Moist Pumpkin Muffins
Print Pin VideoThese moist and fluffy pumpkin muffins are everything you love about fall! Well-spiced, perfectly sweet, and finished with a simple cinnamon sugar topping, they’re the ultimate treat to enjoy with your morning coffee or as a cozy afternoon snack.
IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Cinnamon Topping
- 2½ tbsps white granulated sugar
- 1 tsp ground cinnamon
Pumpkin Muffins
- 1½ cups (180 g) all-purpose flour
- ¼ cup (30 g) cornstarch
- 1¼ tsps baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1½ tsp ground cinnamon
- ¾ tsp ground ginger - powdered ginger (not fresh)
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 cup (200 g) white granulated sugar
- 2 large eggs - room temperature
- ¾ cup (155 g) unflavored vegetable oil - I use canola oil
- 1 cup (250 g) pumpkin puree - I use Libby's 100% canned pumpkin (see note 2 for fresh pumpkin option)
- 3 tbsps (45 g) whole milk - room temperature
- 1¼ tsps vanilla extract/essence
Instructions
- Preheat your oven to 425°F (220°C) conventional (see note 1 if using a convection oven) and line a 12-hole muffin tray with muffin liners. Set aside.
- Make the topping: In a small bowl, mix together sugar and cinnamon. Set aside.
- In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk to combine and set aside.
- In a large bowl, whisk together the sugar, eggs, oil, pumpkin purée, milk, and vanilla until well combined.
- Add the dry ingredients to the wet and whisk gently until just combined (do not overmix).
- Divide the batter evenly between the muffin liners, then tap the tray lightly on the counter to release air bubbles. Sprinkle the cinnamon sugar topping evenly over the muffins.
- Bake at 425°F (220°C) for 8 minutes, then reduce the oven temperature to 350°F (180°C) and bake for a further 12 minutes, or until a toothpick inserted in the centre comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the tray for 10 minutes before transferring to a wire rack to cool completely.
Video
Notes
Note 1. The fan-forced (convection) function cooks food faster, so if baking in this mode then you will need to decrease the baking temperature to 400℉ (200℃) for the initial 8 minutes of baking time, and then reduce the temperature to 320℉ (160℃) for the remaining cook time to ensure your muffins don't overbake.
Note 2. If using canned pumpkin, ensure that it's 100% pumpkin (do not use pumpkin pie filling). Although I would recommend using canned pumpkin, fresh pumpkin will work too. You just want to make sure there isn't too much liquid in your homemade pumpkin puree. Here is a great article for how to make homemade pumpkin puree: https://www.bbcgoodfood.com/recipes/pumpkin-puree
Nutrition
Calories: 300kcal | Carbohydrates: 38g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 132mg | Potassium: 85mg | Fiber: 1g | Sugar: 21g | Vitamin A: 3410IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
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