Pumpkin Muffins with Self-Rising Flour

The pumpkin muffin with self rising flour is on a cutting board with more muffins in the background.

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Pumpkin Muffins with Self-Rising Flour

These easy pumpkin muffins are made with self-rising flour, so there’s no need to measure out baking powder or salt. They bake up soft, moist, and full of warm fall spices, perfect for breakfast, snacks, or lunchboxes.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Servings: Muffins

Calories: 223kcal

Author: Lynn Polito

Equipment

Ingredients

2 cups Self rising flour MUST be self rising flour
1 cup Pumpkin puree Canned
¾ cup Granulated sugar
⅓ cup Packed brown sugar
½ cup Melted Butter or a neutral oil like avocado oil or vegetable oil
2 Eggs
¼ cup Milk
2 teaspoon Vanilla extract
2 teaspoon Pumpkin pie spice
½ teaspoon Cinnamon
¼ teaspoon Baking soda For a little extra lift!

Cinnamon Sugar Topping

2 tablespoon Sugar
½ teaspoon Ground cinnamon

Instructions

Preheat the oven to 425°F and line a 12-cup muffin pan with liners.
In a large bowl, whisk together the pumpkin, oil, eggs, granulated sugar, brown sugar, milk, and vanilla until smooth.
Add the self-rising flour, pumpkin pie spice, cinnamon, and baking soda. Fold gently just until no dry streaks remain.
Fill each liner to the top with batter. Sprinkle with cinnamon sugar if using.
Bake at 425°F for 5 minutes. Without opening the oven, lower the temperature to 350°F and bake 15 to 18 minutes more, until a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

You MUST use self rising flour in this recipe. All purpose flour will not work unless you add some baking powder to the recipe as well.
Spoon and level the flour for the best texture. This makes sure that you are using the correct amount of flour and not too much which will make the muffins tough.
Use pumpkin puree, not pumpkin pie filling. If you like to make your own pumpkin puree, use that!
Store at room temperature for 3 days or freeze for up to 3 months.

Nutrition