These pumpkin muffins are soft, moist, and packed with warm fall spices and real pumpkin flavor. They’re made entirely by hand using the classic muffin method, with no mixer required. A mix of homemade pumpkin pie spice and extra ground ginger adds a cozy heat, and the combination of brown and white sugar helps keep the muffins tender and flavorful for days.
What Makes These Pumpkin Muffins Different
This recipe is based on my recipe for pumpkin bread (which tastes incredible)but there are a few things that set these muffins apart from the standard recipe:
- Two-temperature bake: Start at 425°F, then reduce to 350°F to finish. That initial burst of heat causes a rapid rise which gives these muffins a pretty domed shape.
- Homemade spice blend: Instead of store-bought pumpkin pie spice, I use my homemade pumpkin pie spice mix and add extra ginger for a hit of spice and warmth. The nice thing about the homemade mix is that you can adjust the different spices according to your own taste. But be careful of adding too much clove, because that spice can easily overpower the others.
- Mix-by-hand method: These are made with the classic muffin method, which helps prevent overmixing and creates a soft, tender crumb.
The muffin method involves combining the dry ingredients in one bowl and the wet ingredients in another bowl and then combining them together by hand. The purpose of this method is to limit the amount of gluten development during the mixing process, which keeps muffins light and tender.
For variations on this classic muffin recipe try my recipes Pumpkin Streusel Muffins and Pumpkin Cream Cheese Swirl Muffins.
Pumpkin Muffin Ingredients
Here is what you’ll need for these easy pumpkin muffins:
- Pumpkin Puree: Libby’s Pumpkin Puree works best for these muffins. Be sure to use pumpkin puree and not pumpkin pie filling. I’ve tried other brands and Libby’s consistently does the best in terms of taste and texture, in part because Libby’s grows a special pumpkin just for their puree that has high sugar content - perfect for baking muffins, pies, and quick breads.
- Ground Spices: The combination of ground cinnamon, ground ginger, ground nutmeg, and ground cloves give these muffins their distinctive flavor when combined with the pumpkin puree.
- Buttermilk: The buttermilk helps keep the muffins moist. Only a little is needed. If you want a slightly denser muffin replace the buttermilk with 60 grams of full-fat sour cream.
How to Make Pumpkin Muffins
This is a great recipe to make when you want something quick and a little sweet. The muffin batter is mixed by hand and takes about an hour from start to finish to have a fresh delicious pumpkin muffins any time of day.
Once you've assembled all the ingredients it takes less than 15 minutes to make this batter by hand (no mixer required).
Step 1: Whisk together the flour, salt, baking soda, and baking powder in a medium-sized bowl.
Step 2: In a large bowl, whisk together the granulated sugar, brown sugar, ginger, and homemade pumpkin pie spice.
Step 3: Add the eggs and whisk until the mixture is thick and lighter in color.
Step 4: Whisk in the cooled melted butter, followed by the pumpkin puree and buttermilk
Step 5: Fold the dry ingredients into the wet mixture, mixing until just combined.
Step 6: Don’t overmix - a few lumps remaining are okay.
Add half of the dry ingredients and fold them in with a spatula. Add the other half and fold in the flour until no white bits remind. Fold from the bottom of the bowl to ensure all the flour is mixed. Don’t overmix or the muffins will have a slightly rubbery texture. The batter will be a little lumpy which is okay.
Divide the pumpkin muffin batter between the 12 muffin cups. You’ll need to thoroughly scrape the mixing bowl to have enough batter. The muffin tins will be filled almost to the top.
Step 7: Divide the pumpkin muffin batter between the 12 muffin cups.
Step 8: Bake the muffins until they're have risen and the internal temperature registers 202°F.
Step 9: Remove the muffins from the oven, cool them for 5 minutes, and then place the muffins on a wire rack to finish cooling. The muffins can be served warm with salted butter or just plain.
Substitutions
- Replace a quarter of the all-purpose flour with whole wheat flour for a slightly nutty taste.
- You can use homemade pumpkin pie spice. Use 2-½ teaspoons of pumpkin pie spice instead of the cinnamon, ginger, nutmeg, and glove.
Pro Tips for Making This Recipe
- Starting the muffins at 425°F gives the baking powder and baking soda a boost so the muffins bake straight up resulting in a dome shape.
- Use a scale to measure the flour to ensure you have the right amount. Too much flour could result in a dry muffin.
- Let the wet ingredients sit for 5 minutes to dissolve the sugar. Sugar contributes to the moisture of the muffins. Allowing the sugar to dissolve will help ensure a super moist muffin.
- Use room-temperature eggs and buttermilk to help ensure a fluffy muffin. Cold eggs could result in stodgy muffins.
- Since this recipe does not use a whole can of pumpkin puree, store the leftover puree in an airtight container in the refrigerator for up to a week or freeze it until you're ready to use it for another recipe.
If you make these pumpkin muffins please leave a rating and a comment below.
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Easy Pumpkin Muffins with Homemade Pumpkin Spice
Equipment
- Muffin/Cupcake Liners
Ingredients
- 8 tablespoons (113 grams) unsalted butter melted
- 1-3/4 cups (220 grams) unbleached all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/2 cup (100 grams) packed dark brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1-1/2 tablespoons pumpkin pie spice
- 1/2 teaspoon ground ginger
- 2 large (100 grams) eggs oom temperature
- 1/4 cup (60 ml) buttermilk room temperature
- 1 1/4 cups (280 grams) pumpkin puree Libby's Pumpkin Puree recommended
Instructions
- Preheat the oven to 425°F. Line a 12-cup muffin pan with paper liners.
Make the Muffin Batter
- Melt the butter in a small saucepan over medium-low heat and then let it cool to room temperature. If the butter starts to splatter, reduce the heat to low.
- Place the all-purpose flour, baking powder, baking soda, and kosher salt in a medium bowl and whisk for 20 seconds to thoroughly combine all the ingredients.
- In a mixing bowl whisk together the brown sugar, granulated sugar, pumpkin pie spice, and ginger. Use your fingers to break up any clumps of brown sugar. Add the eggs and whisk for about 1 minute until the eggs are thoroughly incorporated. Whisk in the cooled melted butter.
- Next whisk in the pumpkin puree and buttermilk and let the wet ingredients sit for 5 minutes (and no more than 10 minutes) to give time for the sugar to dissolve.
- Add half of the flour mixture to the wet ingredients. Use a spatula to fold the dry ingredients into the wet ingredients. Add the remaining flour mixture and fold it in until the dry ingredients are thoroughly incorporated, and no white specs of flour remain. The batter may be a little lumpy which is okay.
Bake the Muffins
- Divide the batter between the 12 muffin cups. The batter should almost be the top of each paper liner. You will need to thoroughly scrape the bowl to completely fill the muffin cups.
- Bake the muffins at 425°F for 5 minutes, then without opening the oven door reduce the temperature to 350°F and bake the muffins until the center is done and the temperature in the center of the muffin registers at 202°F, 15-18 more minutes.
- Remove the muffin pan from the oven and let the muffins cool in the muffin pan for 5 minutes. Place the individual muffins on a wire rack to finish cooling. The muffins can be served warm.
Storage
- Store the pumpkin muffins in an airtight container for up to 3 days, and then store in the refrigerator for up to a week. The muffins can also be individually wrapped and frozen. When ready to eat reheat the frozen muffin in the oven.
Wade says
Id Do not like Pumpkin anything, but this was amazing