If you’ve got some extra pumpkin puree and not sure what to do with it, then check out this recipe for pumpkin muffins.
They’re great for both breakfast and desserts.
Sometimes I like to make a buttercream icing and put them on these like they’re cupcakes.
Honestly, they’re just so delicious you don’t even need a reason to make them.
Here’s that recipe for ya –
Homemade Pumpkin Muffins Made with Fresh Pumpkin
These moist and flavorful pumpkin muffins are made with fresh pumpkin puree, warm spices, and a tender crumb. Perfect for fall mornings, they capture the authentic taste of pumpkin with a homemade touch that canned puree simply can't match.
Ingredients
- 1 cup fresh pumpkin puree (from about 1 lb pumpkin, roasted and pureed)
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar (packed)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 2 large eggs (room temperature)
- 1/2 cup vegetable oil
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 1/4 cup pepitas or chopped pecans (optional, for topping)
Instructions
1. Prepare the fresh pumpkin puree: Cut a small sugar pumpkin (about 1 lb) in half, scoop out seeds, and place cut-side down on a parchment-lined baking sheet. Roast at 400°F for 40-50 minutes until very tender. Let cool, scoop out the flesh, and puree in a food processor or blender until completely smooth. Measure out 1 cup and let cool completely. If the puree is watery, drain it in a fine-mesh strainer for 15 minutes.
đź’ˇ Tip:Â Fresh pumpkin puree can be more watery than canned, so straining is important for the right texture. You can prepare this ahead and refrigerate for up to 3 days.
2. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups generously with butter or cooking spray.
3. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, allspice, and cloves until well combined and no lumps remain.
4. In a separate medium bowl, whisk together the cooled pumpkin puree, eggs, vegetable oil, milk, and vanilla extract until smooth and well blended.
5. Pour the wet ingredients into the dry ingredients and gently fold together with a rubber spatula just until combined. Do not overmix; a few small lumps are okay.
đź’ˇ Tip:Â Overmixing will result in tough, dense muffins. Stop mixing as soon as you no longer see dry flour streaks.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle the tops with pepitas or chopped pecans for added texture and visual appeal.
7. Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. The tops should spring back lightly when touched.
8. Remove from the oven and let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Notes
You can substitute nutmeg for the allspice.
Tips
- Sugar pumpkins (also called pie pumpkins) work best for puree as they're sweeter and less watery than carving pumpkins.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- For extra moisture and richness, substitute half the oil with melted butter.
- These muffins taste even better the next day once the spices have had time to meld.
- If your fresh pumpkin puree seems very wet, reduce the milk to 1/4 cup to prevent overly moist muffins.
Variations
If plain ole pumpkin muffins doesn’t do it for ya, then here’s some variations you can try out.
- Add 1/2 cup chocolate chips or white chocolate chips to the batter for a sweeter treat.
- Mix in 1/2 cup chopped walnuts or pecans directly into the batter for added crunch.
- Create a cream cheese swirl by dropping small spoonfuls of sweetened cream cheese into the batter before baking and swirling with a toothpick.
- Make mini muffins instead: reduce baking time to 12-14 minutes and yield about 24 mini muffins.
- Top with a cinnamon-sugar streusel before baking: combine 2 tablespoons each of flour, sugar, and cold butter with 1/2 teaspoon cinnamon.
- For a healthier version, substitute half the all-purpose flour with whole wheat flour and reduce sugar to 3/4 cup total.
- Add 1/2 cup dried cranberries or raisins for a fruity twist.
Nutrition Facts
Calories: 215 kcal
Total Fat: 10g
Saturated Fat: 1.5g
Cholesterol: 35mg
Sodium: 220mg
Total Carbohydrates: 29g
Dietary Fiber: 1.5g
Sugars: 16g
Protein: 3g
Vitamin A: 45% DV
Vitamin C: 3% DV
Calcium: 6% DV
Iron: 8% DV