These Pumpkin Pie Muffins are like little hugs in a cupcake! Loaded with pumpkin and warm spices, they are soft, fluffy, and full of flavor.
I love how they remind me of cozy fall days. Perfect for breakfast or a sweet treat, they disappear fast in my house! Plus, they’re easy to whip up—win-win! 🎃
Key Ingredients & Substitutions
All-purpose flour: This is the base for your muffins. If you’re looking for a gluten-free option, consider using a 1:1 gluten-free baking flour, which works well in this recipe.
Canned pumpkin puree: It gives the muffins their rich flavor and moisture. If you prefer fresh, you can use homemade pumpkin puree, just be sure to drain any excess liquid from it.
Vegetable oil: This keeps the muffins moist. You can use melted butter for a richer flavor, or even coconut oil for a hint of tropical taste.
Spices: The combination of cinnamon, nutmeg, cloves, and ginger is what makes these muffins taste like fall. Feel free to adjust the spices according to your taste or use pumpkin pie spice as a shortcut!
Walnuts or pecans: These add a nice crunch on top. If you have nut allergies, you can skip them or replace them with pumpkin seeds or chocolate chips for extra sweetness.
How Do I Make Sure My Muffins Turn Out Soft and Fluffy?
The key to fluffy muffins is in the mixing technique. It’s important not to overmix your batter, as this can make them tough.
- Mix dry ingredients separately from wet ingredients. This helps ensure even distribution.
- When combining, use a gentle folding motion with a spatula or wooden spoon, just until you see no dry flour.
- Letting the batter rest for a few minutes before baking can also help improve texture.
Lastly, make sure not to overbake your muffins! Check for doneness a couple of minutes before the timer goes off to prevent dryness.
How to Make Delicious Pumpkin Pie Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
Optional Toppings:
- Walnuts or pecans for topping
- Butter and a drizzle of maple syrup for serving
How Much Time Will You Need?
This delightful recipe takes about 10 minutes to prepare, plus an additional 18-22 minutes of baking time. With a total of around 30 minutes, you’ll have warm, delicious muffins ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). This ensures that your muffins bake evenly and fluff up nicely. While you’re at it, grease or line a 12-cup muffin tin with paper liners to make removal easier.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Mixing the dry ingredients first ensures an even distribution of flavors.
3. Combine the Wet Ingredients:
In another bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract. Make sure everything is well combined, and it should look smooth and creamy.
4. Combine Wet and Dry Ingredients:
Now, pour the wet mixture into the dry ingredients. Gently fold everything together using a spatula or wooden spoon. Be careful not to overmix—the batter can have some lumps, and that’s perfectly fine!
5. Fill the Muffin Cups:
Divide the batter evenly among the prepared muffin cups, filling each one about 2/3 full. This allows room for the muffins to rise beautifully during baking.
6. Add Optional Toppings:
If you like, sprinkle some chopped walnuts or pecans on top of each muffin for a delightful crunch.
7. Bake:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Keep an eye on them so they don’t overbake!
8. Cool the Muffins:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
9. Serve and Enjoy:
These muffins are delicious warm or at room temperature. For an extra treat, top with a bit of butter and a drizzle of maple syrup. They’re perfect for breakfast or an afternoon snack!
Enjoy your cozy pumpkin pie muffins, filled with the flavors of fall and sure to bring a smile to your face!
Can I Substitute Fresh Pumpkin for Canned Pumpkin Puree?
Absolutely! You can use fresh pumpkin puree if you prefer. Just make sure to cook and puree the pumpkin beforehand, and drain any excess moisture to prevent sogginess in your muffins.
What Can I Use Instead of Vegetable Oil?
If you’d like, you can replace vegetable oil with melted butter for a richer flavor, or use coconut oil for a slightly different taste. Both work well and keep the muffins moist!
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want them to stay fresh longer, you can refrigerate them for up to a week or freeze them for up to 3 months!
Can I Add Chocolate Chips to the Batter?
Definitely! Chocolate chips would make a delicious addition. Just fold in about ½ to 1 cup of chocolate chips into the batter before filling the muffin cups for a sweet twist on the classic recipe.
