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5 from 1 vote

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
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 24 muffins
Calories: 492kcal
Author: The Carefree Kitchen

Ingredients

  • 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

Instructions

  • 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!

Notes

*You can also bake this recipe in 6 mini loaf pans.  The bake time will be about 35-40 minutes.
 

Nutrition

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