You'll FALL in love with these fluffy, soft, melt-in-your-mouth tender muffins that are easy to make with autumn pantry staples like pumpkin puree and pumpkin pie spice.
Preheat the oven to 425°F. Set out two muffin pans and spray thoroughly with nonstick cooking spray.
Set out a large mixing bowl. Combine the pumpkin purée, melted butter, and eggs. Mix well until combined.
Add in the flour, brown sugar, pumpkin pie spice, baking powder, and salt. Stir until the mixture is completely smooth.
Fill each muffin tin 3/4 full. Bake on the center rack for five minutes. Then lower the heat to 350°F and continue baking for another 12-16 minutes. Do not open the oven door until the muffins have been in the oven for at least 15 minutes.
Insert a toothpick in the center of one muffin. If it comes out clean the muffins are done. Cool for five minutes in the tins and then flip out onto a baking rack.
Cool completely before storing in an airtight container.
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Notes
You can make glaze with 2 cups powdered and 2 tablespoons of orange juice. Whisk until smooth.Store them in an airtight container at room temperature for up to 5 days.To freeze: Wrap each individual pumpkin muffin in a layer of plastic wrap or aluminum foil, and place them together in a plastic zipper bag. Store them in the freezer for up to 3 months.