Pumpkin muffins are like having your very own Pumpkin Spice Latte, that you get to slather butter on.
No need to go to Starbucks for these sweet, lightly spiced yummy treats.
Well this delicious little pumpkin muffin will save the day. We think it’s better (and healthier) but heck if you’ve got a hangry going and really want that latte go for it! Then you bake these sweet little muffins.
The recipe makes a dozen but I always double it and freeze half. Then you’ve got a quick snack or breakfast on the go. Our pumpkin muffins are great for lunch bags too!
You will need: eggs, flour, pumpkin puree, pumpkin pie spice, baking soda, white sugar, dark brown sugar, milk, vegetable or canola oil.
Pumpkin muffins – Story or No Story?
I’m smiling as I write this because I’m wondering what kind of reader you are. Do you like to know a bit of a story on why I’m writing about pumpkin muffins, or do you just want the recipe, along with some tips and tricks and that’s it?
Since beginning the food blog part of this website some years ago, I’ve come across two views on this. Some folks love to hear about Grandma, family traditions, the wonder of these pumpkin muffins and why they make the perfect breakfast or snack for those on the go.
The other group, and I’m not judging here, don’t care about the story or anything else for that matter. They like the “jump to recipe’ button, so they can get the ingredients and get on with their day. Maybe to make these awesome pumpkin muffins later!
A colleague explained that people are just too busy to read anything more, and want the ingredients so they can pick them up at the grocery store on their way home.
I totally get it. But for me, the story, even a short one, is all about why I’m here. Baking old fashioned recipes and helping you to create memories with food. All part of our You Can Live Rich On Less philosophy.
No right or wrong here, just two different points of view. So that’s why I try to make sure I list the ingredients you will need right at the top.
You can still print the recipe, or even better, pin the post to look at later!
And if you make the recipe, please let me know and tag me on Instagram! There’s a button below for you to do that. OK!
Pumpkin muffins FAQs
What tastes good with pumpkin?
How many cups of pumpkin in a can?
Well a cup is 8 ounces or 250 ml, and a typical can of pumpkin is 27 oz or 796 ml. That gives you 3 1/3 cups of pumpkin.
What can I do with leftover pumpkin?
Endless possibilities! More pumpkin muffins? You could make a pumpkin loaf, or pumpkin biscotti!
How to make the best pumpkin muffins
- Make sure your eggs are at room temperature
- Check to see that your baking ingredients are fresh and not expired!
- Follow the instructions exactly.
- Use paper muffin liners (see the cute pumpkin liners I used below!)
- Mixing the wet and dry ingredients gently, just until they are blended is the key to tender muffins. Overmixing will make them tough!
- Is your oven fast or slow? Be sure to adjust baking times within the range. For example if you have a fast oven, make 2 to 3 minutes less than the recipe calls for.
Why do eggs have to be room temperature for baking?
Many recipes call for eggs to be at room temperature. The reason for this is that the texture of the eggs becomes easier to blend in the batter, and your baked product, like these amazing muffins, will rise higher. You can read all the details in this excellent article about using Room Temperature Ingredients by Sally’s Baking Addiction.
The Best Pumpkin Muffin Recipe
Warm from the oven, our pumpkin muffin recipe is perfect. Every bite is full of sweet pumpkin and delicious pumpkin pie spices like cinnamon, nutmeg, cloves, allspice and ginger. We’ve even got a great recipe for you to make your very own Homemade Pumpkin Pie Spice!
These muffins freeze beautifully, and make a great snack or breakfast on the go. I usually double the recipe every time I bake them.
If you like the recipe, please give it a 5 star rating. xo
A sweet and spicy muffin that will tempt pumpkin lovers everywhere! We make 12 large muffins, but you could make mini muffins too - more to love! Be sure to double the recipe though, so there is lots to enjoy, warm from the oven, and plenty to freeze for later. Enjoy.
- 1 and 2/3 cups (230g) all-purpose flour
- 1 teaspoon baking soda
- 1 and 1/4 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 2 large eggs at room temperature
- 1/2 cup (150g) granulated sugar
- 1/4 cup (100g) light or dark brown sugar
- 1/2 cup (120ml) vegetable or canola oil
- 1 and 1/4 cups (285g) pumpkin puree (canned or fresh)
- 1/4 cup (60ml) milk at room temperature
Preheat oven to 375°F/190°C.
Line muffin cups with paper liners
In a large mixing bowl mix together flour, baking soda, pumpkin pie spice, and salt.
In a medium mixing bowl, beat together eggs, granulated sugar and brown sugar until combined.
Then add the oil, pumpkin and milk and using a whisk mix all the wet ingredients until combined.
Pour the pumpkin mixture into the flour mixture and using a spatula or wooden spoon mix gently just until the dry ingredients are blended into the wet ingredients.
Using a muffin scoop or big spoon, fill your muffin cups. Bake for 16-20 minutes until a toothpick inserted into the center of the muffin comes out clean.
Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Enjoy your freshly baked pumpkin muffins with lots of butter!
You can keep them in the fridge for about a week, or freeze for 2 months.