The Pumpkin Muffins Your Kids Will Ask For Every Fall
The weather is finally starting to cool down, which means it’s officially pumpkin muffin season around here.
This is one of my go-to recipes when I want to have something homemade on hand for my kids instead of reaching for pre-packaged snacks. Are these completely sugar-free and perfectly healthy? Nope. They have sugar. But they’re homemade, filling, made with simple ingredients, and my kids actually love them, so that’s a win in my book.
My mom used to make these when I was growing up, and they’ve always been a favorite of mine. I’m also a little bit of a pumpkin bread snob. I like my pumpkin bread EXTRA moist, and this recipe definitely delivers.
I usually make these as muffins because they’re easy to grab for breakfast or a snack, but you can absolutely make them into loaves too. You do you.
Extra Moist Pumpkin Muffins
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon, or measure with your heart
- 1 1/2 sticks butter, softened
- 2 cups sugar
- 2 large eggs
- 1 (15-ounce) can pure pumpkin
- 1 to 2 teaspoons vanilla
A few substitutions
If you want to cut back on the sugar, I’ve made these with just 1 cup of sugar and they’re still good. You could also experiment with maple syrup instead.
And if you’re out of eggs, I’ve also substituted 1/2 cup of Greek yogurt. It works in a pinch!
Directions
Preheat your oven to 350°F.
Combine the flour, salt, baking soda, baking powder, and cinnamon in a bowl and whisk until combined.
In another bowl, cream together the softened butter and sugar, then add the eggs.
Now, here’s where I’m going to be honest: sometimes I just throw all the wet ingredients right into the bowl with the dry ingredients because I don’t want to dirty another bowl. Add the pumpkin and vanilla and mix until everything is just combined. Don’t overmix it.
Spoon the batter into greased or lined muffin tins. I use silicone muffin tins, but if you’re using a regular muffin pan, I’d recommend greasing it or using paper liners.
Bake at 350°F for about 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
This makes about 24 muffins when you fill the muffin cups without overfilling them.
You can also divide the batter between two 8x4-inch loaf pans and bake until a toothpick comes out clean. The baking time will be longer for loaves, so just keep an eye on them.
And that’s it!
I hope your family loves them as much as mine does!