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Pumpkin Muffins

Pumpkin Muffins

  • Author: Cook Homey
  • Total Time: 1 hour 20 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian


Pumpkin muffins are less of a traditional dessert, but all the more interesting. I guarantee you that they will delight you with their taste! The specific and sweet flavor of Hokkaido pumpkin and the fluffiness of the muffins create a perfect and healthy dessert.


Units Scale
  • 280 g pumpkin puree
  • 180 g of plain flour
  • 2 eggs
  • 80 g of brown sugar
  • 3 tbsp honey
  • 1/2 tsp baking powder
  • 1 tsp of baking soda
  • 60 ml of milk
  • 100 ml oil (sunflower)
  • 1 tsp vanilla extract
  • 1/4 nutmeg (freshly ground)
  • 1 tsp salt
  • 2 tsp of ground cinnamon
  • 1 tsp ground ginger (optional)


  1. First of all, we make pumpkin puree. You can skip this step if you have it canned. Preheat the oven to 375 ° F (or 190 ° C). Halve the Hokkaido, dig out the center with the seeds and the membrane, and place on a baking sheet.
  2. Gently rub with olive oil and bake for about 45 minutes or until the pumpkin is tender. After baking, allow to cool, remove the skin, and mash with a potato masher or a fork (or use a food processor). Add a little milk for better and creamier consistency.
  3. Mix the dry ingredients in a larger bowl: flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir gently.
  4. In the second bowl, mix the prepared pumpkin puree, milk, oil, eggs, honey, vanilla extract, and sugar. Mix well and pour into a bowl with dry ingredients.
  5. Mix everything with a wooden spoon until nicely combined (about a minute). It is not good to overmix the batter. Otherwise, the muffins wouldn’t end up being so fluffy.
  6. Get a muffin pan and place the pumpkin batter in each cup almost to the top. Bake in the preheated oven for 5 minutes at 420 ° F (or 215 ° C). After five minutes, reduce the temperature to 345 ° F (175 ° C) and bake for another 15 minutes.
  7. When the pumpkin muffins are nice and golden brown, take them out of the oven and let them cool slightly. Garnish with sliced almonds and enjoy with a cup of hot coffee.


Hokkaido pumpkin is best for pumpkin muffins.

If you don’t care about calories, you can add regular sugar (150 g in total) instead of brown sugar and honey.

Homemade pumpkin puree certainly tastes better than canned one. It is also very easy to prepare!

  • Prep Time: 60 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


  • Serving Size: 12 muffins , for 2 muffins:
  • Calories: 388
  • Sugar: 27g
  • Sodium: 630
  • Fat: 17.4
  • Saturated Fat: 2.6
  • Carbohydrates: 53.1g
  • Fiber: 2.6g
  • Protein: 6.1g
  • Cholesterol: 54mg

Keywords: easy recipe for pumpkin muffins, healthy recipe for pumpkin muffins, homemade pumpkin puree, the best pumpkin muffins

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