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How to Make Pumpkin Muffins

How to Make Pumpkin Muffins

Last Updated on 10th March 2022 by

Pumpkin muffins are the kind of treat I bake up just to let everybody know that it’s fall. If you’re looking for a quick and simple holiday dessert, these are much easier to make than pumpkin pie or sweet potato casserole.

There is a pumpkin muffins recipe I want to share with you makes them come out really light and fluffy. I love the airy tops I get when I use this recipe, and I’ll share with you how to cook pumpkin muffins that come out perfectly from the oven.

You can eat them just like that, or add some frosting, a dusting of powdered sugar, or some cinnamon. My favorite way to have them, though, is with a cup of coffee. When the soft, pillowy muffin combines with the hot coffee, it’s a marriage made in heaven.

How to Make Pumpkin Muffins with Real Pumpkin

Let’s start with authentic pumpkin muffins made with real pumpkin, and then I’ll show you some other ways to make it using different base ingredients.

Ingredients:

  • 1 can of pure pumpkin puree (15 ounces)
  • 1/2 cup of dark brown sugar
  • 1 cup of white sugar
  • 1 and 3/4 cups of flour
  • 1 teaspoon of baking soda
  • 2 teaspoons of cinnamon
  • 1/4 teaspoon of nutmeg
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of ground cloves
  • 1/2 cup of melted coconut oil
  • 2 eggs
  • 1 teaspoon of vanilla extract

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Prepare a muffin baking pan with 12 paper liners.
  3. Combine both types of sugar, salt, baking soda, flour, and all the spices in a bowl, mixing together with a whisk.
  4. In a separate bowl, mix together pumpkin puree, eggs, vanilla extract, and coconut oil.
  5. Take the wet ingredients and pour them into the dry ingredients and combine with the whisk. Don’t mix too much, though, and just mix them up so that everything combines and the flour disappears into the mixture.
  6. Scoop out a little of mixture into each of the muffin pan wells, and you can use an ice cream scoop or another large spoon to portion them out evenly.
  7. Bake for 20 minutes, or until the muffins have cooked all the way through. You can test them with a toothpick inserted into the middle of the muffin. If it comes out clean, they’re done cooking.

How to Make Pumpkin Muffins with a Cake Mix

It’s even faster to make these with a premade cake mix. We can actually make these muffins with just two ingredients- spice cake mix and canned pumpkin. No eggs, butter or oil are needed.

This is the simplest I can make the recipe, and you can use the same recipe for how to make pumpkin muffins with muffin mix.

Directions:

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Prepare a muffin baking pan with paper liners, or you can spray the wells down with cooking spray. This recipe can be a little sticky, so you may want to spray your paper liners as well.
  3. Mix together the dry cake mix and pumpkin by using a spatula to fold them into one another. Then, combine completely (perhaps with an electric mixer to speed things up).
  4. Scoop out the muffin mix batter into the muffin pan.
  5. Bake your muffins for about 20 minutes, until they pass the toothpick test. Allow them to cool for a few minutes and then take them out of the muffin pan and rest on a wire rack until they’re completely cool.

How to Store Pumpkin Muffins

Pumpkin muffins can store really well in the fridge or the freezer. If you store them in the freezer, put them in an airtight container or a resealable zipper freezer bag. When you’re ready to use them, you can transfer them into the fridge and allow them to thaw overnight. Don’t try to warm them from frozen by using the microwave.

Muffins can be stored at room temperature, and they’ll last anywhere from two to four days that way. Just make sure that they’re in an airtight container and no moisture gets to them. Give them a little space between one another and don’t stack them on top of each other.

How to Make Starbucks Pumpkin Muffin

I told you how to make pumpkin muffins the conventional way, but what if you are looking to make copycat Starbucks cream cheese pumpkin muffins? These take a little more work, but I’ll share with you a recipe you can use to make them at home.

Muffin Ingredients:

  • 1 teaspoon of pumpkin spice
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1 1/2 cups of flour
  • 3/4 cup of white sugar
  • 1/4 teaspoon of salt
  • 1 teaspoon of vanilla extract
  • 1 egg
  • 1 1/2 cups of pure pumpkin puree
  • 1/4 cup of butter, melted

Cream Cheese Filling Ingredients:

  • 1 teaspoon of flour
  • 1 teaspoon of milk
  • 2 tablespoons and two teaspoons of sugar
  • 1/2 teaspoon of vanilla extract
  • 4 ounces of cream cheese, softened

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine flour, baking powder, salt, sugar, baking soda, and pumpkin spice in a bowl.
  3. In a separate bowl, mix together melted butter, egg, pumpkin, and vanilla.
  4. In the dry mixture, make a well and pour the wet mixture inside the wall. Then, stir everything together with a spoon until no dry ingredients are left.
  5. Scoop out the muffin mixture into prepared muffin baking pans.
  6. To make the cream cheese filling, put all of your filling ingredients into a bowl and use an electric mixer to combine until smooth.
  7. Put this mixture into a piping bag and cut off a corner. Pipe the cream cheese mixture into the muffins one by one until the insides have filled with the cream cheese.
  8. Bake for 18 minutes or until the pumpkin muffins pass the toothpick test. Allow them to cool for about 10 minutes in the baking pans and then remove the muffins from the pans and place them on a wire rack to cool all the way.
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I'm Pauline, a retired patisserie chef, mother of four and now a full time food blogger! When i'm not cooking i love long walks, reading thriller novels and spending time with my grandkids. Head to my about me page to learn more about the woman behind the food!  You can find my Facebook here