Pumpkin Muffins with blue background.
Print

How to Make Pumpkin Muffins

Today, we'll be covering how to make pumpkin muffins from scratch, loaded with fresh ingredients and spice that would feel like an autumn indulgence even in the dead of winter.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 273kcal
Author Joss D

Equipment

Ingredients

For the Pumpkin Muffins:

  • 2 cups flour
  • ¾ cup brown sugar
  • 1 tbsp. baking powder
  • 1 tbsp. pumpkin pie spice mix
  • 1 Pinch of salt
  • 2 eggs
  • ½ cup vegetable oil
  • 1 cup pumpkin purée canned or fresh
  • ½ cup oats
  • 1 cup dried cranberries

For the Pumpkin Purée - Optional (if making from scratch)

  • 1 pumpkin peeled, seeded and roughly chopped

Instructions

For the Pumpkin Purée (Optional Step):

  • Heat the oven to 350ºF. Spread the chopped pumpkin pieces out onto a lightly greased baking sheet and cover with foil. Bake the pumpkin for 1 hour, until soft. Using a blender, purée the pumpkin until smooth. (You will only need 1 cup of the purée for this recipe. The remaining pumpkin can be frozen for later use for up to 3 months.)
    A bowl of fresh, raw pumpkin.

Pumpkin Muffins:

  • Preheat the oven to 400ºF. In a bowl, mix flour, brown sugar, baking powder, pumpkin pie spice, and a pinch of salt.
    A metal bowl of pumpkin muffin batter being made.
  • Add the eggs, oil and pumpkin purée to the dry ingredients.
    A metal bowl of pumpkin muffin batter.
  • Add the oats and cranberries and mix well.
    Pumpkin Muffins with cranberries batter in a metal bowl, a hand sprinkling in the cranberries.
  • You can either grease individual muffin silicone cups or place muffin liners in a muffin pan and scoop the batter in. Sprinkle some more oats and cranberries on top. Bake for 15 to 20 minutes, or until you insert a toothpick in the center and it comes out dry. Let cool.
    Pumpkin Muffins with cranberries in silicone muffin molds on a baking sheet.
  • Serve and enjoy!
    Pumpkin Muffins with cranberries.

Nutrition

Calories: 273kcal | Carbohydrates: 43g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 21mg | Potassium: 242mg | Fiber: 2g | Sugar: 21g | Vitamin A: 3217IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 2mg