There are many reasons why a lot of us have pumpkin on the brain in October. Carving them, baking them into a pie, sipping on them in spiced latté form… we can’t seem to get enough. And although I’m not much for a PSL, I’m HUGE for a pumpkin muffin. So I figured it’s time to share an awesome pumpkin muffin recipe with you!
These pumpkin muffins are super tender, MOIST (I said it), and they seem to last for days without drying out.
How to make these pumpkin muffins
Making these muffins is about as easy as it gets.
First – Add the wet ingredients (including the sugar) to a large bowl, and whisk well to combine.
Next – Sift in the dry ingredients and stir until the mixture is almost combined, but you should still see some dry floury pockets.
Then – Add in your extras (cranberries, seeds, nuts, whatever), and fold them into the batter until everything is combined. Be careful not to overmix as this will make your muffins tough.
Step 4 – Scoop the batter into a greased or lined muffin tin and bake for 25-30 mins or until a toothpick comes out clean.
How can you freestyle your pumpkin muffins?
As far as add-ins are concerned, you can really take these pumpkin muffins in whichever direction you want. I’ve opted for a pumpkin seed and cranberry version here, but there is nothing stopping you from swapping these out for dates, raisins, chocolate chips, nuts, heck—you can even omit the spices and vanilla and add cheese if you’re into more of a savoury muffin. They’re not too sweet, so it really works.
Weighing vs measuring
When it comes to weighing versus measuring your ingredients in baking, it’s a highly personal decision. I’m fairly evangelical about weighing because the minute I ditched the cup measures and embraced a digital scale, my baking improved, my enjoyment increased, and I found myself with way fewer dirty dishes to deal with. I wrote a whole post about it here if you’re interested in a deep dive!
Once these pumpkin muffins come out of the oven, I like to give them about 10 minutes in the tin before transferring them to a wire rack to cool completely. Once they have cooled completely, store them in a sealed container at room temperature for up to 3-4 days. You can also freeze these muffins if wrapped tightly in saran wrap.
Frequently asked questions
Can I make these muffins without dairy?
Yes! Feel free to swap out the milk for any non-dairy milk of your choice.
Can these muffins be made gluten-free?
No promises (because I haven’t tried it) but try swapping out the all-purpose and whole wheat flours with all-purpose gluten-free flour. I imagine it would work fine!
Do I need to use canned pumpkin? Or can I puree my own?
Sure! Just make sure the home-pureed pumpkin isn’t too watery or it will make the batter too wet.
Want more baking recipes?
I hope you love these muffins! Be sure to tag me @howtomakedinner if you share them on Instagram!
Easy Pumpkin Muffins
- 398 grams pumpkin puree one small can
- 60 millilitres milk 1/4 cup
- 60 millilitres vegetable oil 1/4 cup
- 2 eggs
- 100 grams brown sugar 1/2 cup
- 1 teaspoon vanilla
- 120 grams all-purpose flour 1 cup
- 120 grams whole wheat flour 1 cup
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom optional
- 50 grams pumpkin seeds optional
- 200 grams cranberries fresh or frozen (optional)
- Preheat the oven to 350 degrees F
- In a large bowl, whisk together the pumpkin puree, eggs, milk, oil, brown sugar, and vanilla until well combined.
- Measure or weigh in the flour, baking soda, baking powder, salt and spices through a sieve. The whole wheat flour might not make it through the sieve, so just dump it in.
- Use a spatula to gently stir the dry ingredients into the wet ingredients until almost combined. Add the seeds and cranberries (or whatever add-ins you’re using) and stir until just combined. Do not overmix, or your muffins will be tough.
- Grease or line a 12-muffin muffin tin and scoop the batter in.
- Top with a few extra seeds if you’d like, and bake in preheated oven for 25-30 minutes.