Pumpkin Muffins

My kids really enjoyed these pumpkin muffins. My daughter said they needed walnuts to be “perfect” so I’m adding walnuts as an optional ingredient in the recipe.

These pumpkin muffins make a great breakfast or afternoon snack.

Pumpkin Muffins at The Happy Housewife

Pumpkin Muffins

Prep

Cook

Total

Ingredients

  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 stick butter softened
  • 1 cup light brown sugar
  • 1/4 cup white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh puree'd pumpkin
  • 1/2 cup chopped walnuts (optional)

Instructions

  1. Cream butter and sugars together for 2 to 3 minutes.
  2. Mix in pumpkin, eggs, and vanilla.
  3. Add flour, salt, baking soda, baking powder, and cinnamon.
  4. Stir until moistened.
  5. Do not over mix.
  6. Add nuts (optional)
  7. Spoon into greased or lined muffin cups and bake at 350 degrees for approximately 15 minutes.

 

 

Comments

  1. what exactly is 1 vanilla? fyi: i cooked two small pumpkins in crockpot without cutting them up first worked great!

  2. I love all things pumpkin! Thank you for sharing this recipe!

  3. I love all things pumpkin and can’t wait to try these. I love baking with pumpkin so much that my poor husband is practically sick of pumpkin by the time Thanksgiving rolls around.

  4. Is this recipe missing another liquid? I just made some and the batter seems really thick, more like cookie dough. I reduced the sugar, but I don’t think that would make the dough stiffer.

  5. christine says:

    My MIL asked for nutritional info on these – is that available?

  6. I added 1/4 t of both nutmeg and ground cloves and the husband loved them.

  7. Wow! These were wonderful! I added a dash of cloves and nutmeg with the cinnamon and they are yummy! Ended up cooking them 4 minutes longer for a total of 19 to get a clean toothpick.

    As to the batter consistency…could it be related to how much moisture is in the pumpkin you were using or using canned pumpkin instead of fresh pureed? Mine was pureed pumpkin from the crock pot recipe that is linked in this recipe. It ended up not being nearly as “dry” as canned pumpkin. So the batter for these muffins using my crock pot pureed pumpkin was like I would expect for muffins (if not more wet), not at all like cookie batter. Maybe that is the difference?

    • TheHappyHousewife says:

      Mandy-
      You could be right. The fresh pumpkin does have a different consistency. I might have to make the recipe with canned pumpkin to see if the recipe needs adjustments.
      Toni

  8. we made these today. SOOOOO good. We did add some ground cloves and nutmeg and omitted the salt.

  9. oh we used canned pumpkin too and didn’t have any issues with the one cup measurement 🙂

  10. I used canned pumpkin because that’s what I had on hand. That made the batter quite a bit thicker. I also cut the total sugar down to one half cup of turbinado sugar. While I didn’t get the normal consistency the taste was very good. I baked 9 muffins and then added 1 c oats and 1 c raisins to the rest of the batter and made some pumpkin raisin breakfast cookies. Yummy!

    I’m going to try the recipe again with the canned pumpkin and add some buttermilk. I’ll let you know how it turns out.

  11. I made a double batch of these this morning. Because of my little guy’s allergies, I substituted canola oil for the butter, and 2TBSP of cornstarch and 2TBSP water for EACH egg, for a total of 12 and 12. I used canned pumpkin, so because of the earlier comments, I used probably about 1.5c pumpkin and 1/2 cup of water.

    I’m just eating the first one, and they are DELICIOUS! I made them “with” my 21 month old, so I guess I’d better get to cleaning up! 😉

  12. We loved these! I used canned pumpkin and added raisins and chopped walnuts. With 1 batch I made 24 mini-nmuffins plus 2 small loaf pans. I baked the mini-muffins for 13 minutes at 350. For the loaves I had to double the baking time.

    Thanks for a great recipe!
    Becky

  13. Loved these. : ) Great flavor, great consistency. Thanks for sharing!

  14. I made some muffins the other day and were bland so i will try these next week…….gotta love pumpkin. we grew ours but we are already runnin gout in freezer so next summer we grow more……

  15. Just made these this morning. YUM! I’ve used another pumpkin muffin recipe and it wasn’t half this good. The texture of this was absolutely perfect (which was where the other lacked). I did use half unbleached white flour and added a scant 1/2 teas nutmeg. I think I would add raisins or dried cranberries to switch it up a little. But it is also perfect as is. YUM!!!

  16. These look perfect for my toddler (without the optional walnuts). Looking forward to making them for him.

  17. Carol Leigh says:

    I am going to print this muffin recipe and try it I love pumpkin and anything with pumpkin in it. These will be great Thanksgiving morning for breakfast. Also want to try with cream cheese frosting drizzled over top like a cup cake. Think that will be yummy.

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