Easy Pumpkin Muffins
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Pumpkin season is here, and these easy pumpkin muffins should be the first thing on your “to-make” list. These muffins are soft, moist, flavorful, and such a cozy muffin for Fall.
How to Make Easy Pumpkin Muffins
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Not going to lie, I love the whole Fall = Pumpkin thing. I get excited when Starbuck’s brings pumpkin spice back onto the menu, and when I can easily find pumpkin in the store to make a big old batch of super soft pumpkin chocolate chip cookies. I like using pumpkin for sweet and savory, like this Roasted Pumpkin Spinach Linguine. But my favorite way to use pumpkin has got to be these pumpkin muffins from scratch. I will sometimes double, or even triple the batch, and then bag them up and freeze them so I can grab one and eat it whenever I feel like it…which is a lot.
These easy pumpkin muffins are thick and rich like a pumpkin spice bread, and offer the same wonderful flavor. But unlike a quick bread, these muffins are lighter, with a nice chewy outside, and soft interior. They are super easy to make. My kids love them. The husband loves them. And I love them. Which means I make them ALL. THE. TIME.
So what makes these easy pumpkin muffins so moist and rich? It is sour cream! I have a favorite pound cake, and it uses sour cream, so I knew adding it to these muffins would be the perfect addition. Pumpkin always makes recipes moist and tender, but adding the sour cream takes it up a notch.
Also worth noting is the pumpkin I purchased was the larger sized cans. So if you do not want as many muffins (36 total) then feel free to use a smaller 15 ounce can, and cut the recipe in half. I have made it both ways, and can attest to the fact that it will work.
So while you enjoy carving pumpkins, walking through corn mazes, going on hay rides, and all the leaves changing colors, be sure to add making these amazing muffins to your “Fall Bucket List.” You won’t regret it!
Don’t you just want a big old bite? These are perfect served with butter or a smear of cream cheese!
- 3 cups flour
- 3.5 cups sugar
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 1 teaspoon pumpkin pie spice
- 1 lb 13 oz canned pumpkin the big cans
- 3 eggs
- 1 cup sour cream
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Preheat oven to 350 degrees F
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In a large bowl, start by mixing all of the dry ingredients together with a whisk: flour, sugar, cinnamon, salt, baking soda, ground cloves, pumpkin pie spice
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In a separate bowl, combine the wet ingredients: canned pumpkin, eggs, sour cream
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Combine the wet and the dry, use a spatula to stir it all together, stir until just combined.
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Grease 3 muffin trays, or use liners, and fill 3/4 the way full.
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Bake for 40-50 minutes, until inserted toothpick comes out clean
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Let cool, and enjoy!
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
If you love pumpkin, you will love:
Rachael
Rachael is the creator of the food and travel blog Eazy Peazy Mealz where she shares simple to make recipes for busy families. She loves food and the power it has to create traditions, family bonds, and memories, and strives to share delicious, practical recipes with easy to find ingredients and simple instructions. Beyond food, her passion is travel, and she is regularly found away from home, with her 4 kids in tow, exploring the world. Her favorite way to experience a new place is through her tastebuds, and with hands on cooking classes. And she loves sharing what she has learned with her readers.
Where do you find a 1lb 13oz can of pumpkin? I have a 15 oz can. P
This is the larger can (29 oz) and you can usually find them at Walmart.
Can I also replace the sugar with Splenda? I’m at work now as an in home caregiver and my client is diabetic. Hopefully I can get an answer soon so I can make these yummy looking muffins for him.
I haven’t tried this with Splenda. Please let us know how it works out for you if you try it.
Can you use fresh, cooked, pureed pumpkin instead of canned? If so, do I use the same amount?
Yes, that should work just fine. You’ll want to ensure your puree isn’t watery. For homemade puree I generally let it drain in a strainer lined with paper towel for a little while.
There is not much fat in this recipe and the first batch turned out tough. I know not to mix the dry and wet ingredient too long because that can cause toughness. I beat the eggs to make the dough light and added 2 TBlp. of orange oil in the last batch. Much improved.
Is the baking time for each batch of muffins? because 40-50 minutes sounds like a really long time for them to bake. Is it because of the extra liquid of the pumpkin puree and sour cream?
Yes, this is the correct baking time for each batch.
These are the BEST! I did cut back on the sugar a bit, and added some cinnamon chips to 1/2 of the batch. Delicious! Thanks for posting !
Cinnamon chips is a yummy addition, thank you for sharing!
Is 3.5c sugar correct? Sure seems like a large amount to only end with 115 cal.
This recipe makes 36 muffins so the amount of sugar per muffin is about 1.5tbs. I hope that helps.