Pumpkin Muffins Recipe With Canned Pumpkin

These Pumpkin Muffins are an easy fall dessert that is a quick, easy way to use up canned pumpkin. Super delicious this pumpkin muffins recipe with canned pumpkin puree is perfect for breakfast or any snack.

I love the warm combination of pumpkin spices in this muffin recipe, it’s one of my all-time favorites. These pumpkin muffins are soft and moist making them the perfect fall treat.

Let’s Make This Pumpkin Muffins Recipe With Canned Pumpkin!

Ingredients For Canned Pumpkin Muffins

• 1 3/4 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup milk, (or buttermilk)
• 1 large egg, beaten
• 3/4 cup canned pumpkin
• 1 teaspoon vanilla extract
• 5 tablespoons vegetable oil

How To Make Pumpkin Muffins With Canned Pumpkin?

1. Preheat the oven to 350 degrees F, and line a 12-cup muffin pan with muffin liners.
2. Add the flour, baking powder, salt, sugar, cinnamon, and nutmeg into a mixing bowl and whisk together.
3. Combine the milk, pumpkin puree, vanilla extract, oil, and beaten egg and mix together.
4. Add the milk mixture to the dry mixture and stir just until the flour is moistened, the batter will be lumpy.
5. Fill each of the muffin cups 2/3 full.
6. Place the muffins into the oven and bake for 18-20 minutes.
7. Remove from the oven and allow the pumpkin muffins to cool.
8. Serve and Enjoy!

Pumpkin Muffins Recipe With Canned Pumpkin

These Pumpkin Muffins are an easy fall dessert that is a quick, easy way to use up canned pumpkin. Super delicious this pumpkin muffins recipe with canned pumpkin puree is perfect for breakfast or any snack.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Autumn, Dessert

Cuisine American

Servings 12 pieces

Calories 220 kcal

Ingredients

  

• 1 3/4 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup milk (or buttermilk)
• 1 large egg beaten
• 3/4 cup canned pumpkin
• 1 teaspoon vanilla extract
• 5 tablespoons vegetable oil

Instructions

 

• Preheat the oven to 350 degrees F, and line a 12-cup muffin pan with muffin liners.
• Add the flour, baking soda, baking powder, salt, sugar, cinnamon, and nutmeg into a mixing bowl and whisk together.
• Combine the milk, pumpkin puree, vanilla extract, oil, and beaten egg and mix together.
• Add the milk mixture to the dry mixture and stir just until the flour is moistened, the batter will be lumpy.
• Fill each of the muffin cups 2/3 full.
• Place the muffins into the oven and bake for 18-20 minutes.
• Remove from the oven and allow the pumpkin muffins to cool.
• Serve and Enjoy!

Keyword Pumpkin Muffin Recipe, Pumpkin Muffins, Pumpkin Muffins Recipe With Canned Pumpkin, Pumpkin Muffins With Buttermilk, Pumpkin Muffins With Milk, Pumpkin Spice Muffins