Pumpkin Muffins
Hey, friend. So, pumpkin muffins—these are my go-to when the weather’s getting that weird in-between chilly and rainy British vibe, or honestly whenever I’ve got a can of pumpkin lingering around from last year (does pumpkin even go off? Don’t answer that). I remember the first time I made these, I forgot the baking powder and, well, let’s just say I invented pumpkin hockey pucks. The dog wouldn’t even eat them—she just sort of sniffed and wandered off. But, that’s how we learn, isn’t it?
Why I Always Come Back to These Pumpkin Muffins
I make this on lazy weekends when everyone’s still in their pajamas and no one’s pretending they don’t like sweet stuff for breakfast. Kids go completely bonkers for them, sometimes I have to hide a couple for myself (not proud, just honest). The best part? They’re quick—so if you’re like me and can’t be bothered with more than two bowls, we’re in business. Honestly, cleaning up is my least favorite part, so this recipe won my heart there. Actually, I used to try to make them fancy with streusel toppings and whatnot; these days, the simple route just works out better.
Here’s What You’ll Need (Kind of Flexible!)
- 1 and 3/4 cups plain flour (sometimes I do half whole wheat if I’m feeling guilty; grandma would’ve rolled her eyes)
- 1 cup pumpkin puree (I mostly use canned Libby’s because it’s everywhere here, but roasted and mashed works fine if you’re fancy)
- 1/2 cup sugar (or swap with honey, though the texture changes a bit)
- 1/2 cup packed brown sugar (or just use a full cup white sugar, if you ran out—done that, still tasty)
- 2 large eggs
- 1/2 cup neutral oil (vegetable is what I grab, but melted coconut oil is totally okay)
- 1/4 cup milk (or oat milk if you’re dairy-free; heck, I’ve even used watered down yogurt)
- 1 tsp vanilla extract (if you can get the good stuff, do it—if not, the budget brand is fine)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger (sometimes skip this if I can’t find any, no one has ever noticed!)
- (Optional) 1/2 cup chopped walnuts or pecans, or a handful of chocolate chips if someone’s had a bad week
Actual Steps—a Mix of Precise & Guesstimates
- Preheat your oven to 375F (190C? One of those—sometimes I Google it just to be sure). Line a muffin tin with paper liners or, if you forgot to buy them, just grease the pan well; it’ll be fine.
- In a biggish bowl: chuck in the flour, baking powder, soda, salt, cinnamon, nutmeg, ginger. Give it a lazy stir. No sifting required (unless you really like extra bowls to wash).
- In a second less-messy bowl (or honestly, measuring jug if you’re impatient), whisk together the pumpkin, both sugars, eggs, oil, milk, and vanilla. This is when I usually sneak a taste—no judgment.
- Add the wet stuff to the dry stuff. Stir until there are, like, no flour patches left but if it’s a little lumpy, don’t fret. Over-mixing just makes them tough (found that out the hard way).
- Gently fold in the nuts or chocolate chips if you’re adding them—just until they’re evenly scattered.
- Spoon the batter evenly into the muffin cups. I do about 3/4 full but sometimes I get distracted and overfill a couple—doesn’t really matter unless you care about perfectly domed muffins, which I definitely do not.
- Bake for 18–22 minutes. Sometimes mine take 20 on the nose, but honestly, stick a toothpick in the middle around 18 min. If it comes out with just a crumb or two, they’re ready. If your oven’s old or grumpy, might need an extra minute or two.
- Let them cool for 10 minutes (I usually eat one hot anyway—it’s tradition at this point).
Notes That Are Probably More Honest Than Helpful
- The batter will look a bit gloopy, almost like thick paint. That’s normal. Don’t panic.
- I actually find these taste even better the next day, if there’s any left. Something about the flavors chilling out together overnight.
- I once put way too much nutmeg in—turns out that’s a powerful spice, who knew?
Mixing It Up—Variations I’ve Tried (And One Fail)
- Sometimes I do 1/2 cup raisins instead of nuts—especially if I know kids are on the fence about “crunchy bits.”
- Swapping the oil for applesauce makes them a bit lighter, but honestly, that batch was a bit too… squishy? So I’d say only swap half the oil if you want to try.
- Did a vegan version once with flax eggs—surprisingly decent, though the tops don’t brown up quite the same.
- One year, I tried folding in dried cranberries and orange zest. Actually, that made them taste like Christmas. Kind of love that.
- I tried stuffing them with cream cheese filling—eh, sounded great but made a mess. Maybe it was just me!
Stuff You Need—But There’s Wiggle Room
- Muffin tin (I use a standard 12-cup)
- Papercup liners (or just butter and flour the pan if you can’t be bothered)
- Mixing bowls (but see above, I usually get away with just two)
- Measuring cups and spoons—except sometimes I eyeball the vanilla, who doesn’t?
- No stand mixer required, but if your arm’s tired, go for it!
Frankly, if you’re in a pinch, you could do most of this with just a big spoon and one mixing bowl. Maybe not textbook, but it works. (Basically, don’t let fancy tools stand between you and muffins.)
To Store or Not To Store
Okay, technically, you can keep these in an airtight container for 2-3 days. They freeze like a dream too—just toss ’em in a freezer bag, pop one out for a snack. But honestly? They’ve never lasted more than a day and a half around here. Maybe two if I hide them behind the oatmeal.
The Way We Eat ‘Em (Serving Ideas)
These muffins are gorgeous with just a slather of butter, especially if it’s slightly salted—maybe that’s just me? Or in my house, someone inevitably microwaves theirs for just 10 seconds to get it a bit melty (do watch those fingers, they get hot fast). Once, my brother split one open and piled on cream cheese frosting form this recipe—not traditional but… wow.
Pro Tips (aka Lessons Learned the Hard Way)
- Don’t over-mix the batter. I got cocky once and used an electric hand mixer; those muffins could’ve been used as door-stops.
- If you forget to preheat the oven and just shove them in, they’ll take longer and probably be a little strange in the middle—but edible. Just fiddly.
- Check the expiration on your baking powder. Learned this the weird, flat way. Oops.
Your Questions, Answered (with Occasional Detours)
- Can I use fresh pumpkin, or only canned? Oh, totally. I sometimes roast big chunks, mash them, and measure out what I need. Just make sure it’s not too watery. Canned is just easier, though (I’m lazy, sue me).
- Can I make these gluten-free? Sure! Use a 1:1 gluten-free flour blend—like the one form Minimalist Baker, which I actually like. They’re a smidge more crumbly, but that’s just the price we pay, eh?
- Is there a lower sugar version? Yup. Reduce the sugar by about 1/4 cup without hurting the texture. They’re more breakfasty that way.
- Why did my muffins stick to the liner? Sometimes that happens if you take them out too soon or if your liners aren’t non-stick-ish. (I buy whatever’s cheap at Tesco, to be fair.)
- Do I need to do that toothpick test? You don’t have to, but since my oven is as unpredictable as the London weather, I always do.
Well, I shouldn’t ramble, but honestly, if you end up with too many muffins (as if that’s even possible), try gifting a few to your neighbor. I once swapped a batch for some homegrown tomatoes. Only in my street, maybe, but it’s a good way to make friends and get rid of evidence from the second batch that didn’t quite rise.
For more baking encouragement, check out the King Arthur Baking pumpkin muffins version—very classic! Anyway, enjoy, and let me know if you try some wild mix-ins yourself; I’m always looking for excuses to tinker again.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup canned pumpkin puree
- 2/3 cup granulated sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
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1Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease.
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2In a large bowl, whisk together flour, pumpkin pie spice, baking soda, and salt.
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3In a separate bowl, mix pumpkin puree, sugar, oil, eggs, and vanilla extract until smooth.
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4Add wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
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5Divide batter evenly among the muffin cups, filling each about 2/3 full.
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6Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool for 10 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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