These Perfect Pumpkin Muffins are exactly that . . . perfect! Dense, moist and full of flavor. You are going to want these year-round.
These Perfect Pumpkin Muffins have become my favorite pumpkin muffin I’ve ever made. Now while I love these Pumpkin Cream Cheese Muffins and these Lowfat Pumpkin Spice Muffins there is just something about these Perfect Pumpkin Muffins that have stolen my heart.
I love that they’re made with brown sugar, which definitely gives adds to their deep, rich flavor.
You could definitely throw some add-ins into the muffin batter, like nuts, chocolate chips, coconut, etc., but I love them just the way they are . . . plain and simple. The fact that I’m saying I love these as much as I do without chocolate chips in them, well that’s saying something!!
You can freeze these and pull one out when you get that hankering for a pumpkin muffin-fix, but they may not last long enough for you to freeze any.
Happy Halloween 🎃!
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 6 tablespoons salted butter, at room temperature
- 1 1/3 cups packed light brown sugar
- 2 large eggs
- 1 1/3 cups canned pumpkin purée
- 2 teaspoons vanilla extract
Arrange a rack in the middle of the oven and preheat to 350°F. Line a 12-cup standard muffin tin with paper liners (or you can spray with cooking spray instead).
In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt; set aside.
In the bowl of a stand mixer, mix the butter on medium speed until light and fluffy, 1 to 2 minutes. Add the eggs one at a time, beating after each addition until well combined. Add the pumpkin and vanilla extract and mix until well combined.
Add the flour mixture and beat on low speed until just combined. Do not overmix! Divide the batter evenly among the muffin wells (they will be at least 3/4 full).
Bake until the muffins are set and a toothpick inserted into the center one comes out with just a few moist crumbs, 18 to 22 minutes.
Let the muffins cool 10 minutes before removing from the pan. (If you greased the pan, run a thin knife around each muffin to loosen it from the pan first if needed.) Serve warm or at room temperature.
Recipe Source: Adapted slightly from The Kitchn