These Pumpkin Pie Muffins are moist, fluffy, and bursting with cozy spices! Made with real pumpkin, they taste just like a hug in muffin form.
Who doesn’t love the smell of pumpkin spice wafting through the kitchen? I bake a batch to enjoy with my morning coffee, and trust me, they disappear fast!
Key Ingredients & Substitutions
All-purpose flour: This is the main ingredient, giving the muffins structure. If you want a gluten-free option, try almond flour or a gluten-free all-purpose blend.
Granulated sugar: The sugar adds sweetness. For a healthier option, use coconut sugar or maple syrup—just adjust the liquid ingredients accordingly.
Pumpkin puree: Use canned pumpkin puree for convenience, but you can also make your own by roasting fresh pumpkin, which adds a lovely flavor. Avoid pumpkin pie filling, as it’s sweetened and spiced.
Vegetable oil: I prefer vegetable oil for its light flavor, but melted butter works great too! For a lighter option, use unsweetened applesauce.
Spices: Pumpkin pie spice is fantastic, but feel free to mix your own. I love adding extra cinnamon for warmth and a bit more nutmeg for richness.
How Do I Get My Muffins to Rise Perfectly?
Achieving the right rise is key for fluffy muffins. Follow these steps to ensure success:
- Make sure your baking powder and baking soda are fresh; expired leavening agents can affect rise.
- Don’t overmix the batter! Mix just until combined; overmixing can lead to dense muffins.
- Fill muffin cups about 3/4 full. This allows room for the muffins to rise nicely.
- Start with a hot oven and avoid opening the door during baking. This helps create steam for a good rise.
Trust me; these tips will help you bake fluffy, beautiful pumpkin pie muffins every time!
How to Make Delicious Pumpkin Pie Muffins
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice (or substitute with: 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves, 1/4 tsp nutmeg)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs
- 1/4 cup milk (any kind)
- 1 tsp vanilla extract
- Optional: coarse sugar for sprinkling on top
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 18-22 minutes of baking time. Once baked, allow the muffins to cool for about 5 minutes in the pan before transferring them to a wire rack. In total, you can expect about 40 minutes until you’re enjoying these delightful muffins!
Step-by-Step Instructions:
1. Preheat and Prepare Muffin Tin:
Begin by preheating your oven to 350°F (175°C). While it’s heating up, line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and pumpkin pie spice. This step helps ensure that everything is well combined, which is important for an even flavor!
3. Combine Wet Ingredients:
In a separate bowl, mix together the canned pumpkin puree, vegetable oil (or melted butter), eggs, milk, and vanilla extract. Stir until the mixture is smooth and creamy—this will be the fun, flavorful part of your batter!
4. Mix Ingredients Together:
Pour the wet mixture into the dry ingredients and gently stir using a spatula. Be careful not to overmix; you want just enough to combine the ingredients. Your batter will be thick, and that’s just perfect!
5. Fill Muffin Cups:
Evenly divide the thick batter among the muffin cups, filling each about 3/4 full. This will give them room to rise without overflowing.
6. Add a Sweet Touch:
If you like a little crunch, sprinkle some coarse sugar on top of each muffin before baking. This will create a delightful, sugary crust!
7. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean when they’re ready.
8. Cool Down:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This step is important to keep them moist!
9. Enjoy Your Creation:
These pumpkin pie muffins are best served warm or at room temperature. Enjoy them as a perfect fall treat with a cup of coffee or tea. Share them with friends and family, or keep them all for yourself—no judgment here!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast a small pumpkin until tender, scoop out the flesh, and puree it until smooth. This gives your muffins a fresh flavor, just be sure to measure out one cup!
Can I Substitute the Oil for Something Healthier?
Yes! You can use unsweetened applesauce as a healthier alternative to oil or butter. It’ll keep your muffins moist while reducing the fat content—just use the same amount (1/2 cup).
How Should 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 longer storage. Just wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. Thaw at room temperature when ready to enjoy!
Can I Make These Muffins Mini?
Absolutely! For mini muffins, reduce the baking time to about 10-15 minutes. Keep an eye on them and start checking for doneness around the 10-minute mark.
