Ingredients needed
Pumpkin. I use fresh but you can used canned pumpkin puree too. Flour. I used all purpose but cake flour will also work. You could substitute half the flour with oat flour or wholewheat flour for a nuttier taste and increased fibre. Baking powder. Salt. Spices: Cinnamon, ginger, all spice, nutmeg. Alternatively use your favorite pumpkin pie spice. Eggs. Vanilla extract. Vegetable oil. Canola oil, melted butter or coconut oil can be substituted. Brown sugar. Granulated sugar/white sugar can be used instead. Optional: Add a cup of chocolate chips or chopped walnuts/pecan nuts can be added. Instead of the cinnamon sugar topping you could frost these muffins with cream cheese frosting or a dusting of powdered sugar.
How to make pumpkin muffins
How long to bake pumpkin muffins
Bake muffins until a toothpick inserted comes out clean. Depending on the batter and oven temperature, muffins should take no longer than 20-25 minutes to bake.
Can you freeze pumpkin muffins?
Yes, they freeze very well. Bake and allow to cool completely then transfer to a freezer bag and seal. Freeze for up to 3 months. Thaw completely before serving.
Muffin recipes
Pumpkin recipes
