5 Easy Pumpkin Muffin Recipes
We’ll be eating these all fall (and beyond).
No matter whether you’re looking to use up some leftover canned pumpkin or you're just after an excuse to buy some, these recipes will fit the bill. Sweet and subtly spiced just right for fall, they’re equally as delicious for breakfast as they are for dessert. We have a feeling you’ll be baking these on repeat!
What’s better than a dozen mini muffins? Four dozen! Because, let’s be honest, you knooooow just one mini muffin is never enough. This 5-star recipe (pictured above) is packed with canned pumpkin puree, sweetened with light brown sugar, mini chocolate chips, and spiced with a hint of cinnamon. If you’re on the fence as to whether these muffins need the chocolate chips, here’s proof pumpkin and chocolate belong together.
Healthy muffins that taste great exist and can 100% be part of your fall repertoire. These fan-approved muffins contain only one-quarter cup of canola oil (no butter!) and rely on canned pumpkin to make them moist, tender and nutritious. Pumpkin seeds are sprinkled on top of the filled muffin cups just before baking to add a nice crunch.
Imagine pumpkin pie in muffin form — yes, these muffins are that good! They’re sweet but not too sweet, and cinnamon, ginger and nutmeg add irresistible warmth. Don’t be surprised if you find yourself baking these all fall.
Renee Comet, 2013, Television Food Network, G.P. All Rights Reserved
These sugar-topped muffins are hiding a citrusy surprise. Warm orange juice helps plump the dried cranberries, and a teaspoon of orange zest whisked into the batter adds an extra dose of bright flavor.
This buttery streusel topping, made with toasted pecans and brown sugar, bakes up golden and crunchy, balancing out the chewy texture of the muffins perfectly.
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