Preheat the oven to 425 degrees F and place liners into each well of your standard size muffin baking pan.Set aside.
In a medium bowl whisk together flour, sugars, baking soda, salt, cinnamon and pumpkin spice. Set aside.
In another bowl or bowl of a stand mixer add the eggs, pumpkin puree, butter and vanilla extract. Beat on low, using a stand mixer or hand mixer, until combined.
Pour the wet ingredients into the dry ingredients and beat until just combined.
Add batter to muffin cup liners so they are almost full.
Place in a preheated oven and bake for 5 minutes. Lower temperature to 350 degrees F and bake an additional 15-19 minutes or until a toothpick inserted into the center of a muffin comes out clean. Baking at the higher heat at first helps create the perfect domed top of your muffin.
Batter Tip: Don’t let the batter sit around too long after mixing it. The baking soda can lose its effectiveness, so it’s best to get the batter into the tin so you can bake them right away.
Baking Tip: Baking muffins first at a higher heat will help them puff up so you get that nice dome shape for each one. Just remember to turn down the oven! I always set a timer for this.
Storage Tip: Once they are cooled, keep your pumpkin muffins in an airtight container at room temperature and they will keep for several days. You can also freeze them for several months!
Mix-In Tips: You can add your favorite mix-ins like chocolate chips, chopped walnuts, or even raisins if you like them!
Yes, but it will change the flavor and texture of the muffins. If you want to make this sub, use the same amount of oil in place of the butter.
Yes, for a special treat try my cinnamon cream cheese frosting with this recipe. It’s so good!
I have several pumpkin bread recipes you might like to try!
Yes, but I’m not sure how many it will make and they will need to bake for less time.
Calories: 221kcal (11%), Carbohydrates: 37g (12%), Protein: 3g (6%), Fat: 7g (11%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 41mg (14%), Sodium: 232mg (10%), Potassium: 103mg (3%), Fiber: 1g (4%), Sugar: 23g (26%), Vitamin A: 4965IU (99%), Vitamin C: 1mg (1%), Calcium: 26mg (3%), Iron: 1mg (6%)
© Julie’s Eats & Treats™