Enjoy the very moist pumpkin muffins from this fall to the holiday season! It is perfectly soft, tastes very pumpkin, and is very easy to make. I’m also sharing how to make muffins with streusel toppings and pumpkin cupcakes using the same recipe!
Jump to:
- 4 Reasons Why I Love The Pumpkin Muffins
- Tips For Pumpkin Muffins Ingredients
- How To Make Pumpkin Muffins
- Variations for The Topping
- Pumpkin Muffins with Crumb Topping
- How To Make Pumpkin Cupcakes
- Frequently Asked Questions
- VIDEO: Watch How To Make It!
- More Pumpkin Recipes
- More Cupcake & Muffin Recipes
- Printable Recipe
- Moist Pumpkin Muffins
4 Reasons Why I Love The Pumpkin Muffins
It's the time of the year...! Yap, the pumpkin season. And I am very excited to share this amazing pumpkin muffin recipe!
This is by far the best pumpkin muffin I've ever had. Here are the 4 best things about it:
1. Super moist
Just like my red velvet cake, this muffin is very moist. It's almost hard to describe how moist this cake is - The pumpkin, almond flour, oil... all the ingredients make a perfectly moist texture that'll for sure give everyone a "Hmmmmm." It's one of my family's favorite fall desserts.
2. Very soft
It's not just very moist but also so soft! The muffins stay soft and moist even after cooling at room temperature, although warm muffins are always hard to resist.
3. So easy!
This pumpkin muffin is one of the most easy recipes I've ever shared, as well as my red velvet cupcakes and banana pancakes. Just follow the three steps, and you can make the muffin batter by simply whisking the simple ingredients in a bowl.
4. Perfectly pumpkin
The muffin is packed with wonderful pumpkin flavor! I added a maximum amount of pumpkin with a minimum of four without losing its structure.
Tips For Pumpkin Muffins Ingredients
Dry Ingredients
- All-purpose flour - I often use cake flour to make soft cakes, but it was not necessary for this recipe. All-purpose flour often does well when adding lots of liquids together.
- Almond flour - Almond flour helps to create a moister, less bouncy texture compared to using only all-purpose flour due to less amount of glutens, oil from almond flour, etc.
- Granulated sugar - Use any white sugar, such as granulated sugar and caster sugar. I chose not to use brown sugar to keep the cake lighter. I also tried the recipe with less sugar, but the muffin tasted moister and softer with the amount. I also tried not to add sugar too much to enjoy the natural pumpkin flavor.
- Salt - It adds more depth in flavor.
- Baking soda - Baking soda reacts to acid (white vinegar for this recipe) and helps to create a softer cake.
- Baking powder - Baking powder reacts to moisture and heat and helps to create a fluffy texture. It's often added to white cakes, butter cakes, etc.
- Ground cinnamon - The warm and sweet flavor matches so well in various baked goods, such as apple pie, bread, cookies, muffins, scones, and so many more! You can also use pumpkin pie spice instead of the spices.
- Ground nutmeg - Nutmeg has an earthy and woody flavor that is often used for cooking meals and for many kinds of baked goods, often with cinnamon.
- Ground ginger - The warm spiciness gives a kick to desserts. It is necessary to create flavors for many desserts, such as pumpkin spice and gingerbread desserts.
- Ground cloves - The warm, pungent flavor is often added as a hint for baked goods.
Wet Ingredients
- Egg - Egg helps to create a soft texture.
- Oil - I used olive oil this time. You can use any regular oil, such as canola oil and vegetable oil. Oil creates a lighter, fluffier muffin texture than melted butter after cooling at room temperature.
- White vinegar - The acid reacts with baking soda, creating a slightly fluffier cake with more volume. (Not a huge difference since the amount is small.) If you don't have white vinegar, you can use other vinegar, such as apple cider and rice vinegar.
- Vanilla extract - The sweet smell matches with pumpkin and spices.
- Pumpkin puree - The recipe requires a whole can of pumpkin (Check the label to check the amount.). When using a canned pumpkin puree, choose 100% pure pumpkin with no additional sugar. I used Libby's this time, which you can find at any grocery store in the States. Check below to see how to make pumpkin puree from fresh pumpkin.
How to make fresh pumpkin puree
Follow the three steps to make pumpkin puree using fresh pumpkin:
- Cut a pumpkin in half and remove all the seeds.
- Place it flat (The cut side facing down) on a tray with parchment paper and roast it in the oven at about 400ºF (204ºC) until the center gets cooked through completely. It depends on the size of the pumpkin and the oven, but typically it takes about 30 - 60 minutes.
- Once it's cooled enough, remove the skin and puree it with a food processor. Done!
Don't remove the skin before you bake the pumpkin since it helps to steam the pumpkin in the oven.
How To Make Pumpkin Muffins
Mix dry ingredients.
Whisk all the dry ingredients in a medium bowl. Set it aside.
Mix wet ingredients.
Whisk all the wet ingredients in a large bowl until well combined.
Combine the dry and wet ingredients.
Whisk until smooth. In the end, mix it with the spatula and ensure that everything is evenly incorporated.
Bake the muffins.
Divide the muffin batter into the prepared muffin pan lined with cupcakes or muffin liners.
One batch of the recipe makes 16 - 18 muffins. Make 16 if you want bigger muffins with more volume on top. I made 18 in this tutorial.
Bake (preheated) at 340ºF (171ºC) for 20 - 25 minutes until the tops of the muffins bounce back gently or a toothpick comes off clean with a few crumbs.
Cool them on a wire rack.
And that is it!
Enjoy the delicious muffins during the chilly fall morning as a quick breakfast or as a dinner dessert for home parties and more!
Happy Baking,
Aya xx
Variations for The Topping
Using this pumpkin muffin recipe, you can make various pumpkin muffins, such as:
- Pumpkin seeds
- Chocolate chips
- Toasted nuts
- Oats
- Streusel - I'm sharing how to make the crumb in the next section!
Pumpkin Muffins with Crumb Topping
Mix all-purpose flour, almond flour, granulated sugar, cinnamon, and salt in a medium bowl.
Add cold cubed unsalted butter and squish it by hand until everything looks crumbly.
Chill it in the fridge until the butter gets firm.
Sprinkle it on top of each muffin right before baking them. Follow the same baking time and temperature as the regular pumpkin muffins.
How To Make Pumpkin Cupcakes
You can also use the same pumpkin muffin recipe to make pumpkin cupcakes! Simply frost them with cream cheese frosting or any buttercream of your choice.
Frequently Asked Questions
Wrap each with plastic wrap and store them in a baking tin or airtight container. You can store them in the fridge for up to 5 days or 1 - 2 days at room temperature. I recommend storing it in the fridge if not consumed within that day, especially when the room is not cooling.
Yes, you can store them in the freezer for a few months.
Yes, I used a regular-size cupcake pan.
Yes! I shared how to make pumpkin bread in the past. The amounts of ingredients are the same, except the streusel topping is the double amount. You also need to bake it for a longer time.
Yes! You can bake it by dividing it two times, and the second ones come out just fine. I did that before!
VIDEO: Watch How To Make It!
Watch the video tutorial to learn how to make easy pumpkin muffins visually and deeply understand each step and technique!
Don't forget to subscribe if you liked it 😉
More Pumpkin Recipes
If you love the pumpkin muffins, also try other pumpkin desserts!
More Cupcake & Muffin Recipes
Printable Recipe
💬 If you loved the pumpkin spice muffins, please share your feedback! I always love hearing how you enjoyed it with your friends and family.
Also, if you have a question about the tutorial, leave it in the comment section below, and I'll get back to you as soon as possible!
Moist Pumpkin Muffins
Equipment
- Cupcake liners or muffin cups
- Whisk
- Rubber spatula
- Bowl
Ingredients
Dry Ingredients
- 180 g All-purpose flour
- 50 g Almond flour
- 250 g Granulated sugar
- ¾ teaspoon Salt
- ¾ teaspoon Baking soda
- ¾ teaspoon Baking powder
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- ¼ teaspoon Ginger
- ¼ teaspoon Clove
Wet Ingredients
- 100 g Egg
- 115 g Oil
- 15 g White vinegar
- 1 teaspoon Vanilla extract
- 424 g Pumpkin puree (100% pumpkin)
Crumb Topping
- 21 g All-purpose flour
- 16 g Almond flour
- 33 g Granulated sugar
- ⅛ teaspoon Cinnamon
- 1 pinch Salt
- 28 g Unsalted butter
NOTE: For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements (US customary units) are provided for your convenience.
Instructions
- Mix dry ingredients - Whisk all the dry ingredients in a medium bowl. Set it aside.180 g All-purpose flour, 50 g Almond flour, 250 g Granulated sugar, ¾ teaspoon Salt, ¾ teaspoon Baking soda, ¾ teaspoon Baking powder, 1 teaspoon Cinnamon, ½ teaspoon Nutmeg, ¼ teaspoon Ginger, ¼ teaspoon Clove
- Mix wet ingredients - Whisk all the wet ingredients in a large bowl until well combined.100 g Egg, 115 g Oil, 15 g White vinegar, 1 teaspoon Vanilla extract, 424 g Pumpkin puree (100% pumpkin)
- Combine the dry and wet ingredients - Whisk until smooth. In the end, mix it with the spatula and ensure that everything is evenly incorporated.
- Bake the muffins - Divide the muffin batter into the prepared muffin pan lined with cupcake or muffin liners. One batch of the recipe makes 16 - 18 muffins. Make 16 if you want bigger muffins with more volume on top. Bake (preheated) at 340ºF (171ºC) for 20 - 25 minutes until the tops of the muffins bounce back gently or a toothpick comes off clean with a few crumbs. Cool them on a wire rack.
Crumb Topping (Optional)
- Mix all-purpose flour, almond flour, granulated sugar, cinnamon, and salt in a medium bowl. Add cold cubed unsalted butter and squish it by hand until everything looks crumbly. Chill it in the fridge until the butter gets firm. Sprinkle it on top of each muffin right before baking them. Follow the same baking time and temperature as the regular pumpkin muffins.21 g All-purpose flour, 16 g Almond flour, 33 g Granulated sugar, ⅛ teaspoon Cinnamon, 1 pinch Salt, 28 g Unsalted butter
Video
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