Pumpkin Spice Muffins from Canned or Fresh Pumpkin - in EASY illustrated steps!

How to Make Homemade Pumpkin Spice Muffins!

Using fresh pumpkin, fresh winter squash (butternut, Hubbard, Neck, etc) or canned pumpkin

Pumpkin muffinsPumpkin spice muffins are a traditional sweet desert bread muffin, popular in the cooler Fall and early winter months, with a flavor reminiscent of a pumpkin pie! Bake these and your whole house will smell like pumpkin spice! They're very easy to make and you'll be surprised how good they taste! ! Mavins of muffins like Paula Deen, Martha Stewart and even Starbucks will be asking you for this recipe!  And unlike hers, in addition to being tasty, it's also healthy! Click here for a PDF print version

Ingredients

Makes 3 muffin pans (36 muffins)

Metric equivalents for cooking in Europe are also shown)

  • 2 cups (500 ml) of fresh cooked pumpkin puree (see this page to make your own pumpkin puree from a fresh pumpkin)
    OR one 16 ounce can of canned pumpkin (in the UK, 1 tin, 450 g), . You can also use any firm winter squash, like Butternut, Hubbard, Turban, Neck, Buttercup, etc. Those taste exactly like pumpkin and actually work better!!
  • 3 and 1/2 cups all-purpose flour (not self-rising flour) (840 ml by volume)
  • 3 cups sugar (750 ml, by volume)
    Sugar (caster and granulated)
    US cups Metric Imperial
    1/8 cup 25g 1 oz
    1/4 cup 50g 1 3/4 oz
    1/3 cup 70g 2 1/4 oz
    1/2 cup 100g 3 1/2 oz
    2/3 cup 135g 4 3/4 oz
    3/4 cup 150g 5 1/4 oz
    1 cup 200g 7 oz
    or for keto, low carb or diabetic diets; 3 cups of Truvia Stevia or Splenda
    or a 50:50 mix of sugar and sweetener.
    You can use organic sugar or even part agave or honey (3 cups sugar, 2 cups honey - but be careful, too much honey makes it too heavy and poor rising)
  • 1 cup ( 250 ml) vegetable oil (Canola, Palm, Sunflower, and  neutral flavored vegetable oil)
    Tip: to cut calories, you can substitute 1/2 cup of applesauce and 1/2 cup vegetable oil in place of the 1 cup of oil.
  • 4 eggs, beaten
  • 2 teaspoons baking soda ( 10 ml)
  • 1 and 1/2 teaspoons salt (if you are on a low salt diet, you can reduce, omit or use a salt substitute) (7.5 ml)
  • 2 teaspoons cinnamon (10 ml)
  • 2 teaspoons nutmeg (10 ml)
  • 1/2 teaspoon allspice (2.5 ml)
  • 1 cup chopped pecans or walnuts (optional) (250 ml)
  • Water:
    1/2 cup water if you are using fresh cooked pumpkin (125 ml)
    OR
    2/3 cup water if you are using commercial canned pumpkin  (160 ml)

 

Equipment

  • Large mixing bowl
  • 3 muffin pans (36 muffins)

Pumpkin Spice Muffins Recipe

  1. Preheat oven to 350 F. (UK Gas Mark 4, 180 c)
     
  2. Imixing bowl, stir together the flour, soda, salt, cinnamon, allspice, nutmeg and sugar (or Splenda). n a large mixing bowl, stir together the flour, soda, salt, cinnamon, allspice, nutmeg and sugar (or Splenda).


     
  3. Add the eggs, water, oil and pumpkin. Add the eggs, water, oil and pumpkin.





     
  4. Stir until blended. Stir until blended.








     
  5. add the raisins and/or nuts.If desired, add the raisins and/or nuts. Mix well, either by hand or with a mixer.





     
  6. Pour into 3 lightly greased and floured 9x5" muffin pans. (or you can use the paper cupcake liners)


     
  7. Pumpkin muffins in the ovenBake approximately 15 minutes at 350 F (UK Gas Mark 4, 180 C). The test for doneness is the knife test: when a clean knife can be stuck in and removed cleanly.

     
  8. Remove from the oven and cool slightly (10 minutes).

     
  9. Then take out of pans to let cool on a rack.

Like banana bread, pumpkin spice muffins taste better if you wrap them in plastic wrap (Saran wrap, cling film), refrigerate it and wait until the following day to eat them.  They keep well in the refrigerator and can be frozen.


Tips from Visitors

  • A visitor writes on October 03, 2010: "I tried your pumpkin muffins recipe using a fresh sugar pumpkin that I roasted at 350 degrees wrapped in foil for an hour. This is without a doubt one of the most moist breads I've ever had. I made the recipe into five, 3x5 loaves to share with friends and people are already begging for more! Thanks so much for this website! "
  • A visitor writes on November 12, 2008: "I just wanted to let you know that I made the pumpkin spice muffins with the directions from your website, including the instructions for making my own pumpkin and it turned out fantastic. Thank you very much for the recipe."

Comments and Feedback from Visitors

  • A visitor writes on January 26, 2015: "I am just writing to say that I have used your homemade pumpkin spice muffin recipe with fresh cooked pumpkin and they are simply amazing. I,of course, add the additional items (raisins and nuts). I plan on using your recipe for homemade pumpkin pie as well. No doubt it will be equally as delicious. "
  • A visitor writes on October 04, 2013: "I have used this pumpkin-muffin-from-scratch recipe of your for years. My family practically begs me to make it year round. To facilitate these requests; I use a rather large pumpkin and just freeze in 4 loaf servings (big family). Thanks a ton, your website is awesome! Sincerely, J.D."


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