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Preppy Kitchen

The Best Pumpkin Muffins

Soft, pillowy pumpkin muffins with warm spices and tall bakery-style domes from a simple two-temperature bake. The batter comes together in two bowls in about 10 minutes.

⏱ 30 min12 muffinsAmericanpumpkinmuffinsbakingfallpumpkin spice

Ingredients

  • 1 1/2 cupsall-purpose flour · 180 g; spoon into the cup and level off
  • 2 1/2 teaspoonspumpkin pie spice
  • 1/2 teaspoonbaking powder
  • 1 teaspoonbaking soda
  • 1/2 teaspoonsalt
  • 1/2 cupgranulated sugar · 100 g
  • 1/2 cuplight brown sugar · packed, 110 g
  • 1/2 cupneutral oil · such as vegetable oil
  • 1/4 cupwhole milk
  • 2large eggs · room temperature
  • 1 teaspoonvanilla extract · or dark rum or bourbon
  • 1 1/4 cupspumpkin puree · 280 g
  • 2/3 cupchopped nuts or chocolate chips · optional mix-in

Steps

  1. 1

    Preheat the oven to 425°F and line a 12-cup muffin tin with paper liners.

  2. 2

    In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt until evenly mixed. Set aside.

  3. 3

    In a second large bowl, combine the granulated sugar, brown sugar, oil, milk, eggs and vanilla. Whisk until smooth, breaking up any lumps of brown sugar.

  4. 4

    Add the pumpkin puree and whisk until smooth.

  5. 5

    Pour the wet ingredients into the dry ingredients and mix just until combined, with no pockets of flour left. Don't overmix. Fold in nuts or chocolate chips if you're using them.

  6. 6

    Divide the batter evenly among the 12 liners, filling each about three-quarters full.

  7. 7

    Bake at 425°F for 5 minutes, then lower the oven to 350°F and bake for another 15 minutes. They're done when a skewer comes out clean and the tops spring back when pressed lightly.

  8. 8

    Let the muffins cool until they're comfortable to handle, then serve.

Creator's notes

These keep for 3 days at room temperature, a week in the fridge or 3 months frozen. For gluten-free muffins, swap in a 1:1 gluten-free flour. The blog post links a streusel topping if you want a crunchy top. The three ways to go wrong are mis-measuring the ingredients, overmixing the batter and overbaking.

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