Easy Pumpkin Spice Muffins

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

Cook Time 20

Total Time 30

Servings muffins

Author Katiebird Bakes

Equipment

1 12-cup muffin pan

Ingredients

1 cup (125g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/4 cup (56g) unsalted butter, melted (4 Tbsp; can substitute with a neutral oil)
1/2 cup (130g) pumpkin puree
1/3 cup (66g) brown sugar, packed
1 large egg
1/2 teaspoon vanilla extract
1 Tablespoon (12g) turbinado or granulated sugar for 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!

Video

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.