1. Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can substitute fresh pumpkin puree for canned pumpkin. Simply roast or steam the pumpkin, then blend it until smooth. Ensure the puree is not too watery, as it can affect the texture of the muffins.

2. How do I make these pumpkin muffins gluten-free?

To make these pumpkin muffins gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure your flour blend includes xanthan gum, which helps with texture and structure in gluten-free baking.

3. Can I freeze pumpkin muffins for later?

Absolutely! These muffins freeze well. Once cooled, wrap them individually in plastic wrap and store in an airtight container or freezer bag for up to three months. To thaw, simply let them sit at room temperature or warm them in the microwave for a few seconds.

4. How do I know when the pumpkin muffins are done baking?

The pumpkin muffins are done when a toothpick inserted into the center comes out clean, or with just a few crumbs attached. If the toothpick comes out wet, bake for a few more minutes. Always check the doneness by time and visual cues, like the golden-brown tops

Pumpkin Muffins – Easy & Delicious Recipe

Name: Pumpkin Muffins
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon pumpkin pie spice; 1 cup pumpkin puree; 1/2 cup vegetable oil; 1 cup granulated sugar; 1/2 cup brown sugar; 2 large eggs; 1/4 cup milk

Description

These pumpkin muffins are soft, moist, and bursting with warm spices, making them the perfect treat for fall. They are easy to make, requiring simple ingredients, and can be enjoyed for breakfast, as a snack, or even as dessert. With the combination of cinnamon, ginger, and pumpkin puree, each bite offers a comforting flavor that will quickly become a seasonal favorite.

Ingredients

Scale

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon pumpkin pie spice
1 cup pumpkin puree
1/2 cup vegetable oil
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1/4 cup milk

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Instructions

Preheat the oven to 425°F (218°C). Line a 12-count muffin pan with paper liners.
In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, pumpkin pie spice, and salt.
In a separate bowl, combine the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and milk. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Divide the batter evenly among the muffin cups, filling each one to the top.
Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (177°C) and bake for an additional 16-17 minutes, or until a toothpick comes out clean.
Cool the muffins in the pan for 5 minutes before transferring them to a wire rack.

Notes

Ensure your pumpkin puree is not too watery; this will affect the texture of the muffins.
For a bakery-style finish, sprinkle the muffin tops with coarse sugar before baking.
Store muffins at room temperature for up to a week, or freeze them for up to 3 months.

Prep Time: 10 minutes
Cook Time: 22 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 210
Sugar: 17g
Sodium: 150mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg