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Recipe for moist Pumpkin Muffins
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Pumpkin Muffins Recipe

This Pumpkin Muffins Recipe is great for breakfast or a snack. These jumbo-sized, bakery-style muffins are moist and fluffy, with a perfect sweetness.
Course Breakfast, Snack
Cuisine American
Keyword jumbo, muffins, pumpkin
Prep Time 10 minutes
Cook Time 35 minutes
Servings 6 Jumbo Muffins

Ingredients

  • 15 ounces pumpkin puree NOT pie filling
  • cups all-purpose flour
  • cups granulated sugar
  • 2 large eggs
  • cup vegetable oil
  • tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • ½ tsp baking soda
  • ½ tsp table salt

Instructions

  • Preheat the oven to 425 degrees.
  • Line a jumbo muffin pan with 6 liners. Set aside. (or you can coat with baker's release instead of using liners)
  • Combine the pumpkin puree, flour, sugar, eggs, vegetable oil, pumpkin pie spice, baking powder, vanilla extract, baking soda and salt in a large mixing bowl.
  • Whisk well until fully combined.
  • Spoon or ladle the batter into the prepared muffin tin.
  • Bake for 5 minutes at 425 degrees.
  • Without opening the oven, reduce the heat to 350 degrees and continue baking for another 25-30 minutes or until the tops of the muffins are tall and spring back when gently pressed.
  • Remove and allow to cool to room temperature before placing in an airtight container.

Notes

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