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    Home » Breakfast » Pumpkin Muffins

    Pumpkin Muffins

    Published: Aug 9, 2021 by Jennie · This post may contain affiliate links

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    These Pumpkin Muffins are filled with those wonderful Fall flavors you expect along with an amazing pumpkin flavor as well. You will love these in the morning with a cup of coffee or tea!

    pumpkin pie muffins in a muffin pan

    Fall is one of my favorite times to cook and bake. I love making things inspired by the flavors of Fall.

    Pumpkin is one of my all time favorite ingredients to cook with! Pumpkin Chocolate Chip Cookies are my all time favorite and I've even made a Pumpkin Chili! I love trying new recipes that I can add pumpkin to!

    How to make Pumpkin Muffins:

    These Pumpkin Muffins are super tasty and moist. Eat them warm with some butter and you will love them.

    Mix your dry ingredients together, and mix your wet ingredients together in separate bowls. Combine and then you are ready to bake!

    Ingredients:

    • All-Purpose Flour
    • Sugar
    • Brown Sugar (packed)
    • Baking soda
    • Seasonings
    • Eggs
    • Pumpkin Puree (not to be mistaken for Pumpkin Pie Mix)
    • Vegetable Oil
    • Pure Vanilla Extract

    ingredients for pumpkin muffins

    Directions:

    Step One - Preheat your oven to 375 degrees F. Prepare a muffin tin with liners or nonstick cooking spray.

    Step Two - Whisk together flour, sugar, brown sugar, baking soda, salt, ground cinnamon, ground cloves, and ground nutmeg in a mixing bowl then set aside.

    sifting flour and other dry ingredients

    Step Three - In a separate bowl mix together your eggs, pumpkin puree, vegetable oil, and pure vanilla extract.

    mixing the wet ingredients together

    Step Four - Add these wet ingredients to your dry and mix until just combined.

    mixing dry and wet ingredients together to make the batter

    Step Five - Spoon batter into prepared muffin tin. Bake for 20 minutes or until cooked through and a toothpick could be inserted and come out clean.

    batter scooped in the muffin liners in a muffin pan

    How to freeze Pumpkin Muffins:

    Cook muffins according to directions and allow to cool completely. Wrap each muffin in plastic wrap then place in a large freezer bag. Pumpkin Muffins will be good in the freezer for 2-3 months.

    How to thaw Pumpkin Muffins:

    • Muffins can be thawed at room temperature.
    • To quickly thaw unwrap the muffin then wrap them in a paper town and microwave on high for 30 seconds one at a time.
    • You can also unwrap them and then place them in the oven at 350°F for 10 minutes.

    pumpkin muffins baked and in muffin pan

    Try some of my other Pumpkin Recipes:

    Here are a few more pumpkin recipes that I just LOVE.

    • Pumpkin Bars
    • Mini Pumpkin Pies
    • Peanut Butter Pumpkin Pie Dip
    • Pumpkin Cinnamon Roll Casserole
    • Peanut Butter Pumpkin Cookies

    closeup of pumpkin muffin

     If you tried any of my recipes I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, and PINTEREST. I would love for you to follow along and discover more amazing recipes.

    Show me what you are making, use hashtag #TDOARH


     

    pumpkin muffin

    Pumpkin Muffin

    Jennie Duncan
    These Pumpkin Muffins are filled with those wonderful Fall flavors you expect along with an amazing pumpkin flavor as well. You will love these in the morning with a cup of coffee or tea!
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Course Breakfast, Snack
    Cuisine American, Muffins
    Servings 20 muffins
    Calories 162 kcal

    Ingredients
      

    • 1 ¾ cups all-purpose flour
    • 1 cup sugar
    • ½ cup brown sugar (packed)
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 2 teaspoons ground cinnamon
    • ¼ teaspoon ground cloves
    • ¼ teaspoon ground nutmeg
    • 2 large eggs
    • 15 oz pumpkin puree (not pumpkin pie mix)
    • ½ cup vegetable oil
    • 1 teaspoon pure vanilla extract

    Instructions
     

    • Preheat your oven to 375 degrees F. Prepare a muffin tin with liners or nonstick cooking spray.
    • Whisk together flour, sugar, brown sugar, baking soda, salt, ground cinnamon, ground cloves, and ground nutmeg in a mixing bowl then set aside.
    • In a separate bowl mix together your eggs, pumpkin puree, vegetable oil, and pure vanilla extract.
    • Add these wet ingredients to your dry and mix until just combined.
    • Spoon batter into prepared muffin tin. Bake for 20 minutes or until cooked through and a toothpick could be inserted and come out clean.

    Notes

    How to freeze Pumpkin Muffins:
    Cook muffins according to directions and allow to cool completely. Wrap each muffin in plastic wrap then place in a large freezer bag. Pumpkin Muffins will be good in the freezer for 2-3 months.
    How to thaw Pumpkin Muffins:
    • Muffins can be thawed at room temperature.
    • To quickly thaw unwrap the muffin then wrap them in a paper town and microwave on high for 30 seconds one at a time.
    • You can also unwrap them and then place them in the oven at 350°F for 10 minutes.

    Nutrition

    Serving: 1muffinCalories: 162kcalCarbohydrates: 26gProtein: 2gFat: 6gSaturated Fat: 5gTrans Fat: 1gCholesterol: 19mgSodium: 123mgPotassium: 71mgFiber: 1gSugar: 16gVitamin A: 3337IUVitamin C: 1mgCalcium: 17mgIron: 1mg
    Keyword Pumpkin Muffins
    Tried this recipe?Let us know how it was!

     

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    Hi, I'm Jennie! I'm a busy mom of three and I love cooking and sharing easy recipes. From slow cooker meals to casseroles all my recipes are simple to make and ones the entire family will love.

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