Pumpkin Muffins (Soft + Moist for DAYS!)
Learn how to make soft, spiced pumpkin muffins that are moist and perfect for fall with this easy pumpkin muffin recipe.
Servings: 12
Ingredients
- 1 ¾ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp kosher salt
- 1 tbsp cinnamon
- 1 tsp ground ginger
- ⅛ tsp ground cloves
- 1 ¾ cups pumpkin puree (that's one 15-oz/398 mL can)
- ½ cup brown sugar
- ½ cup buttermilk or plain yogurt
- ½ cup oil like avocado or canola
- 1 large egg
Instructions
- Preheat oven to 350ºF. Line a 12-cup muffin tin with paper liners or grease it lightly.
Mix dry ingredients:
- In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, salt, and spices.
Mix wet ingredients:
- In a separate bowl, whisk together the pumpkin puree, brown sugar, buttermilk, oil, and egg.
Combine:
- Pour the wet mixture into the dry ingredients. Use a spatula to gently fold until just combined. It’s okay if a few floury streaks remain—don't overmix.
Fill the muffin tin + bake:
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs or the internal temperature should be 190ºF on a meat thermometer. Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Nutrition
Calories: 229kcal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 253mg | Potassium: 108mg | Fiber: 3g | Sugar: 17g | Vitamin A: 5677IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 1mg