Pumpkin Muffins

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Do you ever feel like the snacks you grab throughout the day just don’t hit the mark?

You want something delicious, but without the guilt that comes with overly processed treats. That’s where pumpkin muffins shine.

With their soft, fluffy texture and rich, spiced flavor, they’re the perfect pick-me-up.

Not only are they full of seasonal goodness, but they’re also packed with real ingredients that make you feel good.

Whether it’s a quick breakfast or an afternoon snack, pumpkin muffins are a delightful way to add some warmth and flavor to your day.

Table of Contents

Pumpkin Muffins Recipe

Ingredients

1 ¾ cups (219g) all-purpose flour (measured properly)
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
1 ½ teaspoons pumpkin spice blend
¼ teaspoon ground ginger
½ teaspoon salt
½ cup (120ml) vegetable oil (or melted coconut oil for a lighter flavor)
½ cup (100g) white sugar
⅓ cup (67g) packed light or dark brown sugar
1 ½ cups (340g) canned pumpkin puree (plain, not pumpkin pie filling)
2 large eggs
¼ cup (60ml) milk (dairy or non-dairy)

Instructions

Set your oven to 425°F (218°C). Grease a 12-cup muffin tin with nonstick spray or line it with muffin cups.
In a large mixing bowl, combine the flour, baking soda, cinnamon, pumpkin spice, ginger, and salt. Stir until well-mixed and set aside.
In another bowl, whisk together the oil, white sugar, brown sugar, pumpkin puree, eggs, and milk. Make sure everything is blended smoothly.
Slowly add the wet ingredients to the dry ingredients. Gently fold everything together until no dry spots remain, but be careful not to overmix the batter.
Spoon the batter into your prepared muffin cups, filling each to the top.
Start by baking the muffins at 425°F for 5 minutes. Then, without opening the oven, lower the temperature to 350°F (177°C) and bake for another 16–17 minutes, or until a toothpick inserted in the center comes out clean. Total baking time will be around 21–22 minutes.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. Enjoy warm or at room temperature.
Keep muffins in an airtight container at room temperature for up to 1 week.

Can I Use Fresh Pumpkin Instead Of Canned?

Yes, you can use fresh pumpkin instead of canned! If you prefer using fresh pumpkin, all you need to do is cook and mash it.

Start by peeling and cutting the pumpkin into small chunks, then boil, steam, or roast them until soft.

Once they’re tender, mash or puree them until smooth. Make sure the puree isn’t too watery, as canned pumpkin is thicker.

Using fresh pumpkin gives the same great flavor, but the texture might be a bit lighter compared to canned puree.

Can I Freeze Pumpkin Muffins?

Absolutely! Pumpkin muffins freeze very well. To freeze, let the muffins cool completely after baking.

Then, wrap each muffin tightly in plastic wrap or place them in a freezer-safe bag. They can be stored in the freezer for up to 3 months.

When you’re ready to eat them, just thaw them at room temperature or pop them in the microwave for a quick warm-up. It’s a great way to save some for later!

How To Store Pumpkin Muffins?

To keep your muffins fresh, store them at room temperature in an airtight container. They’ll stay good for about 4-5 days.

If you want to keep them longer, place them in the fridge where they’ll last up to a week.

Always make sure they are fully cooled before storing to prevent them from getting soggy.

How To Serve Pumpkin Muffins?

Pumpkin muffins are great on their own, but you can also enjoy them with a little butter, honey, or cream cheese spread on top.

They make a delicious breakfast, snack, or even a dessert. You can serve them warm or at room temperature, and they pair wonderfully with a cup of tea, coffee, or milk.

Whether it’s a cozy morning or an afternoon treat, these muffins are sure to be a hit!

How Long Can Pumpkin Muffins Sit Out?

Pumpkin muffins can sit out at room temperature for about 2 days. To keep them fresh, store them in an airtight container.

After that, they may start to dry out or lose their softness.

If you want them to last longer, you can refrigerate them, where they’ll stay fresh for up to a week.

Why Didn’t My Pumpkin Muffins Rise?

If your pumpkin muffins didn’t rise, it could be because your baking soda or baking powder was old or not measured correctly.

These ingredients help the muffins puff up during baking. Make sure your leavening agents are fresh (check the expiration date!) and properly measured.

Also, overmixing the batter can cause the muffins to become dense and prevent them from rising.

Mix the ingredients gently and stop once they’re just combined.