Categories
Self-organization

How to make pumpkin muffins

These easy pumpkin muffins are light, tender, and super flavorful, and they stay moist for days. They take 10 minutes to make, and you don’t need a mixer to make them. You won’t be able to stop eating them!

How to Make Pumpkin Muffins

I was never a big fan of pumpkin until I added sugar to it. Although I’m Jewish and wasn’t raised celebrating Christmas or Thanksgiving, I wait for this time of the year to indulge in all the comforting pumpkin cakes and pies, with their beautiful aroma and creamy texture. I remember one time when I was trick or treating when I visited my cousins, there was this lady who gave us beautifully wrapped pumpkin spice muffins instead of candy, and even as a child I liked the flavors so much that I ate the whole thing in a second.

How to Make Pumpkin Muffins

Flavor and Texture

Some pumpkin muffin recipes use a whole can of pumpkin puree but I use a bit less so the muffins aren’t heavy and have a subtle pumpkin flavor. They are tender and stay moist for 3 days. You can see the texture at the end of the video below. I like to keep them in the fridge, and bring them to room temperature before serving, but if you’re craving one right now (can’t blame you), they will still be soft and delicious straight from the fridge. You can play with the amount of spices if you want. You can definitely taste the spice in there, but it’s not overpowering the other flavors.

How to Make Pumpkin Muffins

Make Pumpkin Bread Instead

You can use this pumpkin muffin recipe to make muffin bread in a standard loaf pan. I use a 9×5-inch pan. Bake it in a preheated oven at 350°F/180°C for 50-65 minutes until a toothpick inserted into the center of the bread comes out clean. If the top of the bread is browning too much while baking, cover the pan loosely with aluminum foil.

To make pumpkin chocolate chip muffins add 2/3 cup chocolate chips.

Written by: Shelby Torrese – Sep. 25, 2019

How to Make Pumpkin Muffins

What’s cozy, warm and never gets old, year after year? The spicy, sweet smells of fall! Without missing a beat, pumpkin spice everything takes over storefronts, coffee cups and baked treats nationwide. You can’t escape it, so you might as well embrace it! Whether you wait all year for those PSL hashtags or you dread their arrival, you will absolutely fall in love with our healthy pumpkin muffins . They are light, fluffy, spicy and sweet, and wait for it…gluten free! Though you’d never, ever know it. They’re THAT good. 😎🍂

Ingredients For Gluten-Free Pumpkin Spice Muffins

It’s one thing to bake healthy things, like these delicious pumpkin spice muffins , it’s another thing to be able to actually explain to your friends and family what exactly makes them so healthy. To help, here’s a breakdown of each standout ingredient, and what makes them so beneficial.

We put the oat in pumpkin oatmeal muffins . Literally. We ground them up into a flour and created the healthiest, most delicious pumpkin spice muffins you could ever imagine. Oats are a great source of fiber, specifically the powerhouse fiber beta-glucan. This particular fiber has been shown to help lower total cholesterol , as well as blood sugar and insulin levels . If that’s not reason enough to make this gluten-free pumpkin muffins recipe , we don’t know what is. [1,2]

Super Youth collagen

SkinnyFit Super Youth collagen adds a punch of protein that your usual, bakery muffins seriously lack. We packed in 14 grams of protein to this recipe, giving your muffins a healthy boost that you won’t even notice! The unflavored collagen is best for baking because it’s completely flavorless. Add it to just about anything (except water!) and you’ll get more protein, without tasting it. Check out all the delicious and simple ways you can add unflavored Super Youth to your daily routine with these collagen recipes!

Pumpkin puree

Pumpkin is not just a delicious fall flavor. It’s high in heart-healthy Vitamins A & C, which help to fight oxidative damage, boost immunity, and support strong skin. These are key for fall months as the season begins to change, bringing drier weather and seasonal allergies. These pumpkin oatmeal muffins are a delicious and healthy way to include pumpkin into your diet. [3]

Maple syrup

Maple syrup is all-natural tree sap that offers the classic, rich aroma of fall. Though sugary, it is a much better alternative to artificial sweeteners. It also falls lower on the glycemic index than sucrose (cane sugar), maltodextrin, caramel, and molasses – which are all common sweeteners in pastries. Maple syrup also contains over 23 antioxidants and healthy doses of manganese and zinc! [4]

Coconut oil

Coconut oil is made up of MCT (medium-chain triglycerides), whereas most oils are made up of long-chain triglycerides. Unlike long-chain triglycerides, MCT goes directly to the liver and immediately helps to create energy. Not a coconut fan? Don’t worry! You don’t even taste it. No matter how you look at it, this gluten-free pumpkin muffins recipe is a must-try! [5]

How To Make Healthy Pumpkin Muffins

Don’t let the name fool you, these healthy pumpkin muffins are SO easy to make. They are beyond tasty, too, so you’ll be making them again and again until your friends and family refuse any more pumpkin-flavored anything! 🙅‍♀😂

A simple way to make these pumpkin spice muffins even more festive is to use fall or Halloween muffin tin liners. If omitting the liners completely, make sure to thoroughly grease your muffin tin with a neutral oil cooking spray or butter. To make the muffins, start with the oat flour. It’s quick! Just add oats to a high-speed blender or food processor for about a minute and, voila, you have oat flour! Add in the rest of your dry ingredients and give it a good whisk.

One of the most important parts of making muffins, and most baked goods, is to keep the wet and dry ingredients separate until they are to be combined. In other words, don’t add the dry ingredients in, one-by-one. Mix all of the dry ingredients, then all of the wet ingredients, then combine! Once you’re ready to combine, use a folding technique to incorporate the dry ingredients. View our tips on folding below. Over-mixing will result in dense, unpleasant muffins.

Tips for Making Super Moist Pumpkin Oatmeal Muffins

  • Rule of thumb when buying pumpkin puree (or any puree) – make sure it only has one ingredient. In this case, pumpkin! Avoid additives like cane sugar, gums, preservatives, thickeners, etc. It’s usually safe to assume pumpkin puree will be 100% pumpkin, as opposed to pumpkin pie filling, but always check the label before buying!
  • If you’ve dabbled in baking at all, you’ve read it a million times – mix the wet and dry ingredients separately , then fold them together. This is a VERY important step! If you overmix the wet and dry ingredients, you’ll end up with hard, not moist muffins. If you’re not sure how to fold ingredients, let us give you a crash course. Sprinkle the dry ingredients over the wet in one even layer, and, with a large spatula, begin to make large scoops. Slide the spatula along the side of the bowl to the bottom, then make large scooping motions to combine the ingredients. Try to do this fewer than 10 times, so make them count!
  • Make sure to keep an eye on them while baking! Every oven is different, and you don’t want to end up with overcooked healthy pumpkin muffins . Pro tip: Set your timer for the lowest time recommendation and check on them until a center-poked toothpick comes out clean.

There are many ways to make pumpkin muffins to kick off the Fall season. This kid-friendly pumpkin muffin recipe is healthy and easy to make. Combine a love of pumpkins with Greek yogurt to make one tasty back to school treat.

How to Make Pumpkin Muffins

The benefits of teaching children how to cook are plenty

According to the Journal of Nutrition Education and Behavior, developing cooking skills by adolescence may result in long-term benefits for nutritional well-being.

The study found that confidence in cooking ability led to fewer fast-food meals, more meals as a family, and more frequent preparation of meals with vegetables in adulthood.

In addition to teaching children healthy eating habits, children also learn mathematical skills from measuring ingredients. During our baking session, I asked my daughter to recognize the different numbers on the measuring cups and to place the muffin liners in patterns mixing the various colors. As an added bonus, we spent quality time together without screens or technology. At the end of our baking, we have a delicious treat to enjoy with pride. What a great teaching moment that any family can offer. I call this learning in disguise!

How to Make Pumpkin Muffins

How to Make Pumpkin Muffins

Even though these muffins are made from scratch, they don’t take that long to make. If you are bored with your back to school snacks, consider adding these pumpkin muffins. My daughter reminded me to pack her a few in her lunchbox and she takes great pride in helping make them!

How to Make Pumpkin Muffins

Pumpkin Muffins Ingredients:

1 1/2 cups flour

1 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon pumpkin pie spice

I teaspoon cinnamon

1 can 100% pure pumpkin (15 oz.)

2 large eggs beaten

1/2 cup vegetable oil or canola oil

1/3 cup lowfat Greek yogurt

Muffin instructions

Preheat oven to 400 degrees. Spray muffin tins with cooking spray or insert muffin liners.

How to Make Pumpkin Muffins

Mix flour, sugar, baking powder, baking soda, pumpkin pie spice and salt in large bowl.

In a separate middle bowl, whisk together pumpkin, eggs, oil and yogurt.

Combine wet and dry ingredients until just blended.

How to Make Pumpkin Muffins

Spoon batter into muffins tins. Fill cups 3/4 of the way.

Bake for 16-20 minutes (or 8 – 10 minutes for mini muffin trays).

If a toothpick comes out clean in the muffin then they are done.

Transfer muffins to rack to cool.

How to Make Pumpkin Muffins

The Greek yogurt makes these muffins moist and not dry. I had to refrain from eating the entire pan. Remember, sharing is caring – another lesson I am sure KinderCare teaches their students.

How to Make Pumpkin Muffins

Don’t they scream Fall fun? Not to mention my entire house smells like pumpkin now. I love it!

How to Make Pumpkin Muffins

Looking for more pumpkin recipes for the Fall?

Do you crave all things pumpkin? Check out 20 tasty pumpkin drinks to make this fall. What is your favorite pumpkin treat?

How to Make Pumpkin Muffins

This kid-friendly pumpkin muffin recipe is healthy and easy to make. Combine a love of pumpkins, Greek yogurt and education to make one tasty kid-approved treat.

Pumpkin Muffins with Bacon Streusel are soft and tender pumpkin muffins on the inside, with crisp, candied bacon streusel on the outside. The perfect muffin recipe for fall, and for bacon lovers!

August is Bacon Month, so we simply must eat bacon-filled treats, right? With flavors like cinnamon and pumpkin, some may think that these muffins are a tiny sneak peek into autumn. Personally, I think any time is a good one for sweet pumpkin muffins with bacon on top!
How to Make Pumpkin Muffins

CLICK TO PIN THIS RECIPE

We’re in the home stretch of Bacon Month, but I hope you aren’t tired of bacon recipes yet. These bacon-topped muffins are so good, even non-bacon lovers will enjoy them.

And if you are a bacon lover, you’ll want to make a triple batch of this pumpkin muffins recipe.
How to Make Pumpkin Muffins

Self control is definitely a necessity when it comes to consuming the pumpkin muffins. They’re moist and tender and kissed with candied bacon.

Becca, what the heck is candied bacon?!

If you were around when I made Browned Butter Chocolate Chip Candied Bacon Cookies, you’re already familiar with the delicious concoction of cinnamon sugar dredged bacon!

If you want to munch on a few slices of it while you’re baking the muffins, your secret is safe with me.

How to Make Candied Bacon

Candied bacon is made by oven cooking strips of good quality, thinly sliced bacon (center cut is best) that’s been dredged in brown sugar and cinnamon. Place them onto an oven-safe cooling rack that’s laid on top of a foil lined cookie sheet. Bake them at 375 degrees F for 15-20 minutes, or until the the sugar has caramelized and the bacon is crispy. Candied bacon is obscenely addictive and so freaking yummi that you may even squeal like a little piglet when you eat it.

Or, maybe that’s just me.

Anyhoo, the streusel topping is made with chopped candied bacon, brown sugar, cinnamon, and a tablespoon of flour. Sprinkle it over the uncooked pumpkin muffin batter and watch it caramelize into a beautiful thing.

How to Make Pumpkin Muffins
Best Fall Recipes with Pumpkin and Bacon

To recap, warm spices + tender pumpkin muffins + sweet, crunchy bacon topping = best. muffins. ever.

If you’re a bacon lover (and let’s be honest, who isn’t?), be sure to also check out my recipe for BLT Esquites. It’s an amazing bacon, lettuce, and tomato sandwich, topped with Mexican street corn. Oh. Em. Gee.

Other great recipes that have a combo of pumpkin and bacon:

PumpkinPatchesAndMore.org – Find a pumpkin patch, corn maze, safe trick-or-treating, hayrides and other Fall and Halloween fun near you!

Search PumpkinPatchesAndMore.org

How to Make Pumpkin Muffins from Canned or Fresh Pumpkin – in EASY illustrated steps!

How to Make Pumpkin MuffinsPumpkin muffins are a traditional sweet desert bread muffin, popular in the cooler Fall and early winter months, with a flavor reminiscent of a pumpkin pie! It’s very easy to make and you’ll be surprised how good it tastes! You can even use this to make pumpkin muffins! Paula Deen will be asking you for this recipe; but unlike hers, in addition to being tasty, it’s also healthy! Click here for a PDF print version

Ingredients

Makes 3 muffin pans (36 muffins)

  • 2 cups of fresh cooked pumpkin puree (see this page to make your own pumpkin puree from a fresh pumpkin)
    OR one 16 ounce can of canned pumpkin
  • 3 and 1/2 cups all-purpose flour (not self-rising flour)
  • 3 cups sugar
    or 3 cups of Stevia (or Splenda)
    or a 50:50 mix of sugar and sweetener.
    You can use organic sugar or even part honey (3 cups sugar, 2 cups honey – all honey makes it too heavy and poor rising)
  • 1 cup vegetable oil (Canola, Palm, Sunflower, and neutral flavored vegetable oil)
    Tip: to cut calories, you can substitute 1/2 cup of applesauce and 1/2 cup vegetable oil in place of the 1 cup of oil.
  • 4 eggs, beaten
  • 2 teaspoons baking soda
  • 1 and 1/2 teaspoons salt
  • 2 teaspoons cinnamon
  • 2 teaspoons nutmeg
  • 1/2 teaspoon allspice
  • 1 cup chopped pecans (optional)
  • 1/2 cup raisins (also optional)
  • Water:
    1/2 cup water if you are using fresh cooked pumpkin
    OR
    2/3 cup water if you are using commercial canned pumpkin

Equipment

  • Large mixing bowl
  • 3 muffin pans (36 muffins)

Pumpkin Muffins Recipe

  1. Preheat oven to 350 F.
  2. IHow to Make Pumpkin Muffinsn a large mixing bowl, stir together the flour, soda, salt, cinnamon, allspice, nutmeg and sugar (or Splenda).

How to Make Pumpkin MuffinsAdd the eggs, water, oil and pumpkin.

How to Make Pumpkin MuffinsStir until blended.

How to Make Pumpkin MuffinsIf desired, add the raisins and/or nuts. Mix well, either by hand or with a mixer.

Pour into 3 lightly greased and floured 9×5″ muffin pans. (or you can use the paper cupcake liners)

How to Make Pumpkin MuffinsBake approximately 15 minutes at 350 F (175 C). The test for doneness is the knife test: when a clean knife can be stuck in and removed cleanly.

Remove from the oven and cool slightly (10 minutes).

  • Then take out of pans to let cool on a rack.
  • Like banana bread, pumpkin muffins taste better if you wrap them in plastic wrap (Saran wrap, cling film), refrigerate it and wait until the following day to eat them. They keep well in the refrigerator and can be frozen.

    Tips from Visitors

    • A visitor writes on October 03, 2010: “I tried your pumpkin muffins recipe using a fresh sugar pumpkin that I roasted at 350 degrees wrapped in foil for an hour. This is without a doubt one of the most moist breads I’ve ever had. I made the recipe into five, 3×5 loaves to share with friends and people are already begging for more! Thanks so much for this website! “
    • A visitor writes on November 12, 2008: “I just wanted to let you know that I made the pumpkin muffins with the directions from your website, including the instructions for making my own pumpkin and it turned out fantastic. Thank you very much for the recipe.”

    Comments and Feedback from Visitors

      A visitor writes on January 26, 2015: “I am just writing to say that I have used your homemade pumpkin muffin recipe with fresh cooked pumpkin and they are simply amazing. I,of course, add the additional items (raisins and nuts). I plan on using your recipe for homemade pumpkin pie as well. No doubt it will be equally as delicious. ”

    A visitor writes on October 04, 2013: “I have used this pumpkin-muffin-from-scratch recipe of your for years. My family practically begs me to make it year round. To facilitate these requests; I use a rather large pumpkin and just freeze in 4 loaf servings (big family). Thanks a ton, your website is awesome! Sincerely, J.D.”

    Complete Water Bath Canner Kit

    This is the same type of standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce.
    This complete kit includes everything you need: the canner, jar rack, jar grabber tongs, lid lifting wand, six pint jars with lids and rings, a plastic funnel, labels, bubble freer, and the bible of canning, the Ball Blue Book. You’ll never need anything else except more jars and lids!

    Food Strainer and Sauce Maker

    A food strainer allows you to easily make smooth tomato sauces, seedless jams and jellies, applesauce, soups, baby foods, and much more. The strainers can use different sized screens to filter out different sized seeds and debris. There are both hand cranked and motorized versions.
    Click here for more information, other strainers and supplies or to order!

    Lids, Rings, Jars, mixes, pectin, etc.

    Need lids, rings and replacement jars? Or pectin to make jam, spaghetti sauce or salsa mix or pickle mixes? Get them all here, and usually at lower prices than your local store!

    September 11, 2019 by Together As Family 1 Comment

    Pumpkin Muffins are so soft, moist, bake up perfectly, and loaded with pumpkin and warm Fall spices. The perfect pumpkin muffins will make your house smell so amazing!

    How to Make Pumpkin Muffins

    PUMPKIN MUFFINS RECIPE

    With all these fancy pumpkin desserts and breads, sometimes I just crave the simplicity and deliciousness of a simple pumpkin muffin.

    I don’t want to say plain because these are anything but that. Each bite is packed with warm pumpkin flavor and they are so soft!

    I’m always tempted to put a glaze on them or something like that, but once you try a bite you’ll realize that they really don’t need anything else. They look plain, like these applesauce muffins , but what they lack in “looks” they definitely make up for with the flavor and moistness.

    How to Make Pumpkin Muffins

    HOW MANY CUPS OF PUMPKIN ARE IN A 15 OZ CAN?

    Believe it or not, this is one of the most asked questions when it comes to pumpkin recipes. Why? Because they make a 15-ounce can of pumpkin and a 29-ounce can of pure pumpkin and most recipes call for the 15-ounce can, and few call for an entire large can of pumpkin. Lots of times I only buy the larger cans because it’s cheaper and I know I will be making lots of pumpkin desserts so it will last me.

    If you are using a larger 29-ounce can of pumpkin, you will need to measure out 2 cups – 2 tablespoons. A 15-ounce can has almost 2 cups of pumpkin in it. It’s short by 2 tablespoons. So just measure out 2 cups and then remove 2 tablespoons and use that in place of a 15-ounce can of pumpkin.

    How to Make Pumpkin Muffins

    You know what makes a great fall breakfast, besides pumpkin bread? Pumpkin muffins. You know what’s an even better breakfast? Streusel-topped pumpkin. Though you may not have tried it on muffins, you’re probably familiar with streusel. Coffee cake, apple crisp (or pumpkin crisp) , and crumble-topped pies are all coated with the tender-yet-crunchy mixture of butter, flour, and sugar. Here, we’ve included pumpkin pie spice as well to encourage the fall vibes of this breakfast treat.

    These easy muffins are also pretty amenable when it comes to adjusting ingredients. No sour cream? Try Greek yogurt or creme fraiche. Not into pumpkin pie spice? Use an equal amount (or a blend) of cinnamon, nutmeg, and allspice. Try a pinch of ground cardamom as well for a citrusy, herbal note.

    Of course, one of the best things about muffins is the fact that you can easily make them ahead. After the muffins have fully cooled, pack them in freezer-safe bags or containers and pop them in the freezer. They’ll last for two-three months, no problem. You can defrost in the fridge for a few hours, or more quickly in the microwave, then heat them up in the oven.

    Looking for more non-pumpkin pie ideas? Check out our 85+ amazing pumpkin recipes, including our famous pumpkin chocolate chip cookies.

    This post may contain affiliate links (disclosure).

    These pumpkin muffins are huge, moist and taste out of this world! Bursting out of their muffin tin, these soft tender giants are your ultimate fall treat!

    How to Make Pumpkin Muffins

    I just have a thing for tall muffins. When I see a perfect dome-shaped muffin top, I want to scream “Mine”! These pumpkin muffins are the tallest, softest, moistest muffins you will ever make. You won’t believe how much they rise out of the muffin tin!

    For some reason, many homemade muffin recipes make puny flat things that don’t deserve to be called muffins. Not my muffins! Any recipe that makes it onto my site makes big tall bakery-style muffins, for example, these chocolate chip muffins, banana bread muffins and sweet potato muffins. All these muffins are better than what you can find in any bakery, and they are super-easy to make!

    How to Make Pumpkin Muffins

    Even if you don’t frequently bake, you’ll be eating these soft, giant and tender pumpkin muffins in no time! This amazing pumpkin muffin recipe is extremely easy and foolproof, you just can’t mess it up 🙂 You don’t even need to own a mixer! Just mix the dry ingredients in one bowl, then wet ingredients in another bowl, then combine them and spoon into the lined muffin cups. Put in the oven for 20 minutes and take out the freshly baked homemade pumpkin muffins! You’ll be shocked when you see how much they rise! And your house will smell absolutely amazing!

    How to Make Pumpkin Muffins

    Cinnamon and pumpkin is the ultimate fall combo, and it smells like pure magic! You are going to have the urge to put your nose into this muffin and just smell smell smell smell smell! The inside of the muffin is so moist and the texture is so tender – the crumbs are so soft and absolutely perfect!

    How to Make Pumpkin Muffins

    Eat these pumpkin muffins for breakfast, eat them for dessert, eat them for a snack anytime! Just the thought of this mouthwatering pumpkin muffin with a cup of coffee makes me want to leap and make these delicious pumpkin muffins this very minute. Simple pleasures are what makes our life so colorful, and this one is so easy to achieve. Do it right now.

    You know when Starbucks starts to tempt you with their Pumpkin Spice Lattes? Our pumpkin muffin recipe is here to save the day!

    How to Make Pumpkin Muffins

    Well this delicious little pumpkin muffin will save the day. We think it’s better (and healthier) but heck if you’ve got a hangry going and really want that latte go for it! Then you bake these sweet little muffins.

    The recipe makes a dozen but I always double it and freeze half. Then you’ve got a quick snack or breakfast on the go. Our pumpkin muffins are great for lunch bags too!

    You will need: eggs, flour, pumpkin puree, pumpkin pie spice, baking soda, white sugar, dark brown sugar, milk, vegetable or canola oil.

    Table of Contents

    Pumpkin muffins – Story or No Story?

    I’m smiling as I write this because I’m wondering what kind of reader you are. Do you like to know a bit of a story on why I’m writing about pumpkin muffins, or do you just want the recipe, along with some tips and tricks and that’s it?

    Since beginning the food blog part of this website some years ago, I’ve come across two views on this. Some folks love to hear about Grandma, family traditions, the wonder of these pumpkin muffins and why they make the perfect breakfast or snack for those on the go.

    The other group, and I’m not judging here, don’t care about the story or anything else for that matter. They like the “jump to recipe’ button, so they can get the ingredients and get on with their day. Maybe to make these awesome pumpkin muffins later!

    How to Make Pumpkin Muffins

    A colleague explained that people are just too busy to read anything more, and want the ingredients so they can pick them up at the grocery store on their way home.

    I totally get it. But for me, the story, even a short one, is all about why I’m here. Baking old fashioned recipes and helping you to create memories with food. All part of our You Can Live Rich On Less philosophy.

    No right or wrong here, just two different points of view. So that’s why I try to make sure I list the ingredients you will need right at the top.

    You can still print the recipe, or even better, pin the post to look at later!

    And if you make the recipe, please let me know and tag me on Instagram! There’s a button below for you to do that. OK!

    How to Make Pumpkin Muffins

    Pumpkin muffins FAQs

    What tastes good with pumpkin?

    How many cups of pumpkin in a can?

    Well a cup is 8 ounces or 250 ml, and a typical can of pumpkin is 27 oz or 796 ml. That gives you 3 1/3 cups of pumpkin.

    What can I do with leftover pumpkin?

    Endless possibilities! More pumpkin muffins? You could make a pumpkin loaf, or pumpkin biscotti!

    How to Make Pumpkin Muffins

    How to make the best pumpkin muffins

    • Make sure your eggs are at room temperature
    • Check to see that your baking ingredients are fresh and not expired!
    • Follow the instructions exactly.
    • Use paper muffin liners (see the cute pumpkin liners I used below!)
    • Mixing the wet and dry ingredients gently, just until they are blended is the key to tender muffins. Overmixing will make them tough!
    • Is your oven fast or slow? Be sure to adjust baking times within the range. For example if you have a fast oven, make 2 to 3 minutes less than the recipe calls for.

    How to Make Pumpkin Muffins

    Why do eggs have to be room temperature for baking?

    Many recipes call for eggs to be at room temperature. The reason for this is that the texture of the eggs becomes easier to blend in the batter, and your baked product, like these amazing muffins, will rise higher. You can read all the details in this excellent article about using Room Temperature Ingredients by Sally’s Baking Addiction.

    The Best Pumpkin Muffin Recipe

    Warm from the oven, our pumpkin muffin recipe is perfect. Every bite is full of sweet pumpkin and delicious pumpkin pie spices like cinnamon, nutmeg, cloves, allspice and ginger. We’ve even got a great recipe for you to make your very own Homemade Pumpkin Pie Spice!

    These muffins freeze beautifully, and make a great snack or breakfast on the go. I usually double the recipe every time I bake them.

    If you like the recipe, please give it a 5 star rating. xo

    How to Make Pumpkin Muffins

    A sweet and spicy muffin that will tempt pumpkin lovers everywhere! We make 12 large muffins, but you could make mini muffins too – more to love! Be sure to double the recipe though, so there is lots to enjoy, warm from the oven, and plenty to freeze for later. Enjoy.

    Ingredients

    • 1 and 2/3 cups (230g) all-purpose flour
    • 1 teaspoon baking soda
    • 1 and 1/4 teaspoons pumpkin pie spice
    • 1/2 teaspoon salt
    • 2 large eggs at room temperature
    • 1/2 cup (150g) granulated sugar
    • 1/4 cup (100g) light or dark brown sugar
    • 1/2 cup (120ml) vegetable or canola oil
    • 1 and 1/4 cups (285g) pumpkin puree (canned or fresh)
    • 1/4 cup (60ml) milk at room temperature

    Instructions

    Preheat oven to 375°F/190°C.

    Line muffin cups with paper liners

    In a large mixing bowl mix together flour, baking soda, pumpkin pie spice, and salt.

    In a medium mixing bowl, beat together eggs, granulated sugar and brown sugar until combined.

    Then add the oil, pumpkin and milk and using a whisk mix all the wet ingredients until combined.

    Pour the pumpkin mixture into the flour mixture and using a spatula or wooden spoon mix gently just until the dry ingredients are blended into the wet ingredients.

    Using a muffin scoop or big spoon, fill your muffin cups. Bake for 16-20 minutes until a toothpick inserted into the center of the muffin comes out clean.

    Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

    Enjoy your freshly baked pumpkin muffins with lots of butter!

    You can keep them in the fridge for about a week, or freeze for 2 months.

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    This post may contain affiliate links. Read our disclosure policy.

    Pumpkin Muffins along with a cup of warm cider is the perfect way to enjoy a cold fall morning!

    These homemade muffins are brimming with those tasty autumn spices and plenty of pumpkin flavor. They’re deliciously tender and no one can resist!

    How to Make Pumpkin Muffins

    The Best Pumpkin Muffins!

    If you are like me when fall rolls around you are adding pumpkin to just about every treat out there. And of course breakfast is no exception.

    Pumpkin Pancakes and Pumpkin French Toast, and Pumpkin Scones are a fall necessities (lol yes necessities :), and I’m thinking we ought to add these Pumpkin Muffins to that list too.

    They’re easy to make and they have all those fall flavors we love!

    How to Make Pumpkin Muffins

    Ingredients Needed to Make Pumpkin Muffins

    • All-purpose flour
    • Baking powder and baking soda
    • Salt
    • Spices including cinnamon, nutmeg and ginger
    • Granulated sugar
    • Vegetable oil
    • Canned pumpkin (fresh will work too)
    • Eggs
    • Apple juice or water

    Scroll below for printable recipe.

    How to Make Pumpkin Muffins

    How to Make Pumpkin Muffins

    • 1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners.
    • 2. In a large mixing bowl whisk together flour, baking powder, baking soda, salt cinnamon, nutmeg and ginger for 20 seconds. Make a well in center of mixture and set aside.

    How to Make Pumpkin Muffins

    • 3. In a separate mixing bowl whisk together sugar, oil, pumpkin, eggs, and apple juice until well blended.

    How to Make Pumpkin Muffins

    • 4. Pour pumpkin mixture into flour mixture and fold with a rubber spatula just until combined (batter will be slightly lumpy).

    How to Make Pumpkin MuffinsHow to Make Pumpkin Muffins

    • 5. Divide batter among prepared muffin cups filling each nearly full.
    • 6. Bake in preheated oven until toothpick inserted into the center comes out clean, about 20 – 25 minutes.

    How to Make Pumpkin Muffins

    • 7. Let cool in muffin pan several minutes then transfer to a wire rack to cool completely. Store in an airtight container.

    How to Make Pumpkin Muffins

    Can I Add Chocolate Chips to this Recipe?

    You can definitely mix in some chocolate chips here. If doing so I’d use 3/4 cup regular or mini semi-sweet chocolate chips and then I’d fill about two extra muffins cups giving you a total of 14.

    Can I Use Pumpkin Pie Spice Instead?

    If you don’t have the spices listed here you can use pumpkin pie spice will work great too. Use 2 1/4 tsp then omit cinnamon, nutmeg and ginger.

    How to Make Pumpkin Muffins

    Can I Frost Convert to Pumpkin Cupcakes?

    These muffins actually double well as a cupcake too. Since they are made with vegetable oil and not butter they’re actually fairly fluffy, and they have just the right amount of sweetness.

    So yes by all means turn them into cupcakes too! Try them with a cream cheese frosting, a cinnamon frosting or a chocolate frosting.

    Can I Freeze Pumpkin Muffins?

    These pumpkin muffins will freeze really well. I’ve frozen a few batches that I add to my school lunch on occasion. So if you’re lucky to have extra go ahead and freeze some for a treat on a rainy day.

    These bakery style pumpkin spice muffins are delicious on their own – but add that crumb topping and drizzle them with a maple glaze and they’re amazing!

    How to Make Pumpkin Muffins

    These apple muffins with a crumb topping are one of the most popular recipes on my website.

    They’re also one of our favourites. When I want a sweet, bakery style muffin, those muffins are often the ones I make!

    So clearly I needed a pumpkin spice version. Pumpkin spice muffins are one of my favourites in the fall. Adding a tasty crumb topping and a maple glaze just makes them even better.

    These pumpkin spice muffins with a crumb topping mix up very quickly. No special equipment needed for this recipe. Just a couple of bowls and a spoon and you’re good to go. Well, and a muffin tin of course.

    How to Make Pumpkin Muffins

    You can even enjoy these pumpkin spice muffins without the crumb topping if you’d like. Skip those added steps of making the crumb topping and maple glaze if you want. These muffins are delicious with or without the crumb topping.

    But my vote is to leave it on.

    Because if you’re going to make a bakery style muffin, you might as well go all out!

    How to Make Pumpkin Muffins

    How do you make crumb topping for muffins?

    It’s super easy to make a crumb topping for muffins. Just a few ingredients and about thirty seconds to mix them together is all it takes.

    This crumb topping uses brown and white sugar, flour, cinnamon, and melted butter. Place all the ingredients in a small bowl, and stir until it starts to clump together.

    If you squeeze the crumb topping mixture in your hands as you put it on the pumpkin spice muffins, it will clump together so you get those nice big crumbs on top.

    Can you use canned pumpkin pie filling instead of pumpkin puree?

    This recipe, and most pumpkin spice muffins recipes, call for pumpkin puree.

    Pumpkin puree is not the same as pumpkin pie filling – although the cans look the same! Make sure you’re getting the kind that is labelled “pure pumpkin”.

    Pumpkin pie filling is already flavoured with all the spices for pumpkin pie, so the pumpkin spice muffins will not taste the same if you use that.

    How to Make Pumpkin Muffins

    How do you make pumpkin muffins with fresh pumpkin?

    If you’re using fresh pumpkin for these pumpkin spice muffins instead of canned pumpkin it will still use the same amount.

    You will need to cook the pumpkin, puree it, and strain it before using it to bake with. I like to roast fresh pumpkin because it’s easy. Cut it up into pieces, scoop out the seeds and roast it until it’s tender. Then you can simply scoop the cooked pumpkin flesh out of the skin. Trying to peel it before cooking it is just an exercise in frustration!

    Do make sure to strain your fresh pumpkin before baking with it as it has a lot more liquid in it then canned pumpkin does. It doesn’t matter quite as much for something like pumpkin spice muffins, but if you’re making pumpkin pie it won’t set up quite as well if you don’t strain it well.

    How to Make Pumpkin Muffins

    How to make perfect pumpkin spice muffins with crumb topping:

    • I love using this stoneware muffin tin for baking muffins. If you have one of those, keep in mind that the muffins usually need to bake for about 5 minutes longer in it. The recipe is written for a standard muffin tin.
    • I find the best way to scoop the muffin batter into the muffin tin is to use an ice cream scoop or large cookie scoop. It portions out the batter evenly and helps with getting those nice domed muffin tops.
    • These muffins are sometimes a little tough to get out of the muffin tin without knocking off the crumbs on the edges. It’s easier to take them out if you let them cool all the way in the tin, instead of taking them out to cool on a wire rack.
    • You can make these pumpkin spice muffins without the crumb topping and glaze if you like. The bake time will be the same.
    • Here are a few more fantastic pumpkin recipes for you: Apple Pumpkin Bread, Pumpkin Scones, and Baked Pumpkin Spice Doughnuts

    How to Make Pumpkin Muffins

    These bakery style pumpkin spice muffins are delicious on their own – but add that crumb topping and drizzle them with a maple glaze and they’re amazing!

    How to Make Pumpkin Muffins

    My pathetic morning performance is well documented: I can barely function before 9am. Too bad that having kids not only means you’re awake far, far before 9am, but that you have to make sure people are dressed, fed, and placed in a school-type environment. I’m always on the lookout for recipes that I can pull together the night before and assemble in the morning without having to think too hard. If you prep these delicious pumpkin muffins the night before, they’ll be on the table ready to eat within 20 minutes. Not bad. And did I mention portable?

    How to Make Pumpkin Muffins

    ​The Best Pumpkin Muffins

    Pumpkin Muffin Ingredients

    ​1 3/4 cups flour

    1 cup packed brown sugar

    1 tablespoon baking powder

    1/4 tsp allspice

    1/2 tsp freshly grated nutmeg

    1 cup pureed pumpkin

    Optional Ingredients For Pumpkin Muffins:

    1/2 cup chopped pecans

    1/2 cup chocolate chips

    1/4 cup melted butter

    1/2 cup cinnamon sugar (1/2 cup sugar mixed with 1 tsp cinnamon)

    Instructions for Pumpkin Muffins

    Oven preheat: 400

    Combine dry ingredients in a medium bowl: flour, baking powder, salt, spices

    Combine wet ingredients in a small bowl: Pumpkin, oil, sugar, milk

    **You can stop the recipe here and refrigerate the wet ingredients until morning, or keep going.**

    Stir wet ingredients into dry, stir until just combined. Spray regular muffin tin with non-stick spray. Using a large ice cream scoop, scoop the batter generously into the tins (should be about 2/3 full.) Sprinkle tops of muffins with chopped pecans (if using.) Bake in a 400 degree oven for 18-20 minutes. Remove to a cooling rack.

    You can serve the muffins at this point, or dip the top of each warm muffin into the melted butter and then into the cinnamon sugar for a delicious topping.

    How to Make Pumpkin Muffins

    How to Make Pumpkin Muffins

    Tulip Muffin Baking Cups

    Want to throw in a twist to these pumpkin muffins? Use tulip muffin baking cups to amp up the pretty.

    How to Make Pumpkin Muffins

    How to Make Pumpkin Muffins

    Want to snag those adorable paper baking cups?

    How to Make Pumpkin Muffins

    ​What About Pumpkin Muffins With No Oil?

    For this specific recipe that calls for ½ cup of oil, simply substitute that ½ cup of oil with ½ cup of unsweetened applesauce. If you only have sweetened applesauce, that’ll work fine as well, but just adds another sweetened flavor profile to the pumpkin muffin. We’ve tried applesauce as a substitute and it works surprisingly well. Other popular oil substitutes for muffins are: cauliflower (cooked and pureed), sour cream, yogurt, mashed banana (ripe), and zucchini (cooked and pureed). In most cases, the oil substitute can be replaced on a 1 to 1 ratio, but you’ll need to experiment with each recipe.

    How to Make Pumpkin Muffins

    ​How Long Do Pumpkin Muffins Last?

    The chances you will want to eat all these muffins in one try will be high. The chances that you will actually eat these pumpkin muffins in one try are probably low. Therefore, storing these leftover pumpkin muffins is of the utmost importance.

    The best way to store leftover muffins is to keep them in an airtight container at room temperature. They will last for about 2-3 days. Storing them in the fridge will (using the previous method) keep your muffins for about one week. If you do want to freeze them, wrap them in plastic wrap tight enough to have as little air as possible, but not too tight where you squash the muffin. Then put them in an airtight container. Frozen, they will last up to 2-3 months depending on how well you prepared them for the freezer. To thaw, heat frozen muffins in the oven on a cookie sheet at 300 degrees fahrenheit for a few minutes. You can also throw them in the microwave for a couple of minutes as well.

    Best Variations To Add To Pumpkin Muffins

    One of the best aspects about muffins is the array of variations you can add to make them unique. Adding variations can be based on the occasion or just what you are craving at the moment. Here are the five best variations we love to add to pumpkin muffins.

    Chocolate Chips

    One of the most popular additions to pumpkin muffins is adding chocolate chips. It’s not that easy though. The best type of chocolate chips to add to pumpkin muffins (and this goes for cookies too) are semi-sweet chocolate chips. Depending on how much you love chocolate will determine how many chips to add. For the above recipe, start by adding only ½ cup of semi-sweet chocolate chips. If you desire more, tweak the recipe by adding 1 cup the next batch you make. Substituting semi-sweet chocolate chips for white chocolate chips is another delectable way to amp up the flavor and uniqueness for pumpkin muffins.

    Fall is the perfect time to try out a pumpkin muffins recipe! How about having a light pumpkin dessert item in a late fall morning? This pumpkin muffins recipe from Martha Stewart will be a very good fall brunch item on a lazy chilly morning. The use of yogurt in this recipe makes it soft while the sweet, fleshy pumpkin puree makes it sticky and moist. The flavor of this fall brunch will come from the walnuts and spice while the whole-wheat flour will supply fiber to satisfy your knack for eating healthy. Check out the healthy and easy-to-make fall brunch recipe:

    How to Make Pumpkin Muffins Recipe with Yogurt
    How to Make Pumpkin Muffins

    Pumpkin Muffins Recipe Ingredients:

    Yielding 12 muffins

    Spooned and leveled whole-wheat flour (1 ½ cups)

    Spooned and leveled all-purpose flour (1 ½ cups)

    Baking soda (1/2 teaspoon)

    Vegetable oil (3 cups and more)

    Plain low-fat yogurt (1 cup)

    Coarsely chopped walnuts (1 ½ cups)

    Turbinado sugar (1 cup)

    Powdered sugar for sprinkling (2 tablespoons)

    Pumpkin Muffins Directions:

    1. Preheat the oven to 350 degrees.
    2. Take 12 muffin tins with 1-cup capacity and brush them with vegetable oil. Set aside.
    3. Whisk flours, baking soda, baking powder, and pumpkin pie spice in a bowl. Set aside.
    4. Whisk eggs, yogurt, 1-cup sugar, pumpkin puree, and oil in a large bowl. Add one cup of the chopped walnuts and reserved dry items. Mingle them together until the mixture becomes moisten.
    5. Pour the batter into the muffin tins and sprinkle sugar and walnuts on the top. Bake for 30 to 40 minutes.
    6. Take out the muffins and let them become cool in pans for 5 minutes.

    Pumpkin Recipes Tips:

    1. You can replace the walnuts with any other nuts like pistachios.
    2. Instead of using two types of flours, you can use just the all-purpose flour to make the recipe lighter.
    3. If you are not conscious about health and like your dessert item a little bit sweeter, add cream butter and more sugar.

    Want more Pumpkin Recipe Ideas?

    Here’s 35 Pumpkin Recipes to try:

    How to Make Pumpkin Muffins

    These muffins will come out with a beautiful texture. Because of the use of yogurt, they will be very moist and reheated well. They will have the flavor of flour and pumpkin. If you love your muffins a little bit spicier, double the amount of spice and also add some more sugar. You can store them by keeping in the refrigerator. The frozen ones will thaw out and reheat nicely. This fall brunch recipe will become a new favorite with your family.

    Do you like this fall brunch idea? Can you think of any tweaks to make it tastier or healthier? Tell us!

    For more brunch recipes on Stagetecture, click here.

    Sharing is caring!

    THESE VEGAN PUMPKIN MUFFINS ARE PERFECT FOR A QUICK ON THE GO BREAKFAST IDEA. THE PERFECT FALL EASY BREAKFAST.

    How to Make Pumpkin Muffins

    Go hop in the kitchen right now and make these easy vegan pumpkin muffins.

    Don’t get us wrong, our vegan blueberry muffins are insanely delicious and a classic bakery staple. But, personally, fall screams pumpkin muffins.

    You can make with or without nuts too if you are into that type of muffin.

    And while it’s not in the photos, we’ll also share how to make a crumb topping that genuinely tastes like you just ordered it from your favorite bakery.

    Never miss another recipe! Get our recipes straight to your inbox when you sign up for our weekly newsletter today! Our Top 15 posts automatically sent to you! Plus, enjoy behind the scenes, giveaways, and other exclusive content!
    Sign up for our newsletter HERE!!

    WHAT INGREDIENTS DO I NEED TO MAKE THESE VEGAN PUMPKIN MUFFINS?

    We love simple dairy free recipes that are both easy to make, but also have easy to find ingredients, most of which are already in most people’s pantries. These dairy free pumpkin muffins are really simple to put together. The ingredients that you need for these vegan muffins are:

    • pumpkin puree
    • vegan butter
    • vegan milk
    • maple syrup
    • vanilla extract
    • flour
    • vegan sugar
    • brown sugar
    • cinnamon
    • nutmeg
    • ginger
    • cloves
    • allspice
    • salt
    • baking powder
    • baking soda
    • walnuts, optional

    There is an optional crumble topping that is highly recommended also. For that you will also need:

    HOW DO YOU MAKE DAIRY FREE PUMPKIN MUFFINS?

    Preheat oven to 350 degrees.

    The very first thing you want to do to make these vegan pumpkin muffins, is to add the pumpkin puree into a large bowl with the softened vegan butter, dairy free milk, maple syrup and vanilla. Blend just until combined.

    To that, add all your dry ingredients and blend just until combined again, careful not to over mix.

    If you are going to add in walnuts, chop them and fold them in with a spatula.

    Fill muffin cups up 3/4 of the way full and then place in the oven. Cook at 350 for 25-35 minutes or until a toothpick inserted comes out clean.

    For the optional crumble topping, add all the ingredients together and mix with a fork. Add on top before putting in the oven.

    As you can see below, there are options for regular vegan pumpkin muffins, vegan pumpkin nut muffins or vegan pumpkin muffins with a crumble.

    How to Make Pumpkin Muffins

    WHAT IS THE KEY TO MAKING VEGAN PUMPKIN MUFFINS LOOK LIKE BAKERY STYLE MUFFINS?

    We decided to make these look like normal muffins; however, if you saw our vegan blueberry muffins and want to make them tall with a fancier paper liner, just like at the bakery, then keep reading.

    The key to get the taller, fluffier, perfect bakery style vegan pumpkin muffins is using these tulip muffin liners. They fit in a regular muffin tin, but help keep all the ingredients in, making them absolutely perfect.

    CAN THESE BE TOP 8 ALLERGEN FRIENDLY PUMPKIN MUFFINS?

    These vegan pumpkin muffins use both wheat and almond milk in the recipe as we have it written, and depending on the dairy free butter you use, may have soy.

    However, you can swap out the almond milk for any dairy free milk of choice.

    Also, you can try to make them with gluten free measure for measure flour. This specific King Arthur gluten free flour is our favorite!

    And just make sure that you use a soy free dairy free butter if needed. We love the Earth Balance soy free in the red tub.

    How to Make Pumpkin Muffins

    CAN I MAKE THESE INTO MINI VEGAN PUMPKIN MUFFINS?

    You can absolutely make these mini dairy free banana muffins. You just need to follow the directions and fill mini muffin tins instead of regular size. Reduce cooking time to 12-15 minutes and then check for doneness.

    Likewise, you could make extra large muffins with this recipe too.

    WHAT ARE OTHER DAIRY FREE MUFFINS IDEAS THAT I SHOULD TRY?

    Once you try these vegan banana muffins, you may want to learn what are some other options. We gathered some ideas from our friends. All of these dairy free muffins listed below are vegan, so they are also egg free and many are gluten free.

    PIN THESE VEGAN PUMPKIN MUFFINS FOR LATER:

    How to Make Pumpkin Muffins

    Are you following us on social media? Be the first to see what we’re doing and finding, behind the scenes, and other get recipes are resources we’ve finding by following along.
    FACEBOOK INSTAGRAM PINTEREST TWITTER YOUTUBE

    This post may contain affiliate links. Please read my disclosure policy.

    How to Make Pumpkin Muffins

    These Pumpkin Zucchini Muffins are perfect for this time of year. It’s the perfect breakfast treat and autumn comfort food. They’re so good for you since they’re loaded with pumpkin and zucchini, and incredibly moist and delicious, they’ll blow your mind. What a way to start the day!

    How to Make Pumpkin Muffins

    Pumpkin Zucchini Muffins

    I will raise my hand and declare that I am a muffin person. Blueberry, carrot, banana, whatever it is, I will devour it with glee. It’s one of my favorite little breakfast treats since it’s so easy to grab and run out the door with. These muffins are totally different from any I’ve ever made packed with super nutritious pumpkin and zucchini but still sweet and delicious!

    These muffins may sound complicated – but believe me they ain’t! The most time intensive part is prepping the zucchini but even then all you need to do is grate it up and squeeze the water out, or free therapy as I like to call it. Other than that, these muffins can be on your table in 45 minutes flat, pretty good for a baked treat I must say.

    What’s The Deal With Zucchini?

    There’s so many delicious ways to cook with zucchini, I mean besides the famously moist and delicious Chocolate Zucchini Bread, you can also grill them, roast them, saute them, bake them into Lasagna. The world is your oyster when you’ve got a zucchini in hand!

    Why’s Pumpkin So Great?

    Pumpkin is a little powerhouse! It’s packed full of fiber, vitamins, and antioxidants. It’s a nutrient dense low calorie squash that deserves more love year round than just around holidays. So let’s get into it!

    How to Make Pumpkin Muffins

    Ingredients In Pumpkin Zucchini Muffins

    • Dry ingredients –All purpose flour, brown sugar, baking powder, and salt.
    • Wet ingredients –Pumpkin, grated zucchini, eggs, melted unsalted butter, vanilla extract, and milk.
    • Pepitas –To be sprinkled over top before baking yum! Also known as pumpkin seeds. Secret here is to toast them in the oven for a few minutes first, it makes all the difference.
    • Turbinado Sugar – It’s a raw sugar, golden-brown in color and it often used as a sweetener or topping on baked goods. If you can’t find, regular brown sugar works as well.

    What Else Can I Mix Into My Pumpkin Zucchini Muffins?

    I kept these nice and basic especially when introducing you guys to such a new and innovative muffin, but you are free to add some fun mix-ins!

    • Try dried fruits like raisins, cranberries, and chopped apricot.
    • You can also use nuts! I love to use soft varieties like pecans and walnuts. These are also great substitutions for the pepitas used as a topping. Try out sliced almonds on top for a bit more crunch.
    • Do you have a bit of a sweet tooth? Try out some chocolate chips. But, if you want to keep these healthier, you can add some diced apples for a bit of a sweet bite.

    How to Make Pumpkin Muffins

    How To Make Pumpkin Zucchini Muffins

    1. Prepare oven and muffin pan: Preheat the oven to 425 degrees F. Spray a 6 or 12 muffing baking pan with cooking spray, or line it with muffin liners.
    2. Combine dry ingredients: In a large bowl combine the flour, brown sugar, baking powder and salt. Set aside.
    3. Combine wet ingredients: In another bowl whisk the pumpkin, zucchini with the eggs, melted butter, milk and vanilla extract.
    4. Make batter: Add the pumpkin zucchini mixture to the flour mixture and using a spatula mix everything until the flour is moistened, don’t over mix, and keep in mind the batter will be a bit lumpy. Just mix until you can no longer see white flour in the batter.
    5. Spoon into muffin tin: Spoon the muffin batter (I used an ice cream scoop) into the prepared muffin pan. You will completely fill the muffin cups, this way you will get nice muffins with perfect domes. The batter should be enough for 12 small muffins or 6 jumbo muffins. Top each muffin with a few pepitas, then sprinkle with some turbinado sugar or brown sugar.
    6. Bake: Turn down the oven to 400 F degrees and place the muffins in the oven. Bake them for about 25 to 30 minutes, or until golden brown and baked inside.

    How to Make Pumpkin Muffins

    Want To Make These Muffins Gluten Free?

    If you choose to use gluten free flour you’ll need to be sure to use a good binder like xanthan gum. Keep in mind that you want to use 1/4 teaspoon per cup of flour.

    How To Toast Your Pepitas

    1. Preheat your oven to 150 F degrees. Spread parchment paper over a baking sheet.
    2. Mix pepitas with a little drizzle of olive oil and stir well before sprinkling some salt over top.
    3. Bake the pepitas for 10 – 15 minutes, shaking the pan halfway through.

    How to Make Pumpkin Muffins

    How To Tell When Pumpkin Zucchini Muffins Are Done Baking

    Insert a toothpick into the thickest part of one of the muffins in the tin. If the toothpick comes out clean, your muffins are done baking. If there is any batter sticking to the toothpick, bake for 5-10 minutes at a time until the toothpick comes out clean. Use a new toothpick for each test.

    The Key Is In The Batter

    Now a lumpy thick batter may look counter intuitive to some of us, but that’s exactly what we’re going for with these muffins! Don’t over mix your batter because you’ll fight with the batter, creating gluten and giving us muffins that are way too dense. We want an ugly, messy batter so the less perfect the better!

    How to Make Pumpkin Muffins

    Storing Leftover Muffins

    Store these muffins in either a plastic bag, plastic wrap, or an airtight container. They will last at room temperature for 3 days or in your fridge for 1 week. These are extra delicious if you reheat them for about 30 seconds in the microwave before digging in!

    Freezing Leftover Muffins

    Wrap these muffins individually with either plastic wrap or foil, or you can place them all in a large freezer bag or airtight container. Reheat by putting them in the microwave for 1 minute, or until heated through.

    How to Make Pumpkin Muffins

    These Pumpkin Muffins are my new favorite homemade muffin! They’re soft, fluffy, moist, and loaded with Fall flavor! Easy to make and absolutely irresistible, this moist pumpkin muffin recipe can be whipped up in under 30 minutes! Recipe includes plenty of tips and a how-to video.

    Topped with a crumbly, buttery streusel and a simple glaze, these easy pumpkin muffins are every bit as delectable as my pumpkin cupcakes, but slightly more suitable for breakfast! If you happen to not have pumpkin pie spice on hand you can always whip up a batch of my homemade pumpkin spice!

    How to Make Pumpkin Muffins

    The Best Pumpkin Muffins

    The amount of pumpkin puree that I’ve gone through in the past few weeks is slightly obscene. Not quite as obscene as the amount of pumpkin muffins I’ve consumed over the past few days, but close.

    I have a few more pumpkin recipes coming your way this beautiful Fall season, but these are my current favorite (OK, they’re tied with the pumpkin cheesecake). With their buttery streusel topping and their moist and flavorful pumpkin-y centers, they rival my banana muffins in terms of favorite muffins ever. Guaranteed to be a bright spot in anyone’s morning.

    Just look at them!

    How to Make Pumpkin Muffins

    How to Make Pumpkin Muffins

    Good news: It’s easy!

    1. Melt your butter, but let it cool so that it’s no longer warm to the touch (if it’s too hot it’ll melt your sugar and that’s just no good).
    2. Stir in sugars, eggs, pumpkin puree, and milk.
    3. Whisk together dry ingredients in a separate bowl.
    4. Gradually, with a light hand stir the dry ingredients into the wet. Remember, when making muffins it’s important that you don’t over-work the ingredients or you could end up with dense, dry muffins. Stir just until combined.
    5. Portion batter into muffin tin, top with streusel (more on that below) and bake! If desired top with vanilla glaze.

    How to Make Pumpkin MuffinsIngredients for Pumpkin Muffins

    How to Make Pumpkin Muffins

    It’s Really All About the Streusel

    The streusel for these pumpkin muffins is similar to the one that I use on my favorite coffee cake recipe. It’s buttery and crisp against the super soft and moist pumpkin muffin interior and it takes these muffins from delicious to irresistible.

    Instead of using cold butter and working that into the sugar and flour with a pastry cutter, I prefer a simpler method of using melted butter. We’ll work that into the dry ingredients with a fork. It’s not only easier, but lends itself to a more buttery streusel — and did I mention it’s easier to make!? How to Make Pumpkin Muffins

    One thing to keep in mind for successful streusel is don’t over-work the ingredients.

    The key to good streusel is a mixture that’s nice and clumpy, so don’t break up the clumps that form as you stir in your butter. If you over-work your streusel you’ll end up with a weird paste rather than the crumbly topping that we’re aiming for. Don’t get me wrong, it’ll still taste good (ask me how I know) but aim for a clumpy, crumbly topping, as shown above.

    How to Make Pumpkin Muffins

    Other Fall Recipes You May Enjoy

    My video for How to Make Pumpkin Muffins is at the bottom of the recipe! If you enjoy watching my recipe videos, make sure to subscribe to my YouTube channel!

    Last Update May 22, 2020 By Chrystal Leave a Comment

    Tender, scrumptious, and nutritious, these Low Carb Pumpkin Muffins are ridiculously easy to make, gluten-free, grain-free, sugar-free and dairy-free making them perfect. You are going to love these sugar free pumpkin muffins.

    If you like muffins you’re going to want to check out my Keto Chocolate Chip Muffins. For another healthy and filling breakfast you’ll want to make my Keto Pancakes.

    For more breakfast options, check out my Keto Recipes section.

    How to Make Pumpkin Muffins

    Low Carb Pumpkin Muffins

    Whether you want to call them Low Carb Pumpkin Muffins, or Keto Pumpkin Muffins, these sugar-free pumpkin muffins are loaded with pumpkin and sugar-free chocolate chips and they are super filling. This low carb pumpkin muffin recipe takes less then 10 minutes to whip up and only 22 minutes to bake. You’re going to love how easy these healthy pumpkin muffins are to make!

    These Keto Pumpkin Muffins are a spin off of Gluten-Free Palate’s Paleo Chocolate Chip Muffins. With so many pumpkin recipes being shared, I saved them for this fall hoping to talk you into adding them into your breakfast rotation.

    I named these keto muffins Low Carb Pumpkin Muffins instead of Low Carb Pumpkin Spice Muffins because the pumpkin spice is optional. Not everyone likes pumpkin spice but they like the added benefits of pumpkin in their baked goods. You can choose to add in the pumpkin spice or leave it out of these muffins.

    How to Make Pumpkin Muffins

    Keto Pumpkin Muffins

    These low carb pumpkin muffins are considered to be keto because of the low net carb count. The carbs in these keto pumpkin muffins come from the almond flour and the pumpkin. The sugars used in this muffin recipe are alcohol sugars and don’t count towards the total net carbs. Just make sure to use a sugar free sweetener and sugar-free chocolate chips.

    Are chocolate chips keto?

    If the chocolate chips are dark chocolate, high cocoa with no sugar, or they use a sugar free sweetener they are accepted on the keto diet. Many food bloggers and recipe developers use Lily’s chocolate chips. If you don’t want to use chocolate chips you can leave them out or use cocao nibbs.

    When you first make this low carb pumpkin muffin recipe I recommend you make it as-is, with no substitutions, before you start changing it up. I recommend this with every recipe so you can learn how the recipe works before you modify it.

    For another healthy and flavorful muffin you’ll want to check out these Keto Cinnamon Collagen Muffins.

    How to Make Pumpkin Muffins

    How to make keto pumpkin muffins

    1. In a large mixing bowl, whisk almond flour, salt, and baking soda.
    2. Add in coconut oil, sugar-free maple flavored syrup, eggs, pumpkin, and vanilla extract and if desired, add in pumpkin spice.
    3. Mix until well combined.
    4. If desired, add in sugar free chocolate chips or sugar free chopped chocolate.
    5. Stir until evenly incorporated.
    6. Spoon batter evenly into your paper liners and bake as directed.

    For the complete list of ingredients and instructions for this healthy pumpkin muffin recipe, please see the recipe below.

    How to Make Pumpkin Muffins

    Tips for working with almond flour

    One thing to note about using almond flour is that it is NOT a 1-to-1 for gluten-free flour. It has a lot more protein and fat, and less starch, so it reacts differently in recipes. It’s best stored in the refrigerator or freezer if you’re not going to use it up in a week or two.

    Always bring Almond meal or flour to room temperature before baking with it. If you use it cold, it’ll absorb more of the liquid and your batter will be thicker than it should be. And remember, because it’s made from almonds, it can go rancid, so keep track of when you opened the bag.

    Almond meal and almond flour are not the same thing, they are processed differently and almond meal includes the almond skins. This keto pumpkin muffin recipe works with both almond flour and almond meal.

    How to Make Pumpkin Muffins

    Can I use an egg replacer?

    I haven’t tried using an egg replacer in this sugar-free pumpkin muffin recipe because of the amount of eggs that it calls for. I have had others comment on similar recipes that chia egg and flax egg worked well, but the muffins didn’t rise as much.

    What can I use instead of Sugar-Free Maple Flavored Syrup?

    You can use your sugar free syrup of choice in this healthy pumpkin muffin recipe. Just note that the flavor will be different. Maple flavored syrup tends to be mild in flavor while still adding a touch of sweetness. I haven’t tried Swerve in this recipe yet but when I do I will come back and update this post.

    Did you make these low carb pumpkin muffins? Please leave a starred rating and a comment below letting me know what you thought.

    Pumpkin Muffins Recipe
    Recipe Type Non Veg.
    • 3-1/2 cups Flour
    • 1/2 tsp Salt
    • 1 tsp Baking Soda
    • 1 tsp Baking Powder
    • 2 tsp Cinnamon
    • 1 tsp Vanilla
    • 4 large Eggs
    • 1-1/2 cups Sugar
    • 1 cup Oil
    • 2 cups Pumpkin Puree
    • 1 cup Raisins
    • Preheat oven to 350 degrees, grease 3-inch muffin pan generously with butter. Dust the pan lightly with flour and keep aside.
    • Take a small bowl; add pumpkin puree, vanilla, eggs, oil and sugar and mix together.
    • Sift flour, baking powder, soda, cinnamon and salt in a separate bowl and mix it with the mixture of small bowl. Beat until smooth. Add raisins.
    • Pour batter into greased muffin pan, filling each cup 2/3 full and put it in the oven for 30 minutes until lightly browned.
    • Decorate with Orange Icing or Cream Cheese Frosting and serve.

    Related Recipes
    Related Categories

    Indobase has a vast collection of lip-smacking nutritious recipes. These quick and easy recipes will help you prepare healthy, wholesome meal for both kids and adults. For calorie conscious people we have a special category of microwave recipes to help prepare low cal and low fat cuisine. Enjoy tasty and delicious food by trying out our variety of recipes.

    By Davinah on October 12, 2019 | 2 Comments

    How to Make Pumpkin Muffins

    How to Make Pumpkin Muffins

    This post may contain affiliate links to products I use and highly recommend. You can read my full disclosure .

    Is it really fall without pumpkin muffins? Of course not! And, just because we’re cutting carbs doesn’t mean we have to give up pumpkin baked goods! These sugar-free, low-carb & Keto Pumpkin Spice Muffins are a delicious treat on cozy fall days that will give you your pumpkin fix without ruining your ketosis. In this post, I show you how to make pumpkin spice muffins without sugar and grains and give you tips to make variations.

    How to Make Pumpkin Muffins

    Why make Keto Pumpkin Muffins?

    Great Fall treat

    Keto pumpkin muffins are hands down my favorite treat on brisk fall mornings. You could eat them on their own, or you could pair them with other keto-friendly brunch recipes like Keto French Toast Sticks with Egg Loaf or Quiche in a Bacon Cup.

    Since Fall is officially pumpkin spice season, I love having these as an option. When I’m feeling extra, I love having these with Keto Pumpkin Spice Latte.

    Keto & Low Carb Pumpkin Spice Latte

    How to Make Pumpkin Muffins

    Pumpkin puree is packed with nutrients

    Besides being the main ingredient in this recipe, pumpkin has some amazing health benefits too. For example, pumpkin is a good source of vitamin-A, which can help improve your eyesight. Plus, i f you are looking to lose weight, pumpkin is full of dietary fiber, which can help you feel fuller for longer periods of time.

    And, the vitamins found in pumpkin can help your immune system and improve your skin. Some scientists also argue, such as in this article on WebMD, that it can potentially help prevent cancer.

    Ingredients in these Sugar-free Pumpkin Muffins

    Almond & Coconut Flour

    Typical pumpkin spice muffins are made with bleached, white flour. I’ve replaced white flour with almond and coconut flour. Coconut flour adds some added sweetness and lightness to the muffins.

    Xanthan Gum

    To help keep the texture right, I also add Xanthan gum. Xanthan gum helps give gluten-free flours a similar texture to traditional baked goods.

    How to Make Pumpkin Muffins

    Monk Fruit Erythritol Ketogenic Sweetener

    For sweetness, I added monk fruit erythritol. This erythritol blend helps give the pumpkin muffins their yummy sweetness without the added carbohydrates from sugar.

    A few Baker Essentials

    The rest of the ingredients are pretty typical including baking powder, salt, vanilla extract, browned butter ghee or browned butter, large eggs, and, of course, pumpkin puree and pumpkin spices.

    Optional Add-ins

    And if you want, you can add to the batter. White chocolate chips or pecan pieces are my favorite toppings, but if you don’t like them, you don’t need to add them.

    How to Make Keto Pumpkin Muffins

    My keto pumpkin muffins are easy to make. It just starts with preheating the oven to 350. While the oven heats, you can mix up the batter.

    In a large bowl, mix the dry ingredients together. In a medium bowl, mix the wet ingredients. Once they are both mixed up separately, pour the wet ingredients into the large bowl with the dry ingredients. Then, use a spatula to combine the ingredients into a batter.

    If you are using the extra ingredients (nuts or white chocolate chips), you can add them now. Otherwise, the next step is to spoon the batter into a lined muffin tin. If you don’t have liners, you could use coconut spray to coat the pan.

    Once the batter is divided up, put the muffin tin into the oven. You should bake it for 25-28 minutes or until inserting a toothpick comes out clean. You may need to adjust cooking time based on your own oven.

    Let the muffins cool before removing them from the tin. You should get 12 muffins out of the recipe.

    How to Make Pumpkin Muffins

    Variations on Low Carb Pumpkin Muffins

    The basic keto pumpkin spice muffin recipe is delicious as is. But, if you want to spice things up, you can try some of these variations.

    For some added sweetness, you can add sugar-free white chocolate chips . They add little morsels of sweetness that nicely accent the pumpkin spice flavor.

    For even more fall flavor, you could add maple extract. It adds the flavor of maple without the sugar or carbs.

    Another variation I like to make is to add pumpkin seeds. They are less sweet than white chocolate chips but can add some additional texture and nuttiness to the muffins.

    And, if you don’t want to use brown butter, you can use regular butter, coconut oil, MCT oil, or ghee instead. Any of these oils will work well with my pumpkin spice muffins.

    How to Make Pumpkin Muffins

    How to sweeten Sugar-free Pumpkin Muffins

    I use Granular Monk Fruit Erythritol to sweeten the pumpkin spice muffins. It has a 1 to 1 ratio with sugar. This means if a recipe calls for 1 cup of sugar, I would use 1 cup of Granular Monk Fruit Erythritol.

    If you don’t have Granular Monk Fruit Erythritol, you can get it here , or you can use any of these sweeteners.

    I recommend that you look for sweeteners that you look at the product’s packaging to determine how much to use per cup of actual sugar. In this recipe, I’m using sweeteners that substitute exactly for regular sugar.

    Some other keto-friendly sweeteners are:

    Making Pumpkin Muffins Ahead & Storing them

    One of the advantages of making pumpkin muffins is that I can make them on a Sunday for an easy, portable breakfast on the go all week.

    After they cool completely, remove them from the pan and place them in an air-tight container. This will keep pumpkin muffins fresh all week.

    You can also freeze these muffins for up to 4 months. Mine just never make it to that stage!

    Tools I used to make Low Carb Pumpkin Muffins

    As I mentioned in my keto baking recipes post, every good baker needs to have the right tools. To make these Keto Pumpkin Spice Muffins, I used the following tools. You can click any of them to learn more about them or get them:

    Standard Muffin Pan

    How to Make Pumpkin Muffins

    Silicone Spatula Set

    How to Make Pumpkin Muffins

    Paper Muffin Pan Liners

    How to Make Pumpkin Muffins

    Other Low-Carb & Keto-friendly Pumpkin Spice Recipes

    If you love everything pumpkin, there are some other keto pumpkin recipes you can try. Check out these recipes for more pumpkin related cooking:

    How to Make Pumpkin Muffins

    These cake mix pumpkin muffins are made with just 4 ingredients and only take 5 minutes to prep!

    How to Make Pumpkin Muffins

    Cake mix recipes are a great way to make something homemade in a fraction of the time!

    These cake mix muffins only need 5 minutes to prep, and are ready from start to finish in just half an hour.

    Perfect for when you want a pumpkin treat but don’t really feel like baking.

    How to Make Pumpkin Muffins

    how to make pumpkin muffins from cake mix

    Beat together a box of yellow cake mix, one can of pumpkin, the cinnamon, and pumpkin pie spice.

    Line a muffin tin with parchment paper liners (these will not stick to the muffins), and distribute the batter into 12 cups.

    Sprinkle tops with brown sugar. This step is optional, but adds a nice touch!

    Bake at 350 degrees for 22 – 25 minutes, until a toothpick inserted comes out clean.

    How to Make Pumpkin Muffins

    How to customize these muffins

    To make gluten free: simply sub a box of your favorite gluten free yellow cake mix.

    To make more wholesome: use a box of more natural cake mix and top with coconut sugar.

    Other fun ways to change up these muffins would be to add toppings like mini chocolate chips or pecans in place of the brown sugar.

    This recipe is so easy, and so customizable!

    How to Make Pumpkin Muffins

    MORE PUMPKIN RECIPES

    How to Make Pumpkin Muffins

    Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!

    Be sure to pin this recipe for later and follow Build Your Bite on Pinterest for all the latest delicious recipes!

    How to Make Pumpkin Muffins

    Did you make this recipe? Be sure to leave a star rating below!

    Cake mix pumpkin muffins recipe

    How to Make Pumpkin Muffins

    Easy 4 ingredient pumpkin muffins made from cake mix!

    These Easy Pumpkin Spice Muffins are moist and delicious. The perfect amount of spice to go with the incredible streusel topping!

    Muffins are a great way to start the morning. Try out Banana Almond Butter Muffins or Baked Oatmeal Muffins.

    Related

    How to Make Pumpkin Muffins

    Pumpkin Spice Muffins

    It’s that time of year when pumpkin spice everything smells and tastes absolutely delicious! It reminds us of happy times. Halloween, carving pumpkins, cozy sweaters, and fun get-togethers with family and friends. And, of course, any Pumpkin Dessert Recipe you can think of!

    That’s why it’s time to make a homemade Pumpkin Spice Muffins Recipe!

    They’re moist and perfectly spiced and even better when you include the streusel topping.

    This Pumpkin Spice Muffin Recipe is also a winner because it makes a large batch so you can eat some now (breakfast and snack time are a must) and freeze some for later. No extra effort required. We call this a #win in the kitchen!

    Fun Fact: Pure pumpkin is considered a superfood as it is low in calories and fat and is a naturally rich source of fiber and Vitamin A (an antioxidant).

    How to Make Pumpkin Spice Muffins from Scratch

    No pre-made mixes with artificial ingredients here. Nope! These muffins are all-natural and made from scratch, yet are easy to whip up in no time. Kid-approved, too!

    Step 1 – Preheat Oven and Prep Pans

    Preheat your oven to 350 degrees F. and place a paper liner in 30 wells of your muffin pan(s). You can reuse your pan after your first batch bakes if you don’t have enough for 30 muffins at once.

    Step 2 – Mix Your Dry Ingredients

    Combine dry ingredients (3 cups flour, 1 tablespoon, plus 2 teaspoons pumpkin pie spice, 2 teaspoons baking soda, and 1/2 teaspoons salt) in a mixing bowl.

    Here’s a link to make your own pumpkin pie spice if you don’t have it on hand.

    How to Make Pumpkin Muffinsdry ingredients

    Step 3 – Mix your Wet Ingredients and Combine Dry

    Mix 2 cups sugar, 1 can pumpkin puree, 4 eggs, 1/2 cup butter (or coconut oil) and 1/2 cup water in a very large bowl until just blended. Add flour mixture to pumpkin mixture and stir until just combined.

    How to Make Pumpkin Muffinswet ingredients How to Make Pumpkin Muffinspumpkin being added to wet ingredients How to Make Pumpkin Muffinsmixed wet ingredients How to Make Pumpkin MuffinsMixing dry and wet ingredients

    Step 4 – Make Streusel Topping

    Okay, here’s the secret ingredient that makes these Pumpkin Muffins THE BEST. A buttery streusel topping!

    Combine 5 tablespoons of cold butter, 1/3 cup sugar and 1/3 cup flour in a medium bowl and cut with a pastry blender until the butter is in small pieces.

    How to Make Pumpkin Muffinsmaking streusel topping

    Tip: If you don’t have a pastry blender that’s okay, alternatives include using two knives, crisscrossed, to slowly cut the butter up with the flour/sugar mixture in a scissors-like motion or pressing with the back of a fork.

    Step 5 – Place in Muffin Cups

    Place batter into prepared muffin cups with a cookie scoop (our preference) or spoon, filling 3/4 full. Sprinkle each muffin with approximately a teaspoon of streusel topping.

    How to Make Pumpkin Muffinssprinkle the streusel topping

    Step 5 – Bake

    Bake for 20-25 minutes until slightly browned and a toothpick inserted in the center comes out clean. Cool in pans and then transfer to a baking rack to cool completely. Store muffins in an airtight container or freeze for later use.

    How to Make Pumpkin Muffins

    Tips for Making a Pumpkin Spice Muffins Recipe

    • As mentioned this recipe makes a large batch, so it’s a good idea to freeze a portion of your muffins after they’ve fully cooled unless you plan to share them with friends 🙂
    • Please only use pure pumpkin puree, not pumpkin pie filling for this recipe.
    • You can add raisins to your Pumpkin Muffins if you like. We think golden raisins pair perfectly with the pumpkin spice flavor.
    • If you don’t want to use whole wheat flour, then using all-purpose flour is fine.

    How to Make Healthy Pumpkin Spice Muffins

    These muffins are pretty healthy and completely awesome as is, but if you want to make them super healthy here are our suggestions:

    • Use only whole wheat flour in the recipe.
    • Substitute coconut oil for the butter.
    • If sugar is a concern, decrease the amount of sugar and/or omit the streusel topping.

    How to Make Pumpkin Muffins

    How to Freeze Pumpkin Spice Muffins

    First, let your muffins cool completely. Then flash freeze them, which means setting them on a cookie sheet and letting them freeze individually. Then, place them in an airtight container, zipper seal bag, or vacuum seal them.

    Don’t forget to put the date on them!

    They will last in the freezer for about 3 months.

    To thaw, take however many muffins you want out of the freezer and let them sit overnight. Or place in the microwave for 30-second intervals until thawed completely. These make a quick grab-n-breakfast!

    How to Make Mini Pumpkin Muffins

    For 72 mini muffins, prepare the recipe as directed filling each cavity 3/4 full, but bake for 12-15 minutes.

    Autumn and pumpkin spice just makes us happy. You know, the spices you associate with fall — nutmeg, cinnamon, and cloves — help bring all those happy thoughts and memories to mind, so let’s get baking!

    We Love Hearing from YOU!

    If you try these Pumpkin Spice Muffins or any other recipe on Suburban Simplicity, then don’t forget to rate the recipe and let us know how it went in the comments below, we love hearing from you! Better yet, use the hashtag #suburbansimplicity if you make the recipe.

    You can also FOLLOW US FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more delicious food, fun crafts + DIYs!

    By Davinah on October 12, 2019 | 2 Comments

    How to Make Pumpkin Muffins

    How to Make Pumpkin Muffins

    This post may contain affiliate links to products I use and highly recommend. You can read my full disclosure .

    Is it really fall without pumpkin muffins? Of course not! And, just because we’re cutting carbs doesn’t mean we have to give up pumpkin baked goods! These sugar-free, low-carb & Keto Pumpkin Spice Muffins are a delicious treat on cozy fall days that will give you your pumpkin fix without ruining your ketosis. In this post, I show you how to make pumpkin spice muffins without sugar and grains and give you tips to make variations.

    How to Make Pumpkin Muffins

    Why make Keto Pumpkin Muffins?

    Great Fall treat

    Keto pumpkin muffins are hands down my favorite treat on brisk fall mornings. You could eat them on their own, or you could pair them with other keto-friendly brunch recipes like Keto French Toast Sticks with Egg Loaf or Quiche in a Bacon Cup.

    Since Fall is officially pumpkin spice season, I love having these as an option. When I’m feeling extra, I love having these with Keto Pumpkin Spice Latte.

    Keto & Low Carb Pumpkin Spice Latte

    How to Make Pumpkin Muffins

    Pumpkin puree is packed with nutrients

    Besides being the main ingredient in this recipe, pumpkin has some amazing health benefits too. For example, pumpkin is a good source of vitamin-A, which can help improve your eyesight. Plus, i f you are looking to lose weight, pumpkin is full of dietary fiber, which can help you feel fuller for longer periods of time.

    And, the vitamins found in pumpkin can help your immune system and improve your skin. Some scientists also argue, such as in this article on WebMD, that it can potentially help prevent cancer.

    Ingredients in these Sugar-free Pumpkin Muffins

    Almond & Coconut Flour

    Typical pumpkin spice muffins are made with bleached, white flour. I’ve replaced white flour with almond and coconut flour. Coconut flour adds some added sweetness and lightness to the muffins.

    Xanthan Gum

    To help keep the texture right, I also add Xanthan gum. Xanthan gum helps give gluten-free flours a similar texture to traditional baked goods.

    How to Make Pumpkin Muffins

    Monk Fruit Erythritol Ketogenic Sweetener

    For sweetness, I added monk fruit erythritol. This erythritol blend helps give the pumpkin muffins their yummy sweetness without the added carbohydrates from sugar.

    A few Baker Essentials

    The rest of the ingredients are pretty typical including baking powder, salt, vanilla extract, browned butter ghee or browned butter, large eggs, and, of course, pumpkin puree and pumpkin spices.

    Optional Add-ins

    And if you want, you can add to the batter. White chocolate chips or pecan pieces are my favorite toppings, but if you don’t like them, you don’t need to add them.

    How to Make Keto Pumpkin Muffins

    My keto pumpkin muffins are easy to make. It just starts with preheating the oven to 350. While the oven heats, you can mix up the batter.

    In a large bowl, mix the dry ingredients together. In a medium bowl, mix the wet ingredients. Once they are both mixed up separately, pour the wet ingredients into the large bowl with the dry ingredients. Then, use a spatula to combine the ingredients into a batter.

    If you are using the extra ingredients (nuts or white chocolate chips), you can add them now. Otherwise, the next step is to spoon the batter into a lined muffin tin. If you don’t have liners, you could use coconut spray to coat the pan.

    Once the batter is divided up, put the muffin tin into the oven. You should bake it for 25-28 minutes or until inserting a toothpick comes out clean. You may need to adjust cooking time based on your own oven.

    Let the muffins cool before removing them from the tin. You should get 12 muffins out of the recipe.

    How to Make Pumpkin Muffins

    Variations on Low Carb Pumpkin Muffins

    The basic keto pumpkin spice muffin recipe is delicious as is. But, if you want to spice things up, you can try some of these variations.

    For some added sweetness, you can add sugar-free white chocolate chips . They add little morsels of sweetness that nicely accent the pumpkin spice flavor.

    For even more fall flavor, you could add maple extract. It adds the flavor of maple without the sugar or carbs.

    Another variation I like to make is to add pumpkin seeds. They are less sweet than white chocolate chips but can add some additional texture and nuttiness to the muffins.

    And, if you don’t want to use brown butter, you can use regular butter, coconut oil, MCT oil, or ghee instead. Any of these oils will work well with my pumpkin spice muffins.

    How to Make Pumpkin Muffins

    How to sweeten Sugar-free Pumpkin Muffins

    I use Granular Monk Fruit Erythritol to sweeten the pumpkin spice muffins. It has a 1 to 1 ratio with sugar. This means if a recipe calls for 1 cup of sugar, I would use 1 cup of Granular Monk Fruit Erythritol.

    If you don’t have Granular Monk Fruit Erythritol, you can get it here , or you can use any of these sweeteners.

    I recommend that you look for sweeteners that you look at the product’s packaging to determine how much to use per cup of actual sugar. In this recipe, I’m using sweeteners that substitute exactly for regular sugar.

    Some other keto-friendly sweeteners are:

    Making Pumpkin Muffins Ahead & Storing them

    One of the advantages of making pumpkin muffins is that I can make them on a Sunday for an easy, portable breakfast on the go all week.

    After they cool completely, remove them from the pan and place them in an air-tight container. This will keep pumpkin muffins fresh all week.

    You can also freeze these muffins for up to 4 months. Mine just never make it to that stage!

    Tools I used to make Low Carb Pumpkin Muffins

    As I mentioned in my keto baking recipes post, every good baker needs to have the right tools. To make these Keto Pumpkin Spice Muffins, I used the following tools. You can click any of them to learn more about them or get them:

    Standard Muffin Pan

    How to Make Pumpkin Muffins

    Silicone Spatula Set

    How to Make Pumpkin Muffins

    Paper Muffin Pan Liners

    How to Make Pumpkin Muffins

    Other Low-Carb & Keto-friendly Pumpkin Spice Recipes

    If you love everything pumpkin, there are some other keto pumpkin recipes you can try. Check out these recipes for more pumpkin related cooking:

    How to Make Pumpkin Muffins

    In this Article

    Last Updated on February 6, 2019

    The best part about these muffins is that they can be made and kept in the refrigerator for future use. It hardly takes a minute or two to prep them up, when something is needed to satisfy those hunger pangs quickly. This is a great recipe for your teen to take on, since it’s quick and easy – just make sure you set some ground rules about clearing up once done! From the nutrition point of view, these muffins are high in vitamin A, while pumpkin adds fiber.

    Serves Preparation Time Cooking Time
    6 People 5-10 Minutes 25-30 Minutes

    Ingredients

    • 200 g white flour
    • 75 g whole wheat flour
    • 200 g sugar
    • 1 tsp cinnamon
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 1 tsp cloves
    • 1 tsp salt
    • 50 g semi-sweet chocolate chips
    • 50 g dried blueberries
    • 50 g walnuts or pecans, chopped
    • 250 g pumpkin, mashed
    • 125 ml unsweetened applesauce
    • 3 eggs

    Method

    Step 1

    Keep the oven for preheating to 350 degrees. Grease a 12 – cup muffin tin with a little cooking spray, or a bit of butter.

    Step 2

    Ask your teenager to take a large bowl and combine the first eight dry ingredients, and mix them well with a fork.

    Step 3

    Take a second bowl and combine pumpkin, applesauce and eggs. Mix them well with a fork.

    Step 4

    Mix the wet and the dry ingredients, and add the chocolate chips, dried fruit and nuts to the mixture.

    Step 5

    Let your teen combine all the ingredients thoroughly and spoon the batter into muffin tins.

    Step 6

    Let this bake for 25 to 30 minutes or until toothpick inserted in a muffin comes out clean.

    Step 7

    When the muffins are done, remove them from the tins and let them cool on a rack or a plate. Once cool, wrap the muffins singly or in pairs in plastic wrap, then toss the wrapped muffins into a couple of freezer bags and put the bags in the freezer.

    Step 8

    When you plan to eat the muffins, either take them out the night before and let them thaw on a plate, or, if you don’t plan that far ahead, take them out of the freezer, remove the plastic wrap, and heat them in the microwave for a minute or two.

    Easy pumpkin streusel muffins with icing are a great fall treat. The crunchy top and soft center are a great combination in this dessert. The delicious pumpkin dessert is perfect for coffee with friends, or as an after-dinner dessert and it’s an easy recipe.

    How to Make Pumpkin Muffins

    Pretty much anything that includes the combination of pumpkin, streusel, muffin, and icing is going to be delicious. These muffins are amazing and my kids kept coming back for more, especially after I took them out of the oven.

    The distinct smell of cinnamon, nutmeg, and cloves filled the house with the most comforting scent. The pumpkin muffins make it feel like fall, even down here in sunny Florida.

    The tops of these muffins are so puffy and crumbly, and oh, so delicious.

    How to make pumpkin muffins from scratch

    • Make the streusel topping with butter, sugar, brown sugar, cinnamon, and flour. Set aside.
    • Add the butter, vanilla, pumpkin, all-purpose flour, sugar, brown sugar, baking soda and powder, salt, cinnamon, cloves, nutmeg, and ginger to a large bowl. Mix together and add to a muffin tin.
    • In a separate bowl add the melted butter, brown sugar, sugar, cinnamon, and flour to a bowl. Mix and sprinkle on top of the muffins.
    • Bake for 25-30 minutes.

    Recipe and printable instructions listed below.

    Streusel

    How to Make Pumpkin Muffins

    I started out by making the crumbly top first. Add the melted butter, flour, brown and white sugars, and cinnamon to a bowl. Mix it together and set it aside.

    My Kitchenaid worked perfectly for making the streusel crumbles. If you have a few big clumps, you can easily break them up with your fingers.

    Pumpkin Spice Muffins

    How to Make Pumpkin Muffins

    To make the muffins, you need to start out with the wet ingredients.

    Add the butter, eggs, vanilla, and pumpkin to a bowl and mix together.

    Next, add the dry ingredients, including the flour, brown and white sugar, baking powder and soda, salt, cinnamon, cloves, nutmeg, and ginger.

    Mix everything together. Once the mix starts to come together, you will love the smell.

    How to Make Pumpkin Muffins

    The batter is pretty thick, and that makes it easy to scoop it into the muffin cups. Fill the cups about 3/4 of the way full. Sprinkle a little bit of the streusel on top of each of the muffins.

    I used muffin cups for this recipe, but you don’t have to. Just be sure to grease your muffin pan well enough so they slide right out after baking.

    I have a stoneware pan that I like. It only bakes six muffins at a time, but I personally think it bakes the food more evenly.

    How to Make Pumpkin Muffins

    I find that you usually have to cook things a little longer than required in a stoneware pan. I baked the muffins for almost 30 minutes. But, they turned out perfectly.

    How to Make Pumpkin Muffins

    While the muffins are cooling, you can make the icing.

    Powdered Sugar Icing

    How to Make Pumpkin Muffins

    Add 1 cup of powdered sugar to a bowl or measuring cup. Add the vanilla, melted butter, and milk. Stir everything together until you reach the desired consistency. Drizzle the icing over the top of the muffins and you’re done!

    I use this icing on a lot of different breads, muffins, or cakes. It’s the perfect icing because you can easily adjust the thickness of it without affecting the flavor.

    How to Make Pumpkin Muffins

    Check out the pumpkin streusel muffins with icing recipe card below, grab those ingredients, and start baking! This is a great dessert any time of the year, especially in the fall, and I think you’ll love it.

    Then, share your comments below and click here to share a picture of your muffin on the Pinterest Pin! If you made any changes or added something different, be sure to share it with us so we can try it, too!

    Connect with Back To My Southern Roots

    Pumpkin Streusel Muffins with Icing

    How to Make Pumpkin Muffins

    Easy pumpkin muffins with streusel and icing are a great fall treat. The crunchy top and soft center are a great combination in this dessert.

    By Jerred Moon Get free updates of new posts here

    I told you guys we would get more varied today. From a one rep max to pumpkin Paleo muffins. This post comes from my beautiful wife, Emily, my nutrition and cooking contributor. Enjoy!

    A Week of How-to:

    How to Make Pumpkin Muffins

    Pumpkin Muffins

    Pumpkin muffins have a special place in my heart. I love enjoying these year-round and it’s even better that these can be considered almost-Paleo. Although many people who follow a Paleo lifestyle don’t eat any sugar, many others eat only naturally-occurring sources of sugar. These muffins contain honey, which in my opinion is a great source of naturally-occurring sugar, especially if you use local, raw honey. These muffins are also made with coconut flour, so they are completely grain-free! Yay Paleo!

    These muffins make a great breakfast item, snack, or dessert, depending how strict you are with your sugar intake.

    How to Make Pumpkin Muffins

    Recipe

    1/2 cup butter, melted (We used Earth Balance Soy Free Spread)

    1 teaspoon vanilla

    1/2 cup pumpkin puree

    1 teaspoon cinnamon

    1/4 teaspoon cloves

    1/4 teaspoon allspice

    1/4 teaspoon nutmeg

    1/4 teaspoon ginger

    1/4 teaspoon salt

    1/2 teaspoon baking soda

    1/2 cup coconut flour

    Directions

    Melt the butter in a small saucepan on stove or microwave and set aside.

    Put muffin liners into 12 muffin cups. Preheat oven to 400°.

    How to Make Pumpkin Muffins

    Crack the eggs into the bowl of an electric mixer or into a large mixing bowl. Beat with your mixer or a wire whisk.

    How to Make Pumpkin Muffins

    Add in vanilla, honey, pumpkin, spices, salt, and baking soda. Mix until combined.

    How to Make Pumpkin Muffins

    Slowly add in the coconut flour and the butter. Mix until just combined.

    How to Make Pumpkin Muffins

    Divide batter evenly between muffin cups.

    How to Make Pumpkin Muffins

    Bake at 400° for 15 to 19 minutes, or until no longer wet. Make sure these are not underdone, as they have a better consistency when they are thoroughly baked.

    How to Make Pumpkin Muffins

    This recipe for healthy pumpkin muffins provides a breakfast option that is gluten free, refined flour free, oil free, and can be made dairy free too. Pumpkin puree and pumpkin pie spice make these muffins a perfect choice as the fall season gets into full swing.

    How to Make Pumpkin Muffins

    Pumpkin everything!

    Fall is upon us and all things pumpkin are popping up. Pumpkin patches, pumpkin spice lattes, pumpkin bread. Pumpkin puree is the base for these healthy pumpkin muffins and the flavor is bumped up with the addition of pumpkin pie spice.

    Muffins fall in the baking category of quick breads. Have you tried these lovely gluten free strawberry muffins? Here is my collection of quick bread recipes that I think you’ll love!

    Another pumpkin recipe I am loving right now is for gluten free pumpkin bars with cream cheese frosting.

    How to make healthy pumpkin spice muffins:

    Making pumpkin muffins follows the same basic steps as most muffin baking–

    1. Combine the wet ingredients
    2. Separately mix the dry ingredients
    3. Stir the two mixtures together
    4. Fill muffin cups with the batter and bake

    Let’s look more closely at step by step directions:

    Baking healthy pumpkin muffins is straightforward. Begin with the wet ingredients: Pumpkin puree, maple syrup, 1/2 cup plant based milk (or traditional milk), and two eggs.

    A plant based milk like Silk’s Oat Yeah or AlmondMilk would make dairy free pumpkin muffins quite easily.

    Do you make your own pumpkin puree? I never have done so and find that the store-bought pumpkin puree in the can is ideal for baking.

    Check the ingredients on your canned puree and make sure that PUMPKIN is the only ingredient listed. Sometimes companies sell a canned pumpkin pie filling which is NOT the ingredient you want for baking.

    Pumpkin pie filling has additional sugars and other fillers included.

    How to Make Pumpkin Muffins

    Then move on to the dry ingredients: oats, baking soda, baking powder, and pumpkin pie spice.

    Oats Flour Pumpkin Muffins

    Gluten free old fashioned rolled oats create an oat flour with a simple pulse in the food processor; no refined flours are used. You can buy oat flour but the process of making your own is quick and easy.

    If you are making a gluten free muffin, double check that your oats are certified gluten free. Oats are naturally gluten free but sometimes in the manufacturing process, gluten can find its way into the product.

    Therefore only oats that are marked clearly as “gluten free” are acceptable on a gluten free diet.

    How to Make Pumpkin Muffins

    Pulse the oats to a fine flour consistency. A food processor is your best friend in creating the texture of a flour out of oats.

    Pulse the oats 10 times then take a look. Repeat the process until your oats are finely ground.

    How to Make Pumpkin Muffins

    Add the remaining dry ingredients of baking soda, baking powder and pumpkin pie spice. You can mix your own pumpkin pie spice with cinnamon, nutmeg, and ginger or you can buy this spice mixture ready-made.

    How to Make Pumpkin Muffins

    Combine the wet and dry ingredients and fill muffin tins with the batter. Take care not to over-stir the batter.

    Mix until you can barely see any of the dry ingredients left and you’re good to go!

    What are pepitas?

    Pumpkin seeds (also called pepitas) are an optional topping to add to the pumpkin theme.

    Recently I’ve found pumpkin seeds in bulk at Costco and I use them liberally– from topping muffins to adding a crunchy, gluten free bite to salads or yogurt, pumpkin seeds are a good choice.

    You can even save pumpkin seeds from your Halloween pumpkin and roast them yourself. Have you tried this? Let me know!

    How to Make Pumpkin Muffins

    Bake for 18-20 minutes and you’ll have healthy pumpkin muffins ready to enjoy!

    Pumpkin muffins make a great choice for breakfast on the go. You can freeze muffins and either set them out on the counter overnight to defrost, or you may zap them in the microwave for 10 -15 seconds to reheat.

    Making easy muffins for your family is a good way to plan out breakfast ahead of time. I like these healthy pumpkin muffins for kids or for adults. Mini muffins make a perfectly sized hand-held option for toddlers. Everyone will be happy!

    How to Make Pumpkin Muffins

    Healthy Pumpkin Muffins

    The term “healthy” means something different to each person, so even though these gluten free pumpkin muffins are healthy to me, you may have other standards. I get it. We all make choices that work for our bodies.

    Baking without refined flour and granulated sugar is a step in the healthy direction for me. Using plant based milk rather than traditional milk is another positive step for me in the healthy frame of mind.

    Maple syrup causes similar swings in blood sugar and insulin. I am not claiming that it is the healthiest option but, again, it is a step in the right direction.

    What steps do you take on your journey in healthy eating?