How do I store homemade pumpkin muffins?

Once completely cooled, store your pumpkin muffins in an airtight container at room temperature for up to 3-4 days. For longer freshness, you can refrigerate them for up to a week.

Can I freeze pumpkin muffins?

Yes, absolutely! Once the muffins are completely cool, place them in a single layer on a baking sheet and freeze for about an hour until solid. Then transfer them to a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature or warm gently in the microwave.

What makes these pumpkin muffins extra fluffy?

The combination of both baking soda and baking powder provides a double-acting leavening boost, resulting in a lighter, fluffier texture. Additionally, not overmixing the batter is crucial to prevent dense, tough muffins.

Can I add chocolate chips or nuts to this recipe?

Absolutely! Feel free to fold in u00bd cup of chocolate chips (dark, milk, or white), chopped pecans, or walnuts into the batter in the last step of mixing for added flavor and texture.

Fluffy Homemade Pumpkin Muffins: Your Ultimate Fall Baking Treat

Description

These easy-to-make fluffy homemade pumpkin muffins are packed with warm spices and pumpkin flavor, making them the perfect cozy treat for any fall day.

Ingredients

Scale

1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
½ teaspoon salt
1 cup pumpkin puree (not pie filling)
½ cup granulated sugar
½ cup packed light brown sugar
½ cup vegetable oil (or melted unsalted butter)
2 large eggs
¼ cup milk (whole or buttermilk for extra tenderness)
1 teaspoon vanilla extract

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Instructions

Step 1: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
Step 2: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
Step 3: In a separate medium bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil (or melted butter), eggs, milk, and vanilla extract until well combined.
Step 4: Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Be careful not to overmix; a few lumps are fine. Overmixing leads to tough muffins.
Step 5: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Step 6: Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
Step 7: Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For an extra special treat, add a streusel topping before baking or a cream cheese glaze after cooling. You can also mix in ½ cup of chocolate chips or chopped pecans into the batter.

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 230 kcal
Sugar: 20g
Sodium: 250mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg