One of my favorite fall treats is waking up with these Mega Moist Fall-Spiced Pumpkin Muffins! They are EVERYTHING you’re looking for in a pumpkin-spiced muffin: soft, fluffy, perfectly spiced, moist, buttery and completely delicious!
This is a classic, back-pocket recipe version of my Pumpkin Chocolate Chip Muffins that are so popular!
Let’s get right to this delicious classic Pumpkin Muffins recipe!
The Baker’s Guide to Measuring Flour
One of the biggest (and most common) mistakes in baking is how we measure flour. If you find yourself without a scale, see my top tips on how to properly measure flour for the perfect amount every time!
What Makes These Mega Moist Pumpkin Muffins Fabulous
- These take about 10 minutes to mix and 20 minutes to bake!
- She’s a one-bowl bake, you’re welcome
- This super easy pumpkin muffin recipe uses basic baking ingredients (there should be no need to run to the grocery store if you have a well-stocked baking cabinet!)
- Loaded with warm spices (see note below recipe if using store-bought pumpkin spice instead of individual spices)
- These soft pumpkin muffins will stay moist for days (days!)
- This is a mixer-optional recipe, so grab your bowl and spatula if you can’t be bothered
- This delicious muffin recipe is loaded with fall flavors
How To Make The Best Pumpkin Muffin Recipe
Below are step-by-step photos (with captions) to make THE BEST Pumpkin Muffins perfect every time! My biggest tips are:
- Really Cream the Butter and Sugar! You can mix these with an electric stand mixer, hand mixer or use a bowl and spatula. Whichever method you use, make sure you really cream the butter and sugar for the lightest texture. Don’t skip this step!
- Use Every Other Muffin Well. If you leave every other muffin well empty (see photo below) you allow more heat to hit the muffins which causes more rise. I highly recommend it because a taller muffin also means a lighter texture. Just let the muffin tin cool down completely before putting your next batch in.
- Don’t Forget to Turn Your Oven Heat Down. I use a muffin-baking method I used many moons ago to get a super high rise. You start with high heat and then lower it after 5 minutes. Make sure to set a timer so you don’t burn your muffins.
Let’s make some delicious pumpkin muffins!
A quick note about the muffin batter separating…
If your pumpkin muffin batter looks a bit grainy, there is a remedy for this… You can whisk the pumpkin with the water and alternate adding the pumpkin water with the flour (see steps below). Then the pumpkin batter will not separate.
However, I have tested this recipe using both methods and either way, you end up with tall, light, fabulous muffins. It’s up to you. Leave any questions in the comments below! xx
Shop this Pumpkin Muffin Recipe
My absolute favorite tools for making these moist, homemade muffins are:
My favorite heat-safe, glass, stackable bowls, my favorite whisk, my favorite spoonula, my fav microplane (for fresh nutmeg!), 2 tbsp cookie scoop (because we can’t live without them!), a practical muffin tin (not the one in the photos) and my trusty scale for precision.
This is everything I use at home when recipe testing and making these muffins! It’s also what you’ll see in the photos and video. If I’ve left anything out, drop a note in the comments and I’ll add it.
For more fun shopping, check out my Shop (aka my favorite things!).
More Pumpkin Recipes!
If you love baking with pumpkin as much as I do, I hope you’ll also check out: Easy Moist Pumpkin Bread Recipe, Pumpkin Streusel Muffins, Brown Butter Pumpkin Snickerdoodles and these delicious Pumpkin Cupcakes!
Enjoy these easy Pumpkin Muffins!
Mega Moist Fall-Spiced Pumpkin Muffins
Ingredients
For the Muffins
- 12 tablespoons (170 g) unsalted butter room temperature
- 1 cup (220 g) light brown sugar packed
- ½ cup (100 g) granulated sugar
- 1 tablespoon (13 g) real vanilla extract
- 1 tablespoon (6 g) cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon cloves
- 3 large eggs room temperature
- 1 cup (244 g) pure pumpkin puree not pie filling; 100% pumpkin
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 3/4 cups (371 g) all-purpose flour how to measure flour
- 1/2 cup (112 g) water room temperature
For the Tops
- 1/3 cup (67 g) Demerara or sparkling sugar optional
Instructions
- Place the butter, light brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, ginger and cloves in the bowl of an electric stand mixer fitted with the paddle attachment and mix on medium until creamy and lightened in color, about 4-5 minutes. Scrape sides and bottom of the bowl to make sure everything is well blended.
- With the mixer on low add the eggs, one at a time, mixing each completely before adding in the next. Add in the pumpkin and mix for 1 minute more. Periodically scrape down the sides and bottom of the bowl to make sure everything is well blended. It might look a little grainy after adding the pumpkin, but that's fine (see note in step-by-step photos). Add in the baking powder, baking soda and sea salt and mix for 10 seconds more.
- Add the flour in two batches, alternating with the water, mixing on low and stopping when just combined. Let the muffin batter sit while the oven pre-heats and you prepare the muffin tin.
- Preheat the oven to 425℉ (220℃) and line every other muffin well with paper liners. Fill each muffin liner almost to the top with muffin batter (about 3/4s full) and evenly distribute the Demerara/sparkling sugar over the tops of the muffins.
- Bake for 5 minutes in the center of the oven and then reduce the temperature to 350℉ (177℃) and continue baking for 15-16 more minutes and the tops are puffed up; some might have cracks (that’s perfect, I love that!). For best results, bake one muffin pan at a time. Let cool in the muffin tin for about 10ish minutes, then use a butter knife to help get them out to finish cooling on a wire rack.
Notes
Mixer vs Your Arms
I mention a mixer in the instructions, however, this is definitely an easy recipe that can be made with an electric hand mixer, stand mixer or a large bowl and spatula. Make sure you really cream your butter and sugar so that you get that awesome muffin texture.Pumpkin Spice
If you have store-bought pumpkin spice (also called pumpkin pie spice), you can replace all of the spices listed with 2 teaspoons pumpkin spice in the pumpkin muffins.Pumpkin Puree
Use 100% pure pumpkin and not pumpkin pie filling. My absolute favorite canned pumpkin puree is Libby’s as it lends the perfect taste and texture to baked goods. If you don’t have access to Libby’s, just know that canned pumpkin brands vary in consistency. If the brand you use is especially watery, consider draining the pumpkin on several layers of paper towels (or a clean kitchen cloth) prior to adding to the muffin batter. I have not made this recipe with homemade fresh pumpkin puree. If using, make sure you drain it really well as it tends have more moisture.Water
Feel free to replace the water with milk 1:1, if that’s your preference.Why Pre-Heat the Oven after You Mix the Batter?
I love letting muffin batter (and cake batter) sit for a short time. This very small rest window will let the gluten relax and starches swell a bit, resulting in a lighter, fluffier texture. Since you’re pre-heating the oven and prepping your pan, you won’t even really notice the time (it will go by fast, I promise!). If your oven is slow to get to the proper temperature, then start heating it before you make the muffins to give it more time.Storing Your Pumpkin Muffins
You can store the pumpkin muffins in an airtight container at room temperature for several days. If it’s especially warm and/or humid out, consider storing in the fridge until serving. These are perfect on a chilly fall morning with a warm cup of coffee, enjoy! xoThe post Mega Moist Fall-Spiced Pumpkin Muffins Recipe (Super Easy!) appeared first on DisplacedHousewife.
