These pumpkin muffins are moist with a strong pumpkin flavor that’s lightly spiced with fall spices. They keep well at room temperature or make a batch and freeze them to have on hand whenever you get a pumpkin craving.
In searching for new pumpkin recipes to try, I came across a pumpkin muffins recipe from Cooking with My Kid, declaring it the “best ever pumpkin muffins.” So, of course, I had to check out the recipe and I played around with it.
For me, a muffin needs to be different from a cupcake since you usually have them for breakfast. So, I like it when muffins have a tighter crumb and are less sweet, otherwise, I feel like I’m just having dessert for breakfast.
Notes about Pumpkin Muffins
- These pumpkin muffins are definitely muffins and not cupcakes pretending to be muffins. They remind me of the Sweet Potato Muffins I made a few weeks ago. So, they’re great for breakfast, brunch or as a snack with a cup of coffee or tea.
- The recipe calls for a lot more pumpkin puree than other recipes, so the muffins have a very strong pumpkin flavor.
- Because there’s so much pumpkin puree, they are very moist. While they bake, they puff up a lot, but then deflate a bit while they cool because there is so much moisture.
- The muffins are flavored with pumpkin spice, which is a combination of cinnamon, nutmeg, cloves and ginger. You can find pumpkin pie spice in the spice aisle with the other spices. I like using it because I make a lot of pumpkin bread and muffins during the fall season and I don’t have to measure out a bunch of spices when I make them.
How long do muffins keep?
Pumpkin muffins will keep well at room temperature for up to three days. Or, you can keep them in the refrigerator for up to a week. Whether you keep them at room temperature or in the fridge, be sure to keep them in an airtight container.
Can I freeze pumpkin muffins?
You can also freeze these muffins. First, cool the muffins completely. Store them in a freezer-safe airtight container and they will keep well frozen for up to three months.
To thaw, you can either leave them at room temperature or thaw them in the microwave.
Can I add nuts to pumpkin muffins?
I have not tested this recipe with nuts, but if you add 1/3 of a cup to 1/2 of a cup of chopped nuts, I think it would work fine. Fold the nuts into the batter just before you pour it into the muffins pan. Chopped walnuts, almonds, or pecans would pair really well with the pumpkin flavor.
Are pumpkin muffins healthy?
“Healthy” means different things to different people. The muffins I’m sharing today have approximately 216 calories per muffins so I consider them more of a special breakfast treat. Since writing this post I’ve made other variations like Flourless Pumpkin Pie Muffins and Keto Pumpkin Snickerdoodle Muffins.
What are other ways to use pumpkin puree?
I love to experiment with pumpkin puree. The flavor is actually pretty mild so you can use it in a variety of ways including savory recipes. Here are some more ways to use it or check out my pumpkin recipes round-up for even more ideas!
- 1 1/2 cups flour
- 3/4 cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/8 tsp salt
- 1 tsp pumpkin pie spice
- 1 (15-oz) can pumpkin puree
- 2 large eggs
- 1/2 cup canola oil or vegetable oil
- 1/3 cup fat free Greek yogurt
- 1/4 cup fat free milk
- Preheat oven to 400°F. Spray muffin pan with cooking spray. Mix flour, sugar, baking powder, baking soda, pumpkin pie spice and salt in large bowl.
- In a separate bowl whisk together pumpkin, eggs, oil, yogurt and milk. Combine wet and dry ingredients until just blended.
- Spoon batter into muffin tins, about 3/4 full. Bake for approximately 20 minutes or until toothpick comes out clean.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.