Disclosure: This moist pumpkin muffins recipe post has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CapturingTraditions #CollectiveBias
Just last week I started feeling fall in the air. And guess what? I’m loving it! I’ve always been a summer girl, but for some reason this year I couldn’t wait for fall’s sweater weather to start. Maybe it has something to do with my pregnant belly that is basically a portable oven. With my baby coming in a month and a half, quick and easy recipes are on my mind. Insert fall longings into the mental mix, and I created the perfect moist pumpkin muffins recipe!
Especially those of you with kids back in school, this easy breakfast recipe is going to make for less-crazy mornings trying to get them out the door. And if you like your muffins with a tasty smear of butter like we do, I’m sharing a great spread that will make your mornings even more convenient.
The Best Moist Pumpkin Muffins Recipe
Below are the ingredients you’ll need and step-by-step directions for making your own moist pumpkin muffins.
Moist Pumpkin Muffins: Ingredients
- 3 cups all purpose flour
- 2 tablespoons pumpkin pie spice
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
2 cups granulated sugar
1 cup brown sugar
1 (15 oz) can pure pumpkin
- 1/2 cup water
1/2 cup vegetable oil
1 teaspoon vanilla
Yields: About 27 muffins
Serving Suggestion: Smear with Gold ‘n Soft buttery spread
Moist Pumpkin Muffins: Directions
Begin by preheating your oven to 350ºF, then line a muffin baking tin with paper baking cups, or lightly grease your muffin tin.
In a large bowl, mix together the ingredients for bowl #1. These are your dry ingredients.
In another larger bowl, add the ingredients for bowl #2 and mix together well. There’s really no beater necessary! Just mix until it’s smooth and consistent throughout.
Fold the mixture from bowl #1 into bowl #2 and mix until flour lumps are gone. I recommend using a rubber spatula so that it’s easy to scrape the sides and bottom of your bowl.
Now that your batter is ready, use a 1/4 cup measuring cup to scoop your pumpkin muffin batter into your prepared muffin cups.
Bake for about 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. (Mine took only 20 minutes.)
After your muffins have baked, place them on a cooling rack.
When you’re ready to eat, add a smear of Gold ‘n Soft and enjoy!
If you enjoy a smear of butter on your muffins like we do, then you should try Gold ‘n Soft. Its simple ingredients (no cholesterol/hydrogenated oils) and zero trans fats per serving make it a better alternative to butter all while maintaining that great buttery taste. My favorite thing about it, however, is how spreadable it is even straight out of the fridge.
I’m also a fan of the square, compact size. We have a 15oz tub which is great for our small family. (They have a 45oz tub available for larger households.)
Here is a coupon you can print at home to save $0.50 when you purchase Gold ‘n Soft!
I picked up our tub at our local Fred Meyer in the refrigerated section by the butter and eggs. Below is a store locator to find one near you.
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