Save Moist, warmly spiced pumpkin muffins topped with a delicate sprinkle of flaky salt for the perfect sweet-salty bite—ideal for breakfast or a cozy snack.
I first made these pumpkin muffins on a chilly autumn weekend, and my family couldn't get enough of their soft texture and subtle spice. They've quickly become our go-to for a comforting breakfast treat.
Ingredients
- All-purpose flour: 1 3/4 cups (220 g), provides structure
- Baking soda: 1 teaspoon, for leavening
- Baking powder: 1/2 teaspoon, for rise
- Salt: 1/2 teaspoon, balances sweetness
- Ground cinnamon: 1 1/2 teaspoons, for warm spice
- Ground nutmeg: 1/2 teaspoon, adds depth
- Ground cloves: 1/4 teaspoon, for pungent warmth
- Ground ginger: 1/4 teaspoon, lifts flavor
- Canned pumpkin purée: 1 cup (225 g), for moisture
- Light brown sugar: 2/3 cup (135 g), packed, adds caramel notes
- Granulated sugar: 1/3 cup (70 g), sweetens
- Vegetable oil or melted coconut oil: 1/2 cup (120 ml), keeps muffins tender
- Large eggs: 2, binds batter
- Pure vanilla extract: 1 teaspoon, for aroma
- Turbinado sugar: 1 tablespoon (optional), adds crunch
- Flaky sea salt: 1 teaspoon, for topping
Instructions
- Prepare Oven & Pan:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Combine Wet Ingredients:
- In a separate medium bowl, whisk the pumpkin purée, brown sugar, granulated sugar, oil, eggs, and vanilla until smooth and well combined.
- Mix Batter:
- Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined. Do not overmix.
- Fill and Top Muffins:
- Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the tops with turbinado sugar (if using) and a generous pinch of flaky sea salt.
- Bake:
- Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Save Serving these muffins warm brought everyone to the kitchen, and my kids love helping sprinkle the salt on top for that extra touch.
Required Tools
12-cup muffin tin, paper liners (optional), large mixing bowl, medium mixing bowl, whisk, spatula, wire rack
Allergen Information
Contains wheat (gluten) and eggs. May contain tree nuts if using pecans. Always check ingredient labels, especially for processed items.
Nutritional Information
Each muffin provides approximately 220 calories, 8 g total fat, 34 g carbohydrates, and 3 g protein.
Save Enjoy these muffins fresh out of the oven with a pat of butter. They also freeze well for snacking all week long.
Recipe FAQ
- → Can whole wheat flour be used instead of all-purpose flour?
Yes, substituting half the all-purpose flour with whole wheat flour adds fiber and a nutty flavor to the muffins.
- → What does flaky salt add to the muffins?
Flaky salt on top enhances sweetness by creating a savory contrast and adds a subtle crunch.
- → Can I add chocolate chips or nuts?
Mixing in chopped chocolate or toasted pecans gives extra texture and depth to the pumpkin muffins.
- → Is pumpkin purée from a can suitable?
Canned pumpkin purée works perfectly and gives the muffins their moist texture and vibrant flavor.
- → How do I prevent dry muffins?
Avoid overmixing the batter; gentle stirring keeps muffins tender and moist every time.
- → How should the muffins be stored?
Store cooled muffins in an airtight container at room temperature for up to three days for best freshness.