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    Home » Breads and Muffins

    Pumpkin Muffins

    Published: Nov 3, 2020 Updated: Nov 19, 2020 by Alison Hope · This post may contain affiliate links · 2 Comments

    Jump to Recipe Jump to Video Print Recipe
    Pumpkin Muffins

    These pumpkin muffins are tender, moist, perfectly spiced and packed with pumpkin flavor. Easy to make and simply divine!

    Pumpkin muffins stacked up on a wooden board.

    We love everything about fall recipes and the amount of pumpkin purée we have gone through in the last few weeks is proof of it!

    These pumpkin muffins are the latest fall baking success and I hope you’re going to love them as much as we do.

    For more delicious fall baking check out our pumpkin bread, pumpkin cookies, pumpkin cake and pumpkin cupcakes.

    Pumpkin muffins on a wooden board.

    How To Make Pumpkin Muffins

    Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Sift all purpose flour into a mixing bowl and add light brown sugar, white sugar, baking powder, salt and pumpkin pie spice and mix together.
    • Add pumpkin purée, vanilla extract, oil and an egg and mix into a thick batter.
    • Add chopped pecan nuts and mix in.
    Step by step process photo collage of making the batter for pumpkin muffins.
    • Spray a muffin tray with non-stick spray and divide the batter evenly between the muffin partitions.
    • Top the muffins with a few extra chopped pecan nuts.
    • Bake at 350°F for 22 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
    • Allow to cool for a few minutes and then transfer the muffins to a wire cooling rack.
    Step by step process photo collage of making pumpkin muffins.

    The Best Pumpkin Muffins Notes and Tips

    Pumpkin Pie Spice: This recipe uses pumpkin pie spice, you can use a store-bought option or you can easily make up a batch of homemade pumpkin pie spice. Our recipe uses ground cinnamon, ginger, nutmeg, allspice and cloves.

    Pumpkin Purée: It’s easiest to use canned pumpkin purée but fresh homemade pumpkin purée will work too. Just make sure that your homemade purée isn’t too wet. It should be the same consistency as what you would get in a can. The best way to ensure this is to bake your pumpkin in the oven, don’t boil it with water as that will create a purée that is too wet. And then, once you’ve puréed it let your homemade purée stand in a sieve over a bowl so that any excess water can drain off before you use it.

    Pecan Nuts: These are optional of course! Feel free to use a different nut or omit them altogether if you have a nut allergy. Or add a cup of chocolate chips instead.

    Pumpkin muffins on a wooden board.

    Storing and Freezing

    Storing: These muffins are best on the day of baking, just like all muffins really, but they’re still pretty good on day 2. I wouldn’t recommend keeping them for longer than 3 days. Allow them to cool completely before storing and then store in an airtight container at room temperature.

    Freezing: These muffins are freezer friendly if you’d like to freeze them. Allow them to cool completely before freezing. Thaw overnight in the fridge and then bring to room temperature before serving.

    Pumpkin muffins in a stack.

    More Delicious Muffin Recipes

    1. Banana Muffins
    2. Blueberry Muffins
    3. Chocolate Chip Muffins
    4. Zucchini Muffins
    5. Apple Muffins
    Pumpkin muffins in a stack with the top muffin cut in half.
    Pumpkin muffins

    Pumpkin Muffins

    These pumpkin muffins are tender, moist, perfectly spiced and packed with pumpkin flavor. Easy to make and simply divine!
    5 from 2 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 15 minutes
    Cook Time: 22 minutes
    Servings: 12
    Calories: 310kcal
    Author: Alison

    Ingredients

    • 2 cups All Purpose Flour Measured Correctly*
    • 1 cup Light Brown Sugar
    • ½ cup White Granulated Sugar
    • 1 Tbsp Baking Powder
    • ½ tsp Salt
    • 3 and ½ tsp Pumpkin Pie Spice
    • 1 and ½ cups Pumpkin Purée Canned or Fresh*
    • 1 tsp Vanilla Extract
    • ⅓ cup Canola Oil or Vegetable Oil
    • 1 Large Egg
    • 1 cup Pecan Nuts Chopped, plus more to put on top of the muffins before baking.*
    US Customary – Metric

    Instructions

    • Preheat the oven to 350°F (180°C) and spray a muffin tray with non-stick spray.
    • Sift the all purpose flour into a mixing bowl and add the light brown sugar, white granulated sugar, baking powder, salt and pumpkin pie spice and mix together.
    • Add the pumpkin purée, vanilla extract, oil and egg and mix into a thick batter.
    • Add the chopped pecan nuts and mix in.
    • Divide the batter evenly between the muffin partitions. Top the muffins with a few extra chopped pecan nuts.
    • Bake for 22 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
    • Allow to cool in the tray for a few minutes and then transfer the muffins to a wire cooling rack.

    Video

    Notes

    1. Measure your flour correctly using the spoon and level method: spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup. Alternatively weigh it on a food scale. Click ‘metric’ below the list of ingredients to get the correct weight in grams. 
    2. Pumpkin Pie Spice: This recipe uses pumpkin pie spice, you can use a store-bought option or you can easily make up a batch of homemade pumpkin pie spice. Our recipe uses ground cinnamon, ginger, nutmeg, allspice and cloves.
    3. Pumpkin Purée: It’s easiest to use canned pumpkin purée but fresh homemade pumpkin purée will work too. Just make sure that your homemade purée isn’t too wet. It should be the same consistency as what you would get in a can. The best way to ensure this is to bake your pumpkin in the oven, don’t boil it with water as that will create a purée that is too wet. And then, once you’ve puréed it let your homemade purée stand in a sieve over a bowl so that any excess water can drain off before you use it.
    4. Pecan Nuts: These are optional. Feel free to use a different kind of nut or omit them entirely or add chocolate chips (up to 1 cup) instead. 
    5. Storing: These muffins are best on the day of baking, just like all muffins really, but they’re still pretty good on day 2. I wouldn’t recommend keeping them for longer than 3 days. Allow them to cool completely before storing and then store in an airtight container at room temperature.
    6. Freezing: These muffins are freezer friendly if you’d like to freeze them. Allow them to cool completely before freezing. Thaw overnight in the fridge and then bring to room temperature before serving.

    Nutrition

    Serving: 1Muffin | Calories: 310kcal | Carbohydrates: 47g | Protein: 4g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 111mg | Potassium: 254mg | Fiber: 2g | Sugar: 28g | Vitamin A: 4793IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 2mg
    DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
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    About Alison Hope

    Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

    Gimme That Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Gimme That Flavor will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Marion

      November 12, 2020 at 12:42 pm

      These were so easy and delicious! Will definitely make them again.5 stars

      Reply
      • Alison Hope

        November 12, 2020 at 12:45 pm

        So glad to hear that Marion! Thanks for sharing!

        Reply

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    Alison Hope Author

    Hi! I'm Alison! Big time foodie. I'm probably cooking up a storm in my kitchen right now. I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late.... 

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