Pumpkin muffins are one of the most popular and tastiest desserts, especially during fall and winter. They are super easy to make; Mix everything together and let them bake away in the oven. The result is light, tender, and super flavorful muffins that stay moist for days!
With so many pumpkin muffin recipes out there, it can be daunting to find the right one. For me, this one worked perfectly. These muffins are brimming with those tasty autumn spices and plenty of pumpkin-spice flavor. It’s the perfect treat for Halloween or any other occasion. You won’t be able to stop eating them!
Take a peek and see how easy they are to make!
The spices used in this pumpkin muffin recipe are what make them so tasty and flavorful. Make sure you don’t leave anything out!
For some extra flavor, you can add raisins, dried blueberries, or chopped walnuts and almonds to the batter. It’s a matter of taste, I personally love my muffins without any extra flavor (to me it’s just so yummy as they are), but if you’d like to try adding an extra touch of seasoning and texture, go for it!
I find that it is easier to bake these muffins in the muffin tins without a paper. You can use a muffin paper but they will stick to it. Simply grease your tins with some extra butter before pouring in the batter.
How to Decorate Your Pumpkin Muffins
If you ask me, these pumpkin muffins are great without any extra seasoning or decoration. They are muffins anyways, tasty as they are.
But if you’d like to add some extra texture, you can easily prepare some cream cheese frosting. See the picture above how gorgeous they look!
Whisk ¼ cup of room temperature butter in a bowl, add 4 oz. of soft cream cheese, and ¼ tsp. vanilla extract. Sift ½ lb. of powdered sugar into the same bowl. Use a hand mixer to stir it for 2-3 minutes until you get a light texture. Let it chill in the fridge for 30 minutes. Put it in a piping bag and decorate your muffins.
Sprinkle on some chopped nuts for extra decoration.
If you like some extra sugar coating on top of your muffins, combine sugar, ground cinnamon, and ground nutmeg in a small ball and sprinkle all over the top of each muffin before baking.
Tips on the Ingredients
- If you use unsweetened condensed milk, use only ¼ cup condensed milk and ¼ cup more sugar.
- You can easily make your own pumpkin purée, check out the recipe by clicking on the link.
- Muffin tins
For The Muffins
- 1 ⅛ cup flour 1 cup + 2 tbsp or 150 grams
- 3 tbsp sugar 35 g
- 2 tsp baking powder
- 1 ½ tsp cinnamon
- ¼ tsp ground ginger
- ¼ tsp nutmeg
- ½ tsp salt
- 1 tsp vanilla extract
- ½ cup sweetened condensed milk 150 g
- 1 cup pumpkin purée 265 g
- 1 egg
- ¼ cup butter ½ stick
Greasing the muffin tins
- 2 tbsp butter
Cream Cheese Frosting (optional)
- ¼ cup butter room temperature, 60 g
- 4 oz cream cheese soft, 110 g
- ½ lbs powdered sugar 225 g
- ¼ tsp vanilla extract
- Preheat the oven to 400 F (200 C) and melt the butter.
- Measure out the flour, sugar, baking soda, salt, and spices in a medium bowl and whisk together.
- In another bowl, whisk together the egg, pumpkin puree, and condensed milk.
- Pour the wet ingredients into the dry ingredients and stir everything together until well incorporated.
- Add the melted butter and stir it in.
- Grease your muffin tins with some butter. Pour about ¼ cup of batter into each form. Evenly distribute the batter into 12 muffin forms.
- Bake for 25 minutes.
Cream cheese frosting (optional)
- Whisk the room temperature butter in a bowl, add the soft cream cheese and the vanilla extract. Sift in powdered sugar. Use a hand mixer to mix it for 2-3 minutes until you get a light texture. Let it chill in the fridge for 30 minutes. Put it in a piping bag and decorate your muffins. Sprinkle on some chopped nuts for extra decoration.
This recipe is based on the Pioneer Woman pumpkin muffin recipe.