Trader Joe’s Pumpkin Muffin Recipe

This Trader Joe’s Pumpkin Muffin recipe is a moist and spiced muffin, which is made with pumpkin puree and pumpkin pie spice. It’s the ultimate comfort food recipe, ready in about 35 minutes.

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Trader Joe’s Pumpkin Muffin Ingredients

• 1 and 3/4 cups (219g) all-purpose flour
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons ground cinnamon
• 1 and 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 cup (120ml) vegetable oil
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 1 and 1/2 cups (340g) canned pumpkin puree
• 2 large eggs
• 1/4 cup (60ml) milk (dairy or nondairy)

How To Make Trader Joe’s Pumpkin Muffins

1. Prep the oven and pan: Preheat the oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line it with cupcake liners.
2. Combine dry ingredients: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined.
3. Combine wet ingredients: In a separate medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined.
4. Mix the batter: Pour the wet ingredients into the dry ingredients, and then gently fold everything together with a spatula just until combined and no flour pockets remain.
5. Portion and bake: Spoon the batter into the liners, filling them all the way to the top. Bake for 5 minutes at 425°F. Then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and bake for an additional 16–17 minutes. The total baking time is about 21–22 minutes.
6. Cool and enjoy: The muffins are done when a toothpick inserted in the center comes out clean. Let the muffins cool for 5 minutes in the pan before transferring them to a wire rack.

Recipe Tips

• Why start with a high oven temperature? The initial blast of high heat at 425°F quickly lifts the muffin tops, giving them that beautiful, high, bakery-style dome. The temperature is then lowered to allow the centers of the muffins to bake through evenly.
• How do I add chocolate chips or nuts? For pumpkin chocolate chip muffins, gently fold 1 cup of chocolate chips into the finished batter. For a nutty version, you can fold in 1 cup of chopped pecans or walnuts.
• Can I make these into mini muffins? Yes. For about 30 mini muffins, fill lined mini muffin pans to the top with batter. Bake at 350°F for the entire time (skip the initial high temperature) for about 11–13 minutes.
• Can I reduce the sugar or oil in this recipe? You can, but it will affect the final texture. The sugar and oil are key to making these muffins moist and tender. Reducing them may result in a drier muffin. You can substitute some of the oil with applesauce for a lighter version.

What To Serve With Pumpkin Muffins

These spiced muffins are a perfect fall treat on their own, but they are even better with:

• A smear of cream cheese frosting or softened cream cheese
• A pat of salted butter while they are still warm
• A drizzle of a simple maple glaze
• A hot cup of coffee or a chai tea latte

How To Store Pumpkin Muffins

• Room Temperature: Cover the muffins tightly and store them at room temperature for up to 1 week.
• Freeze: For longer storage, let the muffins cool completely. Place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw overnight in the refrigerator or at room temperature.

Pumpkin Muffin Nutrition Facts

• Calories: 280 kcal
• Carbohydrates: 38g
• Protein: 4g
• Fat: 13g
• Saturated Fat: 2g
• Sodium: 290mg
• Sugar: 22g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Trader Joe’s Cauliflower Rice Stir Fry Recipe
• Trader Joe’s Salsa Verde Recipe
• Trader Joe’s Chickpea Masala Salad Recipe