Go Back

Pumpkin Muffins with Orange Zest and Sea Salt

This pumpkin muffin recipe combines pureed pumpkin with tender, moist crumb and a hint of citrus-enhanced brightness. The batter is gently mixed to preserve its light texture, then baked until golden with a cracked top and aromatic aroma. The final muffins have a slightly tangy flavor, a soft interior, and an inviting appearance.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour sifted
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar light or dark
  • 1 cup pumpkin puree unsweetened
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest freshly grated
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon

Equipment

  • Mixing bowls
  • Whisk or spatula

Method
 

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well.
  2. In a large mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
  3. In another bowl, whisk together the granulated sugar, brown sugar, and eggs until the mixture is smooth and slightly fluffy, about 2 minutes.
  4. Add the pumpkin puree, vegetable oil, vanilla extract, and orange zest to the wet ingredients, then gently whisk until fully combined and smooth.
  5. Pour the wet mixture into the bowl with the dry ingredients and fold gently with a spatula until just combined; avoid overmixing to keep the muffins tender.
  6. Spoon the batter evenly into the prepared muffin tin, filling each about three-quarters full. This helps achieve a domed, crackled top.
  7. Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden with a slight crack.
  8. Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. Once cooled, the muffins should feel soft to the touch with a slightly firm crust, and their interior will be moist and tender with specks of orange zest.

Notes

For extra moist muffins, store in an airtight container for up to 2 days or refrigerate. Warm slightly before serving for the best aroma and flavor.