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Spiced Roasted Pumpkin Muffins

These pumpkin muffins are baked with roasted pumpkin flesh incorporated into the batter, resulting in a tender crumb and a rich, earthy flavor. The batter is infused with warm spices like cinnamon and nutmeg, and the muffins develop a golden-brown crust while remaining moist inside.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup roasted pumpkin flesh pureed or mashed
  • 1 3/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup oil or melted butter vegetable or canola oil works well
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Equipment

  • Mixing bowls
  • Rubber spatula

Method
 

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well.
  2. In a large mixing bowl, mash or puree the roasted pumpkin flesh until smooth and set aside.
  3. In another bowl, whisk together the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. This helps evenly distribute the leavening and spices throughout the dry ingredients.
  4. In a separate bowl, beat the eggs, then whisk in the oil or melted butter until combined and slightly frothy.
  5. Pour the egg mixture into the bowl with the pumpkin flesh and stir until well combined. The mixture will become smooth and slightly thick.
  6. Gradually fold the dry ingredients into the wet mixture using a rubber spatula, just until no streaks of flour remain. Be careful not to overmix to keep the muffins tender.
  7. Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full. This helps the muffins rise properly and keeps the batter manageable for a beautiful top.
  8. Bake in the preheated oven for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
  9. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely. This helps set the structure and makes them easier to handle.
  10. Once cooled, enjoy these moist, spiced pumpkin muffins that showcase a tender crumb and a subtle cinnamon aroma.

Notes

For extra flavor, sprinkle a little cinnamon sugar on top before baking. Alternatively, add chopped nuts or chocolate chips to the batter for added texture.