In this recipe we cover how to make pumpkin muffins from scratch, loaded with fresh ingredients and spices that would feel like an autumn indulgence even in the dead of winter.
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.)
1 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.
2 cups flour, ¾ cup brown sugar, 1 tablespoon baking powder, 1 tablespoon pumpkin pie spice mix, 1 pinch salt
Add the eggs, oil and pumpkin purée to the dry ingredients.
2 eggs, ½ cup vegetable oil, 1 cup pumpkin purée
Add the oats and cranberries and mix well.
½ cup oats, 1 cup dried 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.
Serve and enjoy!
Notes
They can be left out at room temperature for 1 to 2 days.
I like to freeze mine and pull them out for breakfast. They taste great warmed up in the microwave, cut open and served with butter.
To store in the freezer, let them cool completely, transfer them to a freezer bag and into the freezer for up to 3 months for best quality.