Pumpkin Muffins
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It’s well and truly pumpkin season now, which means that you’re likely to have a surplus of the delicious squash that you’re not sure what to do with. Well, here I am to tell you my favorite Pumpkin Muffins.
Why you’ll love this recipe
- Delicious as breakfast, snack, or dessert. Try also Apple Fritters or Blueberry Muffins.
- Easy to make and ready in less than one hour.
- Soft and moist thanks to pumpkin puree. Try also Pumpkin Spice Macarons or Pumpkin Donuts.
- Kids love them, like Syrniki.
- Pumpkin muffins will be great for Thanksgiving Day or the day after. You can have them in the morning with a cup of coffee. Trust me, you will thank me later. Use the listed ingredients and follow simple instructions, get your kids into the kitchen, and make unforgettable memories while baking. Enjoy delicious pumpkin muffins! As always, baked with love!
Ingredients note
- Eggs. Large eggs at room temperature.
- Flour. All-purpose flour was used in this recipe.
- Pumpkin puree. Make sure you are using pumpkin puree and not pumpkin pie filling.
- Sugar. White granulated sugar and brown sugar were used to make these muffins.
- Oil. Vegetable, canola, or any other neutral oil.
- Baking powder. Gives texture to the muffins.
- Pumpkin pie spice. Gives these muffins fall flavors.
- Salt. A pinch of salt is used for taste.
- Pumpkin seeds. You can also use nuts for your taste.
How to make this recipe
Preheat oven to 350oF. Line a 12-cup muffin pan with paper liners. In a large mixing bowl whisk together flour, baking powder, pumpkin pie spice, and a pinch of salt. Set aside. In a separate mixing bowl whisk eggs and sugars until its fluffy. Add vegetable oil and pumpkin puree. Whisk again until well combined.
Pour pumpkin mixture into flour and fold with a rubber spatula just until combined. Divine batter among prepared muffin cups, filling each 3/4 full. I like to use an ice cream spoon to fill cups. After that, top each muffin with pumpkin seeds or nuts. Bake muffins in a preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool completely.
Expert Tips
- Get all ingredients and tools ready before baking.
- Measure all ingredients using a kitchen scale.
- Use pumpkin puree, not pumpkin pie filling.
- Do not overbake muffins.
Recipe FAQs
Store Pumpkin Muffins in an airtight container for 2-3 days in the refrigerator.
Very important to pick pumpkin puree and not pumpkin pie filling when you are shopping for ingredients in the store. Canned pumpkin puree is cooked and pureed pumpkin. It is not sweet and has very little flavor. Canned pumpkin pie filling, on the other hand, is sweetened and flavored with spices. I would suggest checking the label on the can before you buy. A few times, I grabed the wrong one as it’s super easy to do so.
Yes, add chocolate chips or nuts for your taste.
More Recipes You’ll Love
If you make these Pumpkin Muffins, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Recipe
Pumpkin Muffins
Equipment
- 1 stand mixer or electric hand mixer
- 1 muffin pan
Ingredients
- 2 eggs room temperature
- 180 gr (1 1/2 cup) all purpose flour
- 150 gr (2/3 cup) pumpkin puree
- 100 gr (1/2 cup) white granulated sugar
- 50 gr (1/4 cup) brown sugar
- 50 gr (1/4 cup) vegetable oil
- 5 gr (1 teaspoon) baking powder
- 5 gr (1 teaspoon) pumpkin pie spice
- pinch of salt
- pumpkin seeds
Instructions
How to make Pumpkin Muffins
- Preheat oven to 350oF. Prepare a 12-cup muffin pan with paper liners.
- In a large mixing bowl, whisk together flour, baking powder, pumpkin pie spice, and salt. Set aside.
- In a separate mixing bowl, whisk eggs with sugars till it's fluffy. Add vegetable oil and pumpkin puree. Whisk again until well combined.
- Pour pumpkin mixture into the flour and fold with a rubber spatula just until combined.
- Divide batter among prepared muffin cups, filling each 3/4 full. Top each muffin with pumpkin seeds.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 -25 minutes.
- Let cool in the muffin pan for a few minutes, then transfer to a wire rack to cool completely.
- Store muffins in an airtight container.