Pumpkin Muffins

Picture of Pumpkin Muffins
Hosting a Halloween party every year very frequently resulted in hungover overnight guests, so recently we started making pumpkin muffins and coffee as an easy take and go breakfast.

These muffins are delicious and very easy to mix up. The recipe makes about 30 cupcake size muffins, it may seem like more than is needed but they go quick and keep for a week stored in an airtight container.
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Step 1: Gather the goods

Picture of Gather the goods
This recipe is ridiculously simple, most of these ingredients are things most people have in the fridge/pantry.

Although making your own pumpkin puree is always an option, this recipe is conveniently scaled to use a single 16 ounce can of pumpkin puree. If you choose to whip up your own puree substitute in 2 cups.

Preheat your oven to 350 degrees.

Gather the ingredients:
3 1/3 c. flour
2 tsp. baking soda
3 c. sugar
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. ground ginger
1 cup unsweetened applesauce
4 eggs
2/3 cups water
16 ounce can pumpkin puree (not pumpkin pie filling)

Mixing bowls and spoon, stand mixer is optional.
Cupcake pans
Cupcake liners

Optional powdered sugar & stencils for decorating

Step 2: Mix up the wet ingredients

Picture of Mix up the wet ingredients
Measure the wet ingredients into a large mixing bowl (or your stand mixer if you have one)

1 cup unsweetened applesauce

4 eggs (crack eggs into separate bowl just in case you drop a shell)

2/3 cups water

16 ounce can pumpkin puree

Now give the entire mix a quick stir to incorporate the ingredients.

Step 3: Stir up the dry stuff

Picture of Stir up the dry stuff
Measure your spices into a small bowl

1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. ground ginger
1 1/2 tsp. salt

Now measure the other dry ingredients into a large bowl
3 1/2 cups flour
2 tsp. baking soda
3 cups sugar

Pour the spice bowl in with the flour mixture and give a quick stir with a fork to mix together.
These sound so so good! I'll for sure have to give them a try soon - might also try filling them with cream cheese icing, or do you think that would be too rich?

You could also make your own stencils to allow for more adorable options.
TheNetwerk3 years ago
Was looking forward to this recipe/trying it -- until I saw it used canned pumpkin :/

Have you (or anyone) tried this/something similar using non-canned pumpkin (or applesauce for that matter).. ?
PixyMcCrafty (author)  TheNetwerk3 years ago
I normally make this recipe with homemade pumpkin puree, 2 cups, it definitely a much richer fresher pumpkiny flavor. I will make it again after Halloween with fresh pumpkin, but the kids would have been a little upset if I cooked their pumpkins before Halloween. I should try to make it with fresh applesauce too, that sounds so delicious.
scoochmaroo3 years ago
Delicious! And thanks for the link :D
Those are so cute!