Food Network Kitchen’s Pumpkin Muffins, as seen on Food Network.
Recipe courtesy of Casey Elsass for Food Network Kitchen

Pumpkin Muffins

Getting reviews...
  • Level: Easy
  • Total: 1 hr 40 min (includes cooling time)
  • Active: 10 min
  • Yield: 12 muffins
The word pumpkin probably transports you to fall, from the first PSL of the season to the glowing Halloween decoration on your stoop. But the great news about pumpkin muffins is they’re a warm and comforting breakfast staple all year round! A can of pumpkin puree gets mixed into the batter for soft, tender muffins that stay moist for days. And inside each muffin is a swirl of aromatic pumpkin spice mix that you can make straight from the pantry. No matter the time of year, these are a burst of cozy in every bite!



Special equipment:
a 12-cup muffin pan, 12 muffin liners, a toothpick
  1. Preheat the oven to 425 degrees F. Line a 12-cup muffin pan with muffin liners.
  2. Whisk to combine the pumpkin puree and eggs in a large bowl. Whisk in the granulated sugar, brown sugar, oil and milk. Sift in the flour, baking powder, baking soda and salt. Fold until just combined.
  3. Scoop 1/4 cup of the batter into each muffin cup. Add a scant 1/2 teaspoon of pumpkin spice into each cup and use a toothpick to swirl. Top with a rounded 1 tablespoon of batter and smooth over the top.
  4. Bake for 5 minutes, then reduce the heat to 350 degrees F. Bake until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Let cool completely in the pan, about 1 hour, before serving.