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Simple Pumpkin Muffins

Fall is in the air and of course, that means hayrack rides, bonfires, hot chocolate, S’mores, and pumpkins! Since everyone needs a few super easy recipes in their arsenal, you’re sure to love this recipe for Simple Pumpkin Muffins. 

Colorful pumpkins on wooden background

I know that I’ve told you before about my Mom being an avid gardener. One of the many things she always plants in her garden is pumpkins. Through the years she has planted Connecticut Field pumpkin seeds specifically to eat their blossoms. You really should read this post on How to make Fried Pumpkin Blossoms. Fried pumpkin blossoms are such a delicious treat that my whole family looks forward to them every year.

Fresh cut pumpkin on rustic wooden background

Now onward to making Simple Pumpkin Muffins! This recipe obviously does require cooked pumpkin. Canned pumpkin works great, however, you can also make your very own pureed pumpkin. Simply peel a small pumpkin and cut the fleshy part into chunks. Place the pumpkin chunks and 1 teaspoon sea salt  into a saucepan that is half filled with hot water. Boil the pumpkin until tender. Place the pumpkin in a food strainer and let the pumpkin drain for at least 20 to 30 minutes (make sure to drain it well), then smash with a fork or use a food processor to puree it. Now you have your very own homemade pureed pumpkin.

homemade simple pumpkin muffins

This recipe for Simple Pumpkin Muffins is easily modified to be gluten-free which makes them perfect to serve to all of your gluten-free family and friends. 

The following recipe has been slightly modified since it’s first publication on 9/15/16.

Simple Pumpkin Muffins

Yields 9 to 10 regular size muffins

A delicious and easy pumpkin muffin recipe.

10 minPrep Time

22 minCook Time

32 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1/3 cup butter, softened
  • 1/2 cup brown sugar
  • 2 eggs
  • 1/4 cup milk
  • 3/4 cup cooked pumpkin
  • 1 1/2 cups flour (GF Option: use gluten free flour blend + 3/4 teaspoon xanthan gum, unless GF flour already contains a thickener)
  • 3/4 teaspoon baking powder (GF Option: use gluten free baking powder)
  • 1/2 teaspoon baking soda (GF Option: use gluten free baking soda)
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup course sugar

Instructions

  1. In a mixing bowl cream butter, brown sugar, eggs, milk and pumpkin.
  2. In a separate mixing bowl, sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  3. Stir dry ingredients into pumpkin mixture.
  4. Spoon into a well greased muffin cups three-fourths full, sprinkle with 1 teaspoon course sugar.
  5. Bake in a preheated 400 degree F oven for 20 to 25 minutes, or until golden brown.
  6. Remove from oven, cool for 5 minutes.
  7. Remove from pan, serve warm.

Notes

Feel free to add more cinnamon, nutmeg and a pinch of cloves if you prefer your muffins to be spicier.

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http://blessedbeyondcrazy.com/simple-pumpkin-muffins/

homemade simple pumpkin muffin

Because this recipe is so incredibly simple, it’s easy to jazz up a bit if you feel so inclined. I like to top mine with a sprinkle of course sugar. It provides a hint of sweetness. In addition, the course sugar catches hints of light which makes the muffins appear to sparkle just a bit.

Additional options to consider are raisins or craisins, chopped pecans or walnuts, sunflower or pumpkin seeds, and perhaps a pinch of all spice

simple-pumpkin-muffins

I admit that I am a pumpkin lover and I’m not ashamed to say so. If you don’t believe me, check out the recipe below. 

Happy fall! 

Linda

Disclaimer: Manufacturer’s formulations and policies for gluten free products may change at any time, therefore it’s important to always read product labels yourself and contact the manufacturer with concerns. We have found that most companies are eager to help answer your questions.

More great recipes: 

healthy smoothie

Pumpkin-Chai Cheesecake 2

Frozen Butter Pecan Pumpkin Pie 10

GF Pumpkin Swirl Coffee Cake

Pumpkin Pancakes & Funnel Cakes

Bountiful Harvest Pumpkin Pecan Chocolate Muffins

{ 4 comments… add one }
  • Judy October 15, 2016, 2:31 pm
    I just made the pumpkin muffins. They didn't raise and were very flat. I baked them for 22 minutes as they were golden brown. They were raw in the middle. Is there a missing ingredient? Maybe needs more flour??
    • Blessed Beyond Crazy October 16, 2016, 9:22 am
      Hi Judy, Hey, I went back and checked the recipe and you are right. I modified it and I think if you make them again you'll find the recipe is correct now. Just a couple side notes: Be sure to not over stir the batter and if you didn't already, try making them without the cupcake liners. I made the recipe myself this morning and it turned out great. Please let me know if you try this recipe again and still have a problem and thanks for reaching out to me!! Have a great day! Linda

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