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Pumpkin muffins stacked on a cooling rack.
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Pumpkin Muffins

Just-like-Mom-made homemade Pumpkin Muffins are a delightful fall baking recipe that's destined to become a tradition in your family, too. Learn how to make Pumpkin Muffins from scratch, then discover how to turn this easy breakfast recipe into dessert!
Course Bread, Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 24 muffins
Calories 203kcal

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice (see note 1)
  • ¼ teaspoon Salt
  • 4 eggs
  • 2 cups granulated sugar
  • 1 cup canola oil
  • 16 ounces pumpkin purée (not pumpkin pie filling, see note 2)

Instructions

  • Preheat oven to 350 degrees. Line 24 cups with paper or silicone liners and coat with nonstick cooking spray.
  • In a medium bowl, sift together flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt. Set aside.
  • In a large bowl with a whisk together eggs, sugar, oil, and pumpkin. Add the flour mixture in two batches, mixing after each addition until uniformly combined. 
  • Using a large cookie scoop or 1/4 cup measuring cup, fill the muffin cups nearly to the top with batter.
  • Bake until a toothpick inserted in the middle of a muffin comes out clean with a few crumbs attached, rotating the muffin tin halfway through baking time, about 25 minutes.

Notes

  1. Pumpkin pie spice: Purchase this pre-mixed, or to make homemade pumpkin pie spice, in a small bowl, whisk together 3 tablespoons cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 1/2 teaspoons ground allspice, and 1 1/2 teaspoons ground cloves. Transfer to a small airtight container and store in a dark place for up to 6 months.
  2.  Pumpkin purée: Good ol' unadorned roasted pumpkin purée is what you're after, no pumpkin pie filling. Buy a 16-ounce can in the baking aisle, or if you're feeling ambitious, make your own Fresh Pumpkin Purée.
  3. Yield: This homemade muffin recipe makes 24 regular-sized muffins, ideal for a bake sale, a fall weekend brunch with eggs and bacon, or tucked inside a basket as a food gift, or even as a just-sweet-enough dessert.
  4. Storage: Store Pumpkin Muffins at room temperature for 2 to 3 days.
  5. Freezer: After baking, let the Pumpkin Muffins cool completely. Wrap the muffins in 2 layers of plastic, then freeze for up to 3 months. Thaw at room temperature for 12 to 24 hours.

Nutrition

Serving: 1muffin | Calories: 203kcal | Carbohydrates: 26g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 163mg | Potassium: 60mg | Fiber: 1g | Sugar: 17g | Vitamin A: 2981IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg