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I recently read an article that mentioned most people are satisfied with one pumpkin spice latte every fall. Just one. The same cannot be said for soft, lightly spiced pumpkin muffins. These breakfast treats are especially wonderful right now, as we settle into autumn, but are also perfectly acceptable to eat year-round.
A big part of what makes pumpkin muffins so amazing is the spice blend that gives them their warm, autumn-y flavor. The spices used in this recipe are also the primary components of pumpkin pie spice: cinnamon, ginger, nutmeg and ground cloves. Rather than using a store-bought spice blend, I really prefer to use the individual spices so I can adjust the amount of spices to my taste.
When picking up the ingredients for these muffins, be sure to grab plain pumpkin purre, not pumpkin pie filling. They're not quite the same thing. Canned pumpkin puree is simply that: cooked and pureed pumpkin. It has very little flavor and isn't sweetened. Canned pumpkin pie filling, on the other hand, is sweetened and flavored with spices; it's essentially a shortcut to making pumpkin pie. Check the label on the can before you buy, as it's easy to grab the wrong one off the shelf.
This version of pumpkin muffins is a standard classic. They're simple, yet soft, fluffy and ultra-comforting. If you prefer your muffin chock full of add-ins, this recipe makes a great base. Go ahead and add anything from chocolate chips to walnuts to raisins to shredded coconut.
Makes 12 standard-size muffins
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
6 tablespoons unsalted butter
1 1/3 cups light brown sugar
2 large eggs
1 1/3 cups pumpkin puree
1 teaspoon vanilla extract
Standard-size 12-cup muffin pan (or two 6-cup pans)
Muffin liners (optional)
Stand or electric mixer (optional)
1. Prep and preheat: Heat the oven to 350 F. Prepare a 12-cup muffin pan (or two 6-cup muffins pans) with liners, or skip the liners and just grease the cups.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Set aside.
3. Cream the butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl, cream the butter and sugar until light and fluffy, 1 to 2 minutes.
4. Add the eggs: Add the eggs one at a time, beating after each addition until combined.
5. Add the pumpkin puree: Mix in the pumpkin purée and vanilla extract.
6. Add the dry ingredients: Stir in the dry ingredients, mixing until just combined. Do not over-mix.
7. Divide the batter: Spoon the batter into the prepared muffin cups so they are 3/4 of the way full.
8. Bake the muffins: Place the muffin tin in the oven. Bake for 18 to 22 minutes, until a tester comes out with few crumbs.
9. Cool the muffins: Let the muffins cool enough to handle, then transfer them to a wire rack to finish cooling.
Recipe notes: Leftover muffins can be kept in an airtight container at room temperature for four to five days, or frozen for up to three months. (Reheat frozen muffins in an oven or toaster oven at 300 F or for a few minutes in the microwave).
This article is written by Kelli Dunn Foster from The Kitchn and was legally licensed via the Tribune Content Agency through the NewsCred publisher network. Please direct all licensing questions to firstname.lastname@example.org.