- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 12
Ingredients
What you’ll need — tap to tick off as you go
- 250 g
- 2 tsp
- ½ tsp
- 2 tsp
- ½ tsp
- ½ tsp
- ½ tsp
- 425 g
- 150 g
- 100 g
- 120 ml
- 1 tsp
- 60 ml
Process
Timers built in · swap anything · ask as you cook
Preheat the oven to 200°C. Line a 12-cup muffin tin with paper liners or grease it lightly.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger (if using), and salt until evenly combined.
In a separate medium bowl, whisk the pumpkin puree, granulated sugar, light brown sugar, vegetable oil, eggs, vanilla extract, and milk until smooth and glossy.
Pour the wet pumpkin mixture into the dry ingredients. Fold gently with a spatula just until no streaks of flour remain; the batter will be thick. Do not overmix.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Use an ice cream scoop for neat, even portions.
Bake at 200°C for 5 minutes, then reduce the oven temperature to 175°C and continue baking for 12 to 15 minutes, until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Kitchen notes
Kitchen notes
- The most common mistake is overmixing the batter after adding the flour, which develops gluten and makes the muffins tough. Fold just until the flour disappears.
- The initial blast of 200°C heat sets the edges and gives the muffins a tall, domed top. Do not skip the temperature reduction after 5 minutes, or the tops may burn before the centers cook.
- Canned pumpkin puree is not the same as pumpkin pie filling, which contains added sugar and spices. Check the label and use plain puree only.
- If your pumpkin puree looks watery, blot it with paper towels or let it drain in a fine-mesh sieve for 10 minutes. Excess moisture makes the muffins sink in the middle.
Substitutions
- all-purpose flour→whole wheat pastry flour (replace half the all-purpose flour)
- vegetable oil→melted coconut oil or light olive oil
- milk→unsweetened almond milk or oat milk
- eggs→2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, rested 5 minutes)
- pumpkin puree→canned butternut squash puree or sweet potato puree
Storage & reheating
Store cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To freeze, wrap each muffin tightly in plastic wrap and place in a freezer bag for up to 3 months. Reheat from frozen in a 160°C oven for 8 to 10 minutes, or microwave individual muffins for 20 to 30 seconds until warm.
FAQ
The questions we get asked most
Why did my pumpkin muffins sink in the middle?
Sinking usually means too much moisture or too little leavening. Blot watery pumpkin puree with paper towels before using, and make sure your baking powder and baking soda are fresh. Also avoid opening the oven door during the first 10 minutes of baking, as a draft can cause the muffins to collapse.
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added sugar, spices, and sometimes stabilizers, which will throw off the balance of the recipe. Use plain canned pumpkin puree or homemade steamed and mashed pumpkin. If you only have pie filling, reduce the sugar in the recipe by about half and omit the spices.
How do I know when the pumpkin muffins are fully baked?
Insert a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs attached. The tops should spring back lightly when pressed with a finger. If the toothpick comes out with wet batter, bake for 2 more minutes and check again.
Can I make these pumpkin muffins ahead of time?
Yes, you can mix the dry ingredients and wet ingredients separately up to a day ahead and store them covered in the refrigerator. Combine them just before baking for the freshest rise. Baked muffins also keep well for 2 days at room temperature.
Can I freeze pumpkin muffins?
Yes, freeze fully cooled muffins in a single layer on a baking sheet, then transfer to a freezer bag. They keep for up to 3 months. Reheat in a 160°C oven for 8 to 10 minutes or microwave for 20 to 30 seconds.
Why are my pumpkin muffins dry?
Dry muffins often come from overbaking or using too little fat. Measure the flour by spooning it into the cup and leveling it off, rather than scooping directly, which can pack in extra flour. Also check your oven temperature with an oven thermometer, as many run hot.
Can I reduce the sugar in this recipe?
You can reduce the granulated sugar by up to half, but the muffins will be less moist and brown less. The brown sugar helps keep them soft, so try not to cut that. If you reduce sugar significantly, add 1 to 2 tablespoons of milk to compensate for moisture.
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