When my Pumpkin Bread was such a hit with the family, I thought, is there anything else I can make that would go over well? After much thinking (maybe 15 seconds), I thought, “What about trying a Pumpkin Muffin Recipe?”
Now you might be thinking, “Can’t you just take the bread recipe and make muffins instead?” Of course you can! However, I wanted to change the ingredients around a bit to see if I could come up with something yummy and new in muffin form.
What’s Different with this Pumpkin Muffin recipe?
First, I removed the pudding. Why? Well, I added the pudding to the bread to give it that added moist texture. Since bread is cooked in the one big pan, I am always worried that my bread on the outside will dry out before the bread on the inside is cooked well enough. Since muffins are much smaller, I figured I could take the pudding out. I also substituted applesauce for oil in this pumpkin muffin recipe. I have heard that doing this removes some fat from the recipe as well as adds to the moistness. Finally, I added a fun streusel topping because what is a muffin without a yummy topping? 😉
The ingredients are easy and you probably have most of them in your pantry.
And in no time you have delicious muffins to enjoy, hot out of the oven.
My family was sold! Again! These muffins were just the right amount of soft and fluffy, sweet and tasty. These are perfect for a crisp fall morning (or anytime really). I whipped these up on a “school morning” so if I can do it, you can, too! Try this Pumpkin Muffin Recipe today.
- 1½ cup flour
- ½ cup Oats
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon allspice
- ⅛ teaspoon ginger
- ⅛ teaspoon ground cloves
- ½ cup applesauce
- 2 eggs
- 1 cup canned pumpkin
- 5 tablespoons butter, softened
- ¼ cup white sugar
- ¼ cup brown sugar
- ¾ cup flour
- 2 teaspoons cinnamon
- Preheat oven to 350 F. Place paper muffin cups inside muffin tin. Spray muffin cups with non-stick cooking spray.
- Make streusel topping - combine butter and sugars with electric mixer. Slowly stir in flour and cinnamon until topping resembles small crumbs. Set aside.
- For the muffin batter, mix all dry ingredients together well. Then, mix all wet ingredients well (applesauce, eggs and pumpkin).
- Slowly add wet ingredients to dry ingredients. Stir by hand until combined. Do not over mix (could result in spongy muffins).
- Fill muffin cups ¾ full. Sprinkle 2-3 teaspoons of streusel topping on top of every muffin.
- Bake at 350F for 15-17 minutes or until knife inserted in center comes out clean.
Helpers note – instead of just spooning enough batter into each muffin cup, I love to use a large baking scoop. This is so quick and easy and delivers the perfect amount of batter every time.
This is the perfect Pumpkin Muffin Recipe if you like simple, yet tasty muffins. This is also a great “base recipe” for adding little extras. Some of our favorite things to add are raisins, chopped nuts or chopped apples. What is your favorite muffin addition?
We can’t wait to hear what your family thought of these muffins!
Make sure you try some of these other pumpkin recipes.