Save to Pinterest 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 baked these muffins for a chilly autumn morning, and they quickly became a family favorite: especially when served warm straight from the oven.
Ingredients
- All-purpose flour: 1 3/4 cups (220 g)
- Baking soda: 1 teaspoon
- Baking powder: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Ground cinnamon: 1 1/2 teaspoons
- Ground nutmeg: 1/2 teaspoon
- Ground cloves: 1/4 teaspoon
- Ground ginger: 1/4 teaspoon
- Canned pumpkin purée: 1 cup (225 g)
- Light brown sugar: 2/3 cup (135 g), packed
- Granulated sugar: 1/3 cup (70 g)
- Vegetable oil or melted coconut oil: 1/2 cup (120 ml)
- Large eggs: 2
- Pure vanilla extract: 1 teaspoon
- Turbinado sugar: 1 tablespoon (optional, for crunch)
- Flaky sea salt: 1 teaspoon (such as Maldon)
Instructions
- Prep Oven and 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.
- Mix Wet Ingredients:
- In a separate medium bowl, whisk the pumpkin purée, brown sugar, granulated sugar, oil, eggs, and vanilla until smooth and well combined.
- Combine Mixtures:
- Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined: do not overmix.
- Fill Muffin Pan:
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Add Topping:
- 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 to Pinterest These muffins remind me of family breakfasts where everyone reaches for seconds as the kitchen fills with the aroma of cinnamon and ginger.
Required Tools
12 cup muffin tin, paper liners (optional), large mixing bowl, medium mixing bowl, whisk, spatula, wire rack
Allergen Information
Contains wheat (gluten), eggs: may contain tree nuts if using pecans. Always check labels for hidden allergens in processed ingredients.
Nutritional Information
Calories: 220. Total Fat: 8 g. Carbohydrates: 34 g. Protein: 3 g per muffin.
Save to Pinterest Enjoy these moist pumpkin muffins fresh out of the oven: their sweet and savory top makes every bite memorable.
Recipe FAQs
- → How do I achieve moist pumpkin muffins?
Use canned pumpkin purée and vegetable oil for a tender, rich texture, and avoid overmixing the batter.
- → Can I use fresh pumpkin instead of canned?
Yes; roast and mash fresh pumpkin until smooth. Ensure excess moisture is drained for best texture.
- → What’s the purpose of flaky salt on top?
Flaky salt adds a delicate crunch and balances the sweetness, enhancing each bite’s flavor complexity.
- → How can I make these muffins healthier?
Replace half the flour with whole wheat for added fiber, or reduce sugar as desired without sacrificing flavor.
- → Are there any mix-in options for extra flavor?
Fold in toasted pecans, chocolate chips, or dried fruit for added texture and unique taste variations.