowd-pleaser for several reasons:

Moist and Flavorful: These muffins are incredibly moist thanks to the combination of pumpkin puree and vegetable oil. They also have a deep, rich pumpkin flavor complemented by warm spices.
Perfectly Spiced: The recipe features a blend of cinnamon, nutmeg, and cloves, giving the muffins a wonderful spiced aroma and taste that embodies the essence of fall.
Easy to Make: With simple ingredients and straightforward instructions, these muffins are perfect for both novice bakers and seasoned pros.

Ingredients You’ll Need

To make these delightful pumpkin muffins, you’ll need the following ingredients:

1 ¾ cups (219g) all-purpose flour (spooned & leveled)
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
1 ½ teaspoons pumpkin pie spice
¼ teaspoon ground ginger
½ teaspoon salt
½ cup (120ml) vegetable oil (or melted coconut oil)
½ cup (100g) granulated sugar
⅓ cup (67g) packed light or dark brown sugar
1 ½ cups (340g) canned pumpkin puree (not pumpkin pie filling)
2 large eggs
¼ cup (60ml) milk (dairy or nondairy)

Instructions

1. Preheat the Oven: Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line it with cupcake liners.

2. Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, ground ginger, and salt. Set aside.

3. Mix the Wet Ingredients: In a separate medium bowl, whisk together the vegetable oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until fully combined.

4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Gently fold everything together until just combined, being careful not to overmix. Make sure no flour pockets remain.

5. Fill the Muffin Tin: Spoon the batter into the muffin liners, filling each all the way to the top.

6. Bake: Bake at 425°F (218°C) for 5 minutes. Without removing the muffins from the oven, reduce the temperature to 350°F (177°C) and continue baking for another 16–17 minutes, or until a toothpick inserted into the center comes out clean. The total bake time will be about 21–22 minutes.

7. Cool and Enjoy: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Storage: Cover the muffins tightly and store them at room temperature for up to 1 week.

Nutritional Information

Servings: 12 muffins

Calories per Muffin: Approximately 210 calories

Total Fat: 8 grams

Saturated Fat: 1.5 grams

Cholesterol: 30 milligrams

Sodium: 200 milligrams

Total Carbohydrates: 31 grams

Dietary Fiber: 1 gram

Sugars: 22 grams

Protein: 3 grams

Tips for the Perfect Pumpkin Muffins

Use Fresh Pumpkin Puree: For the best flavor, use pure pumpkin puree rather than pumpkin pie filling.
Check for Doneness: Since oven temperatures can vary, keep an eye on your muffins towards the end of the baking time to avoid overcooking.
Add a Streusel Topping: For an extra touch of sweetness and texture, consider adding a Streusel topping before baking.