Moist Pumpkin Muffins

Wednesday, January 2, 2013
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..

During this time of the year when it's pumpkin season, we indulge with all comforting pumpkin cakes and pies, with their spice ladened aroma baking.

Plus we have two recipes for you to try, one is all from scratch and the second is doctored spice cake mix and pumpkin for the non-banking lovers with just 2 ingredients.

These tender moist muffins have just the right sweetness and can be served with a cream cheese frosting, sprinkled with cinnamon sugar before baking, or just dusted with powdered sugar for a snowy effect.

You get to choose from a scratch recipe or a super simple pumpkin muffin recipe and we have several mix-in suggestions to try adding.

I will have step-by-step directions for you to ensure the perfect bite in the easiest recipe even if you're not a baker.

Of course, if you want to try some other muffin recipes we love, check out our Best Muffin Roundup of recipes, there is something for everyone.
Scroll all the way down to the recipe card for how to make this great recipe!

these are delicious pumpkin muffins made from scratch





Muffins and Bread



Muffins are quick bread and not overly sweet but you can also use this recipe to make loaf-style pumpkin bread.

Just make the recipe for our muffins and for the bread use a standard loaf pan around a 9×5-inch pan and bake for around 55 to 60 minutes.

The muffins really go great with tea and coffee for an afternoon snack.

The recipe makes 12 muffins and you can freeze them for up to 3 months.


this is a pan of pumpkin muffins cooling


Ingredients You Will Need

  • flour
  • white and brown sugar
  • eggs
  • oil
  • milk
  • baking soda
  • cinnamon
  • nutmeg, ginger
  • optional additions: raisins, nuts, coconut, chocolate chips, dried fruits, pineapple, chopped cherries, chopped peaches, dates, figs, berries


pumpkin batter for muffins


Additions (use around 1/2 cup or more)

  • drained chopped pineapple
  • coconut
  • raisins
  • pumpkin seeds, pecans, walnuts, pistachios, macadamia nuts, or other nuts you prefer
  • craisins
  • white chocolate chips
  • add 1 teaspoon of orange zest
  • chocolate, white, butterscotch chips


ingredients for making pumpkin muffins from scratch


Tool You Will Need

  1. measuring cups
  2. measuring spoons
  3. non-stick muffin pan
  4. ice cream scoop
  5. spatula
  6. knife
  7. cutting board
  8. fork


this is a wicker basket with a cloth napkin of Banana Mango Muffins


Try Some Of Our Other Favorite Recipes



Mango Muffins
Bing Cherry Muffins
Mom's Blueberry Muffins
Apple Pie Sour Cream Muffins


pumpkin muffins in a pan with white chocolate chips


Tips


  • two bowls will be needed to just gently fold the wet and dry ingredients
  • always preheat the oven
  • serve frosted or plain
  • I use a non-stick muffin pan sprayed with cooking oil or line with papers
  • do not over bake check the middles with a toothpick
  • use fresh or canned pumpkin
  • nuts and raisins around 1/2 cup can be added in addition to the fruit
  • keep leftovers in the refrigerator in a tightly closed container with wax paper in between them
  • these muffins freeze well
  • chopped apples can be added to the batter
  • for a less sweet muffin cut sugar by 1/4 cup



Pin for later



pin for later muffin recipe using pumpkin


Simple Ingredients


Remember these muffins taste fabulous plain or slathered with cream cheese icing, you can adapt them however you prefer.

Our family likes these plain, most of the time with white chocolate chips added and cinnamon sugar mixture on top.

Again, they freeze well if this recipe makes more than you need but is perfect for gift-giving, a morning trip to work, on the school bus, and an all-around perfect fall breakfast muffin.

One taste and you'll be hooked.



pumpkin muffins, 2 ingredient pumpkin muffins, pumpkin muffins from scratch, moist pumpkin muffins
pumpkin recipes, muffin recipes
American
Yield: 12
Author: Claudia Lamascolo
Moist Pumpkin Muffins

Moist Pumpkin Muffins

We have two recipes for making moist pumpkin muffins, one from scratch and the other is just 2 ingredients using a cake mix!
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

  • 1 - 2/3 cups flour
  • 1 teaspoon baking soda
  • 1 - 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup light or dark brown sugar
  • 1/2 cup oil (I use vegetable)
  • 1 and 1/4 cups pumpkin puree (canned or fresh)
  • 1/4 cup whole milk
  • Add-Ins: 1/2 cup or more of any of these below:
  • Chocolate chips
  • White chocolate chips
  • Nuts: pumpkin seeds, pecans, walnuts, pistachios, macadamia, or a mixture of them
  • 1/2 cup shredded coconut
  • 1/2 cup dark or golden raisins
  • 1/2 cup dried cranberries
  • Optional topping: cream cheese frosting after cooling,  before baking sprinkle with cinnamon sugar topping, or cool and dust with powdered sugar
  • see directions below for instructions and an
  • Alternative Recipe for Muffins and our
  • 2 Ingredient Easy Cake Mix Version:

Instructions

  1. Preheat oven to 350 degrees.
  2. Prepare a muffin pan by lining it with paper liners or oil spray.
  3. Whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt.
  4. Grab a clean bowl and whisk together the oil, eggs, sugar, and brown sugar.
  5. Stir in the pumpkin and milk just until blended.
  6. Blend these two bowls together by folding the two gently.
  7. Scoop into the muffin pan.
  8. Bake for around 15 to 20 minutes in the preheated oven of 350 degrees.
  9. Alternative 2 ingredient Cake Mix Pumpkin Muffins
  10. 1 box spice cake mix
  11. 1 15 oz can pumpkin puree (not pie filling)
  12. Preheat to 325 degrees.
  13. Mix spice cake mix together with pumpkin.
  14. Scoop into lined cupcake tins. Add any mix-ins you like IE chocolate chips
  15. Bake 18-20 minutes or until a toothpick comes out clean in the center.

Notes:

Additions (use around 1/2 cup or more)

  • drained chopped pineapple
  • coconut
  • raisins
  • pumpkin seeds, pecans, walnuts, pistachios, macadamia nuts, or other nuts you prefer
  • craisins
  • white chocolate chips
  • add 1 teaspoon of orange zest
  • chocolate, white, butterscotch chips


Tips


  • two bowls will be needed to just gently fold the wet and dry ingredients
  • always preheat the oven
  • serve frosted or plain
  • I use a non-stick muffin pan sprayed with cooking oil or line with papers
  • do not over bake check the middles with a toothpick
  • use fresh or canned pumpkin
  • nuts and raisins around 1/2 cup can be added in addition to the fruit
  • keep leftovers in the refrigerator in a tightly closed container with wax paper in between them
  • these muffins freeze well
  • chopped apples can be added to the batter
  • for a less sweet muffin cut sugar by 1/4 cup




Pin for later



12 comments

  1. What a tasty idea for savory muffins. I love cornmeal :)
    Bye, have a great day

    ReplyDelete
  2. Or suppose...just eat them by themselves!

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  3. I wish I had this recipe last week when I made chili and cornbread for 35 people.

    ReplyDelete
  4. So, it is breakfast time here in MN and you have me dreaming of these corn muffiins - and the chili!

    ReplyDelete
  5. One complaint I get from Mr. Rosemary once in a while is that my corn muffins are dry. Bet the pumpkin would indeed fix that! Thanks, Claudia!

    ReplyDelete
  6. Veramente deliziosi!!!! Bravissima!!! Tanti auguri di buon anno!!!

    ReplyDelete
  7. These are so moist and delicious! It's the perfect flavor for fall and the holidays!

    ReplyDelete
  8. These muffins look gorgeous and I love the fact that there are so many variations for toppings and fillings too!

    ReplyDelete
  9. So moist and delicious! Had some now and froze some for later!

    ReplyDelete
  10. the muffins were super yummy and extra moist! loved them!

    ReplyDelete
  11. the muffins were super yummy and extra moist! loved them!

    ReplyDelete
  12. They were moist and fluffy. Loved all the add-in options so I can make different versions.

    ReplyDelete

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