Moist, fluffy, and with the perfect combination of warm pumpkin pie spices, these cozy muffins are great for breakfast or an afternoon snack! They freeze beautifully so make a big batch for quick snacking and breakfasts on the go.
Moist & Flavorful Muffins!
This pumpkin muffin recipe is a fall favorite for us, perfect for an easy breakfast.
Perfectly portable pumpkin muffins are just the snack to take on a stroll through the local pumpkin patch or corn maze!Double or triple the batch, and then bag them up and freeze them so they are ready to be popped into a backpack or briefcase for an energizing midday snack!Fiber-filled pumpkin muffins taste like a treat and make a great grab-and-go breakfast, an after school snack, or a post work-out pick me up!
Ingredients for Pumpkin Muffins
Pumpkin – In this recipe, we use canned pumpkin puree. Be sure you aren’t using canned pumpkin pie filling which looks similar. Freeze leftover pumpkin puree in ice cube trays and pop one or two out and add to smoothies, overnight oats, or a creamy pumpkin sauce with pasta! Spice – A bit of cinnamon and pumpkin spice are the perfect additions for these muffins. If you don’t have any on hand, you can make homemade pumpkin pie spice with cinnamon and a pinch of nutmeg, ginger, and allspice. Batter – Along with flour, sugar, and eggs, we add a bit of sour cream. This is the secret ingredient to moist and rich pumpkin muffins! Greek yogurt can be used in a pinch. We skip the butter and oil in this recipe, the sour cream and pumpkin make them plenty moist enough. Add-ins – Pumpkin muffins are great for additions. Mix in some mini chocolate chips, walnuts, pecans, toasted coconut, or even some homemade granola.
How to Make Pumpkin Muffins
Muffins are the perfect snack, and these have all the great flavors of fall. These pumpkin muffins are moist enough that you can skip the butter but they are great with apple butter, honey butter, or even cream cheese frosting.
Pro Tips for Perfect Muffins
Do not overmix the batter, stir just until moistened.Line a muffin pan with paper liners to make them easy to remove (parchment paper liners are my favorite as nothing sticks to them).Ensure all ingredients are at room temperature.Pumpkin pie spice can be substituted with apple pie spice or additional cinnamon.Freeze muffins in an airtight container for up to 2 months.For a soft, cake-like texture, avoid overmixing the batter so they stay airy during baking.Keep leftover muffins in a zippered bag at room temperature for up to 4 days. Freeze muffins in a zippered bag for up to 2 months.
Try These Tasty Pumpkin Recipes
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