It wouldn’t be fall without pumpkin everything! It’s the quintessential ingredient for autumn. These pumpkin muffins combine pumpkin and cinnamon to deliver big fall flavors. They are a must for all pumpkin fans!
With fall we are busy Moms often looking for quick and nutritious recipes to quickly feed our kids. These Pumpkin Muffins contain super simple ingredients and easy to put together.
While the kids are doing their homework, throw together the ingredients in a bowl and bake for a easy on the go breakfast for tomorrow morning or to throw in the lunch boxes! We promise they won’t disappoint!
Ingredients Needed to Make Pumpkin Muffins
- baking soda
- brown sugar
- pumpkin puree
- vanilla extract
- coarse sugar
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 Halloween, 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.
How to Make Pumpkin Muffins
Ready to get started baking? Follow these simple instructions and you can have your very own homemade pumpkin muffins in just over thirty minutes!
Preheat the oven to 350°.
Line the muffin pan with muffin liners or grease well with butter or cooking spray. Set aside.
In a medium bowl, whisk together the flour, salt, cinnamon and baking soda, set aside.
In a large bowl, combing the sugar, brown sugar, eggs, pumpkin puree, butter, milk and vanilla extract.
Next, fold the dry ingredients into the wet mixture slowly until just combined. You don’t want to overmix the batter.
Fill each muffin tin about 3/4 of the way full. Bake for 25 minutes or until a toothpick comes out clean.
Allow the muffins to cool and transfer to a wire rack, sprinkle with coarse sugar.
How to Freeze Pumpkin Muffins
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.
- 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
- Preheat oven to 350 degrees Fahrenheit.
- Line muffin pans with muffin liners or grease well with butter or cooking spray.
- In a medium bowl, whisk together flour, salt, cinnamon, and baking soda. Set aside.
- In a large bowl, whisk together sugar, brown sugar, eggs, pumpkin puree, butter, milk, and vanilla extract.
- Fold the dry mixture into the wet mixture slowly, just until combined.
- Fill muffin tin about three-quarters full. Bake for 25 minutes or until a toothpick comes out clean.
- 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!
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.