Pumpkin Muffins

5 stars (1 rating)

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.

Prep Time12

Cook Time25

Total Time35

Course: Breakfast

Cuisine: American

Keyword: pumpkin muffin recipe, pumpkin muffins, pumpkin muffins recipe

Servings: muffins

Calories: 303kcal

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).

*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.