If there’s one thing that says fall it’s all things pumpkin. This pumpkin muffins recipe is just what you will need in your life if you love all things pumpkin.
One of the things that I love about this recipe is it takes a full can of pumpkin. Not a cup. Not part of a can. The whole can. This means I won’t have half a can of pumpkin hanging around in my refrigerator that I end up forgetting about while trying to use it in another recipe.
We all know how this turns out. At some point, you remember it’s in there but discover it too late. At that point you’re tossing out money when you toss out food that goes bad. This recipe is great because there’s no pumpkin leftovers to deal with!
Pumpkin Muffins Recipe
Ingredients:
2 cups all purpose flour
3/4 cup dark brown sugar
1/2 cup granulated sugar
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 eggs
1 – 15 ounce can pure pumpkin puree
1/2 cup butter, melted
1 teaspoon vanilla extract
Instructions:
Preheat the oven to 375 degrees.
Grease your muffin pan or line it with paper liners.
In a large bowl, add the flour, granulated sugar, brown sugar, baking soda, cinnamon, salt and nutmeg and whisk together. Set aside.
In another bowl, whisk together the eggs, pumpkin puree, melted butter and vanilla extract.
Pour the wet ingredients into the dry ingredients. Stir to the ingredients are just combined. Do not over mix.
Divide the batter up evenly between each well. You can use an ice cream scoop to make it easier to portion out the batter.
Bake for 20 to 23 minutes. Insert a toothpick into the center to see if it comes out clean. If not bake for another 2 minutes and recheck.
Allow to cool before packaging up for storage.
Can I use a pumpkin spice blend in place of the other spices?
You sure can! Use your favorite pumpkin spice blend or check out our pumpkin spice recipe to make your own at home. Use 2 1/2 teaspoons of pumpkin spice blend in place of the cinnamon and nutmeg in the recipe.
Can I use oil in place of the butter?
Yes you can easily replace the butter with whatever neutral flavored oil you have on hand such as vegetable, canola and even refined coconut oil. Pass on the virgin coconut oil as it has a coconut flavor/scent to it.
Can I use a different type of flour in this recipe?
You can easily swap out some or all of the all purpose flour for white whole wheat or whole wheat flour. I have not tried this recipe with any type of gluten free flour blend so I don’t know how it will work out.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Nutmeg
- 2 eggs
- 15 ounce Pumkin Puree canned
- 1/2 cup butter melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375 degrees.
- Grease your muffin pan or line it with paper liners.
- In a large bowl, add the flour, granulated sugar, brown sugar, baking soda, cinnamon, salt and nutmeg and whisk together. Set aside.
- In another bowl, whisk together the eggs, pumpkin puree, melted butter and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Stir to the ingredients are just combined. Do not over mix.
- Divide the batter up evenly between each well. You can use an ice cream scoop to make it easier to portion out the batter.
- Bake for 20 to 23 minutes. Insert a toothpick into the center to see if it comes out clean. If not bake for another 2 minutes and recheck.
Nutrition
Have you tried this recipe? Before digging in why not snap a picture and tag me @remakemyplate or hashtag it with #remakemyplate over on Instagram!
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