Get the Recipe: Simply Perfect Pumpkin Muffins
This has been my go-to pumpkin muffin recipe for years! Light and moist, perfectly domed and with a lightly crispy top, they are my idea of the perfect pumpkin muffin!
Ingredients
- 4 large eggs
- 2 cups (400 g) white granulated sugar
- 1 1/2 cups (350 ml) vegetable oil, I recommend vegetable oil, but canola oil or other neutral-tasting oil will work
- 1 3/4 cups (410 ml) canned pumpkin puree, not pie filling
- 3 cups (375 g) all-purpose flour, spooned and levelled
- 1 Tablespoon ground cinnamon
- 2 teaspoons baking powder
- 2 teaspoons baking soda
Instructions
- Preheat oven to 375° F. (not convection/fan-assisted). Prepare 16 muffin cups by greasing (both the cup and the top of the tin) or lining with paper liners and lightly greasing top of tin. (These are fairly moist muffins, so paper liners are not really necessary unless you prefer.) Set prepared pans aside.
- In a medium bowl, whisk together the flour, cinnamon, baking powder and baking soda. Set aside.
- In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment, add the eggs and beat slightly.
- Add the white sugar, oil and pumpkin and beat thoroughly until well combined and smooth, about 1 minute at medium speed. Add the flour mixture to the wet ingredients and mix until smooth and well combined. Don't over-mix.
- Use a large cookie scoop to divide the batter between 14-16 muffin cups, filling the muffin cups almost to the top of the cup or liners and mounding the batter on top. Just a bit of the paper liner should be showing.
- Bake in preheated oven for 22 –27 minutes, or until golden brown. Baking time will vary depending on how large you made the muffins. 14 muffins will take closer to 25-27 minutes, while if you got 16 muffins, the baking time will be about 22-25 minutes. Test with a cake tester to be sure they are cooked before removing from oven (If undercooked, they will collapse as they cool, so be sure to test. Muffins should be very lightly browned on top and around edges when cooked, with a crisp topping (you can tap it lightly to verify). They shouldn't looks light in colour or wet on top.
- Allow the muffins to cool in pans at 5 minutes before removing to a wire rack to cool completely.
- These muffins are at their best on the day they are baked, though they will keep for 2-3 days. I like to store them in a not completely air-tight container, so they don't loose their crispy tops too quickly, though they will loose some as they site. If you aren’t eating right away, freezing is a good option to keep the crunch. Freeze in an airtight container up to 3 months.
Notes
No mixer? These muffins will also come together with a bowl and a whisk and little elbow grease :)
These muffins are their very best on the day they are baked. They will keep 2-3 days at room temperature, but they will start to loose the crispy tops. I like to store them in a not completely air-tight container, to try to preserve the crisp tops a bit better.
These muffins freeze beautifully, so don't hesitate to freeze them. Place into an airtight container or freezer bag and freeze up to 3 months.
Variations
Raisins - These muffins are fabulous with added raisins, so if you're a raisin fan, it's a variation you should try. Simply soak 1/2 - 1 cup of raisins in hot water for 10-15 minutes. Drain and pat dry, then fold into the batter before scooping into the pan. Chocolate Chips - similarly, if you are a fan of chocolate chips in pumpkin muffins, stir in 1/2 -1 cup of chocolate chips before scooping the batter into the muffin pan. Be sure to read the notes above this Recipe Card, where you will find more tips, photos and a recipe video that you may find helpful when making this recipe.Serving: 1muffin, Calories: 391kcal, Carbohydrates: 46g, Protein: 4g, Fat: 22g, Saturated Fat: 4g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 47mg, Sodium: 157mg, Potassium: 151mg, Fiber: 2g, Sugar: 26g, Vitamin A: 4239IU, Vitamin C: 1mg, Calcium: 44mg, Iron: 2mg
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