Introduction: Easy Pumpkin Muffins

In this instructable, I will show you how to make pumpkin muffins. These pumpkin muffins are a great treat for Fall or any season really, they are really easy to make, if I can make them you can make them. Give these pumpkin muffins a try and let me know what you think! Let's get baking!

If you have any questions or comments, put them down below and I will get back to you as soon as I can.

Follow the easy steps below or watch the video tutorial or do both!

Step 1: Ingredients

Ingredients:

  • 1 1/2 cups of canned pumpkin
  • 1 1/2 cups of granulated sugar
  • 1/2 cup of canola or vegetable oil
  • 3 large eggs
  • 2 cups of all purpose flour (2 tablespoons less)
  • 1 1/2 tsp of baking powder
  • 1 1/2 tsp of salt
  • 3/4 tsp of cinnamon
  • 1/4 tsp of nutmeg

Topping (optional)

  • 1/2 cup of sugar
  • 1/3 cup of flour
  • 1 1/2 tsp of cinnamon
  • 1/4 cup of softened butter

Step 2: Mix First Batch of Ingredients

First let's preheat our oven to 350 degrees F. Then let's add our canned pumpkin, oil, sugar, and eggs. Next, using a mixer, give it a good mix until all combined.

Step 3: Mix the Dry Ingredients

Now let's mix together our remaining dry ingredients (flour, baking powder, salt, cinnamon, nutmeg) with a whisk or sifter.

Step 4: Combine Flour Mixture With Pumpkin Mixture

Now we add the flour mixture about 1/4 at a time and stir/combine it together with a wooden spoon. We don't want to over mix it, that is why we are only using a wooden spoon and not our mixer. When it is done it will form a nice batter.

Step 5: Prepare the Crumble Topping (Optional)

I like a good crumble on top of my muffins, so I decided to put a crumble on some of these. It is optional, you can skip this step if you like. Combine the flour, cinnamon, and sugar, then add the softened butter and mix it all together with a fork.

Step 6: Fill Up the Paper Cups

Now we just fill up our paper cups about 2/3 of the way full with the batter. Next we top them off with our crumble. Now we bake them in a preheated oven at 350 degrees F for 22 to 25 minutes, or until a toothpick comes out clean after poking it.

Step 7: Video Tutorial

Now check out the steps in action in this short video tutorial!

Comments

author
ClaudioP34 (author)2016-10-24

I would like to try it, but I have fresh pumpkin, not canned one. How can I use fresh pumpkin? I think I shall cook the pumpkin (in a steamer or in the oven) before, then put it into a blender before using it in the recipe. It seems to me that canned pumpkin is pre-cooked, am I right?

author

Sure you can use fresh pumpkin and yes canned pumpkin is pre-cooked! Check out this recipe on how to do it - http://www.bhg.com/recipes/how-to/cooking-basics/how-do-i-use-fresh-pumpkin-in-a-recipe/

author

Thank you very much, I'll try the recipe next weekend and I'll let you know! :)

author

You are welcome!!! :) I am excited to hear how they turn out!

author

Sorry I reply only now, I tried the recipe with fresh pumpkin, cooked in a steamer, but the result was not good: inside the muffin remained too soft and wet. Maybe I shall reduce the quantity of fresh pumpkin: I weighted the pumpkin after having cooked it.

author

Yeah I would try reducing a little bit. Too soft? mmm I wonder if the fresh pumpkin when you steamed it, had too much moisture?

author

It is my hypothesis too, probably it is better to bake it to evaporate some moisture.

author

You know you are probably right baking will help. Same technique I think when I make sweet potato pie, there is the option of baking the sweet potato or boiling it, but the baked way always seems to turn out better.

author
parisusa (author)2016-10-11

Hi Matt,
I live in New England USA so pumpkin is one of my favorite flavors for the Fall season! I urge anyone who has found your recipe to MAKE THESE MUFFINS! Yum!

author

Thank you so much!!! :)

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Bio: Hello and Welcome to In the Kitchen With Matt. I am your host Matt Taylor. My goal for the show is to teach you how ... More »
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