Print

Baked Pumpkin Muffins

baked pumpkin muffins - featured image
Print Recipe

These baked pumpkin muffins are moist, tender, and packed with warming autumn spices. They come together in under 30 minutes, making them the perfect cozy fall breakfast or snack.

Ingredients

Scale
  • 1 2/3 cups all-purpose flour (200g)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg (optional)
  • 1/2 teaspoon ground ginger (optional)
  • 1/2 cup granulated sugar (100g)
  • 1/3 cup packed brown sugar (60g)
  • 1 cup pumpkin puree (245g, not pumpkin pie filling)
  • 1/4 cup vegetable oil (60ml, or melted coconut oil)
  • 2 large eggs, room temperature
  • 1/4 cup whole milk (60ml, or almond/oat milk for dairy-free)
  • 1 teaspoon vanilla extract
  • Optional: 1/2 cup chopped walnuts or pecans
  • Optional: 1/2 cup chocolate chips
  • Optional: 1/3 cup raisins or dried cranberries

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-count muffin tin with paper liners or lightly grease each cup.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly combined.
  3. In a medium bowl, whisk together pumpkin puree, oil, eggs, granulated sugar, brown sugar, milk, and vanilla extract until smooth and glossy.
  4. Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined and no flour streaks remain. Do not overmix.
  5. If using, fold in nuts, chocolate chips, or dried fruit.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and muffin tops are golden and springy.
  8. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  9. Serve warm or at room temperature. Optionally, sprinkle cinnamon sugar on top before baking for a bakery-style finish.

Notes

For gluten-free muffins, use a 1:1 gluten-free flour blend. For dairy-free, substitute plant-based milk and oil. Do not overmix the batter to keep muffins tender. If your pumpkin puree is watery, reduce the milk by 1 tablespoon. Muffins freeze well for up to 2 months. For a crunchy top, sprinkle coarse sugar before baking.

Nutrition

Keywords: pumpkin muffins, baked pumpkin muffins, fall breakfast, easy pumpkin muffins, autumn baking, cozy breakfast, pumpkin spice muffins

Find it online: https://tempotaste.com/baked-pumpkin-muffins-recipe-easy-cozy-fall-breakfast-treats/