Brown Sugar Pumpkin Muffins

by Crystal

Easy 30-minute recipe for moist pumpkin muffins made with brown sugar and canned pumpkin puree, and spiced with the perfect amount of cinnamon, ginger, and nutmeg. These muffins make the best Fall breakfast or snack!

Brown Sugar Pumpkin Muffins - How to make moist brown sugar pumpkin muffins from scratch. Easy recipe, ready in 30 minutes, & perfect for breakfast! | Beat Bake Eat

Easy Pumpkin Muffins Recipe

I know that many bakers will claim that their pumpkin muffin recipe is the easiest but believe me when I say that this one requires very little effort.

It calls for simple ingredients, comes together all in one bowl and it only takes about 10 minutes to mix together.

I love baking but I’d much rather spend most of that time actually eating what I bake than making it. So basically all of my recipes are quick, simple, and of course, easy. And that includes this one!

Making pumpkin muffins from scratch is not complicated at all.

If you want something even easier and quicker, you should try making pumpkin muffins with cake mix.




Pumpkin Muffins made with Canned Pumpkin Puree

These muffins are pumpkin puree muffins. They’re not made with pie filling so make sure that your can says ‘100% pumpkin’.

You don’t want to end up using pie filling in this recipe because it’s much sweeter and is already spiced. Also, it’s much thinner and will likely yield muffins with a very different texture.

Brown Sugar Pumpkin Muffins - How to make moist brown sugar pumpkin muffins from scratch. Easy recipe, ready in 30 minutes, & perfect for breakfast! | Beat Bake Eat

As you can tell from the title, these muffins are made with brown sugar only. Not only does it give them moisture and a subtle caramel flavor, it also makes them flavorful, gives them wonderfully crisp tops, and compliments the spices.

That’s why I use it in almost all of my pumpkin recipes.

And with 1 cup of sugar, these babies are perfectly sweet.

Because of the brown sugar, vanilla, and spices, they’re packed with flavor.

If you’d like to use pumpkin spice instead of what’s listed in the recipe, go right ahead!

Also, feel free to add chocolate chips, raisins, nuts, or sprinkle with cinnamon sugar. Yum!

I love having these pumpkin muffins for breakfast. A couple of these with a big cup of tea is simply the perfect way to warm up on a chilly Fall morning. So you can definitely add this to your list of pumpkin breakfast recipes!




How to make Brown Sugar Pumpkin Muffins

{Full recipe at the bottom of the page}

  1. Preheat oven to 375°F. Prep the muffin pan and set aside.
  2. In a large bowl mix together the pumpkin, brown sugar, spices, and salt.
  3. Beat in the oil, eggs, and vanilla extract.
  4. Add the flour, baking soda, and baking powder. Gently mix until fully incorporated.
  5. Scoop the batter into muffin pan distributing it evenly among the cups.
  6. Bake for 17 – 18 minutes. Cool in pan 5 minutes then remove.

Brown Sugar Pumpkin Muffins - How to make moist brown sugar pumpkin muffins from scratch. Easy recipe, ready in 30 minutes, & perfect for breakfast! | Beat Bake Eat

You’ll know the muffins are done when your house smells amazing, the tops are gorgeously domed, and when a toothpick inserted in the center of one comes out clean or mostly clean.

If it comes out with a crumb or two that’s absolutely fine. You don’t want to end up over baking these because then they’ll be dry and hard on the outside.




How to store Pumpkin Muffins:

It’s best if you store these in an airtight container, however, you can also place them in a resealable plastic bag or cover them tightly with foil. If stores correctly they should keep for 3 – 4 days.

Brown Sugar Pumpkin Muffins - How to make moist brown sugar pumpkin muffins from scratch. Easy recipe, ready in 30 minutes, & perfect for breakfast! | Beat Bake Eat

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Brown Sugar Pumpkin Muffins
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
 

Easy 30-minute recipe for moist pumpkin muffins made with brown sugar and canned pumpkin puree, and spiced with the perfect amount of cinnamon, ginger, and nutmeg. These muffins make the best Fall breakfast or snack!

Course: Breakfast, Snack
Keyword: pumpkin muffins from scratch, pumpkin puree muffins
Servings: 12 Muffins
Calories: 243 kcal
Author: Crystal | Beat Bake Eat
Ingredients
  • 3/4 cup canned pumpkin puree
  • 1 cup brown sugar, packed
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
Instructions
  1. Preheat oven to 375°F. Line muffin pan with muffin liners or spray with nonstick cooking spray and set aside.

  2. In a large bowl mix together the pumpkin, brown sugar, spices, and salt.
  3. Beat in the oil, eggs, and vanilla extract.
  4. Add the flour and sprinkle in the baking soda and baking powder.
  5. Gently mix until fully incorporated. Do not overmix!
  6. Scoop the batter into the muffin pan distributing it evenly among the muffin cups.
  7. Bake for 17 – 18 minutes until toothpick inserted comes out clean or mostly clean.
  8. Cool in pan 5 minutes then remove.
Notes


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