BEST EVER Pumpkin Muffins are super-moist, perfectly spiced, and topped with raw sugar for a little crunch on top. These are the perfect treat, snack or breakfast for the fall and they are so easy to make! Are you looking for more delicious muffin recipes? Check out some of my favorites!Flourless Peanut Butter Chocolate Chip MuffinsEASY Zucchini MuffinsPumpkin Morning Glory Muffins
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tbsp pumpkin pie spice
- ½ tsp salt
- ½ cup butter, melted
- ½ cup sugar
- ½ cup packed brown sugar
- 1 15 oz can canned pumpkin puree
- 2 large eggs
- 2 tsp vanilla extract
- 3 tbsp coarse sugar for topping (optional)
Instructions
- Preheat oven to 350°F and prepare a muffin pan with liners.
- In a large sized bowl, combine the flour, baking powder, baking soda, pumpkin pie spice and salt. Set aside.
- In a medium mixing bowl, combine the melted butter and sugars. Whisk to combine.
- Add the pumpkin puree, eggs and vanilla extract and whisk together until well combined.
- Add the wet ingredients to the dry ingredients and mix just until combined. Do not over mix.
- Fill the muffins liners about 3/4 full. Sprinkle with coarse sugar.
- Bake for about 20 minutes until the centers spring back when touched.
- Remove muffins from the oven and allow to cool.
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