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Do you love pumpkin muffins? This will be the only pumpkin muffins recipe you’ll need, trust me. Especially if you are looking for easy muffin recipes to bake. They are moist and delicious! Use fresh or canned pumpkin puree for this recipe.
Pumpkin Muffins
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This pumpkin muffin recipe can be made with pumpkin puree or canned pumpkin. The recipe gives you a tasty, delicious, and moist pumpkin muffin.
Are you ready to mix up a batch of muffins? Get started before you know it your muffins will be in the oven. It’s not every day I get out the mixer to make a batch of muffins. The day before, we pulled out our fresh frozen pumpkin puree to make something pumpkin. When the puree was defrosted, we measured it out and decided on pumpkin muffins.
Be sure to subscribe because I have a recipe for pumpkin muffins with streusel topping coming soon! Even more baking recipes to enjoy. Not a pumpkin lover? No worries, we’ve got your back with these dessert and treat recipes.
You can make this recipe with fresh pumpkin puree or canned pumpkin pureeNo judgment from me, and probably not from those eating your muffins either.
I know not everyone will have fresh on hand. Making fresh pumpkin puree isn’t hard, it’s just messy (when you seed the pumpkin) plus a bit time-consuming.
How to make pumpkin puree (Use the puree for pumpkin muffins or pumpkin pies…)
First, carefully cut the pumpkin
Pull out all seeds and strings in the pumpkin
Then bake with the rind on, until the pulp is soft at 350 degrees (covered with foil) *make sure your baking sheet is protected with foil or Silpat
Let the puree cool before using or add to freezer bags until you’re ready to use them
I like using these handy freezer bag holderswhen putting food into freezer bags for freezing the puree. Note: Cook time for baking the pumpkin for puree may vary depending on cup size, shape. Roughly 45-60 min.
The results are AMAZING! Moist Muffins!
Have you used fresh pumpkin puree in your pumpkin recipes?
1-1/2 cup of pumpkin puree (or 1 can 15-ounce pumpkin puree)
2 eggs
1/3 cup of vegetable oil
Instructions
How to make pumpkin muffins
Preheat the oven to 350°F
Mix all wet ingredients (plus the sugar) in your mixer or a large mixing bowl. (eggs, oil, pumpkin puree, plus the sugar)
Mix flour and all dry ingredients in another bowl (stir together slowly with a fork or spoon)
Slowly add all mixed dry ingredients into the wet ingredients (little by little, and not all at once, while mixing in between)
Use an ice cream scoop to scoop up the pumpkin batter, adding it to the lined muffin tins
Bake according to directions (printable recipe below)
Let cool completely
Serve
These pumpkin muffins are my success story. Plain and simple.
Get the printable recipe below!
I have tried quite a few recipes, adapted a few, and this is hands down going to be my go-to recipe for pumpkin muffins!
These are the best pumpkin muffins! We could hardly contain ourselves when the aroma was coming from the oven.
Then I waited for the muffins to cool. We are like, “Hurry, pumpkin muffins cool down.” Of course, they didn’t listen to our begging, like pumpkin season, it comes just at the right time, and there is no rushing it.
When they are cooled, they are ready to take a big bite or serve with coffee (insert and friends) to enjoy any time of day!
They taste like the Starbucks Pumpkin Muffins, but without the cream cheese. Give me a woot, woot! Are you ready for pumpkin lattes?
I have to admit I like muffins for breakfast, muffins for snacks, and muffins for dessert. These are my kind of pumpkin muffins! I’ll take a good muffin at any time. Hmm, wonder if that’s why I have a muffin top? Nothing a good pair of jeans can’t fix. Or a good walk. lol
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Add dry ingredients to a large bowl and gently mix together dry ingredients. Set to side until wet ingredients are ready.(minus sugar add sugar to wet ingredients)
In a large mixing bowl or mixer add eggs, sugar, vegetable oil, and pumpkin puree mix until blended well.
Slowly add mixed dry ingredients into the mixed wet ingredients until well blended.
Use an ice cream scoop and put batter into a pre-lined muffins baking pans (That has been lined with muffin liners or cupcake cups liners. )
Bake muffins in a preheated oven at 350 degrees until done.
Notes
I turned my muffin tin halfway through bake time and checked on them. Watch the muffins at the end of the baking time and check 10 min. prior to total bake time, until a knife or toothpick comes clean when inserted. Which is when they'll be done.
when putting food into freezer bags for freezing the puree. Note: Cook time for baking the pumpkin for puree may vary depending on cup size, shape. Roughly 45-60 min. 
