Go Back
Best Pumpkin Bread Muffins

best pumpkin bread muffins

Deliciously moist pumpkin bread muffins spiced with cinnamon, nutmeg, and ginger, perfect for a fall breakfast or snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 cup 200g all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup 50g granulated sugar
  • 1/2 cup 120g unsalted butter, softened
  • 1 cup 240ml whole milk
  • 2 large eggs
  • 1/2 cup 120g canned pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger

Method
 

  1. Mix the flour, baking powder, and salt in a large bowl. Whisk until well combined.
  2. In a separate bowl, cream together the sugar and butter until light and fluffy. Add the eggs one at a time, mixing well after each addition.
  3. Whisk in the milk, pumpkin puree, cinnamon, nutmeg, and ginger until smooth.
  4. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
  5. Spoon the batter into 12 muffin cups, filling them about 3/4 of the way full.
  6. Bake for 18-20 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
  7. Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Ensure not to overmix the batter to keep the muffins tender. Serve warm with butter or cream cheese.