These Pumpkin Pie Muffins are the perfect fall treat! They’re soft, fluffy, and packed with warm spices and pumpkin flavor. Who doesn’t love a little piece of pie in muffin form?
Whenever I bake these, the whole house smells amazing. They’re great for breakfast or a snack, and trust me, they disappear fast. You might want to make a double batch! 🧁🍂
Key Ingredients & Substitutions
All-purpose flour: This is the base for your muffins. If you’re looking for gluten-free options, almond flour or gluten-free all-purpose flour can work well, just ensure to adjust the moisture if needed.
Granulated sugar: Regular sugar gives a nice sweetness, but feel free to substitute with brown sugar for a deeper flavor or coconut sugar for a healthier option.
Spices: I love using ground cinnamon, ginger, nutmeg, and cloves for that classic pumpkin pie flavor. If you’re in a pinch, pumpkin pie spice can replace all the individual spices—it’s super handy!
Canned pumpkin puree: Don’t hesitate to use fresh pumpkin if you can, just cook and mash it well. Also, butternut squash puree makes a great alternative.
Vegetable oil: While this keeps the muffins moist, you can swap it with melted coconut oil or unsweetened applesauce for a lower-fat option.
How Do I Ensure My Muffins Rise Perfectly?
Getting good rise in muffins can sometimes be tricky. Here are some tips to make sure yours turn out fluffy:
- Be sure your baking soda and powder are fresh so they can do their job.
- Mix the dry and wet ingredients separately to avoid lumps and overmixing.
- Fill muffin cups only about 2/3 full. Too much batter can weigh them down!
- Allow the batter to sit for a few minutes before baking. It can help activate the leavening agents.
- And lastly, bake them until just a toothpick comes out clean—don’t overbake to keep them moist!
Delicious Pumpkin Pie Muffins
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.5 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 0.5 tsp ground nutmeg
- 0.25 tsp ground cloves
- 1 cup canned pumpkin puree
- 0.5 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- Optional: powdered sugar or cinnamon sugar for sprinkling
Time Needed:
This recipe will take about 10 minutes to prep and about 20-22 minutes to bake, for a total of around 30-35 minutes. After baking, let the muffins cool for a perfect treat!
Step-by-Step Instructions:
1. Prepping the Oven and Muffin Tin:
To start, preheat your oven to 350°F (175°C). Get your muffin tin ready by greasing it or lining it with paper liners. This will help keep your muffins from sticking!
2. Mixing Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until everything is well combined. This step is important to ensure your muffins rise and have that yummy spice flavor.
3. Mixing Wet Ingredients:
In another bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla extract until it’s smooth and creamy. This is where the magic begins, bringing all those pumpkin pie flavors together!
4. Combine Wet and Dry Ingredients:
Now it’s time to combine! Pour the wet mixture into the dry ingredients. Stir gently until just combined—be careful not to overmix, or your muffins might get dense instead of fluffy!
5. Filling the Muffin Cups:
Spoon the batter evenly into the muffin cups, filling each about 2/3 full. This allows room for the muffins to rise beautifully.
6. Baking:
Pop the muffin tin into your preheated oven and bake for 18-22 minutes. Keep an eye on them! They’re done when a toothpick inserted into the center comes out clean.
7. Cooling Time:
Once baked, let the muffins cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps them stay soft and fluffy!
8. Optional Toppings:
If you’d like, dust the tops with powdered sugar or cinnamon sugar just before serving to add a delightful sweet finish!
Now, enjoy these moist and spiced pumpkin pie muffins—perfect for those chilly autumn mornings or as a cozy snack any time of the day!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, simply cook and mash your pumpkin until smooth. You’ll need about the same amount as the canned puree—around 1 cup. Just be sure to drain any excess moisture to avoid a soggy muffin!
How Can I Make These Muffins Healthier?
You can make a few easy swaps! Use whole wheat flour for more fiber, reduce the sugar by half for a less sweet muffin, or substitute applesauce for the vegetable oil to cut down on fat while keeping them moist!
What Should I Do If My Muffins Turn Out Dense?
If your muffins are dense, it could be due to overmixing the batter or measuring the flour incorrectly. Make sure to stir just until combined, and consider using the “spoon and level” method when measuring flour to avoid packing it down too much.
How Do I Store Leftovers?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them! Just wrap each muffin in plastic wrap and place them in a freezer bag for up to 3 months. Thaw at room temperature when you’re ready to enjoy!
