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Halloween Pumpkin Muffins

These playful pumpkin muffins are perfect for Halloween celebrations, featuring a delightful blend of spices and a fluffy texture that will charm both kids and adults alike.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Dessert, Snack
Cuisine: American, Halloween
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour Make sure to spoon and level it to avoid dense muffins!
  • 1 cup sugar Feel free to swap some with brown sugar for deeper flavor!
  • 1 tsp baking powder Helps our treats rise to fluffy perfection.
  • 0.5 tsp baking soda For that extra lift!
  • 0.5 tsp salt Balances the sweetness like a warm autumn day.
  • 2 tsp pumpkin pie spice This is where the magic happens!
Wet Ingredients
  • 0.5 cups unsalted butter, melted Let it cool slightly before mixing!
  • 1 cup pumpkin puree If it’s not pumpkin season, try swapping for applesauce.
  • 2 large eggs Make sure they’re at room temperature for best results!
  • 1 tsp vanilla extract A splash of comforting flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Generously grease your muffin tin or line with festive cupcake liners.
  3. In a mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
  4. In another bowl, combine the wet ingredients: melted butter, pumpkin puree, eggs, and vanilla extract. Whisk until smooth.
  5. Gently fold the wet mixture into the dry ingredients until just combined, avoiding overmixing.
  6. Scoop the batter into your prepared muffin tin, filling each cup about two-thirds full, and sprinkle with chocolate chips if desired.
Baking
  1. Slide the muffin tin into the oven and bake for about 20-25 minutes, until a toothpick comes out clean.
  2. Let the muffins cool for a few minutes before transferring them to a wire rack.

Notes

For fun variations, try adding chocolate chips or drizzle with a maple glaze! Store muffins in an airtight container for 2-3 days or freeze for up to three months.