pumpkin bread muffins recipe

Written ByJenny Smyth Posted on
pumpkin bread muffins recipe
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The Best pumpkin bread muffins recipe

I’ve been making pumpkin bread muffins for years, and they’re always a hit with my family. The recipe is simple and easy to follow, and the end result is a deliciously moist and flavorful muffin that’s perfect for any occasion.

I love how the pumpkin puree adds a sweet and comforting flavor to the muffins, and the spices give them a warm and inviting aroma. My kids love helping me mix the batter and watching the muffins rise in the oven – it’s a fun and educational experience for them.

Plus, these muffins are a great way to use up leftover canned pumpkin or fresh pumpkin puree from your garden. The key to making these muffins is using high-quality ingredients, such as fresh spices and real butter, to give them the best flavor possible.

I also like to use a combination of all-purpose flour and whole wheat flour to add some extra nutrition and texture to the muffins. Over time, I’ve tweaked this recipe to make it my own, but it’s still rooted in traditional pumpkin bread recipes from New England.

The result is a deliciously comforting treat that’s perfect for snacking on or serving at family gatherings.

Pumpkin Bread Muffins

Pumpkin Bread Muffins

4.6 from 1847 votes

Moist and flavorful pumpkin bread muffins perfect for fall. With a hint of spice and a tender crumb, these muffins are ideal for breakfast or a snack.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Muffins

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 cup pumpkin puree
3/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup vegetable oil
2 large eggs
1 tsp vanilla extract

For the Streusel Topping

1/4 cup all-purpose flour
1/4 cup brown sugar
1/4 cup cold unsalted butter, cubed
1/2 tsp ground cinnamon

👨‍🍳Directions

1Preheat oven to 400°F.
2Line a muffin tin with paper liners or grease it with non-stick cooking spray.
3In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Set aside.
4In a large bowl, mix pumpkin puree, granulated sugar, and brown sugar until well combined.
5Add vegetable oil, eggs, and vanilla extract.
6Stir until smooth.
7Gradually add the dry ingredients into the wet ingredients, mixing just until combined and no dry spots remain.
8Batter will be thick.
9Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
10In a separate small bowl, combine flour, brown sugar, cold cubed butter, and cinnamon for the streusel topping.
11Use your fingers to work the mixture until it resembles coarse crumbs.
12Sprinkle the streusel topping evenly over the muffin batter in each cup.
13Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
14Remove the muffins from the oven and let them cool in the tin for 5 minutes.
15Then, transfer them to a wire rack to cool completely.

🔧Equipment

Muffin tin
Mixing bowls
Whisk
Spoon
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For a healthier option, substitute half of the all-purpose flour with whole wheat flour. You can also add 1/2 cup of chocolate chips or nuts to the batter for extra flavor and texture.

These pumpkin bread muffins are always a good idea for any occasion – whether you’re hosting a family gathering or just need a quick breakfast on-the-go.

They’re easy to make ahead of time and store well in an airtight container at room temperature or frozen for later use.

Plus, they’re packed with nutritious ingredients like pumpkin puree and spices that will keep you feeling full and satisfied until lunchtime.

❓ Frequently Asked Questions About Pumpkin Bread Muffins

What type of flour should I use for these pumpkin bread muffins?

You can use either all-purpose flour or whole wheat flour for this recipe – both will give you a delicious result. If you’re looking for an extra boost of nutrition, go with whole wheat flour.

Can I substitute other types of sugar for granulated sugar in this recipe?

Yes, you can substitute brown sugar or turbinado sugar for granulated sugar in this recipe if you prefer a slightly different flavor. Just keep in mind that using brown sugar will give your muffins a deeper flavor, while turbinado sugar will give them a slightly more refined taste.

How do I store leftover pumpkin bread muffins?

To keep your leftover muffins fresh for longer, store them in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months. When you’re ready to serve them again, simply thaw them at room temperature or reheat them in the microwave or oven.

Can I make these pumpkin bread muffins gluten-free?

Yes, you can make these pumpkin bread muffins gluten-free by substituting gluten-free flours like almond flour or coconut flour for traditional all-purpose flour. Just be sure to adjust the liquid content accordingly, as gluten-free flours tend to absorb more liquid than traditional flours.

Why do my pumpkin bread muffins have large holes in them?

If your muffins have large holes in them, it may be because they didn’t get enough mixing time or because they were overbaked. To avoid this problem, be sure to mix your batter thoroughly before baking your muffins and keep an eye on their baking time so they don’t overcook.

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