Pumpkin muffins always make a great snack. Enjoy one for breakfast or brunch, as a treat or even for dessert. Kids and grownups alike will really enjoy them.
All the comforting flavors of fall are packed into these soft, homemade muffins. Many recipes for pumpkin muffins include warm, earthy spices such as ginger, cinnamon and nutmeg.
You can always tweak homemade muffin recipes. Add-ins such as chopped walnuts or pecans, finely chopped fruit or even chocolate chips can be added to the batter.
Use your preference of brown or white sugar. Either will make the pumpkins sweet of course but brown sugar tends to add a richer, molasses type flavor while white sugar just adds sweetness. You could even use some of each in there.
Also, feel free to change the spices. Add in a pinch of allspice along with the other spices if you wish or increase the amount of one or more of the dried spices. You can also use pumpkin pie spice rather than using individual spices.
5 Top Tips for Perfect Muffins
- The batter for pumpkin muffins needs to be only just combined, since over-working can cause the finished muffins to be tough.
- Mix the wet ingredients and dry ones separately before combining so you don’t over-mix the batter.
- Use homemade pumpkin puree or canned 100% pumpkin puree, not pumpkin pie filling, to make the best pumpkin muffins.
- The last things to go in are the spices and any nuts/fruits you wish to add. A brief stir is enough to distribute these ingredients through the batter.
- Paper liners are optional. You can also just grease the muffin cups. However they tend to stay fresher for longer if you use paper liners.
How to Store Pumpkin Muffins
As muffins age, the moisture content rises to the surface then tries to evaporate. If you’re using an empty airtight container, plastic wrap or a bag, this moisture will sink back in and cause the muffins to spoil faster.
For this reason, it’s best to line a container with paper towels then add the muffins on top in a single layer. Finally add a second layer of paper towels which will absorb any moisture. Keep the muffins at room temperature. Store this way, they should be fine for 3 or 4 days. Change the paper towels if they get too wet.
You can also freeze pumpkin muffin recipes for up to 2 months then thaw them in the microwave or on the countertop.
So, are you in a muffin-making mood yet? These are some of the best pumpkin muffins recipes you can make at home and each one will have your kitchen smelling like a top bakery!
Apple Pumpkin Muffins
The sweetness of apple pairs with pumpkin to add flavor as well as moisture to these delicious muffins. You can use any kind of apple here or even try pear for a different flavor.
If you want to add a streusel topping to the muffins, combine ½ cup brown sugar with ¼ cup all-purpose flour, 2 tablespoons melted butter, and ½ teaspoon cinnamon. Sprinkle this over the muffins just before baking them.
Ingredients:
- 2 ½ cups all-purpose flour
- 1 ½ cups white sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- ¼ teaspoon ginger
- 1 teaspoon baking soda
- 1 cup grated apple
- ½ teaspoon salt
- ½ cup canola or vegetable oil
Method:
- First preheat the oven to 350 degrees F.
- Mix the flour, sugar, spices, salt, and baking soda in a bowl.
- Mix the pumpkin, oil and eggs in another bowl.
- Combine the flour mixture and pumpkin mixture together.
- Stir in the apple then divide the mixture between 15 greased muffin cups.
- Bake for 20 to 25 minutes.
- Let the apple pumpkin muffins cool a little in the pan then let them finish cooling on a wire rack.
Pumpkin Bran Muffins
The addition of bran to these muffins makes them extra-hearty and filling. Bran is great for the digestion. One of these pumpkin bran muffins would make a tasty breakfast served with your favorite kind of coffee. Pumpkin bread recipes are also great for breakfast, but sometimes you just want a muffin!
Ingredients:
- 15 ounces pumpkin puree (homemade or canned)
- 1 cup white sugar
- 1 cup wheat bran flakes
- 3 large eggs
- 2 cups whole wheat flour
- 1½ cups all-purpose flour
- ¾ cup water
- ¾ cup unflavored Greek yogurt
- 2 teaspoons vanilla extract
- 2 teaspoons baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 teaspoon baking powder
Method:
- Preheat your oven to 350 degrees F and use nonstick spray to spray 24 muffin cups.
- Whisk the eggs, pumpkin, yogurt, water, sugar and vanilla together.
- Mix the rest of the ingredients together in another bowl.
- Now combine the two mixtures until only just mixed.
- Spoon the batter into the prepared muffin cups.
- Bake for 18 minutes or until a toothpick comes out clean when inserted into a muffin.
- Let them cool for 10 minutes or so in the pan.
- Remove the muffins to a wire rack to finish cooling completely.
Dairy-Free Pumpkin Muffins
Just because you don’t eat dairy doesn’t mean you have to miss out on delicious homemade muffin recipes! These dairy-free muffins are fluffy and delicious. You can use any kind of milk to make them, such as soy, almond or oat milk. Frost or decorate these if you wish. They’re also yummy served just as they are.
Ingredients:
- ½ cup canola or vegetable oil
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1 teaspoon nutmeg or allspice
- 2 eggs
- 1¾ cups pumpkin puree
- 1 cup white sugar
- 4 tablespoons dairy-free milk
- 8½ ounces all-purpose flour
- 2 teaspoons baking powder
Method:
- Preheat the oven to 350 degrees F.
- Whisk the pumpkin puree with the eggs, oil, milk, and spices until you have a smooth batter.
- Mix in the flour and baking powder until the ingredients are only just combined.
- Divide the batter between 20 paper-lined muffin cups.
- Cook for 25 minutes or until a toothpick comes out clean when inserted.
- Cool the muffins in the pan for 5 minutes then put them on a wire rack to finish cooling.
Pumpkin muffins are wonderfully easy to prepare. You just have to combine the ingredients and divide the batter between muffin cups. So which of the above muffin recipes are you going to make first?
Happy baking!