Pumpkin Muffins

Nothing's better for busy fall mornings than a batch of freshly baked pumpkin muffins! These are tall, puffy, and moist, with plenty of warm spice.

Sometimes someone who knows my website will come up to me and be like "Your kids are so lucky! They must LOVE all the desserts you make! "

And I have to set them straight.

My kids could not care less.

In general, they don't like any of the food I or my husband make. (And my husband is an amazing cook.) We are surrounded by incredible food all the time, but all our kids want is chicken fingers and french fries. Totally not kidding! I really wish I was.

I got into baking/blogging partly because I wanted my kids to have homemade treats. I wanted them to have memories of a mom like June Cleaver, feeding them the most wonderful home-baked goodies. But alas.

So, it basically never happens, but a couple of weeks back I actually got a special request from my 8-year old.

He'd tried something new at the school cafeteria.

Side note: he would never in a MILLION YEARS try something new here at home. Just sayin'.

Anyway, he ate a pumpkin muffin and really loved it. I was completely over the moon. Pumpkin muffins! I can do pumpkin muffins!

Needless to say I did not waste any time. I got right down to it and created this pumpkin muffin recipe specifically for him.

I think it's great! Everything a pumpkin muffin should be: tall, puffy, moist, and sweetly spiced with all the best flavors of fall. It's my current favorite for busy mornings, especially when served alongside a hot cup of tea or coffee.

And he liked it too! So much so that he actually ate half of one.

Oh well. More for me.

More great breakfast and brunch recipes on my "Breakfast/Brunch Recipes" Pinterest board!

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5 stars (1 rating)

Pumpkin Muffins

Nothing’s better for busy fall mornings than a batch of freshly baked pumpkin muffins! These are tall, puffy, and moist, with plenty of warm spice.

Servings: 12 muffins

Prep Time: 12 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

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Ingredients

• ▢ 2 cups (250 g) all-purpose flour
• ▢ 1 cup (220 g) light brown sugar,, lightly packed
• ▢ 1 tablespoon (12 g) baking powder
• ▢ 1 tablespoon (6 g) pumpkin pie spice*
• ▢ ½ teaspoon (3 g) kosher salt
• ▢ 15 ounces (425.24 g) pure pumpkin puree, drained
• ▢ 1 cup (230 g) sour cream
• ▢ ½ cup (113.5 g) unsalted butter, melted
• ▢ ¼ cup (61 g) milk
• ▢ 2 (100 g) large eggs
• ▢ 1 teaspoon (4 g) vanilla extract
• ▢ ⅓ cup (66.67 g) raw sugar, (aka: demerara) optional garnish

Instructions

 

• Preheat the oven to 425 degrees F, and line a standard-sized muffin pan with tulip papers.
• Place the flour, brown sugar, baking powder, pumpkin pie spice, and salt in a large bowl and whisk to combine.
• Make a well in the center and add the pumpkin puree, sour cream, melted butter, milk, eggs, and vanilla.
• Starting in the center and working your way out, whisk the liquid ingredients together, gradually drawing in the dry ingredients until just barely combined (batter may be lumpy).
• Divide the batter equally between each of well of the muffin pan (the wells will be quite full).
• Sprinkle the tops of each muffin with about ½ teaspoon of raw sugar, if desired.**
• Bake for 5 minutes at 425 degrees F, then turn the oven temperature down to 350 degrees F and continue baking until a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs (approx. 15 to 20 minutes more).

Notes

*Or use 1 ½ teaspoons ground cinnamon, 1 teaspoon ground ginger, and ¼ teaspoon each of ground allspice, ground nutmeg, and ground cloves.

**Or top with my favorite Crumb Topping (I like to add 2 teaspoons of cinnamon and ⅓ cup chopped pecans for this recipe).

Muffins will keep (loosely covered) for up to 3 days at room temperature.

©Baking a Moment

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Serving: 1muffin, Calories: 303kcal, Carbohydrates: 44g, Protein: 4g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 60mg, Sodium: 125mg, Potassium: 270mg, Fiber: 2g, Sugar: 26g, Vitamin A: 5920IU, Vitamin C: 2mg, Calcium: 107mg, Iron: 2mg

Cuisine: American

Course: Breakfast

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