Get ready to transform your kitchen into a autumn-inspired bakery with these mind-blowing Pumpkin Muffins with Instant Pudding! Imagine biting into a perfectly spiced, incredibly soft muffin that's bursting with rich pumpkin flavor and a secret ingredient that guarantees moisture in every single bite. These aren't just ordinary muffins – they're a game-changing recipe that will have your family and friends begging for more!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup canned pumpkin
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cup with cooking spray to prevent sticking.
- In a large mixing bowl, combine 1 cup of canned pumpkin, 1/2 cup of sugar, and 1/2 cup of brown sugar. Mix well until the sugars are fully incorporated into the pumpkin.
- Add 1/2 cup of vegetable oil to the mixture and stir until smooth. Then, crack in 2 eggs and whisk until the mixture is well combined and creamy.
- In a separate bowl, mix together 1 package (
- 4 oz) of instant vanilla pudding mix, 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, and 1/2 teaspoon of nutmeg. Stir until all the dry ingredients are evenly distributed.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- Using a spoon or a cookie scoop, fill each muffin cup about 2/3 full with the batter. This will allow room for the muffins to rise while baking.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
- Enjoy your delicious pumpkin muffins with instant pudding warm or at room temperature. They can be stored in an airtight container for several days!
Tips
- Room Temperature Matters: Ensure your eggs and other ingredients are at room temperature for better mixing and a more consistent texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense muffins.
- Use Fresh Spices: For the most vibrant flavor, use fresh ground cinnamon and nutmeg if possible.
- Check for Doneness: The toothpick test is crucial – it should come out clean or with just a few moist crumbs.
- Instant Pudding Magic: The pudding mix is the secret weapon that keeps these muffins incredibly moist and adds a subtle vanilla undertone.
- Storage Tip: For maximum freshness, store in an airtight container and consume within 3-4 days, or freeze for up to a month.
- Optional Upgrade: Sprinkle some chopped nuts or chocolate chips into the batter for extra texture and flavor!
Nutrition Facts
Calories: 234kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 20mg
