Easy Moist Pumpkin Muffins Recipe

Pumpkin season is upon us. If you are a pumpkin lover, you would most definitely fall for this Easy Moist Pumpkin Muffins Recipe. I really hope you give this recipe a try. Pumpkin Everything!

Why are my pumpkin muffins so dense?

Too much leavening – If there is too much baking soda or powder in the batter, muffins will rise temporarily, then collapse. This causes them to become dense.

How long will they keep for?

These pumpkin muffins will last up to 3 days at room temp is stored in an airtight container or bag. They will last up to a week in the refrigerator. I think they taste best at room temperature or slightly warm so give it a few seconds in the microwave if cold.

Make it

Easy Moist Pumpkin Muffins Recipe

Ingredients

1 1/2 cups all-purpose flour 180g

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

1/2 teaspoon allspice

1/4 teaspoon ground ginger

1/4 teaspoon nutmeg

2 large eggs

1/2 cup brown sugar 100g

1/2 cup white sugar 100g

1/4 cup whole milk 60mL

15 oz can pumpkin puree

1/2 cup vegetable oil 120mL

1 teaspoon vanilla extract 5mL

For the Icing

1 cup powdered sugar

2 tbsp milk

1 tsp vanilla

Instructions

Combine the flour, salt, baking powder, baking soda, and spices to a large bowl then whisk together until combined and set aside.

Add the oil, milk, eggs, vanilla, granulated and brown sugars to a large bowl then whisk together. Add in the pumpkin puree and mix once more until smooth.

Pour the wet into the dry and mix until just combined.

Transfer the batter to your lined muffin tin filling each paper about 3/4 the way up.

Bake at 350° F or 177° C for 20 min or until a skewer inserted in the center comes out clean.

Transfer them to a cooling rack to cool.

While the muffins are cooling you can mix the icing. Add the powdered sugar to a bowl then drizzle in the vanilla and milk. Mix until smooth and add more milk if needed to get a drizzling consistency.

Enjoy Easy Moist Pumpkin Muffins Recipe