The Best Pumpkin Muffins

By: Amber Grangroth

Pumpkin Muffins are delicious any time of year! Whether for breakfast or a snack or alongside a good cup of coffee these muffins will be sure to make you smile!

Homemade pumpkin puree or canned will work just fine, note that if the canned pumpkin is quite thick or if you strain a lot of the water out from your homemade pumpkin puree, you may need to add a little water to the batter. Do not use canned pumpkin pie filling, only pure pumpkin in this recipe.

If you have other squashes at home such as butternut, buttercup or acorn, you can cook them up and puree until smooth and use the squash in place of the pumpkin. You may have a slight flavor difference but honestly, I don’t notice any difference. Once the sugar and cinnamon are added, its just pure deliciousness!

If you are looking for a less sugar option, you can easily just reduce the amount of sugar in this recipe to about half. They will be lightly sweet and the pumpkin and cinnamon flavor will shine through a little more.

If you love a little chocolate on your muffins, add some chocolate chips on the top, or mix a little into the batter before you bake the muffins. I like to make some with chocolate chips for more of a treat and some without, to eat at breakfast time. If your a chocolate for breakfast kind of person then be my guest, add chocolate chips to all the muffins!

The Best Pumpkin Muffins Recipe

Ingredients:

1 1/4 cup pumpkin puree
2 eggs
1/4 cup oil (i like melted coconut oil)
1 1/2 cups sugar (reduce to 3/4 cup for low sugar)
1/3 cup water (only if pumpkin is very thick)
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
1 tsp cinnamon

Instructions:

Preheat oven to 375°F and grease 12 muffin tins or line with cupcake liners.

In a large bowl, combine pumpkin puree, eggs, oil, sugar and water. Set aside.

In a medium-sized bowl, combine flour, baking soda, baking powder, salt, and cinnamon and mix .

Slowly pour the dry ingredients into the wet ingredients stirring until combined. Don’t over mix.

Scoop out evenly into the prepared muffin pan and top with chocolate chips or chopped nuts if you wish!

Bake at 375°F for 18-22 min until the center comes clean when poked with a toothpick or fork.

Cool on a wire rack, and store in an air-tight container or freeze.

Enjoy!