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!
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!
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.