Pumpkin muffins. Perfectly spiced, not too sweet, relatively healthy, and easy to make thanks to canned pumpkin. You just may find yourself making these all year long as well as on Thanksgiving morning.
Pumpkin muffins. They’re the perfect answer for anyone who may feel a touch sheepish about indulging in pumpkin pie for breakfast. Thanks to canned pumpkin and pumpkin pie spice, you’ll find all the familiar flavors of Thanksgiving in these muffins. Whole wheat flour and homemade pumpkin seed flour ensure an enticingly tender crumb and velvety texture. And a smidgen of honey and brown sugar ensure they’re sufficiently sweet. So lovely you just may find yourself craving them all year long.–Angie Zoobkoff
Special Equipment: Paper baking cups (optional)
Pumpkin Muffins Recipe
- Quick Glance
- 30 M
- 1 H
- Makes 12 muffins
- 3/4 cup (3 ounces or 100 grams) raw shelled pumpkin seeds (pepitas)
- 1 1/3 cups (240 grams) whole wheat pastry flour or white whole wheat flour (128 grams to 185 grams depending on the type of flour)
- 1/4 cup (53 grams) packed brown sugar
- 1 1/2 teaspoons (9 grams) baking soda
- 1 teaspoon (4 grams) baking powder
- 1 tablespoon store-bought or homemade pumpkin pie spice
- 1/2 teaspoon kosher salt
- 1 large egg
- 3/4 cup (about 200 grams) homemade or canned plain pumpkin purée (not pumpkin pie filling)
- 1/4 cup (60 ml) whole or 2% milk
- 1/2 cup (about 170 grams) honey
- 1/3 cup (80 ml) canola oil or grapeseed oil, plus more for the muffin cups
- 1. Preheat the oven to 350ºF (177ºC). Slick a 12-muffin pan with oil or line it with paper baking cups.
- 2. Toss the pumpkin seeds into a food processor, high-powered blender, or coffee grinder and pulse until they’re the texture of flour, being careful not to overdo it or you’ll end up with pumpkin seed butter.
- 3. Scrape the pumpkin seed flour into a large bowl and add the whole wheat pastry flour, brown sugar, baking soda, baking powder, pumpkin pie spice, and salt. Whisk well to combine.
- 4. In a smaller bowl, whisk together the egg, pumpkin purée, milk, honey, and oil until smooth and combined. Pour this pumpkin mixture over the flour mixture and stir with a rubber spatula just until smooth with no streaks of flour remain. Scrape the batter into the prepared muffin cups.
- 5. Bake the pumpkin muffins for 15 to 20 minutes, until just firm to the touch and a toothpick inserted in the center comes out clean.
- 6. Let the muffins cool in the pan on a wire rack for a few minutes. If not using paper baking cups, run a knife around the edge of each muffin. Gently turn each muffin out of the pan and onto the wire rack and cool completely. (The muffins will remain moist and tender for up to 3 days when stored in a closed container at room temperature.)
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Pumpkin Muffins Recipe © 2016 Katie Sullivan Morford. Photo © 2016 Erin Scott. All rights reserved.
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