How to Make Pumpkin Muffins from Canned or Fresh Pumpkin - in EASY illustrated steps!

How to Make Homemade Pumpkin Muffins!

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Pumpkin muffinsPumpkin 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! It's very easy to make and you'll be surprised how good it tastes! You can even use this to make pumpkin muffins! Paula Deen will be asking you for this recipe; but unlike hers, in addition to being tasty, it's also healthy!


Makes 3 muffin pans (36 muffins)

  • 2 cups 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
  • 3 and 1/2 cups all-purpose flour (not self-rising flour)
  • 3 cups sugar
    or 3 cups of Stevia (or Splenda)
    or a 50:50 mix of sugar and sweetener.
    You can use organic sugar or even part honey (3 cups sugar, 2 cups honey - all honey makes it too heavy and poor rising)
  • 1 cup 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
  • 1 and 1/2 teaspoons salt
  • 2 teaspoons cinnamon
  • 2 teaspoons nutmeg
  • 1/2 teaspoon allspice
  • 1 cup chopped pecans (optional)
  • 1/2 cup raisins (also optional)
  • Water:
    1/2 cup water if you are using fresh cooked pumpkin
    2/3 cup water if you are using commercial canned pumpkin


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

Pumpkin Muffins Recipe

  1. Preheat oven to 350 F.
  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 (175 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 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 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 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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