What makes these pumpkin muffins different from pumpkin cupcakes?

These pumpkin muffins have a denser and thicker texture compared to pumpkin cupcakes, which are lighter and airier. The recipe uses the same amount of pumpkin but more flour and milk, creating a heartier muffin rather than a fluffy cupcake. This gives the muffins a rich, moist crumb perfect for a snack or breakfast, while cupcakes tend to be more dessert-like with a lighter bite.

Can I reduce the sugar or oil in this pumpkin muffin recipe without losing moisture?

You can reduce sugar or oil slightly, but both ingredients help keep the muffins moist and tender. Lowering them too much may result in dry muffins. For a healthier swap, replace part of the oil with unsweetened applesauce and try using coconut sugar for a lower glycemic index. Adjust cautiously and expect some changes in texture and flavor.

Why do you start baking pumpkin muffins at a high temperature and then lower it?

Starting at a high oven temperature for about 5 minutes helps the muffin tops rise quickly, creating tall, rounded peaks similar to bakery-style muffins. After this initial burst, lowering the temperature allows the centers to bake through evenly without over-browning. This method results in muffins that look attractive and have a soft interior.

How can I make pumpkin muffins that stay moist for several days?

To keep pumpkin muffins moist, avoid overbaking and store them in an airtight container once cooled. You can also wrap them individually in plastic wrap or place a slice of bread in the container to retain moisture. Using ingredients like oil or applesauce in the recipe helps maintain softness over time.

Are there any simple ingredient substitutions I can use for dietary restrictions in pumpkin muffins?

Yes, for dairy-free muffins, swap milk for almond or oat milk. You can replace all-purpose flour with a gluten-free flour blend in equal amounts. For egg alternatives, use flaxseed meal mixed with water or mashed bananas. Keep in mind these substitutions may slightly change texture or flavor, so adjustments in baking time might be needed.

Easy Pumpkin Muffins Recipe Quick Tasty Fall Treats

Name: Easy Pumpkin Muffins
Prep time: 15 min
Cook time: 21 min
Total time: 45 min
Cuisine: American
Ingredients: 1 and 3/4 cups all-purpose flour (can substitute half with whole wheat flour); 1 teaspoon baking soda; 1 and 1/2 teaspoons ground cinnamon; 1 and 1/2 teaspoons pumpkin pie spice (or a blend of ground cinnamon, cloves, nutmeg, allspice, and ginger); 1/4 teaspoon ground ginger; 1/2 teaspoon salt; 1/2 cup vegetable oil or melted coconut oil; 1/2 cup granulated sugar; 1/2 cup packed light or dark brown sugar; 1 and 1/2 cups canned pumpkin puree (or fresh pumpkin puree); 2 large eggs; 1/4 cup milk (dairy or nondairy)

Description

🎃 Easy Pumpkin Muffins Recipe for Quick and Tasty Fall Treats offers a moist and flavorful muffin perfect for enjoying seasonal pumpkin flavors.
🍂 This recipe is quick to prepare and versatile, making it ideal for breakfast, snacks, or sharing with family and friends during the fall season.

Ingredients

Scale

1 and 3/4 cups all-purpose flour (can substitute half with whole wheat flour)

1 teaspoon baking soda

1 and 1/2 teaspoons ground cinnamon

1 and 1/2 teaspoons pumpkin pie spice (or a blend of ground cinnamon, cloves, nutmeg, allspice, and ginger)

1/4 teaspoon ground ginger

1/2 teaspoon salt

1/2 cup vegetable oil or melted coconut oil

1/2 cup granulated sugar

1/2 cup packed light or dark brown sugar

1 and 1/2 cups canned pumpkin puree (or fresh pumpkin puree)

2 large eggs

1/4 cup milk (dairy or nondairy)

Instructions

1-Gently fold the wet ingredients into the dry ones until just combined don’t overmix to keep the muffins tender.

2-Fill the muffin liners all the way to the top with the thick batter for nice, big muffins.

3-Bake at 425°F for 5 minutes, then lower the oven to 350°F (175°C) and continue for 16 to 17 minutes more, until a toothpick comes out clean.

4-Let the muffins cool in the pan for 5 minutes before you take them out.

Notes

🌀 No mixer is needed; mixing by hand with a whisk and bowls is sufficient.
🍫 For added texture, sprinkle coarse sugar on top before baking.
🍒 Optional mix-ins include 1 cup chocolate chips, 1 cup chopped nuts, or 3/4 cup dried cranberries folded in before baking.

Prep Time: 15 minutes
Cook Time: 21 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 190
Sugar: 15 grams
Sodium: 180 milligrams
Fat: 8 grams
Saturated Fat: 1 gram
Unsaturated Fat: 6 grams
Trans Fat: 0 grams
Carbohydrates: 28 grams
Fiber: 2 grams
Protein: 3 grams
Cholesterol: 35 milligrams

Keywords: Pumpkin Muffins, Fall Treats, Quick Muffins, Spiced Muffins