Breakfast pumpkin muffins Archives

Soft moist Pumpkin muffins with subtle cinnamon and nutmeg flavor notes is so awesome fresh from the oven. Delicious and smooth these seasonal muffins fills the kitchen with warm pumpkin spice perfume that promises to be sweet and rewarding. Serve with coffee or milk. These muffins never lasts long once it is cool enough to eat. Spread a cut of butter on it while warm and watch the friends and families eyes glow with anticipation.

Fall season is the perfect excuse to flex your culinary skills ahead of the holidays. This can be served at a formal gathering or just to reward yourself and your immediate family. You can double the recipe and freeze some for later (just make sure to let it fully thaw-out before cooking).

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Preheat the oven to 375°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner). In a large separate bowl: add white sugar, brown sugar, eggs, vanilla extract, pumpkin puree and oil. Mix everything together until combined.

In a bowl: add flour, salt, cinnamon, pumpkin spice, baking powder & baking soda. Mix everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). Add dry ingredients

Mix everything together.

Use an ice cream scooper or spoon to measure even portions. Place each scoop of batter in the muffin tin (should be exactly 12 scoops).

Bake for 20-22 minutes or until lightly golden brown. Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.

Serve & enjoy!

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Pumpkin Muffins

Pumpkin Muffins are a moist comforting reward that is full of delicious seasonal flavors.

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Prep Time 5

Cook Time 22

Total Time 27

Course Baked Goods, Breakfast

Cuisine American

Servings

Calories

Equipment

Muffin Tin

Ingredients

1 ½ cup all-purpose flour (215g)
½ cup granulated sugar
½ cup brown sugar
½ cup vegetable or canola oil
2 tsp pumpkin spice
1 tsp baking powder
1 tsp vanilla extract
½ tsp ground cinnamon
½ tsp salt
½ tsp baking soda
15 oz pumpkin puree (not pumpkin filling)
2 large eggs room temperature

Instructions

Preheat the oven to 375°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner).
In a bowl: add flour, salt, cinnamon, pumpkin spice, baking powder & baking soda. Mix everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
1 ½ cup all-purpose flour (215g), 2 tsp pumpkin spice, 1 tsp baking powder, ½ tsp ground cinnamon, ½ tsp salt, ½ tsp baking soda
In a large separate bowl: add white sugar, brown sugar, eggs, vanilla extract, pumpkin puree and oil. Mix everything together until combined. Add dry ingredients and mix.
½ cup granulated sugar, ½ cup brown sugar, ½ cup vegetable or canola oil , 1 tsp vanilla extract , 15 oz pumpkin puree (not pumpkin filling), 2 large eggs
Use an ice cream scooper or spoon to measure even portions. Place each scoop of batter in the muffin tin (should be exactly 12 scoops).
Bake for 20-22 minutes or until lightly golden brown. Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.