Pumpkin Muffins


This is a perfect fall recipe because it calls for a fresh pumpkin. It’s perfect to make just after Halloween when you may have a pumpkin or two kicking around the house.  Be sure to use a pumpkin suited for baking – not all of them are.  The big pumpkins that we buy to carve for Halloween are not great for baking.  Smaller sugar pumpkins are much better.

This is actually a pumpkin bread recipe that I decided to turn into muffins. I had a small pumpkin in the house that needed to be eaten. I’ve never made a pumpkin bread recipe using fresh pumpkin before. It takes a little more time than just measuring the pumpkin puree from a can, but it’s worth it, and it’s nice to know that the pumpkin is fresh. To get the grated pumpkin, I used my food processor with a grating disk. I thought about using a box grater, but the food processor was much faster.

I topped the muffins with a little turbinado sugar which gave them a nice crunchy top when they came out of the oven.

Pumpkin Muffins
Recipe by Alton Brown

2 cups all-purpose flour
2 teaspoons cinnamon (I added 1/2 teaspoon of pumpkin pie spice as well)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 cups shredded fresh pumpkin (I used my food processor to shred the pumpkin)
1 1/2 tablespoons turbinado sugar
Preheat the oven to 325 degrees F.   Sift the flour, cinnamon, pumpkin pie spice (if using), baking soda, baking powder, and salt together.

In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.   Sprinkle turbinado sugar on top of the muffins.

Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.

Yield: 12 muffins

One year ago: Go Green Calzone

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4 comments to Pumpkin Muffins

  • Shadi

    I baked these perfect muffins right now and they were awesome!!!!!!!
    Thankyou for the good recipe!

  • StylishCuisine

    Shadi – I’m so glad you liked them! -Diane

  • ybs

    I made Ina Garten’s pumpkin cupcakes for Thanksgiving, and they were great! Her’s had a maple cream cheese frosting and were sprinkled with toffee bits.
    My kids scraped off the frosting and LOVED the cupcakes.
    I’m going to try your muffins, but using the canned pumpkin. 🙂

  • StylishCuisine

    Hi Gail,

    I’m not sure I”d try this recipe with canned pumpkin. If you want to make pumpkin muffins with canned pumpkin, I recommend the other pumpkin muffin recipe on this site.


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