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Oct 5, 2006 08:45 PM

Looking for the best Pumpkin Muffin recipe

Any suggestions?...
Preferably something on the lighter side.

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  1. 4 eggs
    1 cup veggie oil
    2 cups fresh pumpkin, puréed
    2 cups sugar
    2 cups cake flour (all purpose has worked for me)
    1⁄2 tsp each ground cinnamon, nutmeg
    1⁄4 tsp each ground ginger, cloves, allspice
    2 tsp baking soda
    1⁄2 tsp salt
    confectioner’s sugar

    Preheat the oven to 350, butter and flour your muffin tin. I have made this as a regular cake, a bundt cake and muffins, and all shapes have come out fine.

    Beat the eggs in a bowl until they’re smooth, then beat in the oil and pumpkin purée. Sift the remaining ingredients into a large bowl, then stir the two together. Pour into muffin tins, shake to get air bubbles out. Bake until solid.

    Let cool, turn out, serve with powdered sugar.

    6 Replies
    1. re: Adrienne

      I made these muffins on Sunday morning and they were great. The recipe, as you can see, was very simple to put together and they tasted wonderful. I think they are even better this morning.

      1. re: Adrienne

        This may be a silly question - but is the fresh pumpkin which is pureed cooked first, or not? I have only ever baked with canned pumpkin. I'm under the impression that to use a fresh pumpkin, you scoop out the insides, cook them and then puree, then proceed with recipe as if they were canned.

        Please enlighten me!

        1. re: 16crab

          Oh I do it with canned too! "Fresh" is just what the recipe said :) I agree that if using actual fresh pumpkin it would pretty much have to be cooked and then pureed before going into the recipe.

          1. re: Adrienne

            I think so too - so I'm wondering aboutt the quantity...

            If it read "2 cups fresh pumpkin, cooked and pureed" - it would mean you take 2 cups of raw (cubed,I guess?) pumpkin then cook and puree

            but " 2 cups cooked, pureed pumpkin" would mean you cook and puree it and then measure out 2 cups... which is what I would measure out if I were using canned.

            Hope th OP or someone who has tried this recipe can answer. I would hate to spend all that time peeling and cooking a pumpkin just to get the quantity wrong.

            1. re: 16crab

              It was definitely 2 cups of pumpkin, out of a can. I don't know how much fresh pumpkin to start with to wind up with the 2 cups you need, maybe someone else can answer that.

              1. re: Adrienne

                A 15oz can provides 2 cups of puree. With a rough allowance for seeds and skin, a 1 1/2 lb or more pumpkin or squash should provide enough flesh. Cooking shouldn't alter the weight much - boiling might add a bit, roasting might dry it out.

                It would be simplest to buy a small pumpkin/squash, process the whole thing, and use as much puree as you need for the recipe Extra can be used as side dish, in soup, in pancakes, etc.

      2. i have absolutely the BEST recipe. but its in ny, and im flying there saturday. i can find it next week if you want it....unless you plan to make these this weekend. let me know.

        1 Reply
        1. re: junglekitte

          I'm bookmarking this thread for future reference, so please do post when you have time!

        2. I have a pumpkin bread recipe, do you think it can be converted to muffins? If so I will post it.

          1 Reply
          1. Epi's Spiced Pumpkin Bread recipe always brings raves and can easily be used for muffins:


            4 Replies
            1. re: Val

              Good to hear! I have to bring in breakfast on halloween and I've decided on Pumpkin Muffins and this recipe was on my list to experiment with! :)


              1. re: Dommy

                Well I made the this recipe last night and followed the suggestions to double the spices the spices (Cinnamon, Clove and Nutmeg) and add a big can of 100% Pumpkin (29oz instead of the 15oz can. Libbys brand). I kept everything the same (Added walnuts) and baked at 350 for 25 minutes. The batter made 35 muffins. And here are the results...


                Sadly they didn't rise nearly as much a I'd hoped. and 25 minutes was a bit too long as several of muffins got burnt bottoms. :( So next time I'll cook for 20 minutes and double the baking powder. Despite those mishaps, the taste was DIVINE. It tasted just like one of my favorite gourmet pumpkin pies, just insanely spicy and rich in pumpkin. No one spice overpowered but your could make out the clove note, the cinnamon note and nutmeg note. Also, all that extra pumpkin the texture was just SO wonderful... take a look...


                It was insanely moist, but not puddingy, it definatly had crumb... And aside from the baking powder and time, next time I'll also add more walnuts perhaps a cup and half instead of just a cup. But I think I found my pumpkin muffins!! YAY!! And I got the CUTEST Halloween Cupcake wrappers at Surfas for them too... ;)


                1. re: Dommy

                  Do you think it might have been the extra pumpkin that caused it not to rise as much? I have a recipe that calls for a can of pumpkin but doesn't specify which size. When I use the larger one, it turns out denser and doesn't rise as much.

                  1. re: chowser

                    Yeah, we think so, which is why next time, more baking powder! :)

                    And surprisingly the recipe did not come out 'dense'. But super moist, almost bordering on bread pudding... I've decided to name them for my breakfast "Pumpkin Pie Muffins" because they have almost a similar texture to the filling...


            2. I like the recipe Caitlin McGrath submitted for the muffin challenge (scroll down a bit for her entry):


              I like the assertive spicing which is much more in line with my tastes than the average recipe. It is also a fairly light recipe and I'm sure it could be made with whole wheat flour.

              4 Replies
              1. re: julesrules

                Thanks, julesrules! My recipe is does have more spice than many, which is the way I like it, obviously. I usually make them with whole wheat pastry flour. They're good with chopped apple in them, too.

                Frankly, I was surprised that Mrs. Smith chose to include my recipe, and then rated it as highly as she did (not so highly on her scale, but higher some than others), considering she admitted she doesn't even like pumpkin!

                1. re: Caitlin McGrath

                  Could I substitute regular milk for the buttermilk? Or regular milk and lemon juice? Or yogurt? or do you highly recommend the buttermilk?

                  1. re: elise h

                    you can substitute regular milk for buttermilk you just have to add a dash of vinegar to your milk and voila it works great.

                2. re: julesrules

                  Kudos to Caitlin McGrath for her recipe. Made it this weekend with a combo of whole wheat and white flour and they came out AWESOME. Poured half the batter into mini muffin tins, and the rest in standard muffin tins, and they were perfect for Sunday morning brunch. Still enjoying the MOIST leftovers 2 1/2 days later.