Pumpkin Muffins are moist, sweet, and packed with fall flavors. Perfect for the season, make these at the comfort of your home with this easy recipe!
The air outside has gotten a lot cooler with autumn just around the corner. Enjoy this treat along with other fall recipes like the Blackberry Crumble, Sweet Potato Stir Fry with Coconut Beef, and Caramel Apple Pie!
Pumpkin Muffins offer a nice flavor that is a bit sweet with a hint of earthiness. This recipe has a popular fall fruit as its main ingredient after all. And the nutmeg, cinnamon, and ginger in this recipe ultimately seal the deal!
And yes, you read that right! Pumpkin is a fruit botanically although we use it as if it were a vegetable in many dishes. And this specific recipe is a great way to celebrate this ingredient that is both healthful and flavorful.
You will surely love this dessert that you will crave it all-year-round. And do not worry that the pumpkin will not be in season for the rest of the year. Because this recipe uses the canned version. Practical, isn’t it?
I love that I get to enjoy treats like this without having to bake a whole cake. It is much easier to make muffins that you can serve individually which is great when serving guests. And there is no need for any glaze or icing. Each one is perfect as it is!
Are Pumpkin Muffins healthy?
There is no single answer to this question. The answer could be yes or no depending on the ingredients that you use.
Store-bought ones could easily pass the 300-calorie mark while homemade goodies can be made with select ingredients to keep each piece under 200 calories.
You can easily substitute the ingredients with healthier options like the use of oat flour instead of all-purpose flour.
But what’s great with homemade recipes is that you get to control the ingredients that go into your food. No chemicals. No extenders. Hence, you get hearty and healthy dishes!
How do you make Pumpkin Muffins?
- Prepare for baking: Preheat the oven and put the paper liners on the muffin pan.
- Combine the dry ingredients: In a large bowl, put the leavening ingredients, salt, and the spices together. Whisk to combine everything. Then, set aside.
- Combine the wet ingredients: In another bowl, mix the eggs, pumpkin, sugar, and the rest of the ingredients.
- Make the batter: Make a well in the middle of the dry mixture and pour the wet mixture in. Fold everything until incorporated.
- Bake: Pour the mixture in each liner and bake for about 20 to 25 minutes. Check for doneness by doing the toothpick test.
- Serve: Once cooked, let each piece cool then place them in the wire rack. Serve immediately or store for later.
How to store Pumpkin Muffins
To keep them fresh and not soggy, the secret is stacking them with paper towels. Follow these steps:
- Make sure to cool each one completely as any residual heat will cause moisture build-up in the container.
- Put a layer of paper towel at the bottom of the airtight container.
- Place the muffins in the container and put another layer of paper towel.
- Close the lid and store at room temperature.
How long do Pumpkin Muffins last?
They last for about a week. Do not refrigerate them or the texture and flavors may change.
Recipe Tips
- You can add toppings to elevate the flavor profile and textures. I suggest putting chocolate chips, oats, nuts, or even streusel. I have a wonderful streusel recipe that you can also check out.
- This recipe is dairy-free. But you can always add in milk to add flavor.
- One secret to making them moist is to use brown sugar instead of white. Just keep the sweetness level in check.
- Moist Pumpkin Bread
- Pumpkin Muffins
- Pumpkin Spread
- Homemade Pumpkin Puree
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 1/4 cups granulated sugar
- 1/2 cup vegetable oil*
- 1 cup canned pumpkin
- 2 large eggs
- 1/4 cup apple juice or water
Instructions
- Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners.
- In a large mixing bowl whisk together flour, baking powder, baking soda, salt cinnamon, nutmeg and ginger until ingredients are incorporated. Make a well in center of mixture and set aside.
- In a separate mixing bowl whisk together sugar, oil, pumpkin, eggs, and apple juice until well blended.
- Pour pumpkin mixture into flour mixture and fold with a rubber spatula just until combined.
- Divide batter among prepared muffin cups filling each nearly full.
- Bake in preheated oven until toothpick inserted into the center comes out clean, about 20 - 25 minutes.
- Let cool in muffin pan several minutes then transfer to a wire rack to cool completely. Store in an airtight container.
Notes
Welcome!
Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...
Shaheen says
Awesome recipe. Thanks for the extra storage tips as well, these can be applied to other moist muffins as well.