Easy Pumpkin Muffins - The Produce Moms

It wouldn’t be fall without pumpkin everything! It’s the quintessential ingredient for autumn. These muffins combine pumpkin and cinnamon to deliver big fall flavors. They are a must for all pumpkin fans! 

Pumpkin Muffins

Pumpkin Muffins

These pumpkin muffins are sweet, but not overly so. They make a great accompaniment to your morning coffee or afternoon tea. They’d make a wonderful breakfast treat on Thanksgiving or Christmas!

Canned pumpkin works fine but for the freshest, richest flavors use homemade pumpkin puree. Did you know it’s easy to make pumpkin puree in minutes with an Instant Pot? If you don’t have an Instant Pot, you can also make pumpkin puree in the oven.

Ready to get started baking? Follow these simple instructions and you can have your very own homemade pumpkin muffins in just over thirty minutes!

Pumpkin Muffins

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Pumpkin Muffins
Pumpkin Muffins
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Course Breakfast
Cuisine Kid-Friendly, Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Servings
dozen
Ingredients
  • 2 3/4 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 cup sugar
  • 1 cup brown sugar
  • 3 eggs
  • 15 oz pumpkin puree
  • 3/4 cup butter melted
  • 1/4 cup milk of your choice
  • 1 tsp vanilla extract
  • 1-2 tbsp coarse sugar or decorating sugar
Course Breakfast
Cuisine Kid-Friendly, Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Servings
dozen
Ingredients
  • 2 3/4 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 cup sugar
  • 1 cup brown sugar
  • 3 eggs
  • 15 oz pumpkin puree
  • 3/4 cup butter melted
  • 1/4 cup milk of your choice
  • 1 tsp vanilla extract
  • 1-2 tbsp coarse sugar or decorating sugar
Pumpkin Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Line muffin pans with muffin liners or grease well with butter or cooking spray.
  3. In a medium bowl, whisk together flour, salt, cinnamon, and baking soda. Set aside.
  4. In a large bowl, whisk together sugar, brown sugar, eggs, pumpkin puree, butter, milk, and vanilla extract.
  5. Fold the dry mixture into the wet mixture slowly, just until combined.
  6. Fill muffin tin about three-quarters full. Bake for 25 minutes or until a toothpick comes out clean.
  7. Let muffins cool and then transfer to a cooling rack. Sprinkle with coarse sugar.

These muffins can be made ahead of time and saved for up to two months in the freezer. Make them now and save them for the holidays! To freeze, let the muffins cool completely and then transfer to a sheet pan. Place the sheet pan in the freezer for thirty minutes, or until each muffin is frozen solid. Then, place the frozen muffins into an airtight freezer bag. Squeeze all the air out and close tightly. For best results, double bag in a second freezer bag. This will prevent freezer burn. Thaw before serving.

How did you enjoy this recipe for pumpkin muffins? Be sure to share your review in the comments below.

For even more delicious pumpkin recipes, follow our Pumpkin Pinterest Board.

Pumpkin Muffins

Author: Lori Taylor

Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe. Connect with Lori on LinkedIn.

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