Cooler weather always makes me think of baking, especially with pumpkin! There’s something so comforting about the smell of fresh pumpkin muffins filling your home. I really enjoy trying new flavor combinations, and today I want to share two wonderful pumpkin muffin recipes that you will love.
Whether you prefer a sweet, gooey center or a tropical touch, these pumpkin muffins are simple to make and perfect for breakfast, a snack, or even dessert. I think you’ll find a new favorite here.
Jump to Recipe:
Delicious Pumpkin Butterscotch Muffins Recipe
These pumpkin butterscotch muffins are wonderfully moist and packed with sweet, gooey butterscotch chips. They are a perfect treat for a cozy morning or an afternoon pick-me-up.
Key Ingredients & Tips for Baking
- Pumpkin Puree: Make sure you use 100% pure pumpkin puree, not pumpkin pie filling, for the best pumpkin flavor.
- Butterscotch Chips: You can gently warm the chips before adding them to the batter if you want a softer, more melted texture throughout the muffins.
- Don’t Overmix: Mix the batter just until the dry ingredients are combined with the wet. Overmixing can lead to tough muffins.
What You Need for Pumpkin Butterscotch Muffins
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup pumpkin puree
- ½ cup milk
- ½ cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup butterscotch chips
⏱️ Time: 30 minutes🍽️ Yields: 12 muffins
How to Make Pumpkin Butterscotch Muffins
Step 1: Get Ready
Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well. This makes sure your muffins don’t stick.
Step 2: Mix Dry Things
In a large bowl, mix together the flour, granulated sugar, brown sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Make sure everything is well combined.
Step 3: Mix Wet Things
In a separate medium bowl, whisk together the pumpkin puree, milk, melted butter, egg, and vanilla extract until smooth.
Step 4: Combine and Bake
Pour the wet ingredients into the dry ingredients. Stir just until combined; it’s okay if there are a few lumps. Fold in the butterscotch chips. Divide the batter evenly among the muffin cups. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Step 5: Cool Down
Let the muffins cool in the tin for 5 minutes, then move them to a wire rack to cool completely. Enjoy your homemade pumpkin butterscotch muffins!
📝 Final Note on Muffins
Store any leftover muffins in an airtight container at room temperature for up to 3 days to keep them fresh.
Simple Pumpkin Coconut Muffins Recipe
These pumpkin coconut muffins offer a lovely tropical hint to your fall baking, combining the richness of pumpkin with the sweet chewiness of coconut. They are light, fluffy, and a refreshing change for your morning routine.
Key Ingredients & Smart Baking Tips
- Shredded Coconut: Use unsweetened shredded coconut for better control over the sweetness, or sweetened if you prefer a sweeter muffin.
- Coconut Milk: For an extra coconut flavor, you can swap out half of the regular milk for full-fat coconut milk.
- Test for Doneness: Always use a toothpick to check if the muffins are fully baked. It should come out clean when poked into the center.
What You Need for Pumpkin Coconut Muffins
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 1 cup pumpkin puree
- ½ cup milk
- ⅓ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup shredded coconut (sweetened or unsweetened)
⏱️ Time: 35 minutes🍽️ Yields: 12 muffins
How to Make Pumpkin Coconut Muffins
Step 1: Get Ready to Bake
Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners. This will make cleanup easy.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, ginger, and salt.
Step 3: Mix Wet Ingredients
In a separate medium bowl, combine the pumpkin puree, milk, vegetable oil, egg, and vanilla extract. Mix these until they are smooth.
Step 4: Fold and Fill
Pour the wet mixture into the dry ingredients. Stir gently just until everything is combined. Fold in the shredded coconut. Spoon the batter into the prepared muffin cups, filling each one about two-thirds full.
Step 5: Bake and Enjoy
Bake for 20-25 minutes, or until the tops are golden brown and a toothpick comes out clean from the center. Let the muffins cool in the tin for a few minutes before moving them to a wire rack to cool completely.
📝 Final Note on Muffins
These muffins taste great with a sprinkle of extra shredded coconut on top before baking for a pretty finish.
