King Arthur pumpkin muffins are sweet, fluffy, and delicious.
I decided Hubby’s next batch of muffins would be pumpkin since I had three cans of pureed pumpkin in the pantry. Fortunately, canned pumpkin lasts a long time. However, I decided I should use one for a batch of muffins.
King Arthur Baking Company is widely known for great recipes. I have always seen their quality flour in the grocery store, but they have a wide variety of baking goods and supplies.
This recipe is my new go-to for pumpkin muffins. I am very fond of this decadent, soft coffee-cake-like muffin. But this version is quicker, easier, and perfectly sweet.
Elements
Baking Powder & Baking Soda: The leavening agents to make the muffins rise.
Salt: Balances the sweet flavors.
Flour: Gives the muffins structure.
Cinnamon, Ginger, & Nutmeg: I have always been partial to a majority of cinnamon when I bake with pumpkin. King Arthur apparently agrees. A mix is important to get the pumpkin spice flavors we all love.
White Sugar & Brown Sugar: White sugar makes the muffins sweet and keeps them light and fluffy. Brown sugar adds warmth and complements the pumpkin flavor beautifully.
Eggs: Give the muffins richness and structure.
Oil: King Arthur called for vegetable oil. I opted for canola oil because it is what I have available.
Pureed Pumpkin: We are using canned pureed pumpkin, not canned pumpkin pie mix.
Vanilla Extract: Adds great flavor.
Preparation
Preheat the oven.
Start by combining the dry ingredients: baking powder, soda, salt, all the spices, and flour. Take this opportunity to make sure the ingredients are thoroughly combined. You shouldn’t be able to see streaks of cinnamon in the mixture.
In another bowl, beat together the sugar, eggs, and oil. Stir in the pumpkin and vanilla extract. Fold in the dry ingredients until just combined.
I like using a cookie scoop to divide the muffin batter into the muffin cups. Sprinkle each muffin with a bit of sugar. Bake for about 25 minutes. Let cool slightly, and be sure to enjoy one while they are still warm!
The original recipe includes sugar and pumpkin seeds on top. I adore pumpkin seeds in my salads, but they don’t appeal to me on a sweet muffin. I sprinkled them with a bit of sugar for sweetness and crunch.
King Arthur Pumpkin Muffins
Ingredients
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp baking soda
- ¾ tsp cinnamon
- ¼ tsp ground ginger
- ¼ tsp nutmeg
- 1⅔ cups flour
- ¾ cup white sugar plus more for sprinkling
- ¼ cup brown sugar packed
- 2 large eggs
- ½ cup neutral oil – vegetable or canola oil
- 1¼ cups pumpkin purée
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375°F. Prep a muffin pan with nonstick spray. I use silicon muffin cups.
- Combine the baking powder, salt, baking soda, cinnamon, ginger, nutmeg, and flour in a bowl. Whisk or stir thoroughly until combined.
- In a large bowl, beat the sugars and eggs until thick and pale. Add the oil, mixing until creamy.
- Stir in the pumpkin and vanilla until fully combined. Add the dry ingredients and fold until incorporated.
- Divide the batter into the muffin cups. Sprinkle each muffin with about a ¼ tsp of sugar.
- Bake for about 25 minutes, until the muffin bounces back when touched and no wet batter is visible on the surface.
- Let the muffins cool slightly. Enjoy warm or at room temperature.