Pumpkin Muffins
Pumpkin Muffins are the kind of bake that makes mornings feel a little brighter without taking much effort. They come together easily, but the result feels cozy and homemade in a way store-bought muffins can’t match. You can make a batch ahead, tuck some in the fridge or freezer, and always have them ready for breakfast, snacks, or gatherings. They may be a classic fall recipe, but they’re versatile enough to enjoy any time you want.
Equipment
Ingredients
- 1 cup whole wheat flour
- ⅔ cup all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 ½ cups pure pumpkin puree
- ⅔ cup packed demerara or dark brown sugar
- ⅔ cup buttermilk
- 2 egg whites
- 3 tablespoons vegetable oil
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with parchment or paper liners.
- In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon.1 cup whole wheat flour, ⅔ cup all-purpose flour, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground cinnamon
- In another bowl, whisk pumpkin puree, brown sugar, buttermilk, egg whites, and vegetable oil until smooth.1 ½ cups pure pumpkin puree, ⅔ cup packed demerara or dark brown sugar, ⅔ cup buttermilk, 2 egg whites, 3 tablespoons vegetable oil
- Add wet ingredients to dry ingredients and stir until just combined—do not overmix. Divide batter evenly among muffin cups.
- Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the tin for 20 minutes before transferring to a wire rack.
Notes
- Measure flour correctly: Spoon the flour into your measuring cup and level it off to avoid using too much and ending up with dry muffins. This is especially important if you’re swapping in a gluten-free flour blend, since it can be denser than regular flour.
- Whisk dry ingredients first: Combine the flours, leaveners, salt, and cinnamon thoroughly before adding wet ingredients so everything is evenly distributed.
- Transfer to a wire rack: Moving them to a wire rack allows air to circulate and keeps the bottoms from becoming soggy.
- Use pumpkin spice blends: Instead of just cinnamon, try using pumpkin spice or pumpkin pie spice, or add a little nutmeg and ginger alongside. These spices give the muffins a warm, cozy flavor.
- Choose the right pumpkin: Always use homemade or canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already has sugar and spices, which would make the muffins too sweet and throw off the balance.
- Mix in extras: Fold in chocolate chips, chopped walnuts, or pecans for extra texture and flavor. Chocolate chips make the muffins more dessert-like, while nuts add crunch.
- Adjust fat for flavor: Replace the vegetable oil with melted butter if you like a richer, denser muffin. You can also add a teaspoon of vanilla extract to the wet mixture to round out the flavors.
- Try a bakery-style finish: Sprinkle the tops with a streusel topping before baking. It adds sweetness, a little crunch, and makes the muffins look like they came from a bakery.
Nutrition
Calories: 158kcalCarbohydrates: 28gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 1mgSodium: 269mgPotassium: 150mgFiber: 2gSugar: 14gVitamin A: 4789IUVitamin C: 1mgCalcium: 69mgIron: 1mg
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