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BEST Pumpkin Muffins Ever Recipe
These truly are the best pumpkin muffins ever! Soft and fluffy without being heavy and greasy. They are a total breeze to make!
Course
Bread, Breakfast
Cuisine
American
Keyword
best pumpkin muffins, easy pumpkin muffins, oatmeal pumpkin muffins
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
15
muffins
Calories
308
kcal
Author
Alli
Equipment
Muffin Tin
Cookie Scoops
Glass Mixing Bowls
Liquid Measuring Cups
Measuring Cups + Spoons
KitchenAid Hand Mixer
Redmond Real Salt
Ingredients
Topping Ingredients
1
cup
old fashioned oats
5
tablespoons
brown sugar
1
tablespoon
butter
softened
1
tablespoon
flour
1
teaspoon
cinnamon
1
pinch
salt
Pumpkin Muffin Ingredients
2
cups
flour
all-purpose
1 1/2
teaspoons
baking powder
1/2
teaspoon
baking soda
1 1/2
teaspoons
cinnamon
1
teaspoon
salt
1/4
teaspoon
nutmeg
1/4
teaspoon
cloves
1
cup
brown sugar
1
cup
sugar
granulated
15
ounces
pumpkin
pureed, 1 regular can
4
ounces
cream cheese
1/2
cup
vegetable oil
1/4
cup
milk
4
eggs
large
Instructions
Preheat oven to 350ºF.
Heat pumpkin in the microwave for about 8 minutes, stirring every 2-3 until it's thickened and shiny.
Combine topping ingredients, set aside.
Whisk together dry ingredients, spices, and sugars in a large bowl.
Add cream cheese to the pumpkin, stir until smooth.
Add oil, milk, and eggs to cream cheese and pumpkin mixture. Stir until combined.
Combine the wet and dry ingredients and fold together.
Divide evenly into 12-15 muffin cups and sprinkle evenly will topping.
Bake for about 15 minutes, or until the tops are no longer wet and a toothpick comes out almost clean.
Nutrition
Calories:
308
kcal
|
Carbohydrates:
48
g
|
Protein:
4
g
|
Fat:
12
g
|
Saturated Fat:
8
g
|
Cholesterol:
54
mg
|
Sodium:
250
mg
|
Potassium:
211
mg
|
Fiber:
1
g
|
Sugar:
33
g
|
Vitamin A:
2608
IU
|
Vitamin C:
3
mg
|
Calcium:
63
mg
|
Iron:
1
mg