Pumpkin Muffins: An Exclusive Recipe Preview
Happy fall baking!
Last month, Phoebe and I did the unthinkable: we baked pumpkin muffins in August (gasp!). We’re the type who cling to summer produce for dear life, and our unwritten rule is no pumpkin baking before October 1st. But we were testing fall recipes, the weather was rainy, and, well…pumpkin muffins just sounded good.
This recipe will officially go up on the blog later in October, but they turned out so delicious that I couldn’t resist sharing them early here on Substack as a special preview. If you’re in the fall spirit this weekend, give them a try! They’re super moist (thanks to a full can of pumpkin) and packed with cozy, spiced flavor. Plus, they’re studded with chocolate chips for extra goodness.
Let me know if you make them—and if you love them, would you mind sharing this post with a friend?
Ultra-Moist Pumpkin Muffins
1 (15-ounce) can pumpkin puree
2 large eggs
½ cup brown sugar
½ cup cane sugar
½ cup vegetable oil
¼ cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour, spooned and leveled
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt
Heaping ½ cup chocolate chips, plus more as desired
Preheat the oven to 400°F and grease a 12-cup muffin tin or line it with paper liners.
In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, cane sugar, vegetable oil, milk, and vanilla.
In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips.
Evenly divide the batter among the prepared muffin cups, adding about a heaping ⅓ cup to each one. Top with more chocolate chips, if desired.
Bake the muffins for 15 to 20 minutes, or until the tops spring back to the touch and a toothpick inserted comes out with just a few crumbs attached. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serves 12
And, if it’s too soon for pumpkin for you…
Give these blueberry babies a try: Best Blueberry Muffins