These are the best pumpkin muffins! Soft, moist and full of pumpkin flavor and fall spices. Plus, they are easy to make, keep well at room temperature, or pop them in the freezer to have on hand whenever you want a delicious pumpkin muffin.
I didn’t always love all things pumpkin, but since I’ve started blogging, I’ve grown to love it and can’t help but try all kinds of recipes.
I’ve seen quite a few recipes for muffins lately. I was hesitant to try them out because, a lot of times, the muffin recipes I find are a bit too dry. Then a recipe from Erin Cooks caught my eye and I just had to try it. The recipe looks simple and yummy. And I had just enough pumpkin puree to make it.
The result? Sooo good. These pumpkin muffins are amazing. Up until now, my favorite pumpkin bread has been my choice for autumn desserts and one that I never get sick of, no matter how much I eat.
After tasting these muffins, they are now my favorite autumn treat. These tiny little morsels are super moist and just bursting with pumpkin flavor. They are similar tasting to bread, but in my opinion, even better.
- Canned pumpkin puree (15 ounces)
- Vegetable oil
- Baking soda
- Baking powder
In a large bowl, mix the eggs, sugar, pumpkin puree, and vegetable oil together until smooth. In a separate bowl, combine all of the dry ingredients together.
Add the dry ingredients to the wet ones and mix well.
Divided the batter equally in each muffin mold. Each one should be filled 2/3 with batter.
Bake the muffins for 15 minutes or until an inserted toothpick comes out clean. Cool the muffins in the pan for 15 minutes and then transfer them to a baking rack to cool completely.
How to Store Them
Once they’re cool, they will keep well in an airtight container for two to three days at room temperature. They also freeze well – place them in a freezer-safe bag or container and they will keep for up to three months. To thaw, you can warm them up in the microwave or leave them out at room temperature.
- 4 eggs
- 2 cups sugar
- 1 (15-oz) can pumpkin puree
- 1 1/2 cups vegetable oil
- 3 cups flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp salt
- Preheat the oven to 400ºF. Combine all of the dry ingredients in a medium bowl.
- Beat the eggs, sugar, pumpkin, and oil until smooth. Pour the pumpkin mixture into the dry ingredients and mix well.
- Grease a muffin tin or fill your tin with cupcake papers. Fill the wells with the batter until they are 2/3 of the way full.
- Bake for approximately 15 minutes. Cool 5 minutes and then complete the cooling process on a wire rack.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.