We are officially in pumpkin spice season, which means it’s time to whip up a batch of soft and fluffy homemade pumpkin muffins! There are so many great pumpkin recipes you can make this fall—hello, pumpkin pie!—and these easy pumpkin muffins are definitely on my list of favorites! They’re super quick to make and practically melt in your mouth, oozing warm pumpkin flavor with every bite.
What ingredients do I need for pumpkin muffins?
There aren’t any complicated ingredients in this pumpkin muffin recipe. In fact, you probably already have most of them in your pantry. To bake pumpkin muffins you’ll need:
- All-purpose flour
- Baking powder and baking soda
- Pumpkin pie spice
- Granulated sugar
- Brown sugar
- 15-ounce can of pumpkin puree
- Coconut oil
- Vanilla extract
If you don’t have pumpkin pie spice, it’s easy enough to make. Combine 1 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/8 teaspoon ground cloves.
Can I use real pumpkin instead of canned?
Yes, you certainly can! In order to substitute fresh pumpkin for pumpkin puree you’ll need to use a food processor or blender to create a pumpkin puree out of your fresh pumpkin. You’ll be left with a lighter puree that might need some straining to remove any excess water. At this point, it’s a 1:1 substitution for the canned pumpkin.
How do I make pumpkin muffins?
There are only a few simple steps needed to make these soft bites of fall flavor.
- Preheat your oven to 375°F and either grease and flour a muffin tin, or line the cups of the tin with muffin liners.
- Whisk together all your dry ingredients—except the sugars—in a large bowl.
- Using a separate bowl, whisk together the sugars, wet ingredients, and eggs.
- Sift the dry ingredients into the wet ones.
- Stir the wet and dry ingredients together until they’re just combined.
- Fill the muffin tins ¾ of the way to the top.
- Bake the muffins for 23-25 minutes.
- Allow to cool and enjoy!
You can turn these into chocolate pumpkin muffins by stirring in some chocolate chips or chocolate chunks before pouring the muffin mix into the baking cups.
Why are my muffins dense and rubbery?
There are a few things that could make your pumpkin muffins dense. The most common reason is that you over-mixed them. It’s important to just mix the ingredients until they’re combined and then stop. This will leave you with soft, light muffins.
Using a different type of flour can also change the texture and density of your muffins. If you substituted your flour, try using the all-purpose flour next time.
The last reason your muffins may have turned out rubbery is that you were peeking! I know they look—and smell—delicious, but it’s important to keep the oven door shut until the timer goes off. Use the light on your oven if you want to get a better look as they bake.
What is the best way to store pumpkin muffins?
These muffins are super-moist, which is why they’re so mouthwateringly yummy. To keep them moist—but not sticky—layer a paper towel on the bottom of your storage container, then add another one over the top of the muffins. Stored this way, you can keep pumpkin muffins on the counter for up to three days—although I doubt they’ll last that long!
If your muffins got a little sticky, or you just want to refresh them, stick them in an oven preheated to 350°F for two to three minutes. This will crisp up the tops while making them fresh-from-the-oven warm!
How do you store an open can of pumpkin puree?
Once you’ve opened a can of pumpkin puree, the best way to store it is in the freezer. Mason jars work well, but you can store it in any freezer-safe container for up to a year. The quality will be best if it’s used within a few months.
You can also store your pumpkin puree in the fridge in an airtight container for up to a week if you know you’re going to be doing more pumpkin cooking soon.
Use an ice cube tray to portion out and freeze chunks of pumpkin puree. Each ice cube in a traditional tray holds a tablespoon of puree, making it easy to eyeball how many pieces you’ll need the next time you’re baking.
What can I do with a partial can of pumpkin?
Since it’s pumpkin season, there’s no shortage of ways to use up a partial can of pumpkin puree! You can use pumpkin to make a variety of fall dishes and drinks ranging from sweet to savory. Some of my favorite pumpkin recipes include:
- Pumpkin Spice Latte
- 2 Ingredient Fresh Pumpkin Pasta
- Chicken Pumpkin Quinoa Chowder
- One Bowl Whole Wheat Pumpkin Bread—served with Slow Cooker Pumpkin Butter
- No Churn Pumpkin Ice Cream