These Pumpkin Pie Muffins are the perfect blend of sweet and spice, capturing all the cozy flavors of fall in each fluffy bite. They’re easy to make and hard to resist!
With hints of cinnamon and nutmeg, these muffins smell amazing while baking. I love having them for breakfast or as a snack. You can even enjoy them with a dollop of cream! 🎃
Key Ingredients & Substitutions
All-purpose flour: This is the base of your muffins. You can swap in whole wheat flour for added nutrition, or a gluten-free blend if you need a gluten-free option.
Canned pumpkin puree: Using canned puree saves time, but fresh pumpkin works too! Just roast it until soft, blend, and add it in.
Pumpkin pie spice: If you don’t have this blend, you can create your own mix with cinnamon, nutmeg, ginger, and allspice. Adjust the ratios based on your taste!
Vegetable oil: You can replace this with melted butter for a richer flavor, or use apple sauce for a lower-fat option.
Sugars: Feel free to use coconut sugar or a sugar substitute if you’re looking to reduce sugar intake. Just be mindful of the sweetness level, as some substitutes may be sweeter!
How Do I Avoid Overmixing My Batter?
Mixing the batter just right is key to fluffy muffins. To prevent overmixing, follow these steps:
- Combine the dry ingredients first, so they are evenly mixed.
- When adding wet ingredients, fold them in gently with a spatula. Stop mixing as soon as you see no dry flour; it’s okay if the batter has some lumps.
- Resting the batter for a few minutes before baking can help, too, as it allows the flour to hydrate.
These tips will keep your Pumpkin Pie Muffins light and fluffy, making them a delightful treat! Enjoy baking!
How to Make Delicious Pumpkin Pie Muffins
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional: powdered sugar for dusting
How Much Time Will You Need?
Making these Pumpkin Pie Muffins takes about 15-20 minutes of preparation time, plus around 20 minutes for baking. Give yourself some extra time for cooling, and you’ll have delicious muffins ready in about an hour!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Muffin Tin:
Start by preheating your oven to 350°F (175°C). While it’s heating, line a muffin tin with paper liners or lightly grease the cups with cooking spray or butter so your muffins don’t stick.
2. Combine the Dry Ingredients:
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice. Make sure everything is blended well so your muffins rise evenly!
3. Mix the Wet Ingredients:
In a separate bowl, combine the canned pumpkin puree, vegetable oil (or melted butter), eggs, and vanilla extract. Mix everything together until it’s nice and smooth.
4. Combine Wet and Dry Ingredients:
Now, pour the wet ingredients into the bowl with the dry ingredients. Gently stir everything with a spatula or wooden spoon until just combined. Remember, it’s okay if the batter is a little lumpy—this keeps your muffins light and fluffy!
5. Fill the Muffin Cups:
Using a scoop or spoon, carefully divide the batter evenly among the muffin cups. Fill each cup about 2/3 full to allow space for rising.
6. Bake the Muffins:
Pop the muffin tin into the oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The muffins should be lightly golden on top!
7. Cool and Enjoy:
Once baked, allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This helps them stay moist and delicious!
8. Optional: Add a Sweet Touch:
If you like, sprinkle some powdered sugar on top of the muffins before serving. It adds a lovely touch of sweetness! Enjoy your Pumpkin Pie Muffins warm or at room temperature with a pat of butter or cream cheese spread!
Happy baking! 🍂
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin. Just roast it until soft, scoop out the flesh, and puree it until smooth. This will give you a delicious, fresh flavor in your muffins.
What Can I Substitute for Vegetable Oil?
You can easily substitute vegetable oil with melted butter for a richer taste. Another option is to use applesauce for a healthier, low-fat alternative that still keeps the muffins moist!
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months—just wrap each muffin tightly in plastic wrap or foil before placing them in a freezer bag.
Can I Make These Muffins Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s a 1:1 substitute to maintain the right texture!