Pumpkin Muffins

ByDeShawn Ellis
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SPREAD LOVE

why make this recipe

Pumpkin muffins are a delightful way to embrace the flavors of fall. They are soft, moist, and filled with the warm spices that make the season special. These muffins are perfect for breakfast, snacks, or even dessert. With simple ingredients and easy steps, you’ll see why this recipe deserves a spot in your kitchen!

how to make Pumpkin Muffins That Taste Like Fall in Every Bite

Ingredients :

  • 1½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp pumpkin pie spice
  • 1 (15 oz) can pumpkin puree
  • ⅓ cup vegetable oil (or coconut oil)
  • 2 large eggs, room temperature
  • 1¼ cups sugar (white or mix of white and brown)

Directions :

  1. Preheat the oven to 350°F (175°C). Line a muffin tin with liners or grease it with nonstick spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
  3. In a large bowl, whisk pumpkin puree, oil, eggs, and sugar until smooth.
  4. Add the dry ingredients to the wet mixture and stir just until combined. Don’t overmix.
  5. Fill muffin cups about ¾ full using a scoop or spoon.
  6. Bake for 30–35 minutes or until a toothpick inserted comes out clean.
  7. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

how to serve Pumpkin Muffins That Taste Like Fall in Every Bite

These muffins are best served warm. You can enjoy them plain, or add a spread of butter or cream cheese for extra flavor. They also pair wonderfully with a hot cup of coffee or tea, making a cozy snack for any time of day.

how to store Pumpkin Muffins That Taste Like Fall in Every Bite

To keep your muffins fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can freeze them. Simply wrap each muffin tightly in plastic wrap and place them in a freezer bag. They will stay fresh for up to three months. Just thaw them at room temperature when you’re ready to enjoy!

tips to make Pumpkin Muffins That Taste Like Fall in Every Bite

  • Make sure your ingredients are at room temperature for the best mixing.
  • Don’t overmix the batter; this keeps the muffins light and fluffy.
  • Experiment with add-ins like chocolate chips or nuts for a different twist.
  • For extra flavor, you can sprinkle some cinnamon sugar on top of the muffins before baking.

variation

If you want a healthier option, you can substitute half of the all-purpose flour with whole wheat flour. Additionally, try using maple syrup instead of sugar for a different sweetness!

FAQs

Q: Can I use fresh pumpkin instead of canned pumpkin puree?
A: Yes, you can use fresh pumpkin puree. Just make sure it is smooth and cooked before adding it to the recipe.

Q: How do I know when the muffins are done baking?
A: You can check if the muffins are done by inserting a toothpick into the center. If it comes out clean or with a few crumbs, they are ready!

Q: Can I make these muffins ahead of time?
A: Absolutely! You can prepare the batter the night before and store it in the fridge. Just give it a gentle stir and bake it in the morning for fresh muffins.

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Pumpkin Muffins That Taste Like Fall in Every Bite

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Delightful pumpkin muffins that are soft, moist, and filled with warm spices, perfect for breakfast, snacks, or dessert.

Ingredients

Scale
  • 1½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp pumpkin pie spice
  • 1 (15 oz) can pumpkin puree
  • ⅓ cup vegetable oil (or coconut oil)
  • 2 large eggs, room temperature
  • 1¼ cups sugar (white or mix of white and brown)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a muffin tin with liners or grease it with nonstick spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
  3. In a large bowl, whisk pumpkin puree, oil, eggs, and sugar until smooth.
  4. Add the dry ingredients to the wet mixture and stir just until combined. Don’t overmix.
  5. Fill muffin cups about ¾ full using a scoop or spoon.
  6. Bake for 30–35 minutes or until a toothpick inserted comes out clean.
  7. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Best served warm with butter or cream cheese. Store in an airtight container at room temperature for up to three days or freeze for up to three months.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 250
  • Sugar: 12g
  • Sodium: 250mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 30mg

Keywords: pumpkin, muffins, fall, baking, dessert

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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