Easy Pumpkin Muffins

4.8 from 37 votes

Yield: 15 Muffins

Tender and moist, this bakery-style easy pumpkin muffin recipe makes the perfect fall breakfast or snack. Warm autumn spices and a whole can of pumpkin puree give them lots of wholesome flavor.

Prep Time18

Cook Time22

Total Time40

Ingredients

2 ¼ cups all purpose flour
2 ½ teaspoon ground cinnamon
1 ½ teaspoon baking powder
¾ teaspoon baking soda
¾ teaspoon salt
½ teaspoon nutmeg
¼ teaspoon cloves
1 cup packed brown sugar
½ cup vegetable oil
⅓ cup granulated sugar
2 large eggs + 1 yolk
3 tablespoons sour cream, or plain yogurt
1 (15 oz) can pumpkin puree

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Instructions

Preheat the oven to 350°F. Line a muffin tin with paper liners and lightly spray with baking spray. Set aside.
In a large mixing bowl combine flour, cinnamon, baking powder, baking soda, salt, nutmeg and cloves. Mix to combine, then set aside.
In the bowl of a stand mixer, fitted with a paddle attachment, combine brown sugar, vegetable oil and sugar. Beat on a medium speed until smooth.
Add in eggs and mix until just incorporated. Add sour cream and mix to combine, then add in pumpkin puree and mix. Add in the dry ingredients and mix until just incorporated.
Fill each muffin liner in the prepared muffin tin 3⁄4 of the way full with batter.
Bake muffins for 20 to 22 minutes or until a toothpick inserted into the center comes out clean, or with a few moist crumbs. Let cool for 10 minutes then transfer to a cooling rack to cool completely.

Video

Notes

Storage: Pumpkin muffins may be stored in an airtight container or baggie for up to 4 days at room temperature. You can also store them in the fridge for up to a week.

Freeze: These muffins freeze well. Wrap each one tightly in plastic wrap then place in a freezer bag. Freeze for up to 3 months, then thaw to room temperature before serving.

Liners: I have gotten a lot of questions on where I get my muffin liners! They are newspaper muffin liners found on amazon.

Rounder Bakery Style Muffins: For a higher rise and more rounded muffin tops, try spacing the muffins out so that you only fill every other muffin well in the tin. You’ll need to bake in batches or use multiple muffin pans if you do this, but it does make a big difference!

Nutrition

Serving: 1 muffin, Calories: 231kcal, Carbohydrates: 36g, Protein: 3g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 26mg, Sodium: 230mg, Potassium: 112mg, Fiber: 2g, Sugar: 20g, Vitamin A: 4464IU, Vitamin C: 1mg, Calcium: 56mg, Iron: 2mg