A New Fall Muffin Recipe
Today I’m sharing a super moist and fall-spiced muffin recipe. Not only do my boys love them, but my nephews also gave their stamp of approval (which I take very seriously!). Moist and tender with tall, bakery-style muffin tops, they come together so quickly and easily, and the taste is just unparalleled (and I have a whole flock of toddlers who can vouch for this 😂). I can’t wait for you to try them!
Why You’ll Love This Recipe
Comes together easily by hand in just a few minutes. There is no mixer needed for today’s recipe; in fact, please don’t use one! Mixing by hand ensures we don’t over-mix the batter (#1 way to ruin a muffin is to over-mix it!) Perfect for fall! I already have a few other pumpkin muffins, including pumpkin cream cheese muffins, but this chocolate sprinkled version has my heart right now 🧡 Incredibly moist and tender. Gorgeous tall muffin tops, thanks to my special baking technique first used in my banana muffin recipe. We’ll start with our ovens at a high temperature to encourage a nice rise, then reduce the temperature (without opening the door) so the muffins can finish cooking without over-baking. It works like a charm!
Ingredients
What makes these muffins so moist and flavorful? A few carefully selected ingredients!
Canned pumpkin puree. You can find this in the baking aisle of most grocery stores. Make sure you are using 100% pure pumpkin puree and not pumpkin pie filling, since they look very similar and are often sold right next to each other. Cooking oil. Sure, butter is nice, but for a muffin that stays moist, use a neutral cooking oil. Avocado, canola, or vegetable oil will work well here (I use avocado). Sour cream. A key ingredient for making tender muffins with a moist texture (and plenty of flavor), this ingredient is just as important here as it is in my chocolate muffins and blueberry muffins. Full-fat, plain Greek yogurt would also work. Pumpkin spice. The thing about pumpkin is that it actually has a fairly mild flavo ron its own. Most of what you think is pumpkin flavor actually comes from pumpkin spice, which is just a cozy blend of Fall flavors like cinnamon, ginger, nutmeg and more. You can find this (or “pumpkin pie spice”) in the spice aisle, or just scour your spice drawer and make your own blend using my homemade pumpkin spice recipe. Chocolate chips. I tend to reach for semi-sweet or dark chocolate chips when making these muffins, but really any kind will work, including white or milk chocolate.
SAM’S TIP: Set your eggs out ahead of time so they have time to come to room temperature; this will help you combine your batter easier so you don’t end up over-mixing. If you forget, you can always follow my trick on how to quickly bring eggs to room temperature. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Them
SAM’S TIP: While we want to vigorously mix our wet ingredients, we want to be much more gentle when adding the dry ingredients. Over-mixing muffin batter (or pancake batter!) can create a dense, rubbery, dry texture. I recently compiled all of my pumpkin recipes into one post, if you find yourself craving even more after this recipe 🍁 Enjoy! Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜
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