This homemade pumpkin muffins recipe is awesome and packed with yummy pumpkin flavor. If you are craving something pumpkin and love muffins then you have got to give these a try.
It doesn’t have to be the holidays to enjoy these amazing muffins. You can have them year round, anytime the craving hits. Pumpkin muffins are incredibly easy to make, if I can do it, you can do it. Let’s get baking!
Step 1: Gather the Ingredients
In order to make pumpkin muffins you will need the following easy to find ingredients:
- Canned pumpkin – Or you can prepare fresh pumpkin.
- Oil – Vegetable, Canola, Coconut, etc. will all be fine.
- Baking powder
Step 2: How to make homemade pumpkin muffins
Preheat the oven to 350 F/176 C. Add the canned pumpkin, oil, sugar, and eggs to a large bowl and use a sturdy whisk or hand or stand mixer to combine those ingredients.
Now in a separate medium bowl add the flour, baking powder, salt, cinnamon, and nutmeg. Whisk those dry ingredient together or use a sifter.
Step 3: Finish the easy pumpkin muffins batter
Now mix the dry ingredients with the wet ingredients about a third of it at a time until well combined. Use a sturdy whisk or wooden spoon. Don’t use the hand mixer at this point, it is too easy to over mix the batter.
Over mixing batter results in a more dense and chewy texture as opposed to a nice fluffy light texture.
Step 4: Crumble muffin topping (Optional)
If you would like to put a crumble topping on the muffins, in a small bowl mix together the flour, sugar, butter, and cinnamon with a fork. Depending on how crumbly you want it, you can add additional flour.
Step 5: Bake the pumpkin muffins
Now add muffin paper cups to your muffin pan and scoop in the batter about two thirds of the way full. Sprinkle on the crumble if you like and bake the muffins in the preheated oven for 23 to 26 minutes until a toothpick comes out clean when poked in the center.
When the pumpkin muffins come out of the oven allow them to cool in the pan for 5 to 10 minutes before removing them and placing them on a wire rack to cool completely. Enjoy!
How long do pumpkin muffins last?
They will last for a few days in a bag or an airtight container at room temperature. Or about a week if stored in the fridge. You may also freeze them for a few months.
Can I use fresh pumpkin?
Yes! You don’t have to use canned pumpkin. But it takes preparation to use a fresh pumpkin.
- Preheat the oven to 350 F/176 C.
- Wash and dry the pumpkin then cut it in half and remove all the pulp and seeds. You can throw the seeds out or make roasted pumpkin seeds if you like.
- Brush the pumpkin with oil either olive oil, vegetable, or coconut oil and place them in a roasting pan. Also add about a cup of water to the pan. The steam from the water will help the pumpkin evenly bake.
- Bake the pumpkin for 75 to 90 minutes until they are fork tender.
- Once they are baked, remove them from the oven and allow them to cool until you can handle them. Scoop out the flesh leaving the skin behind. Puree the flesh in a food processor or blender until smooth. If it is watery drain some water. Now you can use it for any recipe that calls for canned pumpkin or pumpkin puree.
Here are a few more pumpkin recipes you may like:
- Hand Mixer or Stand Mixer
- Wooden spoon or sturdy spatula
- muffin cups
- Muffin pan
- Wire rack
- 1 1/2 cups of canned pumpkin 337g
- 1 1/2 cups of granulated sugar 300g
- 1/2 cup of canola or vegetable oil 120g
- 3 large eggs
- 2 cups of all-purpose flour 2 tablespoons less 216g
- 1 1/2 tsp of baking powder 6g
- 1 1/2 tsp of salt 8g
- 3/4 tsp of cinnamon 2g
- 1/4 tsp of nutmeg 1g
- Preheat the oven to 350 F/176 C. In a large bowl mix together the eggs, pumpkin, oil, and sugar. Use a sturdy whisk, wooden spoon, or mixer.
- In a separate bowl whisk together the flour, salt, baking powder, cinnamon, and nutmeg. You may use a sifter too if you like.
- Add the dry ingredients about a third at a time into the batter. Don't use a mixer at this point, only use a sturdy whisk or a wooden spoon. Scrape the sides of the bowl as needed.
- Prepare a muffin pan with paper cups and spoon in the batter into each about two thirds full.
- Optional: Make the crumble topping by mixing together the flour, sugar, butter, and cinnamon with a fork. Sprinkle that on top of the muffins, before baking. Use extra flour if you like your crumble to be drier.
- Bake the muffins for 23 to 26 minutes until a toothpick comes out clean when inserted. Allow them to cool for a few minutes in the pan and then remove them and allow them to cool on a wire rack completely. Enjoy!
Do you like this recipe? Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.