Recipe: Pumpkin Muffins from Scratch
These homemade Pumpkin Muffins are moist, perfectly spiced and made entirely from scratch. Serve plain or with a slather of honey butter for a simple, delicious treat packed with fall flavors.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Breakfast, Snack
Cuisine: American
Servings: 24 muffins
Calories: 492kcal
Author: The Carefree Kitchen
- 1 15-oz can Pumpkin Puree
- 1 cup Brown Sugar
- 2 cups Sugar
- 1 cup Butter melted
- 4 large Eggs
- 3 ½ cups All-Purpose Flour
- 2 teaspoons Baking Soda
- ½ teaspoon Baking Powder
- 1 ½ teaspoons Salt
- 1 teaspoon Cinnamon
- ½ teaspoon Ground Nutmeg
- 2 teaspoons Ground Ginger
- ¼ teaspoon Ground Cloves
Preheat oven to 350 degrees.
Line two 12-count cupcake pans with cupcake lines, spray lightly with nonstick cooking spray, and set aside.
In a large mixing bowl, combine the pumpkin puree, brown sugar, sugar, eggs, and melted butter. Mix well using a rubber spatula.
In a separate mixing bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves and whisk together.
Combine the flour mixture with the wet ingredients and stir together with a rubber spatula, mixing just until combined. Divide the batter evenly the prepared cupcake tins, filling each about ⅔ full.
Bake muffins in a preheated 350 degree oven for 22-24 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let pans cool on a wire rack. Enjoy!
*You can also bake this recipe in 6 mini loaf pans. The bake time will be about 35-40 minutes.
Calories: 492kcal | Carbohydrates: 80g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 625mg | Potassium: 112mg | Fiber: 1g | Sugar: 51g | Vitamin A: 576IU | Vitamin C: 0.01mg | Calcium: 45mg | Iron: 2mg