This Easy Pumpkin Muffins Recipe is one of those recipes that you go back to over and over again. Pumpkin muffins are perfect for times when you want to grab a quick breakfast, pack a tasty lunch box, or sit down with a cup of coffee and some good butter to spread on them.
Why Do I Like This Recipe
You will probably find a million pumpkin muffins or pumpkin cupcakes recipes, and I am sure some of them are better than others. My easy pumpkin muffins recipe is one of the best, though!
Once fall rolls around, everyone is looking for the best easy pumpkin muffins recipe because we all love sweet treats but never have enough time to spend in the kitchen.
To claim that it is the best, I know, is a little presumptuous, but I use this easy pumpkin muffin recipe quite often, and what is great about it is that you can use whatever toppings you want for your muffins.
You don't like raisins? That's ok! Put some nuts or chocolate in them. The flavors in the recipe do not clash with anything else you would like to add.
These pumpkin muffins are made with only one cup of pumpkin puree. As a can of pumpkin puree(15oz) has roughly about 2 cups of pumpkin inside, you can use the other leftover cup to make this pumpkin bread, so nothing is wasted.
This recipe is designed for those who do not like pumpkin muffins to be loaded with too many spices. I am one of you! With the arrival of fall, we are bombarded with pumpkin spice everywhere we go.
Sometimes I think we overdo it with certain things, and using too much pumpkin spice in recipes is one of those things we all get tired of after a while.
Do you like cranberry muffins? Try this recipe of savory ones that you might like with soups and stews.
I feel like the pumpkin flavor is not even there anymore, as the pumpkin spice takes over everything.
I love all things pumpkin, and these easy pumpkin muffins really feature the well-loved pumpkin flavor we all look for when fall and winter roll around.
Other pumpkin recipes to enjoy
How to make
This easy pumpkin muffin recipe is quickly put together and easy enough for anyone to make.
As always, start preheating the oven. By the time you are ready to bake, the oven will be hot enough for your recipe.
Gather all of the ingredients and make sure you have what you need. Grease the muffin baking tray and sift the dry ingredients together in a bowl.
Beat the egg, add the milk, oil, and pumpkin puree. Make a well in the center of the flour mixture and place the wet ingredients inside.
The beauty of this recipe is that you do not need any fancy tools for it. A strainer, a whisk, two bowls, and a muffin tray is all the recipe requires.
You mix the ingredients but just enough to moisten the dry ingredients. Do not overmix. Fill ⅔ of each muffin cup with batter and bake at 350F for about 25 minutes.
You will end up with about 12 regular muffins.
Do you allow these muffins to cool in the pan or you remove them right away?
It would be best to allow the pumpkin muffins to cool in the pan for about 5-10 minutes and then place them on a rack to cool completely.
Can you freeze them for later use?
Yes, just allow them to cool completely, then place them in a freezer bag in the freezer and keep them for up to 3 months (I bet you will eat them before that).
If you pack muffins for lunch, you can let them thaw at room temperature until you are ready to eat them.
You can also place them for a minute in the microwave or reheat them in the oven at 350F for no more than 5-10 minutes.
They will taste fantastic with some good-quality butter.
I like to store muffins in a large container at room temperature. If you think you will have them for more than 2-3 days, you can freeze them and reheat them when ready to devour them.
Yes, try some plant-based milk, like almond milk.
What toppings can I use?
I like to use raisins, but you can use walnuts or other nuts you like, chocolate or butterscotch chips.
Butterscotch and pumpkin are some of the better combinations I have had.
More recipes to love
Easy Pumpkin Muffins
- 2 cups sifted all purpose flour
- ¼ cups granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 egg
- ½ cup milk
- 1 cup canned pumpkin puree aprox. ½ can-15 oz pumpkin puree
- ¼ cup oil
- ¼ cup raisins
- Preheat oven to 350F.
- Sift flour, sugar, baking powder, salt and cinnamon into a bowl. Add raisins and mix.
- Beat egg; mix in milk, pumpkin puree and oil. (1 cup pumpkin puree is about half can of pumpkin)
- Make a well in center of flour mixture; pour in pumpkin mixture all at once.
- Stir quickly until flour is just moistened.
- Fill greased muffin cups ⅔ full.
- Bake at 350F for 25 minutes, or until done.
- Run spatula around each muffin to loosen; serve immediately.
- Makes about 12 regular size muffins.