An easy pumpkin muffins recipe that is perfect for breakfast, lunch, or snacks.
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Here is how to make the perfect pumpkin muffins for your breakfast, lunch box, or snacks.
Pumpkin muffins are one of the best foods to make and eat during the fall season. Here is an easy pumpkin muffin recipe to make that is great for eating for breakfast on the go, adding to lunch boxes, or having an afternoon snack.
Pumpkin muffins taste great with a cup of coffee, a homemade latte, or a warm mug of hot cocoa or tea.
Best of all, this pumpkin muffins recipe is easy to make using ingredients that you may already have around the house. All-purpose flour, ground cinnamon, and canned pumpkin purée are essential ingredients for a fall and winter pantry.
If you grow pumpkins in a vegetable garden, buy pie pumpkin at the farmer’s market, or receive specialty pumpkins in your CSA box, then you may know that you can make homemade pumpkin purée using sweet pie pumpkins or winter squash at home.
Or use canned pumpkin, which is usually widely available during fall. Now is a good time to stock up on canned pumpkin to use for making pumpkin muffins, pumpkin pie, pumpkin bread, pumpkin cake, and pumpkin soup throughout the year.
Making Pumpkin Muffins: What You Need
Many of the ingredients used to make homemade pumpkin muffins are those that you will find on the fall pantry shopping list. These are those ingredients that we use often to make delicious fall baked goods and treats.
Pumpkin
Canned pumpkin purée, or homemade pumpkin purée—made using pie pumpkin or other, similar sweet winter squash—is the main ingredient in this recipe. Other types of winter squash can also be used.
Look for sweet winter squash varieties like Candy Roaster Melon winter squash, North Georgia Candy Roaster winter squash, Tennessee Sweet Potato Pumpkin winter squash, and Green Striped Cushaw winter squash. These winter squash can also be used to make pumpkin pie.
Baking Chips
Add mini chocolate chips or white chocolate baking chips to the pumpkin muffin batter for a hint of gooey sweetness.
Dried Fruit
Dried cranberries also make a good addition to pumpkin muffins. Add ¼ cup dried cranberries to the pumpkin muffin batter, if desired.
Nuts and Seeds
Top pumpkin muffins with chopped walnuts or pecans, or sprinkle pumpkin seeds over the muffins just before baking. Use ¼ cup of nuts or seeds.
Mixing Bowl and Spoon
A large mixing bowl and spoon make it easy to mix up ingredients for your favorite fall baking recipes.
Baking Cups
Line a muffin pan with baking cups for easy clean up.
Muffin Pan
A muffin pan is a must have for fall baking. Use it to make homemade muffins to eat for breakfast or snacks during the back-to-school season. Favorites include apple muffins, blueberry muffins, carrot and apple muffins, and cranberry muffins.
Cupcake / Muffin Storage
A cupcake carrier makes it easy to store muffins or to take them places. Refrigerating muffins may help them to last longer.
How to Make Pumpkin Muffins
Measuring out the ingredients first makes it easier to assemble the pumpkin muffins mixture later. Use small and medium sized kitchen bowls to hold ingredients as you measure them out.
Preheat the oven to 350 degrees Fahrenheit. Line a 12 cup muffin pan with baking cups.
Add flour, sugar, baking powder, ground cinnamon, ground nutmeg, and salt to a large mixing bowl. Whisk to combine the ingredients.If adding chopped nuts or seeds, dried cranberries, or chocolate chips or baking chips, then add those to the bowl and toss to coat with flour mixture.
Add the pumpkin purée, applesauce, olive oil, vanilla, and eggs to the bowl. Stir to combine ingredients.
Divide the pumpkin muffin batter evenly among baking cups, filling the cups until they are about half full. Bake for 17 to 20 minutes, or until a toothpick inserted into the center of the pumpkin muffins comes out clean. For an extra special touch, garnish the pumpkin muffins with sanding sugar.
Enjoy pumpkin muffins with your favorite coffee, latte, or tea for breakfast. Pumpkin muffins also make a great after school snack or addition to lunch boxes.
Recipe: Easy Pumpkin Muffins
Easy Pumpkin Muffins
Ingredients
- 2 cups all purpose flour
- 2 tsp baking powder
- ¾ cup granulated sugar
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 cup pure pumpkin purée or canned pumpkin
- ½ cup applesauce
- 2 Tbsp olive oil
- 2 Tbsp honey
- 1 tsp vanilla extract
- 2 large eggs
OPTIONAL INGREDIENTS
- ¼ cup chopped pecans, walnuts, or pumpkin seeds
- ½ cup dark chocolate chips, white chocolate baking chips, or butterscotch baking chips
- Sanding sugar
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with baking cups.
- Add flour, sugar, baking powder, ground cinnamon, ground nutmeg, and salt to a large mixing bowl. Whisk to combine ingredients.
- If adding chopped nuts or seeds, dried cranberries, or chocolate chips or baking chips, then add those to the bowl and toss to coat with flour mixture.
- Add pumpkin purée, applesauce, olive oil, honey, vanilla, and eggs to the bowl. Stir to combine ingredients.
- Divide pumpkin muffin batter evenly among baking cups, filling the cups until they are about half full.
- Bake 17 to 20 minutes, or until a toothpick inserted into the center of the pumpkin muffins comes out clean. Allow the pumpkin muffins to cool, and then decorate them with sanding sugar, if desired.
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