Pumpkin Muffins

It’s a chilly fall morning and you’re craving a comforting treat full of sweet pumpkin and comforting spices. Look no further. Even if you didn’t plan ahead, this pumpkin muffin recipe will help you go from craving to plate in under an hour.

These pumpkin muffins are packed with pumpkin flavor and deeply colored from all that can of pumpkin puree. They’re tender and soft, not too sweet and rich in warming pumpkin pie spice.

What’s wonderful about this pumpkin muffin recipe?

This is an all-round pumpkin muffin recipe that’s easy to make and store, and uses up the last bit of a can of pumpkin.

• You don’t need a mixer! Just two bowls and a spatula and ready to eat in under an hour.
• The recipe uses a full can of pumpkin puree, so you don’t have to worry about what to do with leftover pumpkin. But just in case you ever have a little leftover pumpkin puree from other recipes, we have 9 recipes to use it all up.
• They are soft and fluffy and stay moist for days. Because they keep and freeze well, you can make them for an easy weeknight breakfast.

Tips and tricks for making perfect pumpkin muffins

There are a few tips that will make these easy pumpkin muffins even foolproof.

• Don’t over-stir the batter. You don’t need to stir until smooth, just until moistened. There shouldn’t be any dry streaks of flour left, but it’s okay if the dough is a little lumpy. It should look like thick pancake batter.
• Use a cookie or ice cream scoop to neatly and evenly distribute the batter into the wells of the muffin pan.
• If you’re going for a bakery-style muffin with a large, rounded top, use all of the batter and fill each cup almost to the brim. In the oven, the dough overflows and rises slightly, giving it its characteristic shape.
• Allow to cool for at least 5 minutes before removing the muffins from the pan. It can be difficult to wait, but even after baking, it still takes a few minutes for the structure to set. If you wait, they’re less likely to fall apart.

Ways to dress up pumpkin muffins

These muffins are so irresistible, but if you’re looking for ways to spice them up, try one of these extras:

• Pumpkin Pie Spice and Sugar Topping: In a small bowl, combine 2 tablespoons caster sugar and 1/2 teaspoon pumpkin pie spice. Scatter over the muffins and bake.
• Gingerbread crumble topping: In a small bowl, combine 3/4 cup all-purpose flour, 1/4 cup packed light brown sugar, 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, and 1/8 teaspoon ground cloves. Pour in the 1/4 cup melted butter and mix with a fork until crumbs form. Scatter the sprinkles over each of the muffins.
• Pumpkin Spice Muffin Frosting: In a small bowl, combine 1 cup powdered sugar, 1/2 teaspoon pumpkin spice, and 2 tablespoons milk. Drizzle over baked muffins with a spoon.

serving suggestions

Nothing beats an oven-warm muffin, generously brushed with butter. The texture is at its best the same day they are baked. They’re fluffy and tender on the inside, and the top has a slightly crunchy bite. The top will soften over time, but the flavors will blend the next day.

There’s no better way to spruce up leftover muffins than to toast them. Cut them in half and sizzle them, cut-side down, in a buttered pan. Toast them until golden brown and warmed through.

If you’re looking for something richer than serving them plain or with butter, smother them with a spread. You can try everything from cream cheese to your favorite nut butter, some apple butter, pear butter, or double the flavor with pumpkin butter.

Storage Instructions

Store the muffins in an airtight container on the counter for up to 3 days, or in the refrigerator for up to 1 week. Let them come to room temperature or warm them up before serving.

The muffins freeze well and can be frozen for up to 2 months. Thaw them on the counter, or for a quick weeknight breakfast, defrost them in the microwave for 30-60 seconds.