What is the secret to moist pumpkin muffins?

Whisk the dry ingredients thoroughly, don't overmix once the wet ingredients go in, measure your flour by scoop and level so you don't add too much, and bake just until a toothpick comes out clean. Overmixing and overbaking are the two most common causes of dry, dense muffins.

What can be added to pumpkin muffins?

This batter takes add-ins beautifully. Fold in a floured cup of blueberries, raspberries, blackberries, or cranberries, or add chocolate chips or chopped toasted pecans or walnuts. Because homemade purée is unsweetened, any of these swap in without changing the base recipe.

What's the difference between pumpkin muffins and pumpkin cupcakes?

They're made much the same way, but muffins are less sweet, sturdier, and usually left unfrosted, while cupcakes are sweeter, more tender, and finished with frosting. This recipe is written as a muffin, moist and lightly sweet, so it's just as at home at breakfast as it is on a dessert plate.

Can I use baking powder instead of baking soda in pumpkin muffins?

You can. The rule of thumb is 1 teaspoon of baking powder for every cup of flour in the recipe. I haven't tested it in these muffins myself, so if you try it, let me know how it turns out in the comments.

Can I freeze pumpkin muffins?

Yes, they freeze really well. Cool them completely, wrap in parchment and then sustainable cling film, and place in an airtight freezer bag or container. Defrost in the refrigerator overnight or on the counter for about 30 minutes.

Bakery-Style Pumpkin Muffins (Super Moist, No Mixer)

Description

These easy pumpkin muffins are bakery-style, incredibly moist, and made in one bowl with no mixer. My late Granny's vintage recipe, topped with a buttery pumpkin seed crunch and endlessly customizable with berries, chocolate chips, or nuts.

Ingredients

Units

For the Muffin Batter
7 1/2 ounces homemade pumpkin purée (substitute 1/2 can store-bought) (212g)
1 3/4 cups all-purpose flour (240g)*see notes for correctly measuring flour below
1 cup plus 3 tablespoons granulated sugar (225g)
1 teaspoon baking soda (5g)
1 teaspoon kosher salt (or 3/4 teaspoon table salt) (4.5g)
1 teaspoon pumpkin pie spice, or more to taste (2g)
1/4 teaspoon nutmeg, freshly grated or more to taste (0.25g)
1/2 cup vegetable oil (113g)
2 large eggs, room temperature (100g)
1/3 cup water (70g) (substitute orange juice)
1 teaspoon pure vanilla extract (4g)
Pumpkin Seed Crunch Topping
1/2 cup toasted pumpkin seeds, chopped (75g)
1 tablespoon coarse raw sugar (15 g)
1 tablespoon unsalted butter, melted (15g)
1/4 teaspoon pumpkin pie spice or cinnamon (.5g)
pinch of salt

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

Preheat the oven to 350°F/175°C, prep the muffin tins and make the pumpkin seed crunch. Turn on the oven and line a muffin baking pan with 12 paper or foil liners, then set aside. Add the pumpkin seed crunch ingredients to a bowl and combine well; set aside.
Whisk the dry ingredients. In a large mixing bowl, whisk the flour, sugar, baking soda, pumpkin pie spice, nutmeg, and salt until well combined, then make a well in the center.
Add the wet ingredients. Mix the oil, eggs, water, vanilla, and pumpkin purée together just until smooth. Add the wet ingredients to the well in the flour mixture and stir until just combined and no flour streaks remain.
Top and bake. Divide the batter evenly between the muffin liners, filling each about three-quarters full, spoon the pumpkin seed crunch over the tops, and bake 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Enjoy!

Notes

To help ensure you don't overmix the batter: Mix the oil, pumpkin, water, eggs, and vanilla together in a glass measuring cup before adding everything to the flour mixture.
Add-ins: fold 1 cup (170g) floured blueberries, raspberries, blackberries, or cranberries into the finished batter, or add 3/4 cup (130g) chocolate chips or 1/2 cup (60g) chopped toasted nuts.
Topping options: swap the pumpkin seeds for chopped toasted pecans, walnuts, or use a streusel topping instead.
For a citrus note, substitute orange juice for the water. You don't need it to make the muffins any moister; this is already a very tender recipe, but some people like the way it tastes.
Make it a loaf: use this batter to bake one plain or one blueberry pumpkin bread loaf instead.
Double the recipe to use one full can of pumpkin puree and to make 24 pumpkin muffins.
For all other tips, see the main post.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Cakes + Tortes
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 292
Sugar: 21g
Sodium: 283mg
Fat: 14.5g
Saturated Fat: 2g
Unsaturated Fat: 12.5g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 1.3g
Protein: 5g
Cholesterol: 34mg