Fall is in the air, and I’ve been baking everything pumpkin! These pumpkin muffins are perfect for the season—cozy, simple, and just like a warm hug in muffin form.
I’m always trying to sneak vegetables into Charlie and Max’s meals, and these muffins are one of my favorite tricks. They work great for breakfast, an on-the-go snack, or tucked into lunchboxes. They also freeze beautifully, so I like to keep a batch on hand for busy mornings.
The original recipe used both white and brown sugar plus milk, but I experimented with using maple syrup instead of those sweeteners and couldn’t tell the difference. I prefer the maple syrup option: it reduces the ingredient count, adds a subtle fall flavor, and is a less refined sweetener.
My Favourite Muffin Recipes
Muffins are ideal for stocking the freezer. If you’re already baking, consider making a double batch. Some other muffin favorites I reach for this time of year include Double Apple Muffins and Sneaky Mommy Muffins, and I’m curious to try a Gluten Free Morning Glory version next. They’re all comforting and make mornings easier.
How to Make These Gluten Free or Vegan
To make these gluten free, substitute a 1:1 gluten-free flour blend. Bob’s Red Mill 1:1 is a favorite, though other blends work well too. To make the muffins vegan, replace the eggs with flax eggs: mix 2 tablespoons ground flax with 6 tablespoons water, let sit for 5–10 minutes until gelled, then add to the wet ingredients.
Pumpkin Muffins
Pumpkin Muffins
These pumpkin muffins are perfect for fall and are great for breakfast or packed as a snack.
Baking, Breakfast
American
Breakfast, Muffins, Pumpkin
Ingredients
Dry Ingredients:
-
2
cups
flour
(I usually substitute half for whole wheat flour) -
1/2
teaspoon
baking soda -
1
teaspoon
baking powder -
¼
teaspoon
salt -
2
teaspoon
cinnamon -
½
teaspoon
nutmeg -
½
teaspoon
ground ginger -
½
cup
raisins
(optional) -
1/2
cup
roasted pumpkin seeds
Wet Ingredients:
-
1 ½
cups
pumpkin puree
(not the pumpkin pie filling!) -
3/4
cup
maple syrup -
2
eggs
(well beaten) -
1
teaspoon
vanilla -
1/2
cup
oil
(olive, canola or avocado)
Instructions
-
Preheat the oven to 350°F (175°C). Line a muffin tin with paper baking cups.
-
In a large bowl, whisk together all dry ingredients except the pumpkin seeds.
-
In a medium bowl, whisk the wet ingredients until smooth.
-
Fold the wet ingredients into the dry ingredients with a rubber spatula, mixing just until combined—do not overmix.
-
Spoon the batter into the prepared muffin cups until they are about ¾ full. Sprinkle about 1 teaspoon of pumpkin seeds on top of each muffin.
-
Bake for approximately 25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the tin briefly, then transfer to a wire rack.