Confident home cooking
muffins
Breads, Breakfast/Brunch, Economical, Side Dishes, Stuffing Stuff, Vegetarian

Pumpkin Muffins

by Nick

Quick Admin Note: On Sunday and Monday, I’m going to be working on launching a new design for the Macheesmo because I’m a perfectionist and don’t like some of the features with the current layout.  Because of that, there won’t be a new post on Monday and the site might be down for a bit over those two days.  It’s all for the best though.  The new layout is slick.

I’m sure that I’m not the only person in the world who goes over-board on pumpkin buying.  I always imagine making tons of pies and so I buy a huge amount of canned pumpkin at some point in the Fall only to have it sit in my pantry for years.

So when Fall actually comes around, I’m always itching to use up some of the pumpkin in my pantry to make room for… more pumpkin.

It’s a sick cycle, but one that results in pretty delicious food.

Yield
12 muffins
Prep Time
Total Time

Just a moment please...

Print Recipe Pumpkin Muffins

Ingredients

  • 2 Cups all-purpose flour
  • 1/2 Cup brown sugar
  • 1 Tablespoon baking powder
  • 1 large egg
  • 1 Cup milk
  • 1 Teaspoon vanilla extract
  • 4 Tablespoons butter, melted
  • 1/2 Cup canned pumpkin (not pumpkin pie filling)
  • 1/2 Cup pumpkin seeds, roasted
  • 1 Teaspoon pumpkin pie seasoning
  • Pinch of salt
  • Pinch of cinnamon

Helpful Equipment

Directions

1) Mix milk, egg, vanilla, and pumpkin puree in a small bowl until the mixture is smooth.

2) In a separate, larger bowl, mix together the dry ingredients including the pumpkin seeds.

3) Mix the wet ingredients into the dry ingredients and stir to combine. Then stir in melted butter.

4) Butter 12 muffin tins and divide muffin batter between the tins.

5) Bake the muffins at 375 degrees for 18-20 minutes until they are lightly browned and cooked through.

6) Let cool briefly before serving. Serve with pumpkin butter if you can!

Making the Batter

This is a pretty standard muffin batter that I just mixed in a few add-ins.  Instead of normal sugar, I used brown sugar.  Plus some pumpkin, seeds, vanilla, and cinnamon and you’re looking at a nice spin on a classic muffin.

ingredients

Standard muffin business.

To get the batter started, mix all the liquid ingredients (milk, egg, and vanilla) with the pumpkin puree.  Stir this until it’s an even texture.

liquids

The liquid stuff.

Meanwhile, in a separate bowl, stir together the dry ingredients including the pumpkin seeds.

If you’re carving pumpkins, feel free to use the seeds in the pumpkin.  You just want to make sure that you roast them first.  Dry off the seeds, toss them with a teaspoon of oil and a pinch of salt, and bake them at 350 degrees for about 8-10 minutes.

Roasting them will give the seeds a much better flavor and texture.

seeds

Get it?

When your dry ingredients are stirred together, go ahead and mix in the wet stuff.

Stir this together until it’s in a rough batter.  It’s okay if there are a few lumps.  It doesn’t need to be perfect!

batter

Smells good already.

As a final step, stir in the melted butter and mix everything together really well.

butter

Butter always helps.

Baking the Muffins

Besides the butter that you add to the muffins, I also recommend using a small dab of butter to lube up the muffin tins.  If you don’t do this, your muffins might stick really badly to the pan which is never fun.

You could also use paper wrappers if that’s more your style.

Once your tin is buttered lightly, divide the batter evenly among twelve tins.  It’s okay to fill them up pretty high.

ready

Butter those tins.

Bake these guys at 375 degrees for about 18-20 minutes.

When they come out, let them cool for a minute or two and then you can remove the muffins from the tin.  The finished muffins should be a light golden brown color.

baked

Good lookin’ muffins.

I like to serve these muffins with butter or, if you can get your hands on some, a good pumpkin butter!

muffins done

Pumpkin butter would’ve been ideal…

I think the pumpkin seeds kind of make this recipe.  I love the color and subtle pumpkin flavor that the puree gives the muffins, but the seeds are like these little surprises in the muffins that give it some crunch and saltiness.

If you have some leftover pumpkin in the next month or two (and who doesn’t), give these guys a shot!

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9 comments on “Pumpkin Muffins

  1. I can’t believe I haven’t made anything pumpkin-themed in the kitchen yet! These muffins might have to be the first of the season =)

  2. Congratulations on the new format! I think I’m going to like it, except on the computer I am on the font is tiny. I think its the computer though, cause my own blog is also weird.

    I love pumpkin muffins, and I appreciate the important little hints I learn from you like, use canned pumpkin, not pumpkin pie filling. Those tips are good for newbies in the kitchen.

    Finally, a request that I might as well post in a comment so maybe you don’t have to email it to 10 people… Any hints for setting up a wordpress blog so that it will be easier to convert to a site such as yours if traffic ever merits it? I am just thinking a list of top 5 tips for food bloggers that you’ve learned the hard way would be a great post. (Especially if that post is accompanied by a recipe.)

    Thanks for being my favorite food blog!

    1. Thanks Meg! I do think the font my be a bit small. I’m trying to let it sink in for a few days and they I might adjust it a bit.

      There’s definitely some hints I could give on what I would do differently if I were starting a food blog today. That’s a great idea for a post! I’ll see what I can come up with!

  3. Can almond or coconut flour be used instead of all purpose flour? I stay far away from white flour. Looks yummy! thanks

    1. SOrry it took me so long to reply Sonya. I wouldn’t substitute all the flour. You could probably do half and half though. You could try it with all, but I think you would lose the soft texture of the mufins.

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