How to Make Pumpkin Muffins

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Enjoy pumpkin muffins year-round.
Enjoy pumpkin muffins year-round. (Image: Julia Mueller)

While pumpkin muffins are the perfect treat for fall -- pumpkin is a winter squash -- you can make these muffins year-round using canned pureed pumpkin. This straightforward recipe turns out moist, sweet and flavorful. A delicious breakfast or brunch, you can lighten up these oil-free muffins by using less sugar and can easily make them dairy-free.

Things You'll Need

  • 1 1/2 cups all-purpose flour
  • 1 cup light brown sugar, packed
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon allspice
  • 1/8 teaspoon ground ginger
  • 2 eggs, lightly beaten
  • 1/2 cup whole milk (alternately, use buttermilk, applesauce or unsweetened almond milk)
  • 1 cup pureed pumpkin, fresh or canned

Preparation

Heat the oven to 350 degrees F, and line a 12-muffin tin with baking cups (or lightly spray with cooking spray if you don't have muffin cups on hand).

Line a muffin tray with baking cups.
Line a muffin tray with baking cups. (Image: Julia Mueller)

Mix the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, allspice and ground ginger in a mixing bowl. In a separate mixing bowl, combine the wet ingredients: eggs, milk and pureed pumpkin.

Combine the dry ingredients and wet ingredients in separate mixing bowls.
Combine the dry ingredients and wet ingredients in separate mixing bowls. (Image: Julia Mueller)

Stir together the dry ingredients until well combined. Similarly, whisk together the wet ingredients until well combined.

Stir the contents of each mixing bowl until well combined.
Stir the contents of each mixing bowl until well combined. (Image: Julia Mueller)

Pour the wet ingredients into the bowl with the dry ingredients.

Add the wet to the dry.
Add the wet to the dry. (Image: Julia Mueller)

Stir until a thick batter forms and everything is well combined.

The batter should be thick and even in color.
The batter should be thick and even in color. (Image: Julia Mueller)

Pour batter into the lined baking cups and fill 3/4 of the way full. Place on the center rack of the oven and bake for 15 to 20 minutes or until muffins test clean when poked in the center.

Fill the muffin cups about three-quarters full.
Fill the muffin cups about three-quarters full. (Image: Julia Mueller)

Remove the muffins from the oven, and allow them to cool at least 20 minutes before serving, as they will stick to the muffin cups while they're still hot..

Allow the muffins to cool for at least 20 minutes.
Allow the muffins to cool for at least 20 minutes. (Image: Julia Mueller)

Tip

  • This recipe can be made gluten-free by substituting gluten-free all-purpose flour for the regular all-purpose flour. Remove the refined sugar by using 1 cup of coconut sugar in place of the brown sugar.

    Note that baking temperature and time may be slightly different for those who live at high elevation.

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