Simply Delicious Pumpkin Muffins Recipe
Why You’ll Love This Recipe
These simply delicious pumpkin muffins are soft, moist, and full of warm fall spices. This easy pumpkin muffins recipe works perfectly with canned pumpkin or fresh pumpkin puree. Whether you are baking from scratch or using pantry staples, these muffins are quick to make and freezer-friendly.
Ingredients Needed
- Mini chocolate chips (optional)
- Flour
- Baking powder
- Pumpkin pie spice (or cinnamon, nutmeg, ginger)
- Egg
- Sugar
- Softened butter (or substitute with oil for extra moisture)
- Pumpkin puree (canned or fresh)
- Salted pumpkin seeds (plus extra for topping)
Step-by-Step Instructions
- Preheat the oven to 350F degrees
- Spray the muffin tin with non-stick spray.
- In a large bowl, add the egg and whisk until the egg yolks turn a lighter yellow.
- Add the sugar and soft butter and mix.
- Add the pumpkin puree and mix well.
- Mix in the flour, baking powder and pumpkin pie spice, mixing well.
- Add the 1/2 cup of pumpkin seeds into the batter until incorporated.
- Fill the muffin tins to the top of the liners or top of the muffin tin.
- Sprinkled pumpkin seeds on top of the muffins and press the seeds lightly into the batter.
- Bake for 30 minutes or until golden brown and the toothpick comes out clean.
Muffin Flavor Variations
- Simply Pumpkin Muffins: Keep it classic with just pumpkin puree and spices.
- Pumpkin Butter Muffins: Swap pumpkin puree for pumpkin butter for a richer flavor.
- Pumpkin Muffins with Chocolate Chips: Add mini chocolate chips for a sweet twist.
- Spiced Pumpkin Muffins: Increase cinnamon and nutmeg for extra warmth.
Frequently Asked Questions
Can I Use Canned Pumpkin Puree?
Yes, canned pumpkin works perfectly. It gives consistent texture and flavor. If you have canned your own pumpkin or baked fresh pumpkin, that also works well.
Can You Freeze Pumpkin Muffins?
Yes. Allow muffins to cool completely, then store in a freezer-safe bag or container for up to 3 months. Label and date for easy tracking.
How Long to Bake Pumpkin Muffins?
Bake at 350°F for 18–22 minutes. Check with a toothpick for doneness.
Why Are My Pumpkin Muffins Dry?
Dry muffins can result from too much flour, overbaking, or not enough pumpkin puree. Measure carefully and avoid overmixing.
What Goes in Pumpkin Muffins?
Pumpkin puree, flour, sugar, butter or oil, eggs, baking powder, and warm spices.
Muffin Storage Tips
- Store at room temperature for 3–4 days in an airtight container.
- Refrigerate for up to 1 week.
- Freeze for up to 3 months.
Simply Delicious Pumpkin Muffins Recipe (Easy with Canned Pumpkin)
Ingredients
- 2 cups flour
- 1 Tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- 1 egg
- 1 ½ cup sugar
- ½ cup softened butter
- 1 cup pumpkin puree
- ½ cup salted pumpkin seeds and more to sprinkle on muffins
Instructions
- Preheat the oven to 350F degrees
- Spray the muffin tin with non-stick spray.
- In a large bowl, add the egg and whisk until the egg yolks turn a lighter yellow.
- Add the sugar and soft butter and mix.
- Add the pumpkin puree and mix well.
- Mix in the flour, baking powder and pumpkin pie spice, mixing well.
- Add the 1/2 cup of pumpkin seeds into the mix and stir until mixed.
- Fill the muffin tins to the top of the liners or top of the muffin tin.
- Sprinkled 5-6 (we really didn’t count it out) pumpkin seeds on top of the muffins and press the seeds lightly into the batter.
- Bake for 30 minutes or until golden brown and the toothpick comes out clean.
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