The Best Pumpkin Muffin Recipe
Pumpkin muffins are a fall favorite here on the blog. After years of testing and tweaking, it's finally time to share the best pumpkin muffin recipe.
Servings: 12 muffins
Calories: 242kcal
Ingredients
- 1 1/2 cups all-purpose flour (180g)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 1/4 cup sour cream
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 (15-oz) can pumpkin puree
- 1 1/2 cups semisweet chocolate chips (optional)
Instructions
- Preheat the oven to 425°F. Line a 12-cup muffin tin with cupcake liners. Combine the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon in a large bowl. Set aside.
- In a separate large bowl, combine the granulated sugar, brown sugar, vegetable oil, and sour cream. Whisk these together until the mixture is smooth.
- Whisk in the eggs, one at a time, whisking well after each addition. Whisk in the vanilla and the pumpkin until smooth.
- As best you can, create a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients. Use a rubber spatula or wooden spoon to stir the batter together until everything is just combined.
- If you're wanting to make chocolate chip pumpkin muffins, go ahead and stir in the chocolate chips here. If not, continue.
- If you want really domed muffin tops, let the batter sit in the bowl for at least 15 minutes before continuing. If you don't care all that much, continue immediately.
- Divide batter between the lined muffin cups (this recipe will make about 16 muffins, so you may need more than 1 tray, or just bake 2 separate batches in the same tray).
- Bake the muffins at 425°F for 5 minutes. Then reduce the temperature to 350°F and bake for an additional 15 to 17 minutes or until the centers of the muffins spring back slightly when you press on them.
- Let the muffins cool in the pan before removing to a wire rack.