Pumpkin muffins. In this delectable muffin recipe, pumpkin purée is incorporated into regular muffin batter to bring in fall/autumn vibes. These delicious muffins are definitely a must try pumpkin treat.
With a delicious and moist texture, they are easy to whip up and are a necessity to round out your fall baking adventures.
As you know, a good muffin recipe is a simple mixture of flour, sugar, eggs, oil and added flavors like vanilla. And what makes a good muffin recipe a great one is definitely the right proportion of ingredients and of course, the best quality of ingredients. In my opinion, customization is one of best part of making muffins - you have umpteen flavors to choose from.
This pumpkin muffin recipe calls for the basic muffin ingredients plus the one unique ingredient - pumpkin purée. Trust me, it’s so moist and super delicious, the pumpkin flavor really shines through. If you love pumpkins, it’s certainly a must try.
Easy Pumpkin Muffins Recipe
The secret to really good homemade pumpkin muffins come from the right amount of ingredients and of course, great quality pumpkin purée.
Whether canned or freshly homemade, pumpkin purée is the core element of this recipe. While store bought canned purée is so convenient, I really love making pumpkin purée at home to create pumpkin treats. It’s super easy to make and freeze well. When the pumpkin season arrives, make a big batch and store in your freezer for a month.
This pumpkin purée is combined with the other wet ingredients in the recipe. Milk, oil, pumpkin purée and eggs keep the muffins soft and moist. Make sure all your ingredients are at room temperature to make the best muffins.
Remember to mix wet and dry ingredients separately. Place all the dry ingredients including flour, sugar, baking soda and cinnamon in a bowl. With the spices, you can use either ground cinnamon or pumpkin pie spice. To this dry mixture, add the wet mixture.
Fold in gently. And then into muffin cases placed in muffin tin. Finally, bake. As you can see, there’s no baking powder in this pumpkin muffin recipe. You will only need baking soda for well risen, moist muffins.
More Muffin Recipes:
- Choc Chip Muffins
- Banana Breakfast Muffins
- One Bowl Easy Blueberry Muffins
- Double Chocolate Chip Muffins
Pumpkin Muffins | Video
Ingredients
- 1 and ¾ cups all purpose flour plain flour
- ½ cup granulated sugar caster sugar
- ¼ cup brown sugar
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon or 1 teaspoon pumpkin pie spice
- 1 cup pumpkin purée store bought or homemade
- 2 eggs at room temperature
- ¼ cup oil
- ¼ cup milk
Instructions
- Preheat oven to 180 C / 350 F. Line a 12 hole muffin tin with muffin cases. Set aside.
- Place flour, granulated (caster) sugar, brown sugar, baking soda and ground cinnamon or pumpkin pie spice in a large bowl. Whisk to combine.
- In another bowl, place pumpkin purée, eggs, oil and milk. Whisk to combine.
- Make a well in the dry mixture. Add pumpkin-egg mixture. Fold in gently to create a smooth batter. Do not over mix the batter. The batter will be slightly thick.
- Divide batter among the muffin cases. Bake for 20-25 minutes, until risen, firm to the touch and a skewer inserted in the middle comes out clean.
- Leave the muffins in the tin to cook for a few minutes and transfer to a wire rack to cool completely.
Video
Notes
- You can top the muffins with pepitas (pumpkin seeds) prior to baking if you like
- Fold in chocolate chips into the batter to make chocolate chip - pumpkin muffins
- To make gluten free pumpkin muffins, substitute regular flour with gluten free flour
Nutrition
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