These moist, cake-like pumpkin muffins have just the right balance of sweet and spice. This recipe uses canned pumpkin puree, so you can easily make them any time of year.
For an elevated topping, muffins can be dipped into a doughnut-esque pumpkin spice glaze for a delicious twist – instead of topping the muffins with coarse sugar, dip them in 1⁄3 cup melted butter, then into a bowl containing 1⁄3 cup granulated sugar mixed with 1 tsp homemade dip them in 1⁄3 cup melted butter, then into a bowl containing 1⁄3 cup granulated sugar mixed with 1 tsp Pumpkin Pie Spice Mix.
Our Pumpkin Pie Spice Mix makes a versatile addition to your pantry, spicing up everything from coffee to oatmeal to indulgent desserts like our Pumpkin Spice Cheesecake with Caramel Sauce.
Pumpkin Muffins
Ingredients
- 1¾ cups all-purpose flour
- 1¾ tsp Pumpkin Pie Spice See note below
- 1 tsp cinnamon
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ cup packed light-brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1¼ cups canned pumpkin purée
- ⅔ cup vegetable oil
- ¼ cup 2% or whole milk
- 1½ tsp vanilla
- 2 tbsp coarse sugar for topping
Instructions
- Preheat oven to 375°F. Line 12-cup muffin pan with paper liners.
- In bowl, whisk together flour, Pumpkin Pie Spice, cinnamon, baking soda, baking powder and salt until combined.
- In large bowl, whisk together brown sugar, granulated sugar and eggs until light; add pumpkin purée, oil, milk and vanilla, and whisk until smooth. Stir in flour mixture until just combined.
- Divide batter among prepared cups; sprinkle about 1⁄2 tsp of coarse sugar over each muffin. Bake until cake tester inserted in centre comes out clean, about 20 minutes. Let cool in pan on rack for 10 minutes. Remove from pan; let cool completely.
