Pumpkin muffins
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Pumpkin Muffins

My soft, pumpkin muffins are made with homemade pumpkin puree and are not too sweet. They are just the treat you need for a fall day.

As soon as the fall weather and sugar pumpkins show up on the market, my kids start asking for these pumpkin muffins. They are a perfect way to start our fall baking.

Ingredients for Pumpkin Muffins

We need the usual baking ingredients, a few aromatic spices, and the star of the show, the pumpkin puree. Combine them all and you will have a muffin you will make over and over.

Ingredients for pumpkin muffins

Ingredients List

  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cloves
  • 1 teaspoon ginger
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter
  • 1/2 cups sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 2 cups homemade pumpkin purée

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The Pumpkin Puree

I make my own pumpkin puree. You can watch my YouTube video on how to make your own pumpkin puree.

If you choose not to make your own puree, you can always buy it from the store. Just be sure to buy “Pumpkin Only” and not the pumpkin pie filling. The filling has added sugar, and you will need no sugar added pumpkin for this recipe.

The Flour and Spices

The spices are an important part of this recipe because they are what give the pumpkin muffins a great flavour.

  • Add 2 cups of flour to a bowl.
  • To the flour add:
    • 1/2 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon cinnamon
    • 1 teaspoon nutmeg
    • 1/2 teaspoon allspice
    • 1/2 teaspoon cloves
    • 1 teaspoon ginger
  • Mix everything well, so that the spices are well incorporated into the flour.
  • Let’s set this aside while you mix the wet ingredients.
Flour and spices for pumpkin muffins

The Wet Ingredients

Now that our flour mix is ready, we can put together the rest of the ingredients.

  • Add 3/4 cup of unsalted butter.
  • To it add 1/2 cup of granulated sugar
  • and 3/4 cup of brown sugar.
  • Using a hand blender, mix everything well so that the sugar melts into the butter.
  • Add 2 whole eggs to the sugar mixture.
  • Continue to blend until you have a smooth consistency and it looks fluffy.
Pumpkin muffins

Adding the Pumpkin Puree

Now comes the star of the show, the pumpkin puree.

  • Let’s add the homemade pumpkin puree we made to the butter.
  • However, if you are using store bought puree, don’t worry. That will work just as well.
  • Add 2 cups of the pumpkin puree to the butter and using the hand mixer, let’s mix it into the butter mix.
Adding pumpkin puree to pumpkin muffins batter

Adding the Flour to the Butter

We can now add the flour to the butter and pumpkin mix.

  • Add the flour mixture – the mix of the flour and spices – into the butter and pumpkin mix.
  • Using a spatula mix in the flour.
  • Do NOT over mix. Over mixing the flour will make the muffins tough and chewy.
  • Line a muffin tray with muffin liners.
  • Using a spoon, fill each of the muffin liners almost to the top.
Ready to bake pumpkin muffins

Baking and Icing the Muffins

Let’s get baking

  • Preheat the oven to 350 degrees F.
  • Bake the muffins for 35 minutes on the middle rack.
  • To check for readiness, place a toothpick in the center of one. If it comes out clean, the muffins are ready to be pulled out of the oven.
  • I remove them from the baking tray and place them on a cookie rack to allow them to cool down completely.
Pumpkin muffins

Tried and Liked the Recipe?

Scroll to the bottom of the page, and past the recipe to find the comment form. Please fill out details of what you liked and what you would like to see improved. Comments are loved! I look forward to hearing how much you enjoyed the recipe!

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Pumpkin Muffins

Course: SnackCuisine: CanadianDifficulty: Easy
Servings

16

servings
Prep time

5

minutes
Baking time

35

minutes
Calories

155

kcal
Total time

40

minutes

My soft pumpkin muffins are made with homemade pumpkin puree and are not too sweet. They are just the treat you need for a fall day.

Ingredients

  • 2 cups flour

  • 1/2 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon cinnamon

  • 1 teaspoon nutmeg

  • 1/2 teaspoon allspice

  • 1/2 teaspoon cloves

  • 1 teaspoon ginger

  • 1/4 teaspoon salt

  • 3/4 cup unsalted butter

  • 1/2 cups sugar

  • 3/4 cup brown sugar

  • 2 eggs

  • 2 cups pumpkin purée

Directions

  • Preheat the oven to 350 degrees F.
  • In a bowl, mix the flour, baking soda, baking powder, and all the spices together.
  • In another bowl, mix the sugar and butter until the sugar has melted.
  • Add the eggs and continue to beat until you have a fluffy mixture.
  • Add the pumpkin puree and mix well.
  • Add the flour to the butter mix.
  • Mix just to combine – do not over mix.
  • Line a muffin tray with muffin liners.
  • Using a spoon, fill each of them almost to the top.
  • Bake for 35 mins on the middle rack. Check for readiness by inserting a toothpick into one of them.
  • Allow to cool down completely before enjoying.
Nutrition for pumpkin muffins
What spices do I use in pumpkin muffins?

The best thing about pumpkin muffins are the spices that go into them. I use a combination of nutmeg, cinnamon, ginger, cloves, and allspice.

What kind of pumpkin do I use for pumpkin muffins?

The best type of pumpkin to use for pumpkin muffins is the sugar pumpkin. The sugar pumpkin is what is used for pumpkin pie and tarts. It’s naturally sweet and has a great flavour.

What is the secret to making pumpkin muffins soft?

My pumpkin muffins have both bkaing powder and baking soda. However, the secret to making them soft is to make the butter and egg mixture fluffy. Then add the dry ingredients to it and not to over mix the batter.

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