These super soft Pumpkin Muffins are melt-in-your-mouth delicious and full of pumpkin spice and cinnamon. They take no time to make and are the perfect way to start (or end) your day!
It's fall y'all!!
Taking the time to bring out my inner basic-self with these oh-so-fall themed muffins.
I wouldn't say I'm a diehard pumpkin fan, but I will eat a good pumpkin flavored baked good if the opportunity presents itself. Aka, like this one.
These muffins are SO easy to make, they come together super quickly and are ready to eat basically as soon as they pop out of the oven. I promise these muffins will cure any sort of daylight savings sadness you feel approaching (don't want to talk about it getting dark at 5pm soon).
What you need to make Pumpkin Muffins:
- Flour- I used all-purpose flour, but you could try swapping it for a GF one if necessary.
- Baking Soda- what helps our muffins rise!
- Cinnamon & Pumpkin Pie Spice- gives you that amazing fall flavor combo!
- Sugar- this recipe uses both brown sugar and granulated sugar
- Butter- room temperature butter is best here to get a good consistency with the sugars. I like using unsalted butter, but if you only have salted just omit the salt in the recipe.
- Pumpkin Puree- this gives our muffins some moisture as well as more pumpkin flavor.
- Chocolate Chips- I made these pumpkin muffins two ways- some with chocolate chips and some without. You can make them either way. If you want, you could also split the batch in half and add 1 cup of chocolate chips to the batter after you've baked the ones without! Best of both worlds.
How to make Pumpkin Muffins:
- Line your muffin tin with liners- I like using paper liners because it makes clean up a bit easier. You can totally just grease your pan too, just as effective!
- Mix the dry ingredients- the cinnamon and pumpkin pie spice smell SO GOOD.
- Mix the wet ingredients-
- Combine and add chocolate chips- Pour the wet ingredients into the dry, mix until you don't see any flour left in the batter. if you are using chocolate chips, now is the time to add them
- Pour into muffin tins- you want to fill your muffins about ¾ of the way full, that way they don't spill over the tops while baking.
- Bake and ENJOY!
Other Recipes to Try:
- 1¾ cup all-purpose flour
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- ½ tsp salt
- 6 tbsp unsalted butter, room temperature
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- 1⅓ cup pumpkin puree
- 1 tsp vanilla extract
- 2 cups mini chocolate chips (optional)
- Preheat the oven to 350°. Grease or line a 12-cup standard muffin tin with paper liners.
- In a large bowl, combine the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
- In a medium bowl combine the butter and sugars. Mix with an electric mixer until light and fluffy, about 2 minutes. Add in the eggs one a time and mix until combined. Mix in the pumpkin puree and vanilla.
- Pour the wet ingredients into the dry ingredients and mix everything together gently until just combined and no flour is left in the batter. Add the chocolate chips if you are using them- you can save a handful of chocolate chips to add to the tops of the muffins right before you bake them as well.
- Pour the batter into the muffin tins (fill about ¾ of the way full).
- Bake for about 18-22 minutes, until the muffins are set and a toothpick inserted into the center one comes out with just a few moist crumbs.
- Let the muffins cool 10 minutes before removing from the pan. If you greased the pan, run a thin knife around each muffin to loosen it from the pan first. Serve warm or at room temperature.
- Leftover muffins can be kept in an airtight container at room temperature for up to 5 days, or frozen for up to 3 months.