Pumpkin muffins, made from scratch, are the perfect treat for fall and all through the holidays. Nothing beats the scent of pumpkin spice coming from your kitchen. This version of pumpkin muffins is a classic you’ll want to make all year long – a little spice and everything nice!
How do you make pumpkin muffins?
Using the muffin method, of course!
- Sift together the dry ingredients in one bowl.
- Mix together the wet ingredients in another bowl.
- Then combine the two!
The most important detail when making muffins is to not over-mix the batter. Over-mixing produces a muffin that will be dense and tough. Lightly mixing the dry ingredients into the wet ingredients creates a muffin with a slightly coarse, yet tender, crumb.
What is pumpkin spice?
This is what gives these muffins their warm flavor. The ground spices are a combination of cinnamon, ginger, allspice, nutmeg, and cloves. You can find this spice blend in grocery stores in the spice aisle, usually labeled pumpkin pie spice, but it’s also fun to make your own.
How do you make pumpkin spice?
- In a small bowl, combine:
- 1 Tablespoon ground cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
This is just a general guideline, so feel free to add more or less of any of the spices listed!
How do you make perfect size muffins?
The easiest way to fill a muffin pan is with an ice cream or cookie scoop. A 1-1.5 ounce scoop (or disher, as they are sometimes called) that holds 3-4 tablespoons will work perfectly. If you do not have one of these in your kitchen, a ¼ cup measuring cup and a spatula will work well too!
What’s the difference between pure pumpkin and pumpkin pie filling in a can?
Pure pumpkin is just that, pure pumpkin puree. (Technically, it’s a puree of winter squashes such as butternut and acorn, but the term pumpkin seems to tickle people’s fancy).
But pumpkin pie filling is completely different. This is a convenience food, meaning it is pumpkin puree that’s been sweetened with sweetened condensed milk and flavored with cinnamon, ginger, cloves, allspice, and/or nutmeg, depending on the manufacturer.
For this recipe, we want the pure pumpkin puree.
Can I add chocolate chips? Or any other mix in?
Yes, of course! This recipe makes a great base for adding anything from chocolate chips to nuts to dried fruit. Add up to 1 ½ cups of any mix in or mix in combination of your choice!
Or, just add a light dusting of powdered sugar!
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin spice
- ¼ teaspoon Salt
- 4 eggs
- 2 cups granulated sugar
- 1 cup canola oil
- 16 ounces pure pumpkin
- Powdered sugar for dusting, optional
- Preheat oven to 350 °F. Line 24 cups with paper or silicone liners and coat with nonstick cooking spray.
- In a medium bowl, sift together flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt. Set aside.
- In a large bowl with a whisk, combine eggs, sugar, oil, and pumpkin. Add the flour mixture in two batches, mixing after each addition until uniformly combined.
- Using a large cookie scoop, fill the muffin cups nearly to the top with batter. Bake about 25 minutes, rotating the muffin tins halfway through the baking time, until toothpick inserted in the middle of a muffin comes out clean with a few crumbs attached. Dust with powdered sugar if desired.