Pumpkin Muffins

As soon as the fall weather and sugar pumpkins show up on the market, my kids start asking for these pumpkin muffins. They are a perfect way to start our fall baking.

Ingredients for Pumpkin Muffins

We need the usual baking ingredients, a few aromatic spices, and the star of the show, the pumpkin puree. Combine them all and you will have a muffin you will make over and over.

Ingredients List

• 2 cups flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/2 teaspoon cloves
• 1 teaspoon ginger
• 1/4 teaspoon salt
• 3/4 cup unsalted butter
• 1/2 cups sugar
• 3/4 cup brown sugar
• 2 eggs
• 2 cups homemade pumpkin purée

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The Pumpkin Puree

I make my own pumpkin puree. You can watch my YouTube video on how to make your own pumpkin puree.

If you choose not to make your own puree, you can always buy it from the store. Just be sure to buy “Pumpkin Only” and not the pumpkin pie filling. The filling has added sugar, and you will need no sugar added pumpkin for this recipe.

The Flour and Spices

The spices are an important part of this recipe because they are what give the pumpkin muffins a great flavour.

• Add 2 cups of flour to a bowl.
• To the flour add:
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cloves
  • 1 teaspoon ginger
• Mix everything well, so that the spices are well incorporated into the flour.
• Let’s set this aside while you mix the wet ingredients.

The Wet Ingredients

Now that our flour mix is ready, we can put together the rest of the ingredients.

• Add 3/4 cup of unsalted butter.
• To it add 1/2 cup of granulated sugar
• and 3/4 cup of brown sugar.
• Using a hand blender, mix everything well so that the sugar melts into the butter.
• Add 2 whole eggs to the sugar mixture.
• Continue to blend until you have a smooth consistency and it looks fluffy.

Adding the Pumpkin Puree

Now comes the star of the show, the pumpkin puree.

• Let’s add the homemade pumpkin puree we made to the butter.
• However, if you are using store bought puree, don’t worry. That will work just as well.
• Add 2 cups of the pumpkin puree to the butter and using the hand mixer, let’s mix it into the butter mix.

Adding the Flour to the Butter

We can now add the flour to the butter and pumpkin mix.

• Add the flour mixture – the mix of the flour and spices – into the butter and pumpkin mix.
• Using a spatula mix in the flour.
• Do NOT over mix. Over mixing the flour will make the muffins tough and chewy.
• Line a muffin tray with muffin liners.
• Using a spoon, fill each of the muffin liners almost to the top.

Baking and Icing the Muffins

Let’s get baking

• Preheat the oven to 350 degrees F.
• Bake the muffins for 35 minutes on the middle rack.
• To check for readiness, place a toothpick in the center of one. If it comes out clean, the muffins are ready to be pulled out of the oven.
• I remove them from the baking tray and place them on a cookie rack to allow them to cool down completely.

Tried and Liked the Recipe?

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