Pumpkin muffins recipe
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- Dish type
- Mini cakes
- Vegetable muffins
- Pumpkin muffins
This is my lower fat version of a pumpkin cake recipe using extra pumpkin and no oil. They freeze very well; just microwave a frozen muffin for 20 to 30 seconds and it's ready.
404 people made this
- 250g sultanas
- 600g plain flour
- 500g caster sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons bicarbonate of soda
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons nutmeg
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons ground cloves
- 6 eggs
- 800g pumpkin puree
- 250ml apple sauce
- 120g chopped walnuts
MethodPrep:15min ›Cook:35min ›Extra time:10min › Ready in:1hr
- Preheat the oven to 180 C / Gas 4. Grease three 12 cup muffin tins, or line with paper muffin cases. Soak sultanas in hot water for ten minutes to plump, then drain.
- In a large bowl, combine the flour, sugar, baking powder, bicarb of soda, salt, nutmeg, cinnamon and ground cloves. In a separate bowl, mix the eggs, pumpkin and apple sauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth mixture. Stir the sultanas and walnuts into the mixture. Spoon muffin mixture into the prepared muffin tins.
- Bake for 30 to 35 minutes in the preheated oven, or until a skewer inserted into the centre comes out clean.
You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.
Reviews & ratingsAverage global rating:(439)
Reviews in English (356)
The family were so surprised how tasty the muffins were, and fat free made it even more enjoyable ......great for the kids and perfect to make use of hollowen pumpkins.-27 Oct 2013
i didn't want to rate this recipe with stars because i made a lot of changes (thus a rating technically wouldn't be accurate), but i couldn't submit a review without a rating, so i'm giving it 5 stars for versatility.i scaled the recipe down to 12 muffins, used 1 cup whole wheat and 1 cup all-purpose flour, used starfruit (carambola) pulp instead of applesauce, 1/2 cup of brown sugar, 1 1/2 cups pumpkin puree, and used ginger instead of nutmeg (didn't have any). i also added 4 tbsp of whole flax seed for a nutty texture. The muffins rose nicely, were very fluffy and not dense. They were just faintly sweet, which which i prefer (i don't have much of a sweet tooth). i used paper liners, and the only drawback was that the muffins stuck to the liners. next time i would use a non-stick spray. but overall, great recipe to start with. i've included a picture as well.-29 Nov 2006
These just came out of the oven, and they're wonderful! I made a few changes to make them even healthier: cranberries instead of raisins, 2 cups of white flour and 2 3/4 cups of an equal mix of ground flaxseed, oatmeal and whole wheat flour, and only 1 cup of sugar and 1 cup of Splenda. The muffins came out very moist and are still sweet (which is saying a lot, since I have the biggest sweet tooth ever!). I will definitely make these again!-20 Oct 2007
- 3/4 cup vegetable oil, plus more for pan
- 1 1/2 cups whole-wheat flour, spooned and leveled
- 1 1/2 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 2 cups pumpkin puree
- 1 cup plain low-fat yogurt
- 3 large eggs
- 1 cup turbinado sugar, plus 2 tablespoons more for sprinkling
- 1 1/2 cups coarsely chopped walnuts
Preheat oven to 350 degrees. Brush 12 jumbo muffin tins (each with a 1-cup capacity) with oil set aside.
In a medium bowl, whisk flours, baking powder, pumpkin pie spice, and baking soda set aside.
In a large bowl, whisk oil, pumpkin puree, yogurt, eggs, and 1 cup sugar to combine add 1 cup walnuts and reserved dry ingredients. Mix just until moistened (do not overmix).
Divide evenly and spoon batter into muffin tins sprinkle tops with remaining walnuts and sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, 35 to 40 minutes. Cool 5 minutes in pan.
Inside-Out Pumpkin Muffins
Instead of being iced, these nicely spicy pumpkin muffins have a sweetened cream cheese center that bakes right along with the muffin. Moist, delicious — and attractive! — they're a lovely harvest-time (AND year-round) treat.
- 1/2 cup (57g) King Arthur Unbleached All-Purpose Flour
- 1/4 cup (53g) brown sugar, packed
- 1/4 cup (23g) rolled oats, old-fashioned or quick-cooking
- 1/8 teaspoon salt
- 4 tablespoons (57g) butter, room temperature
- one 8-ounce package (227g) cream cheese, at room temperature
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon vanilla extract or a few drops Fiori di Sicilia, optional
- 1 cup (227g) pumpkin purée
- 2 large eggs
- 1/2 cup (106g) brown sugar, packed
- 3 tablespoons (35g) vegetable oil
- 1/4 cup (85g) boiled cider (for best flavor), dark corn syrup, or honey
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice, or 1 teaspoon cinnamon + 1/4 teaspoon cloves + 1/4 teaspoon ginger
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup (74g) milk
- 1 1/2 cups (177g) King Arthur Unbleached All-Purpose Flour
Preheat the oven to 400°F. Line a standard 12-cup muffin pan with muffin papers, and grease the papers.
To make the streusel: Whisk together the flour, sugar, oats, and salt. Work in the butter, mixing until coarse crumbs form. Set the topping aside.
To make the filling: Make sure the cream cheese is at room temperature. If it's not, place it in a microwave-safe bowl, and heat on low power for 40 seconds, just to soften it. Stir in the sugar and vanilla or Fiori di Sicilia.
To make the batter: Whisk together the pumpkin, eggs, brown sugar, oil, boiled cider, salt, spices, baking powder, baking soda, and milk. Scrape down the sides and bottom of the bowl.
Perfect your technique
Pumpkin Muffins Bakealong
Add the flour and mix until well combined. Scrape down the sides and bottom of the bowl and beat briefly to incorporate the scrapings.
Drop a scant 2 tablespoons of the batter into each muffin cup (a heaping tablespoon cookie scoop works well here), spreading it to cover the bottom. Dollop on a generous tablespoon of filling (one level cookie scoop), then cover with another 2 tablespoons of batter (another heaping cookie scoop).
Sprinkle each muffin with some of the streusel topping. (A slightly heaped tablespoon cookie scoop is about right.)
Bake the muffins for 18 to 20 minutes, until a cake tester inserted towards the edge (not into the filling) comes out crumb-free.
Remove the muffins from the oven. As soon as they're cool enough to safely handle, transfer them to a rack to cool completely.
Enjoy fresh-baked muffins within 2 to 3 hours refrigerate up to 3 days for longer storage. Freeze, well-wrapped, up to 3 weeks. Rewarm cold muffins in a preheated 350°F oven, tented with foil. Or heat briefly in a microwave set at low power.
Tips from our Bakers
Want to substitute whole wheat flour for some (or perhaps all) of the all-purpose flour in this recipe? For best results, see How to substitute whole wheat flour for white flour in baking.
Reviews and Comments:
Missing something - probably Baking Soda. Muffins are heavy like pound cake, not at all light and fluffy like a muffin should be.
Mine turned out moist and fluffy, very flavorful. I even used 1/3 whole wheat flour.
Mine turned out like more like Joyce's. Something is off in the flavor as well as the fluffiness.
Made them today did up a double batch! I put in milk chocolate chips and didn't put in the last 3 spices and turned out absolutely great. I also switched one cup of milk for one cup of Cranberry Juice!
Fantastic!! Extremely moist and flavorful. More like a loaf consistency. Topped with cream cheese icing! Kids loved them.
Love these! I also used 1/3 whole wheat flour-- only because I ran out of white-- and they still tasted delicious! I did not have allspice or pumpkin pie spice but I had ginger, cinnamon, nutmeg and cloves and it was great!
Do you know what the carb count these would be? My daughter is type 1 diabetic and we have to count carbs.
Pumpkin Spice Crumb Topping
If you thought crumb topping couldn’t get any better, think again. We’re topping pumpkin crumb cake muffins with pumpkin spice crumbs. YES!
We use oil in the muffins themselves for extra moistness, but we use melted butter in the crumb topping. Why? F-L-A-V-O-R. The crumb topping also has brown sugar, granulated sugar, flour, and pumpkin pie spice. (Like my traditional crumb cake topping but with pumpkin pie spice instead of cinnamon.) There are repeat ingredients used in the muffins, so this is not only an easy recipe, it’s a convenient one too.
Fun fact: I reduced the sugar in these muffins because they’re getting an extra dose of sweet from the crumb topping and maple icing. With that, I also reduced the salt to make sure the muffins didn’t taste salty with less sugar.
- 60ml/2fl oz vegetable oil, plus extra for greasing
- 180g/6½oz self-raising flour
- 130g/4½oz wholemeal flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- pinch salt
- 3 fresh rosemary sprigs, finely chopped
- 2 free-range eggs, lightly beaten
- 100ml/4fl oz plain yoghurt
- 275ml/10fl oz milk
- 1 tbsp honey
- 240g/8½oz cooked pumpkin, cut into ½cm/¼in cubes
- handful pumpkin seeds
Preheat the oven to 200C/400F/Gas 6. Oil a 12-hole muffin tin and line with 12 squares of baking paper. Push the squares down into each hole so that the paper sticks up.
Sift the flours, baking powder, and bicarbonate of soda into a large bowl. Stir in the salt and rosemary. (Reserve any wholegrain left in the sieve.)
Meanwhile in another bowl, mix the eggs, yoghurt, milk, honey and vegetable oil until well combined.
Pour the wet ingredients into the dry and fold the ingredients together, but be careful not to over-work the mixture. Stir in most of the pumpkin, reserving a little for the top of the muffins. Spoon the mixture into the muffin cases.
Sprinkle the reserved wholegrain, pumpkin and the pumpkin seeds over the muffins. Bake in the centre of the oven for 20–25 minutes, or until the muffins are well risen and a skewer inserted in the centre comes out clean.
Be careful not to over-work the muffin mixture which will produce a heavy texture.
I was baking these with my nearly 3 year old grandson and so it was important to move quickly! Normally, I would have read the reviews and probably made some changes however, we made these as written, almost! There was some interruption and the raisins and vanilla didn’t make it into the bowl! That said, these were delicious! Very light and the various spices came through beautifully! We’ll make these again!
I haven't made these muffins yet, but with the recommended substitutions, they sound quite good. Has anyone substituted oil (canola, corn, sunflower, etc.) for the butter?
I followed other's advice and made some tweaks: 1/2 cup buttermilk 1 cup pumpkin 1&1/2 cup whole wheat flour 1/2 cup pastry flour 1/4 cup ground flaxseed used cranberries instead of raisins 1/2 cup brown sugar Much lighter and moister than other pumpkin muffin recipes I've tried.
I followed others' advice as far as using yogurt instead of buttermilk (1/2 cup) and less sugar (1/3 cup - next time I will use less) and more pumpkin (1 cup).I also added about 5 TBSP of diced candied ginger. All in all, good fixes and very good muffins!
Delicious! I used many of the changes recommended by other reviewers. For mine I used 1 cup of white flour, 1 cup of oats, yogurt instead of buttermilk (out of necessity), white sugar instead of brown (didint have any brown), I also used the full can of Libbys pumpkin (small can) and increased the amount of the spices, some I doubled, some a little less than double. I was very happy with the flavor and texture. Next time I will use less sugar (my only complaint: they are too sweet!) and whole wheat flour. I also didnt use raisins but substituted what I had - toasted almonds. Would have prefered walnuts but yummy anyway. Thanks.
As the recipe is written, the muffins are dry and without much flavor. Followed other's suggestions and DOUBLED the spices, vanilla, and raisins. Added more pumpkin (not sure how much.) Next time, I will use a whole can of pumpkin. The pepitas disappear inside the muffin - not sure the purpose they serve. On tops, they kinda fall off and make a mess. So, If you put them on top, tap them down a bit o they don't fall out. I will make this again - next time will use craisins which have a lot more flavor - and color than the golden raisins. Giving it three, because when tweaked it is good. As the recipe stands, it deserves 2 forks. With these tweaks, it is yummy.
Wish I had followed some of these helpful tips before making these. This recipe definitely needed some amendments. The muffins were good but not as moist and flavorful as I would have liked. I even added some applesauce and a few more spoonfuls of pumpkin. Next time I will try the greek yogurt and 1/2 cup more pumpkin. Also the tip to add molasses sounds like it would be delicious!
I'm not a good baker, and my muffins usually come out like little hockey pucks, but these were super moist and yummy. I LOVED them. I followed the Cook from Seattle's suggestions and used 1 cup pumpkin rather than 3/4 cup and 1/2 Greek yogurt instead of the buttermilk. I also used 1 cup quick-cooking oats, 1/2 cup ground flax, and 1/2 cup flour. Perfect.
This is a wonderful recipe. Increased the cinnamon just a bit and used nutmeg rather than allspice. Wonderful flavor and crumb.
Excellent recipe. I changed a few items. No brown sugar. Added molasses I think this added Immensly to the flavor. also added nuts and dried figs rehydrated in Bourbon and used apple sauce instead of butter. Yummy. Would recommend this highly
As is, I feel this recipe would be more like 3 forks. However, thanks to everyone's wonderful suggestions, my muffins came out moist, slightly sweet, and with great spice. I used 1 C WW pastry flour, 1/2 C cake flour, and 1 cup of oats, plus 3 T of ground flax seeds. Like most, I added extra pumpkin and spices I also subbed 1/8 teaspoon nutmeg for the cloves. I also used 1/2 C lowfat yogurt in place of the buttermilk and cut the butter in half. I added cranberries instead of raisins, omitted the pepitas, and sprinkled chopped almonds and vanilla sugar on top. Overall, these muffins were really tasty- thanks to previous reviewers' suggestions, I will definitely make them again!
I've made this recipe countless times and it never disappoints. My guests always rave about this dish! Sometimes I do the accompanying bean dish, sometimes I serve over quinoa with veggies or cous cous. I follow the recipe exactly, and I thicken the sauce and drizzle over in the end. SO GOOD.
Excellent! I followed the recipe exactly except that I added 1/4 cup applesauce and 1/4 cup vanilla yogurt and mini chocolate chips. They were moist, delicious, and my kids devoured them. Also, I cooked in mini-muffin pans for 15min rather than the suggested 20. Didn't add the seeds.
like other reviewers, i modified this recipe. i added dried cranberries along with the rasins, increased the spices & sugar, included the zest of a tangerine, used a combination of oats, whole wheat flour & all purpose flour. I used greek yogurt instead of buttermilk (substitution of necessity). I also used 1 & 1/4 cups of pumpkin and grated about 1/3 of a whole nutmeg into the batter. I made a glaze of cream cheese, confectioners sugar, and maple syrup, which was pretty tasty. next time, i might add some dark chocolate chips.
I added extra spices and walnuts to mine. I honestly think it still would have been delicious as originally posted, but with these tweaks, they were phenomenal.
I made these tonight (for the 2nd time) for a bake sale. I used 1 cup of pumpkin puree, no seeds, no raisins, sprinkled sugar in the raw on top, otherwise followed the recipe. They turned out light, fluffy, moist and delicious! My husband loves them, and has requested that we buy them back at the bake sale! Next time I make them, I want to add walnuts, he wants the rum soaked raisins.
The description says these are fluffy but mine turned out very dense. Tasty, but dense. On day two you could hurt someone if you threw one of these at them!
Upon reading some of the reviews, I decided to make minor tweaks - I added 50% more of all of the spices and doubled the vanilla. I left out the pumpkin seeds because I could not find them in the store. :-) I used craisins instead of raisins. Everybody likes craisins, and I do not know a single person who voluntarily eats golden raisins. Muffins came out OK, but a little bland and slightly dry. Also, not enough craisins. I tried again, this time DOUBLED the spices and the CRAISINS, and used 1 cup of pumpkin. They came out much better, but could still use more craisins and a tad more spices.
I would give this adjusted version 4 stars after the changes I made from suggestions below. I too substituted 1 cup of AP for 1/2 WW flour and 1/2 oats. I used a fraction of the butter and filled to 1 cup with Canola oil. I also substituted 1/2 of the raisons for chopped candied ginger. Sprinkled oats and a touch of candied ginger on top . excellent!
Great muffins! They came out super moist and tasty. After reading some reviews, I made some revisions to the recipe. 1/4 craisins 1 1/4 cup whole wheat flour and 1/2 cup oats I doubled the cinnamon and ginger but only put in a pinch of allspice. Left out the cloves. 1/2 cup canola oil instead of margarine 3/4 splenda brown sugar blend 1/2 cup soymilk with a bit of vinegar mixed in (instead of 1/4 cup buttermilk) left out the pumpkin seeds. my family was astounded by these muffins! they came out really good and i can't wait to make them again soon!
Much thanks to the previous entries for all the great suggestions. I modified this recipe so much, it doesn't look much like the original. I used cranberries instead of raisins, added oats, halved the butter,used greek yogurt instead of buttermilk, pumpkin pie spice and added more pumpkin. I particularly liked adding oats to the top of the muffins before putting them in the oven, but that's a personal preference. It still needs a little umph to it. Can't wait to keep experimenting with this recipe.
Definitely not spicy or sweet enough for me, but a good start. Like other reviewers I used half AP flour and half WW, which I think makes it a shoe-in for a tasty breakfast muffin. Upped the cinnamon and ginger and also added a bit of nutmeg, but it still wasn't quite enough. Next time Iɽ double all the spices. Those looking for something sweet and cupcakey might want to try a different recipe.
What a rich - delicious recipe. I followed a suggestion in the reviews and used whole wheat flour and oats. Next time I'll cut back on the butter and add additional pumpkin for more flavor.
After roasting pie pumpkins I purchased from the farmers market, I was eager to find a new pumpkin recipe. One of my pumpkins weighed approximately 11 ounces, which I suppose is 3/4 of a 16 ounce can. I took other suggestions and used whole wheat flour (1 cup) and more spices, especially cinnamon. I did not add the raw seeds as I am not a huge seed fan in bread products. I believe these muffins were better the following day. My 11 month old loved them fresh out of the oven though! Happy Baking!
These are pretty good muffins. I followed other users in doubling the spices and added nutmeg as well. I also didn't have buttermilk on hand, so made some with vinegar and whole milk. I would definitely make these muffins again, but I think adding some toasted walnuts or currants would be nice additions. Sprinkling oats on top is also nice.
- Softened unsalted butter, for the pan
- 3 2/3 cups pastry flour, sifted
- 1 tablespoon plus 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon fine sea salt
- 8 tablespoons (1 stick) unsalted butter, chilled and cut into 1/2-inch cubes
- 1 1/3 cups superfine sugar
- 4 large eggs, at room temperature, beaten
- One 15-ounce can solid-pack pumpkin
- 1 cup seedless golden or dark raisins
- 1/4 cup hulled unsalted sunflower seeds
Pumpkin Pudding Muffins Recipe
Yes, yes. I've put pudding mix in more baked goods.
I know some of you aren't wild about pudding mix. Or you live in Australia where the stuff is totally unavailable (you guys should seriously put together some sort of national demand letter to Jell-O by the way, because not having instant pudding mix is crazy-talk!). But I looooooove adding pudding mix to my desserts. I totally throw it in anytime I can (obviously).
In case you're a little late to the pudding mix scene, here are couple of reasons I love using it in my baked goods and one untested suggestion for a substitution if it's not available to you…
So here's the deal with pudding mix going into cookies, breads, muffins, and more: it makes the end result super moist… in the best possible way. “Moist” is such a risky word to use, isn't it? But sometimes it's the word for the job! And no way around it– moist baked goods = yummy baked goods.
The second thing I love about adding pudding mix is that it enhances the flavor of the treat. It either adds an extra layer of flavor (like chocolate pudding in a chocolate cookie = double the chocolate! Yum!), or it actually adds a NEW flavor (like cheesecake pudding in peanut butter cookies = peanut butter cheesecake!!). I love both functions.
And in regards to a substitute for pudding mix in baked goods? Well… I don't think there's much you can do to replace it for it's flavor properties. But Averie once mentioned to me that she found using cornstarch worked in cookies in a way that might be similar to how pudding mix does! I haven't tested that myself, and I'm not sure if she's done it in more than the one cookie recipe. But it might be something worth trying if instant pudding mix is totally unavailable to you!
Thanks to pudding mix, these muffins are extra soft and fluffy, perfectly moist, and a little extra pumpkin-y. Give them a quick dunk in butter and cinnamon sugar for a perfectly cozy and sweet Fall breakfast!
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