Pumpkin Cake Muffins
Pumpkin cake muffins made from scratch are moist and delicious. This easy pumpkin muffin recipe includes pumpkin pecan muffins and more!
Servings: 24 Muffins
Equipment
Ingredients
Dry Ingredients
- 2 cups all purpose flour (or whole wheat)
- 1 cup brown sugar (I use stevia brown sugar)
- ¼ cup granulated sugar (or sugar-free sweetener)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin spice (or Homemade Chai Spice)
- 1 teaspoon cinnamon
- ½ teaspoon salt
Wet Ingredients
- 1 15 oz. can pumpkin puree (100% pure pumpkin puree, not pie filling)
- 4 large eggs (room temperature)
- ¾ cup unsweetened apple sauce
- ¼ cup vegetable oil
- 1 teaspoon pure vanilla extract
Optional
- powdered sugar (sprinkled on top as desired)
Pumpkin Pecan Muffins
- 1 cup Maple Bourbon Pecans (chopped - see notes)
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Add muffin cups to a muffin pan and lightly spray the insides with non-stick cooking spray. (see notes)
- In a large mixing bowl, add the dry ingredients and stir well to combine. In a separate bowl, add the wet ingredients and whisk to combine. Add the wet mixture to the dry mixture bowl and mix to combine. *See notes for variations.
- Fill the muffin cups three-quarters full with the muffin batter. Place in the preheated oven and bake at 375 degrees Fahrenheit for 20 minutes, or until a toothpick comes out clean. Carefully remove the muffins from the oven and allow them to cool for at least 10 minutes, then finish cooling on a wire rack.
- Sprinkle with powdered sugar if desired, and enjoy!
Notes
This recipe makes 24 muffins in a 12-cup muffin pan. I recommend baking with one pan, then covering the remaining batter in the bowl and setting it aside. That way you can adjust the baking time for the second batch if needed. However, if you are making two pans at once, rotate the pans and switch oven racks after 10 minutes to ensure they cook evenly.