Perfect Pumpkin Muffins

These Perfect Pumpkin Muffins are exactly that . . . perfect! Dense, moist and full of flavor. You are going to want these year-round.

In case you couldn’t tell from the many pumpkin recipes on my site, my love of pumpkin runs really deep. I love pumpkin anything and everything, and thankfully my boys do too.

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.

They’re simple, soft, fluffy and absolutely delicious. They’re a classic and I could eat one every. single. day.

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!!

I honestly ate most of these with nothing else on them. But slather a little butter or some cream cheese on one of these babies and you’ll be in pumpkin muffin heaven. 

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 🎃!

Perfect Pumpkin Muffins

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• Total Time: 32 minutes
• Yield: 12 muffins 1x

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Description

These Perfect Pumpkin Muffins are exactly that . . . perfect! Dense, moist and full of flavor. You are going to want these year-round.

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Ingredients

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• 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

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Instructions

1.  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).
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt; set aside.
3. In the bowl of a stand mixer, mix the butter and brown sugar 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.
4. 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).
5. 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.
6.  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.

• Prep Time: 10 minutes
• Cook Time: 22 minutes
• Category: Breakfast, Muffins
• Cuisine: American

Recipe Source: Adapted slightly from The Kitchn