|Nutritional Guidelines (per serving)|
|Servings: 12 to 16|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Bake these easy pumpkin muffins for your fall get-togethers, bake sales, and brunches. They're quick and easy to make while still being bakery quality. The moist muffins are flavored with warm spices, brown sugar, and vanilla. Use pecans, raisins, or dried cranberries.
Fill the muffin cups 3/4 full or nearly full for high, domed tops, and use a sprinkle of cinnamon-sugar for a nice sweet crunch. Enjoy with a cup of hot tea, chai, or hot apple cider.
- 2 cups/9 ounces all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 scant teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 (15- to 16-ounce) can pumpkin puree
- 1/3 cup butter (melted)
- 1/2 cup evaporated milk (or half-and-half)
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 2 large eggs (beaten)
- 1 teaspoon vanilla
- Optional: 1/2 to 3/4 cup pecans
- Optional: 1/2 to 3/4 cup raisins
- Optional: cinnamon sugar (for sprinkling)
Gather the ingredients.
Preheat the oven to 375 F (190 C/Gas Mark 5). Line muffin cups with paper liners.
In a large bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Stir to blend thoroughly.
In a separate bowl, combine the pumpkin, melted butter, milk or half-and-half, brown and granulated sugars, beaten eggs, and vanilla. Mix until blended.
Stir the pumpkin mixture into the dry ingredients just until moistened. Fold in pecans or raisins (if using), but don't overmix.
Fill each muffin cup about 3/4 full with the batter, sprinkle with cinnamon sugar if desired, and bake for 20 to 25 minutes.
Serve warm or at room temperature.
- If you don't have cupcake liners, grease the muffin tins well with butter, margarine, or cooking spray.
- Don't overmix the batter or the muffins won't be light and fluffy.
- Bake the batter immediately for the best results.
- Baked, cooled muffins can be frozen for up to three months. Store in an airtight freezer-safe container, like a zip-top freezer bag with the air pressed out. Let the muffins defrost in the fridge overnight before enjoying.
- For a bit more spice, add a pinch or two of ground cloves or allspice.
- Dried cranberries or chopped dates are nice options instead of raisins.
- You can swap the pecans for toasted, chopped walnuts.
- Or replace the dried fruit and/or nuts with chocolate chips for a sweeter muffin.
Is Canned Pumpkin the Same as Pumpkin Puree?
In recipes, the terms "canned pumpkin" and "pumpkin puree" are often used interchangeably. However, pumpkin puree is not the only type of canned pumpkin available. Pumpkin pie filling is also sold in cans and is often displayed right next to pumpkin puree. Pay close attention to which type of canned pumpkin your recipe calls for—pumpkin puree is unsweetened and unflavored, while pumpkin pie filling is sweetened with spices added.