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

How to Make Homemade Pumpkin Spice Muffinss!

Pumpkin spice 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! Bake these and your whole house will smell like pumpkin spice! They're very easy to make and you'll be surprised how good they taste! ! Mavins of muffins like Paula Deen, Martha Stewart and even Starbucks will be asking you for this recipe!  And unlike hers, in addition to being tasty, it's also healthy! Click here for a PDF print version

Ingredients

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 agave or 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 (if you are on a low salt diet, you can reduce, omit or use a salt substitute)
• 2 teaspoons cinnamon
• 2 teaspoons nutmeg
• 1/2 teaspoon allspice
• 1 cup chopped pecans or walnuts (optional)
• Water:
  1/2 cup water if you are using fresh cooked pumpkin
  OR
  2/3 cup water if you are using commercial canned pumpkin

 

Equipment

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

Pumpkin Spice Muffinss Recipe

1. Preheat oven to 350 F.
    
2. In 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.
   
   
   
   
   
    
4. Stir until blended.
   
   
   
   
   
   
   
   
    
5. 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. Bake 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 spice 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.

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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 spice 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 spice 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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