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Soft Pumpkin Spice Muffins

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Soft Pumpkin Spice Muffins

Soft Pumpkin Spice Muffins
Yield12 muffins
Prep15 minutes
Bake20-25 minutes
LevelBeginner
Texture goal
Tender and moist muffins with a soft, fluffy crumb.

These Soft Pumpkin Spice Muffins are the perfect cozy treat for any fall morning. With a tender crumb and warm spices, they're irresistibly delicious and easy to make.

Why you'll want it now, Warm spices and a soft texture make these muffins a must-have for any fall occasion.

Why this recipe works

The combination of pumpkin puree and oil keeps these muffins moist and tender, while a blend of cinnamon, nutmeg, and cloves provides that classic pumpkin spice flavor.

Equipment

  • Mixing bowls
  • Whisk
  • Muffin tin
  • Paper liners
  • Cooling rack

How to make it

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  3. In another bowl, combine the pumpkin puree, vegetable oil, milk, eggs, and vanilla extract. Mix until well blended.
  4. Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix.
  5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Let the muffins cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.
Enjoy these cozy pumpkin spice muffins with a warm cup of coffee or tea. They're sure to bring a touch of autumn to your day!

How you'll know it's ready

The muffins are ready when a toothpick inserted into the center comes out clean, and the tops spring back when lightly pressed.

Convection oven? (and if you don't have one)

If using a convection oven, lower the baking temperature to 325°F (160°C) and start checking for readiness a few minutes early.

Soft Pumpkin Spice Muffins

Troubleshooting

  • If muffins are too dense, ensure you are not overmixing the batter.
  • If the tops are too dark, check your oven temperature and consider reducing the baking time slightly.
  • If muffins are dry, make sure to measure the pumpkin puree accurately and check oven calibration.

Storage

Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Make ahead

You can prepare the batter and store it in the refrigerator overnight. Bake fresh muffins in the morning for best results.

Variations

Frequently asked questions

Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Make sure it is well-drained and similar in consistency to canned puree.
How do I make the muffins gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend designed for baking.
Can I use a different oil?
Yes, you can substitute vegetable oil with any neutral oil like canola or melted coconut oil.
Why are my muffins sticking to the liners?
Ensure you are using quality muffin liners and allow the muffins to cool completely before removing them from the liners.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.