Pumpkin Muffins

10.13.2018

Pumpkin Muffins along with a cup of warm cider is the perfect way to enjoy a cold fall morning! These homemade muffins are brimming with those tasty autumn spices and plenty of pumpkin flavor. They’re deliciously tender and no one can resist!

Pumpkin Muffins shown here in a basket lined with light blue burlap fabric

Pumpkin Muffins

If you are like me when fall rolls around you are adding pumpkin to just about every treat out there. And of course breakfast is no exception.

Pumpkin Pancakes and Pumpkin French Toast, and Pumpkin Scones are a fall necessities (lol yes necessities :), and I’m thinking we ought to add these Pumpkin Muffins to that list too.

MY LATEST VIDEOS

They’re easy to make and they have all those fall flavors we love!

Pumpkin Muffins shown here on a wire cooling rack

Ingredients for This Recipe

  • All-purpose flour
  • Baking powder and baking soda
  • Salt
  • Spices including cinnamon, nutmeg and ginger
  • Granulated sugar
  • Vegetable oil
  • Canned pumpkin (fresh will work too)
  • Eggs
  • Apple juice or water

Scroll below for printable recipe.

Pumpkin Muffins ingredients needed shown here

How to Make Pumpkin Muffins

  • 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 for 20 seconds. Make a well in center of mixture and set aside.

Pumpkin muffins shown here whisking dry ingredients together in mixing bowl

  • In a separate mixing bowl whisk together sugar, oil, pumpkin, eggs, and apple juice until well blended.

Pumpkin Muffins shown here mixing wet ingredients for batter in mixing bowl

  • Pour pumpkin mixture into flour mixture and fold with a rubber spatula just until combined (batter will be slightly lumpy).

Pumpkin muffins shown here mixing wet ingredients and dry ingredient for batter in mixing bowlPumpkin Muffins prepared batter shown here in mixing bowl

  • 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.

Pumpkin Muffins shown here adding batter to muffin pan

  • Let cool in muffin pan several minutes then transfer to a wire rack to cool completely. Store in an airtight container.

Pumpkin Muffins shown here finished baking in muffin pan

Can I Add Chocolate Chips to this Recipe?

You can definitely mix in some chocolate chips here. If doing so I’d use mini semi-sweet chocolate chips and then I’d fill an extra muffins cups giving you a total of 14.

Can I Use Pumpkin Pie Spice Instead?

If you don’t have the spices listed here you can use pumpkin pie spice will work great too. Use 2 1/4 tsp then omit cinnamon, nutmeg and ginger.

Stack of Pumpkin Muffins on a small pewter plate

Can I Frost These and Serve as Cupcakes?

These muffins actually double well as a cupcake too. Since they are made with vegetable oil and not butter they’re actually fairly fluffy, and they have just the right amount of sweetness.

So yes by all means turn them into cupcakes too! Try them with a cream cheese frosting, a cinnamon frosting or a chocolate frosting.

Can I Freeze These Muffins?

These pumpkin muffins will freeze really well. I’ve frozen a few batches that I add to my school lunch on occasion. So if you’re lucky to have extra go ahead and freeze some for a treat on a rainy day.

Texture of Pumpkin Muffins shown here after biting into

More Muffin Recipes You Might Like

 

Remember to subscribe to the Cooking Classy newsletter to receive new recipe notifications delivered to your inbox!

Follow Cooking Classy on Facebook | Instagram | Pinterest | Twitter for all of the latest updates, recipes and content.

Print

Pumpkin Muffins

5 from 7 votes

All the flavors of fall wrapped up in a perfect melt-in-your-mouth pumpkin muffin! They're easy to make and delicious served with warm cider, a cup of hot cocoa or of course a classic cold glass of milk.

Course: Dessert
Cuisine: American
Keyword: Pumpkin Muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Author: Jaclyn

Ingredients

  • 1 1/2 cups (212g) 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 (255g) granulated sugar
  • 1/2 cup (120ml) vegetable oil*
  • 1 cup (244g) canned pumpkin
  • 2 large eggs
  • 1/4 cup (60ml) apple juice or water

Instructions

  1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners.

  2. In a large mixing bowl whisk together flour, baking powder, baking soda, salt cinnamon, nutmeg and ginger for 20 seconds. Make a well in center of mixture and set aside.

  3. In a separate mixing bowl whisk together sugar, oil, pumpkin, eggs, and apple juice until well blended.

  4. Pour pumpkin mixture into flour mixture and fold with a rubber spatula just until combined.

  5. Divide batter among prepared muffin cups filling each nearly full.

  6. Bake in preheated oven until toothpick inserted into the center comes out clean, about 20 - 25 minutes. 

  7. Let cool in muffin pan several minutes then transfer to a wire rack to cool completely. Store in an airtight container.

  8. Recipe source: Cooking Classy

Recipe Notes

1. *1/4 cup applesauce and 1/4 cup vegetable oil can be used here if desired.

2. These will double well as cupcakes too! I'd suggest topping with cream cheese frosting.

17 comments

  • Karen: I love all your recipes! How do you think substituting apple sauce for oil will work with this recipe? November 4, 2018 at 2:05pm Reply

    • Jaclyn: I’d just use 1/4 cup applesauce and 1/4 cup oil (not all applesauce)
      so they don’t come out gummy.
      I’m so happy to hear you love my recipes Karen :)! November 4, 2018 at 4:50pm Reply

  • Amy: Absolutely love this recipe – we’ve made them every weekend since you first posted it. We’re generally not big pumpkin fans, but there have been arguments break out in our house when someone eats more than their allotted number of muffins. Great recipe – thanks!! November 4, 2018 at 10:53am Reply

    • Jaclyn: Thanks for taking the time to leave a review Amy! I’m glad to hear your family likes these muffins! November 4, 2018 at 1:05pm Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d