Pumpkin Muffins Recipe

Pumpkin  muffin recipe is the ultimate comfort food for autumn and beyond. With their warm spices, soft texture, and delightful aroma, these muffins are perfect for breakfast, a snack, or even dessert. Whether you’re a seasoned baker or just starting, this recipe is simple to follow and guarantees a batch of moist, flavorful pumpkin muffins everyone will love.

History of Pumpkin Muffins Recipe:

Pumpkin has been a staple ingredient in baking for centuries, thanks to its versatility and natural sweetness. In North America, pumpkins were introduced to European settlers by Indigenous peoples, and the ingredient quickly became synonymous with fall dishes, especially in desserts. Over time, pumpkin muffins emerged as a crowd favorite, combining the nutritious qualities of pumpkin with the irresistible appeal of baked goods.

Pumpkin Muffins Recipe

Pinklady

Pumpkin has been a staple ingredient in baking for centuries, thanks to its versatility and natural sweetness. In North America, pumpkins were introduced to European settlers by Indigenous peoples, and the ingredient quickly became synonymous with fall dishes, especially in desserts.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Dessert, Pastries

Cuisine North America

Servings 12 muffins

Calories 200 kcal

Equipment

• Mixing bowls (one large and one medium)
• Measuring cups and spoons
• Whisk
• Spatula
• Muffin tin
• Paper muffin liners or non-stick spray
• Cooling rack

Ingredients

  

Dry Ingredients:

• 1 ¾ cups (220g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves (optional)

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Wet Ingredients:

• 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
• ½ cup (120ml) vegetable oil (or melted coconut oil)
• 2 large eggs
• 1 cup (200g) granulated sugar
• ¼ cup (50g) brown sugar
• 1 teaspoon vanilla extract

Instructions

 

• Preheat the Oven

  Preheat your oven to 375°F (190°C). Line your muffin tin with paper liners or grease it lightly to prevent sticking.
• Mix the Dry Ingredients

  In a medium-sized bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Whisk everything together to evenly distribute the spices.
• Prepare the Wet Ingredients

  In a large bowl, whisk together the pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract until smooth and creamy.
• Combine the Wet and Dry Ingredients

  Gradually add the dry ingredients to the wet mixture. Gently fold the ingredients together with a spatula, being careful not to overmix. Stop as soon as you no longer see streaks of flour.
• Fill the Muffin Tin

  Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. This ensures the muffins rise perfectly without spilling over.
• Bake the Muffins

  Place the tin in the preheated oven and bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Cool and Serve

  Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Video

Keyword Pumpkin Muffins Recipe

Similar Recipes You’ll Love:

Banana Nut Muffins: Another classic, these muffins are moist and filled with the goodness of bananas and crunchy walnuts.
Apple Cinnamon Muffins: Packed with fresh apple chunks and warm spices, perfect for fall mornings.
Zucchini Bread Muffins: A sneaky way to add veggies to your diet with a touch of sweetness.
Chocolate Chip Pumpkin Muffins: A dessert twist on this recipe with gooey chocolate chips in every bite.

Frequently Asked Questions (FAQs) About Pumpkin Muffins Recipe:

1. Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can! Roast and mash fresh pumpkin until smooth. Make sure to drain excess water to avoid a runny batter.

2. Can I make these muffins gluten-free?

Absolutely. Use a 1:1 gluten-free baking flour blend for best results.

3. What can I substitute for vegetable oil?

You can use melted butter, coconut oil, or even applesauce for a lower-fat option.

4. How should I store pumpkin muffins?

Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

5. Can I freeze these muffins?

Yes! Wrap each muffin in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months.

6. Can I add nuts or chocolate chips?

Definitely. Fold in ½ cup of chopped nuts or chocolate chips into the batter for added texture and flavor.

7. Why are my muffins dense?

Overmixing the batter can make the muffins dense. Stir gently until just combined.

8. Can I reduce the sugar in the recipe?

Yes, but it may slightly affect the texture. You can reduce the sugar by ¼ cup without major issues.

9. What if I don’t have muffin liners?

Grease the muffin tin well with non-stick spray or butter to ensure easy release.

10. Are these muffins healthy?

They are relatively healthy due to the pumpkin’s fiber and vitamins, but they do contain sugar and oil. You can tweak the recipe to make it healthier by using whole wheat flour or a sugar substitute.

Conclusion:

Pumpkin muffins are the epitome of comfort and joy in every bite. Whether you’re baking for your family, preparing for a holiday gathering, or simply indulging in the flavors of fall, this recipe is a must-try. With its ease of preparation and delicious results, you’ll find yourself returning to it again and again. Enjoy baking and, most importantly, savor every bite!

YouTube Video Credits:
Preppy Kitchen