Can I use pumpkin pie filling instead of pumpkin puree for homemade pumpkin muffins?

It’s best to use pumpkin puree for these muffins, as pumpkin pie filling contains added sugars and spices that will alter the flavor and texture of your muffins. Stick to pure pumpkin puree for the best results!

Can I freeze homemade pumpkin muffins?

Yes, homemade pumpkin muffins freeze well! Store them in an airtight container or freezer bag for up to 3 months. When you’re ready to enjoy them, simply thaw them at room temperature or warm them in the microwave for a few seconds.

What can I add to homemade pumpkin muffins for extra flavor or texture?

Feel free to fold in add-ins like chocolate chips, chopped nuts (such as walnuts or pecans), or raisins. These additions not only enhance the texture but also give your muffins a delightful twist.

Homemade Pumpkin Muffins – Easy Recipe for Fall

Description

Homemade pumpkin muffins are the perfect fall treat—moist, flavorful, and easy to make. These muffins are made with pure pumpkin puree, warm spices like cinnamon, nutmeg, and ginger, and are perfect for breakfast, snacks, or a cozy dessert. Whether you’re a pumpkin lover or just looking for a comforting, seasonal bake, these homemade pumpkin muffins will not disappoint.

Ingredients

Scale

1 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup pumpkin puree
2 large eggs, at room temperature
1/2 cup granulated sugar
1/3 cup vegetable oil
1/4 cup milk
1 teaspoon vanilla extract

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Instructions

Preheat your oven to 375°F and line your muffin tin with paper liners or lightly grease it.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In a larger bowl, combine the pumpkin puree, eggs, sugar, vegetable oil, milk, and vanilla extract. Whisk until smooth.
Slowly add the dry ingredients to the wet ingredients. Stir gently until just combined; the batter may be slightly lumpy.
Spoon the batter into the muffin tin, filling each cup about 2/3 full.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Don’t overmix the batter to avoid dense muffins. Stir just until the ingredients are combined.
Ensure you’re using pumpkin puree, not pumpkin pie filling, which contains extra sugar and spices.
Room temperature eggs and milk help create a smoother batter.
If you like extra spice, increase the cinnamon or add ground cloves to the mix.
These muffins freeze well for up to 3 months. Wrap them tightly and store in a freezer-safe bag.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 12g
Sodium: 150mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg