Roasted Pumpkin Muffins

Roasted Pumpkin Muffins

If you’re looking for a muffin that’s soft, warm, and filled with cozy autumn flavor roasted pumpkin muffins are it. There’s something deeply satisfying about using fresh roasted pumpkin to make a batch of these golden beauties. They’re tender, moist, and gently spiced, with just the right amount of sweetness. Whether you eat them warm out of the oven or slather them with a pat of butter the next day, these muffins are a little slice of fall heaven in every bite. Trust me, they won’t last long on the counter.

Why You’ll Love Roasted Pumpkin Muffins

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile: Perfect for breakfast, brunch, or an anytime snack. Dress them up with cream cheese frosting or enjoy them plain they shine either way.

Budget-Friendly: Uses fresh pumpkin and pantry staples a cost-effective and delicious way to make use of seasonal produce.

Quick and Easy: The hardest part is roasting the pumpkin and even that’s easy. Once it’s done, everything comes together in just a few steps.

Customizable: Add nuts, chocolate chips, or dried cranberries for a twist that suits your taste.

Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients in Roasted Pumpkin Muffins

Here’s the beauty of these muffins they’re made with wholesome, everyday ingredients that transform into something magical:

Roasted Pumpkin: The real star here. Roasting brings out its natural sweetness and gives the muffins a rich, earthy depth.

Flour: All-purpose flour gives structure to the muffins, making them soft yet sturdy.

Brown Sugar: Adds a rich, caramel-like sweetness that pairs perfectly with the pumpkin.

Eggs: Help bind everything together while adding a bit of richness.

Oil: Keeps the muffins ultra-moist without making them greasy.

Milk: Makes the batter smooth and tender.

Baking Powder & Baking Soda: Work together to give the muffins a lovely rise and light texture.

Cinnamon, Nutmeg & Clove: These warm spices bring out the best in pumpkin and fill your kitchen with irresistible aroma.

Salt: Just a pinch to balance the sweetness and deepen the flavor.

Vanilla Extract: Adds a warm, fragrant finish that ties everything together.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment: Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cup.

Combine Ingredients: In a large bowl, whisk together the roasted pumpkin, brown sugar, eggs, oil, milk, and vanilla until smooth and creamy.

Prepare Your Cooking Vessel: Make sure your muffin tin is prepped and ready a good nonstick spray or liners work great to prevent sticking.

Assemble the Dish: In a separate bowl, sift together the flour, baking powder, baking soda, salt, and spices. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Don’t overmix a few lumps are okay!

Cook to Perfection: Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

Finishing Touches: Let the muffins cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.

Serve and Enjoy: Enjoy warm with butter or at room temperature with a cup of coffee or tea. They’re even better the next day!

Nutrition Facts

Servings: 12
Calories per serving: 210

Preparation Time

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

How to Serve Roasted Pumpkin Muffins

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
Serve warm with a pat of salted butter or honey butter for a delightful contrast. Pair with a creamy chai latte or spiced tea for the ultimate fall breakfast. Want to make it a dessert? Add a dollop of whipped cream or a drizzle of maple glaze for a bakery-style finish.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

  • Roast your pumpkin ahead of time and keep it chilled for quick baking later.
  • Don’t skip the spices they’re what make these muffins shine.
  • Want a crunch? Top with chopped pecans or a sprinkle of demerara sugar before baking.
  • These muffins freeze beautifully. Just wrap them individually and pop them in the freezer.
  • For extra moisture, fold in a spoonful of Greek yogurt or applesauce into the batter.

FAQ’s

  1. Can I use canned pumpkin instead of roasted?
    Absolutely just make sure it’s 100% pure pumpkin and not pumpkin pie filling.
  2. How do I roast pumpkin for this recipe?
    Cut a sugar pumpkin in half, remove seeds, and roast at 375°F for about 40 minutes until tender. Scoop out and mash or puree.
  3. Can I make these muffins gluten-free?
    Yes, just use a 1:1 gluten-free flour substitute and check that your baking powder is gluten-free too.
  4. Can I add mix-ins like chocolate chips or nuts?
    Totally! Fold in up to ½ cup of your favorite add-ins before baking.
  5. How long do they stay fresh?
    Stored in an airtight container, they’ll stay moist and delicious for up to 3 days at room temperature or up to a week in the fridge.
  6. Can I use almond milk instead of dairy milk?
    Yes, almond milk or any other non-dairy alternative works well in this recipe.
  7. Do I need to peel the pumpkin before roasting?
    Yes, or at least scoop it out of the peel after roasting. The skin isn’t needed in the batter.
  8. Can I double the recipe?
    Definitely! Just make sure to use two muffin tins or bake in batches.
  9. How do I know they’re done?
    Insert a toothpick in the center of a muffin if it comes out clean or with a few crumbs, they’re done.
  10. Can I turn this into a loaf instead of muffins?
    Yes pour into a greased loaf pan and bake at 350°F for 45–55 minutes. Keep an eye on the center for doneness.

Conclusion

Roasted pumpkin muffins are one of those feel-good recipes you’ll want to keep in your back pocket all year long. They’re easy to make, full of warm flavors, and perfect for sharing though you might not want to! Whether you’re baking for a fall gathering, prepping a cozy weekend breakfast, or just treating yourself, these muffins are pure pumpkin perfection. Grab your apron and let the autumn magic begin you’re in for a real treat.

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Roasted Pumpkin Muffins

Roasted Pumpkin Muffins

  • Author: Isabella
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Moist and flavorful, these roasted pumpkin muffins are a cozy autumn delight packed with warm spices and a rich pumpkin taste. Perfect for breakfast, snack time, or a fall-themed treat.


Ingredients

Scale
  • 1 cup roasted pumpkin puree (from fresh pumpkin)
  • 1 1/2 cups all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugars, baking soda, baking powder, salt, and spices.
  3. In a separate bowl, mix the eggs, oil, milk, vanilla, and roasted pumpkin puree until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  6. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use homemade roasted pumpkin for richer flavor, or canned if in a hurry.
  • Add chocolate chips or chopped nuts for extra texture and taste.
  • Store in an airtight container for up to 3 days, or freeze for later.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 11g
  • Sodium: 180mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 30mg

Keywords: roasted pumpkin muffins, fall muffin recipe, spiced pumpkin muffins, easy pumpkin breakfast, homemade pumpkin muffins

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