Pumpkin Muffins! Delicious muffins with pepitas (pumpkin seeds), pumpkin pie spice, cinnamon and more! Your house will be filled the aroma of fall! Make these muffins and enjoy!
Fall is my absolute favorite season! I love the cooler weather, switching over to sweaters and sweatshirts and thick socks and everything pumpkin. Yes, I am that girl. I love a pumpkin spice latte every now and then . . I actually don’t need one really. . but a pumpkin molasses cookie, pumpkin pie overnight oats or pumpkin muffins? Sign me up! I’m all over the pumpkin baked treats.
Tips And What To Do
I’ve baked and tested these muffins so if you follow the recipe card below, I promise you will get some great muffins! If you don’t want to mess around with the baking temperature, just bake the muffins at 375 for about 25 to 30 minutes. If you want to get bigger, bakery style muffins: Bake them at 425 for the first 5 minutes, and then lower the temperature to 350 for the remaining baking time. The initial high temperature helps to lift the muffin tops so they are high. I highly recommend adding the pepitas for texture and fun!
I highly recommend using this silicone muffin pan. If you bought this to make my egg bites, use this for your muffins. If you are not using a silicone baking mold, use cupcake liners! Happy Baking!
Pumpkin Muffins
Equipment
- Silicone Cupcake Pan or regular muffin pan with cupcake liners
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 tablespoon pumpkin pie spice
- 1 teaspoon kosher salt
- 1 1/2 cups pure pumpkin
- 1/2 cup organic cane sugar or granulated sugar
- 1/3 cup light brown sugar
- 2 large eggs
- 1/2 cup avocado oil
- 1/4 cup milk any kind, I used almond milk
- 1 teaspoon vanilla extract
- pepitas (pumpkin seeds) for sprinkling/garnish
Instructions
- Preheat oven to 425 degrees. Prep your muffin pan with non-stick baking spray or line with cupcake liners and set aside.
- Using a large mixing bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice and salt.
- In another bowl, mix together the wet ingredients: pure pumpkin, sugar, brown sugar, eggs, avocado oil, milk and vanilla until smooth and well combined. Pour the wet ingredients into the flour mixture, and mix together until combined.
- Evenly pour the muffin batter into your muffin pan, filling them all the way to the top (batter makes 12 muffins). Sprinkle some pepitas over the top of each muffin and bake in the oven. Bake for 5 minutes at 425* and then lower the temp to 350 and bake for an additional 20 minutes, or until a tester inserted comes out clean.
- Remove from oven and let muffins cool for about 5 minutes. These muffins are excellent on their own and they are also incredible warm with butter. Enjoy!
