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Pumpkin Muffins Made with Fresh Pumpkin - Soft, Cozy, and Perfect for Fall

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups fresh pumpkin puree (from sugar/pie pumpkin)
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs, room temperature
  • 1/2 cup neutral oil (vegetable, canola, or light olive oil)
  • 1/2 cup milk (dairy or unsweetened almond milk)
  • 1 teaspoon vanilla extract
  • Optional mix-ins: 1/2 cup chocolate chips, chopped pecans, or walnuts
  • Optional topping: coarse sugar or pumpkin seeds

Method
 

  1. Prep your pumpkin: For fresh puree, halve a small sugar pumpkin, scoop seeds, brush with a little oil, and roast cut-side down at 400°F (200°C) for 35–45 minutes until fork-tender. Scoop the flesh and mash or blend until smooth. Let it cool. If it seems watery, drain in a fine-mesh strainer for 10–15 minutes.
  2. Heat the oven: Set to 375°F (190°C). Line a 12-cup muffin tin with liners or grease lightly.
  3. Mix dry ingredients: In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
  4. Mix wet ingredients: In another bowl, whisk pumpkin puree, eggs, oil, milk, sugars, and vanilla until smooth.
  5. Combine gently: Pour wet into dry. Stir just until no flour streaks remain. If using mix-ins, fold them in now. Do not overmix.
  6. Fill the tin: Divide batter evenly among cups, about 3/4 full. Sprinkle coarse sugar or pumpkin seeds on top, if you like.
  7. Bake: 18–22 minutes, until tops spring back when touched and a toothpick comes out mostly clean with a few moist crumbs.
  8. Cool: Let muffins rest in the pan 5 minutes, then move to a rack to finish cooling. Enjoy warm or at room temperature.