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10 Best Homemade Pumpkin Muffins

In the spirit of fall, what better way to celebrate the season than with a batch of delicious homemade pumpkin muffins? These moist and flavorful treats are the perfect combination of warm spices and sweet pumpkin flavor. Not only are they a tasty snack or breakfast option, but they also offer a number of health benefits.

Pumpkin is not only rich in vitamins and minerals, but it is also packed with antioxidants that can help boost your immune system and protect your body from inflammation. The addition of whole wheat flour and Greek yogurt in these muffins adds extra protein and fiber, making them a filling and nutritious option for a quick meal on the go.

The main ingredients in these Homemade Pumpkin Muffins include pumpkin puree, cinnamon, nutmeg, and cloves for that classic fall flavor. Brown sugar and maple syrup add a touch of sweetness, while whole wheat flour and Greek yogurt give them a hearty texture. Whether you enjoy them as a morning treat with your coffee or as a dessert after dinner, these pumpkin muffins are sure to be a hit with your family and friends.

  • Moist and flavorful homemade pumpkin muffins
  • Packed with antioxidants and nutrients
  • Main ingredients include pumpkin puree, warm spices, and whole wheat flour
  • Perfect for a healthy snack or breakfast option

1. Classic Pumpkin Muffins with Cinnamon and Nutmeg

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This classic pumpkin muffin recipe combines the warm spices of cinnamon and nutmeg with the rich flavor of pumpkin to create a moist, flavorful treat perfect for any season.

Ingredients

  • 1 3/4 cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 teaspoon (5g) baking soda
  • 1/2 teaspoon (3g) baking powder
  • 1/2 teaspoon (3g) salt
  • 1 teaspoon (5g) ground cinnamon
  • 1/2 teaspoon (3g) ground nutmeg
  • 1 cup (240ml) canned pumpkin puree
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs
  • 1/4 cup (60ml) milk
  • 1 teaspoon (5ml) vanilla extract

Cooking Method

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a separate bowl, combine the pumpkin puree, vegetable oil, eggs, milk, and vanilla extract until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
  5. Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full.
  6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

2. Chocolate Chip Pumpkin Muffins with Walnuts

A delightful blend of sweet chocolate chips and crunchy walnuts mixed into delicious pumpkin muffins. Perfect for breakfast or as a snack.

Ingredients

  • 1 3/4 cups all-purpose flour (220g)
  • 1 cup canned pumpkin puree (240g)
  • 1/2 cup granulated sugar (100g)
  • 1/2 cup brown sugar, packed (110g)
  • 1/2 cup vegetable oil (120ml)
  • 2 large eggs
  • 1 tsp vanilla extract (5ml)
  • 1 tsp baking soda (5g)
  • 1/2 tsp baking powder (2g)
  • 1/2 tsp salt (2g)
  • 1 tsp ground cinnamon (5g)
  • 1/4 tsp ground nutmeg (1g)
  • 1/4 tsp ground ginger (1g)
  • 1 cup chocolate chips (175g)
  • 1/2 cup chopped walnuts (60g)

Cooking Method

  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  3. In another bowl, blend together pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. Fold in chocolate chips and walnuts.
  6. Divide batter evenly among muffin cups, filling each about 3/4 full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

3. Vegan Pumpkin Muffins with Almond Milk and Flaxseeds

These vegan pumpkin muffins are moist, flavorful, and packed with nutrients. The combination of almond milk and flaxseeds provides a perfect dairy-free and egg-free solution.

Ingredients

  • 1 cup pumpkin puree (240 ml)
  • 1/2 cup almond milk (120 ml)
  • 2 tbsp ground flaxseeds (30 g)
  • 1/4 cup coconut oil (60 ml)
  • 1/2 cup maple syrup (120 ml)
  • 1 tsp vanilla extract (5 ml)
  • 1 1/2 cups all-purpose flour (180 g)
  • 1 tsp baking powder (5 g)
  • 1/2 tsp baking soda (3 g)
  • 1/2 tsp salt (3 g)
  • 1 tsp cinnamon (5 g)
  • 1/2 tsp nutmeg (3 g)
  • 1/4 tsp cloves (1 g)
  • 1/2 cup chopped walnuts (60 g) – optional

Cooking Method

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a small bowl, mix the ground flaxseeds with 6 tbsp (90 ml) of water. Let sit for 5 minutes to thicken.
  3. In a large bowl, combine pumpkin puree, almond milk, coconut oil, maple syrup, and vanilla extract.
  4. Add the thickened flaxseed mixture to the wet ingredients and stir to combine.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  6. Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
  7. If using, fold in the chopped walnuts.
  8. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  9. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

4. Gluten-Free Pumpkin Muffins with Oat Flour and Honey

These moist gluten-free pumpkin muffins are made using oat flour and sweetened with honey. Perfect for a healthy snack or breakfast option.

Ingredients

  • 1 1/2 cups oat flour (180g)
  • 1 cup pumpkin puree (240ml)
  • 1/2 cup honey (120ml)
  • 2 large eggs
  • 1/4 cup coconut oil, melted (60ml)
  • 1 tsp baking soda (5g)
  • 1 tsp cinnamon (5g)
  • 1/2 tsp nutmeg (2.5g)
  • 1/2 tsp salt (2.5g)
  • 1 tsp vanilla extract (5ml)

Cooking Method

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. In a large bowl, combine the oat flour, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, whisk together the pumpkin puree, honey, eggs, melted coconut oil, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix until just combined.
  5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
  6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

5. Classic Pumpkin Muffins

Enjoy the timeless flavor of pumpkin blended with warm spices in these classic pumpkin muffins.

Ingredients

  • 1 cup pumpkin puree (240 ml)
  • 2 cups all-purpose flour (240 g)
  • 1 cup granulated sugar (200 g)
  • 1/2 cup vegetable oil (120 ml)
  • 2 large eggs
  • 1 tsp baking powder (5 g)
  • 1/2 tsp baking soda (2.5 g)
  • 1 tsp ground cinnamon (2.5 g)
  • 1/2 tsp ground nutmeg (1 g)
  • 1/2 tsp salt (2.5 g)

Cooking Method

  1. Preheat oven to 375°F (190°C). Line muffin tin with paper liners.
  2. In a large bowl, whisk together flour, baking powder, baking soda, spices, and salt.
  3. In another bowl, mix pumpkin puree, sugar, oil, and eggs until smooth.
  4. Combine the wet and dry ingredients until just blended.
  5. Divide batter evenly among muffin cups.
  6. Bake for 20-25 minutes, or until a toothpick comes out clean.
  7. Cool on a wire rack.

6. Pumpkin Chocolate Chip Muffins

These muffins combine the rich, warm flavor of pumpkin with the scrumptious taste of chocolate chips.

Ingredients

  • 1 cup pumpkin puree (240 ml)
  • 1 3/4 cups all-purpose flour (210 g)
  • 1 cup granulated sugar (200 g)
  • 1/2 cup vegetable oil (120 ml)
  • 2 large eggs
  • 1 tsp baking soda (5 g)
  • 1/2 tsp salt (2.5 g)
  • 1 tsp ground cinnamon (2.5 g)
  • 1/2 tsp ground nutmeg (1 g)
  • 1/2 cup chocolate chips (90 g)

Cooking Method

  1. Preheat oven to 350°F (175°C). Line muffin tin with paper liners.
  2. In a large bowl, whisk together flour, sugar, baking soda, spices, and salt.
  3. In another bowl, mix pumpkin puree, oil, and eggs until smooth.
  4. Combine the wet and dry ingredients until just blended, then fold in chocolate chips.
  5. Divide batter among muffin cups.
  6. Bake for 20-22 minutes, or until a toothpick comes out clean.
  7. Cool on a wire rack.

7. Spiced Pumpkin Muffins

These muffins are loaded with aromatic spices, making them a perfect treat for any autumn day.

Ingredients

  • 1 cup pumpkin puree (240 ml)
  • 1 1/2 cups all-purpose flour (180 g)
  • 3/4 cup brown sugar (150 g)
  • 1/2 cup vegetable oil (120 ml)
  • 2 large eggs
  • 1 tsp baking powder (5 g)
  • 1/2 tsp baking soda (2.5 g)
  • 1 tsp ground cinnamon (2.5 g)
  • 1/2 tsp ground ginger (1 g)
  • 1/4 tsp ground cloves (0.5 g)
  • 1/2 tsp salt (2.5 g)

Cooking Method

  1. Preheat oven to 375°F (190°C). Line muffin tin with paper liners.
  2. In a large bowl, whisk together flour, baking powder, baking soda, spices, and salt.
  3. In another bowl, mix pumpkin puree, brown sugar, oil, and eggs until smooth.
  4. Combine the wet and dry ingredients until just blended.
  5. Divide batter evenly among muffin cups.
  6. Bake for 18-20 minutes, or until a toothpick comes out clean.
  7. Cool on a wire rack.

8. Pumpkin Streusel Muffins

The crumbly streusel topping adds an extra layer of texture and flavor to these delightful pumpkin muffins.

Ingredients

  • 1 cup pumpkin puree (240 ml)
  • 1 1/2 cups all-purpose flour (180 g)
  • 1 cup granulated sugar (200 g)
  • 1/2 cup vegetable oil (120 ml)
  • 2 large eggs
  • 1 tsp baking powder (5 g)
  • 1/2 tsp baking soda (2.5 g)
  • 1 tsp ground cinnamon (2.5 g)
  • 1/2 tsp ground nutmeg (1 g)
  • 1/2 tsp salt (2.5 g)
  • 1/4 cup brown sugar (50 g)
  • 2 tbsp butter, melted (30 g)
  • 1/2 cup all-purpose flour (60 g)

Cooking Method

  1. Preheat oven to 350°F (175°C). Line muffin tin with paper liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, spices, and salt.
  3. In another bowl, mix pumpkin puree, oil, and eggs until smooth.
  4. Combine the wet and dry ingredients until just blended.
  5. To make the streusel, mix brown sugar, flour, and melted butter until crumbly.
  6. Divide batter among muffin cups and sprinkle with streusel topping.
  7. Bake for 20-25 minutes, or until a toothpick comes out clean.
  8. Cool on a wire rack.

9. Pumpkin Cream Cheese Muffins

These muffins feature a creamy, cheesecake-like filling that perfectly complements the spiced pumpkin base.

Ingredients

  • 1 cup pumpkin puree (240 ml)
  • 1 3/4 cups all-purpose flour (210 g)
  • 1 cup granulated sugar (200 g)
  • 1/2 cup vegetable oil (120 ml)
  • 2 large eggs
  • 1 tsp baking soda (5 g)
  • 1/2 tsp salt (2.5 g)
  • 1 tsp ground cinnamon (2.5 g)
  • 1/2 tsp ground nutmeg (1 g)
  • 8 oz cream cheese, softened (225 g)
  • 1/4 cup granulated sugar (50 g)
  • 1 tsp vanilla extract (5 ml)

Cooking Method

  1. Preheat oven to 350°F (175°C). Line muffin tin with paper liners.
  2. In a large bowl, whisk together flour, sugar, baking soda, spices, and salt.
  3. In another bowl, mix pumpkin puree, oil, and eggs until smooth.
  4. Combine the wet and dry ingredients until just blended.
  5. In a separate bowl, beat cream cheese, sugar, and vanilla until smooth.
  6. Fill muffin cups halfway with batter, add a spoonful of the cream cheese mixture, then top with more batter.
  7. Bake for 20-25 minutes, or until a toothpick comes out clean.
  8. Cool on a wire rack.

10. Pumpkin Oat Muffins

A healthier take on pumpkin muffins, these are made with oats for added texture and nutrition.

Ingredients

  • 1 cup pumpkin puree (240 ml)
  • 1 1/2 cups whole wheat flour (180 g)
  • 1 cup rolled oats (90 g)
  • 3/4 cup brown sugar (150 g)
  • 1/2 cup vegetable oil (120 ml)
  • 2 large eggs
  • 1 tsp baking powder (5 g)
  • 1/2 tsp baking soda (2.5 g)
  • 1 tsp ground cinnamon (2.5 g)
  • 1/2 tsp ground ginger (1 g)
  • 1/2 tsp salt (2.5 g)

Cooking Method

  1. Preheat oven to 375°F (190°C). Line muffin tin with paper liners.
  2. In a large bowl, whisk together flour, oats, baking powder, baking soda, spices, and salt.
  3. In another bowl, mix pumpkin puree, brown sugar, oil, and eggs until smooth.
  4. Combine the wet and dry ingredients until just blended.
  5. Divide batter evenly among muffin cups.
  6. Bake for 20-25 minutes, or until a toothpick comes out clean.
  7. Cool on a wire rack.

 

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