These easy pumpkin spice muffins are made from scratch using half a cup of pumpkin puree, melted butter, and a blend of cinnamon and pumpkin pie spice for the best fall pumpkin flavor in 6 tall bakery-style muffins.
Course Breakfast, brunch
Cuisine American
Keyword fall, muffins, pumpkin, pumpkin spice
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 6muffins
Author Katiebird Bakes
Equipment
1 12-cup muffin pan
Ingredients
1cup (125g)all-purpose flour
1/2teaspoonbaking powder
1/2teaspoonbaking soda
1/2teaspooncinnamon
1/2teaspoonpumpkin pie spice
1/4teaspoonsalt
1/4cup (56g)unsalted butter, melted(4 Tbsp; can substitute with a neutral oil)
1/2cup (130g)pumpkin puree
1/3cup (66g)brown sugar, packed
1large egg
1/2teaspoonvanilla extract
1Tablespoon (12g)turbinado or granulated sugarfor sprinkling on top
Instructions
Preheat the oven to 425°F (218°C). Line or grease every other cup of a 12-cup muffin tin (recipe makes 6 muffins; using every other cup creates better air flow and taller muffins).
In a medium bowl, whisk together dry ingredients: flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Set aside.
In a large bowl, whisk together wet ingredients: melted butter, pumpkin puree, brown sugar, egg, and vanilla extract until smooth.
Add the dry ingredients to the bowl with the wet and stir together until a batter forms. Stir until just incorporated; do not overmix. Optional: Let batter sit at room temperature for 15-20 minutes before scooping for tallest muffins.
Spoon the batter equally into the 6 muffin cups. Top each with a generous sprinkle of turbinado or granulated sugar.
Bake for 5 minutes at 425°F (218°C), then decrease the oven temperature to 350°F (180°C) WITHOUT opening the oven door, and bake for 12-15 more minutes until domed and set. A toothpick inserted in the center should come out clean or with just a couple crumbs attached.
Let cool for a few minutes and enjoy!
Notes
Storage: baked muffins keep well when covered at room temperature for 1-2 days, or in the refrigerator for up to 1 week.
Freezing: baked muffins can be frozen, well-wrapped, for up to 3 months. Set out on the counter to thaw for an hour or warm for 30 seconds in the microwave.
Make gluten-free: sub an equal volume (1 cup) or weight (125 grams) of an all-purpose GF flour mix with xanthan gum.