Ingredients
Scale
- 15 ounces pumpkin puree
- ½ cup salted butter (melted)
- ¾ cup light brown sugar (packed)
- ¾ cup granulated sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 ¾ cups all-purpose flour
- 1 Tablespoon pumpkin pie spice
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 cup mix-ins (optional) (chocolate chips, cinnamon chips, nuts, dried fruit, etc.)
Instructions
- Preheat oven to 375°F (190°C). Grease a standard 12-cup muffin tin and set aside.
- Combine flour, pumpkin pie spice, cinnamon, baking powder, and sea salt in a small bowl. Set aside.
- Whisk the pumpkin puree and melted butter in a large bowl until smooth.
- Add brown sugar and granulated sugar and whisk until the sugars are dissolved.
- Whisk in eggs and vanilla extract.
- Add the dry ingredients and stir until the batter is smooth and well combined.
- If desired, add mix-ins (chocolate chips, cinnamon chips, or nuts) and fold gently.
- Pour ¼ cup of batter into each muffin well and smooth out the tops.
- Bake for 20–25 minutes, or until a cake tester inserted in the center comes out clean (reduce baking time for high altitudes).
- Cool muffins in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Homemade Pumpkin Pie Spice: Combine 1½ tsp cinnamon, ½ tsp nutmeg, ½ tsp cloves, and ½ tsp allspice to make 1 tbsp.
- Ingredient Substitutions:
- Pumpkin puree – Use 1½ cups homemade puree instead of canned.
- Butter – Substitute with unsalted butter, coconut oil, or half applesauce.
- Flour – All-purpose, bread, or pastry flour works; use GF all-purpose for gluten-free.
- Sugars – Swap with coconut or cane sugar if desired.
- Serving: Enjoy warm with cinnamon honey butter or alongside eggs or a smoothie.
- Storage: Store in an airtight container in the fridge for up to 1 week, or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Baked
- Cuisine: American
- Diet: Vegetarian