Can I freeze these muffins?

Yes, absolutely. These muffins freeze very well. Once they are completely cooled, place them in a single layer in a freezer safe bag or container. You can freeze them for up to three months. To enjoy one, just thaw it in the refrigerator overnight or warm it gently in the microwave for a quick treat.

What if I do not have pumpkin pie spice?

No problem at all. You can easily make a substitute at home. Just mix together equal amounts of ground cinnamon, ground cloves, ground nutmeg, and ground allspice. Remember to still include the extra ground cinnamon and ground ginger that the recipe calls for.

Can I make mini muffins instead?

Yes, you can turn this recipe into about thirty mini muffins. Prepare mini muffin pans by lining them or spraying with nonstick spray. Fill the mini cups all the way to the top with batter. For mini muffins, you will skip the initial high temperature step. Bake them at a constant 350 degrees F (177 degrees C) for the entire time, which will be shorter, around 10 to 12 minutes. A toothpick inserted should come out clean.

Why do you start baking at a higher temperature?

This trick helps the muffin tops rise quickly and create that lovely domed shape you see in bakery style muffins. The sudden heat gives the baking soda a boost for rapid expansion. Lowering the temperature then allows the inside of the muffin to finish baking thoroughly without burning the top.

Can I reduce the sugar or oil?

You can slightly reduce the amount of sugar or oil, or both. However, please know that sugar and oil are important for making the muffins moist and soft. Changing the amounts too much could result in a drier texture. You could try substituting some of the oil with applesauce. You could also swap the granulated and brown sugars for coconut sugar if you prefer.

How should I store these muffins?

Once completely cool, store the muffins in an airtight container at room temperature. They will stay fresh and moist for up to seven days.

Easy Pumpkin Muffins Recipe (Moist & Perfectly Spiced)

Description

These Easy Pumpkin Muffins are wonderfully moist and packed with warm spice, perfect for a cozy autumn treat or a satisfying breakfast anytime! They are simple to make and bake up tall with a tender crumb!

Ingredients

1 ¾ cups (220 grams) all purpose flour, spooned and leveled
1 teaspoon (5 grams) baking soda
1 ½ teaspoons (3 grams) ground cinnamon
1 and ½ teaspoons (3 grams) pumpkin pie spice
¼ teaspoon (0.5 grams) ground ginger
½ teaspoon (3 grams) salt
½ cup (125 ml) vegetable oil (or melted coconut oil)
½ cup (100 grams) granulated sugar
½ cup (100 grams) packed light or dark brown sugar
1 ½ cups (330 grams) canned pumpkin puree (ensure it is not pie filling)
2 large eggs
¼ cup (55 ml) milk (dairy or non dairy works well)

Instructions

Heat your oven to 425 degrees F (218 degrees C). Prepare a muffin pan that holds 12 by spraying it with nonstick spray, or put paper liners into each cup.
In a large mixing bowl, combine the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt with a whisk until they are evenly mixed. Set this bowl aside for now.
In a separate medium mixing bowl, whisk together the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until everything is well blended.
Pour the liquid ingredients from the medium bowl into the dry ingredients in the large bowl. Gently fold everything together just until it is combined and you do not see any dry flour spots. Avoid overmixing the batter.
Spoon the batter evenly into the prepared muffin cups. Fill them all the way to the top.
Place the muffin pan in the oven and bake for 5 minutes at the initial high temperature of 425 degrees F. After 5 minutes, without taking the muffins out of the oven, lower the oven temperature to 350 degrees F (177 degrees C). Continue baking for an additional 15 to 16 minutes, or until a wooden skewer or toothpick inserted into the center of a muffin comes out clean. The total time in the oven should be around 20 to 21 minutes.
Let the muffins cool inside the muffin pan for about 5 minutes before you take them out to enjoy.
Once completely cool, store the muffins tightly covered at room temperature for up to seven days.

Notes

Freezing: For keeping them longer, freeze the muffins for up to three months. You can let them thaw in the refrigerator overnight. If you like, warm them up briefly in the microwave before serving.
Pumpkin Pie Spice Substitutes: You can typically find pumpkin pie spice in the spice section of most stores. If you need a quick substitute, mix equal parts ground cinnamon, ground cloves, ground nutmeg, and ground allspice. Remember to still include the 1 and 1/2 teaspoons of ground cinnamon called for in the recipe’s ingredient list. You can choose to omit the extra 1/4 teaspoon of ground ginger if you prefer less ginger flavor.
Adjusting Sugar or Oil: You can slightly lower the amount of sugar or oil, or both. Just know that sugar and oil are important for giving muffins moisture and a soft texture. Changing them too much might result in a drier muffin. You could swap some of the oil for applesauce. Coconut sugar could also be used to replace all or most of the granulated and brown sugars.
Adding Mix Ins: To make pumpkin chocolate chip muffins, gently fold in about 1 cup (around 180 grams) of chocolate chips right before you scoop the batter into the pan. Other tasty additions include about 1 cup (around 130 grams) of chopped pecans or walnuts, or about 3/4 cup (around 105 grams) of dried cranberries.
Mini Muffins: To make about 30 mini muffins, prepare mini muffin pans with liners or nonstick spray. Fill the liners to the top with batter. Bake these at a constant temperature of 350 degrees F (177 degrees C) for the entire time, skipping the initial high heat step. They will need about 10 to 12 minutes, or until a toothpick comes out clean.
Why Start Hot?: Beginning the bake at a high oven temperature, then immediately lowering it, helps the muffin tops rise quickly and beautifully. This trick gives you those lovely domed, bakery style muffin tops. The lower temperature finishes baking the centers through without overcooking the tops.

Nutrition

Serving Size: 1 muffin
Calories: 250
Sugar: 20g
Sodium: 210mg
Fat: 12g
Carbohydrates: 32g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg