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Pumpkin Caramel Pull-Apart Bread

A lot of you have been making my Apple Cider Pull-Apart Bread, so I decided to come up with a pumpkin flavored one since we have now moved into November. I use a Pumpkin Caramel recipe from my book, 100 Morning Treats, which is incredible paired with t…

pull apart bread with caramel sauce on parchment paper

A lot of you have been making my Apple Cider Pull-Apart Bread, so I decided to come up with a pumpkin flavored one since we have now moved into November. I use a Pumpkin Caramel recipe from my book, 100 Morning Treats, which is incredible paired with the fluffy, soft bread that’s also fun to eat, pulling apart each delicious slice. The sugar filling for the dough has cinnamon, ginger, and nutmeg giving it warm flavor throughout. Easy Pumpkin Caramel This caramel topping for the pull-apart bread is easy to make, and there is no thermometer involved! Most of the ingredients are combined together and cooked on the stovetop, including the pumpkin (which is in the caramel, not the dough). I think this caramel tastes best with a nice splash of bourbon, but if you don’t want to use alcohol you can omit it. How To Make Pull-Apart Bread: Although this bread is a little time consuming to make, it is always worth the effort. What can I do to make this recipe ahead? For overnight Pull-Apart bread: Assemble the pull-apart bread in the Pullman pan, but do not let it rise at room temperature. Cover the pan loosely with […]

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Mini Pumpkin Pies

What’s better than pumpkin pie? An entire pumpkin pie in ONE bite! All the classic spices and glorious pumpkin in a mini shortbread crust for poppable Fall flavor.

The post Mini Pumpkin Pies appeared first on My Baking Addiction.

These simple and delicious mini pumpkin pies are just about the only thing better than a traditional pumpkin pie. These bite-size beauties will amaze your holiday guests!

Three mini pumpkin pies garnished with whipped cream on a white plate.

You guys all know that my FAVORITE season of the year is fall. If it’s pumpkin and spice and everything nice, I’m all in.

I mean, in case you hadn’t noticed by the number of pumpkin recipes I’ve made over the years.

These bite-size mini pumpkin pies have been a fan favorite for years. This year, I decided to spruce up the post with new photos to show you just how simple and delicious they are.

What could be better than my favorite kind of fall pie? My favorite kind of fall pie in bite-size form.

(more…)

The post Mini Pumpkin Pies appeared first on My Baking Addiction.

Pumpkin Banana Bread

Combining the subtle sweetness of pumpkin with the fruitiness of banana, this pumpkin banana bread allows both flavors to shine through for a slice of quick bread that is perfect for a fall breakfast or afternoon snack. October might be over but I don’t slow down on baking pumpkin treats until Thanksgiving.  Earlier this week …

The post Pumpkin Banana Bread appeared first on My Baking Addiction.

Combining the subtle sweetness of pumpkin with the fruitiness of banana, this pumpkin banana bread allows both flavors to shine through for a slice of quick bread that is perfect for a fall breakfast or afternoon snack.

Loaf of pumpkin banana bread with half of the loaf cut into slices.

October might be over but I don’t slow down on baking pumpkin treats until Thanksgiving. 

Earlier this week I shared my streusel-topped pumpkin bread and today I’m bringing you yet another pumpkin bread variation: pumpkin banana bread. 

I love quick breads for holiday breakfasts. Make a loaf or two of this pumpkin banana bread a day or two before Thanksgiving, then set it out with some fruit and yogurt and coffee and let everyone help themselves.

It’s delicious, saves you the work of cooking breakfast when you’re busy prepping a big dinner, and everyone will love it.

(more…)

The post Pumpkin Banana Bread appeared first on My Baking Addiction.


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Pumpkin Pasta

I love making pumpkin recipes during the fall months. I usually go sweet instead of savory because I have so many favorites like pumpkin chocolate chip bread, pumpkin cookies, and pumpkin bundt cake. But I also love using pumpkin in savory dishes. This…

I love making pumpkin recipes during the fall months. I usually go sweet instead of savory because I have so many favorites like pumpkin chocolate chip bread, pumpkin cookies, and pumpkin bundt cake. But I also love using pumpkin in savory dishes. This Pumpkin Pasta recipe is a fall favorite and easy to make. The…

Pumpkin Snickerdoodles

These chewy pumpkin snickerdoodles are a delightful fall take on the classic snickerdoodle cookie. Flavored with pumpkin puree and pumpkin pie spice, these cookies are so good that you’ll want to make them year round. I have been so excited to share this recipe with you.  I love pumpkin cookies (and iced pumpkin cookies), but …

The post Pumpkin Snickerdoodles appeared first on My Baking Addiction.

These chewy pumpkin snickerdoodles are a delightful fall take on the classic snickerdoodle cookie. Flavored with pumpkin puree and pumpkin pie spice, these cookies are so good that you’ll want to make them year round.

Four pumpkin snickerdoodles stacked on a cloth napkin with a fifth cookie leaning against the stack.

I have been so excited to share this recipe with you. 

I love pumpkin cookies (and iced pumpkin cookies), but they are soft and cakey and sometimes I want a chewy cookie instead. 

My goal when making these pumpkin snickerdoodles was to make sure they had that classic chewy snickerdoodle texture but still tasted like pumpkin.

So you can guess my excitement when I pulled these beautiful cookies from the oven and found that they tasted amazing and had a fantastic texture. 

(more…)

The post Pumpkin Snickerdoodles appeared first on My Baking Addiction.

Pumpkin Cream Cheese Pie

A classic pumpkin filling tops a tangy cream cheese layer in this old-fashioned pumpkin cream cheese pie – a beautiful addition to any Thanksgiving table! Is there a more classic Thanksgiving dessert than pie? I know some families that are absolutely set on one kind of pie and others that need to have at least 3-4 …

The post Pumpkin Cream Cheese Pie appeared first on My Baking Addiction.

A classic pumpkin filling tops a tangy cream cheese layer in this old-fashioned pumpkin cream cheese pie – a beautiful addition to any Thanksgiving table!

Pie server lifting up a slice of pumpkin cream cheese pie from a white platter.

Is there a more classic Thanksgiving dessert than pie?

I know some families that are absolutely set on one kind of pie and others that need to have at least 3-4 different pies to enjoy. 

Whether you’re all about the classic pecan pie or apple crumb pie or prefer to go a little less traditional with cherry pie, mini pumpkin pies or peanut butter pie, you really can’t go wrong.

If you’re looking for a new recipe but don’t want to stray too far from the classics, might I suggest this pumpkin cream cheese pie?  

(more…)

The post Pumpkin Cream Cheese Pie appeared first on My Baking Addiction.


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Pumpkin Risotto

Pumpkin risotto is perfect for fall! Cook it up with sage and Parmesan and it’s a cozy autumn dinner or…

A Couple Cooks – Recipes worth repeating.

Pumpkin risotto is perfect for fall! Cook it up with sage and Parmesan and it’s a cozy autumn dinner or side dish.

Pumpkin Risotto

Want to welcome fall in style? Cook up a pot of pumpkin risotto! Its bright orange color and autumnal flavor makes it the ideal dinner or side dish for the season. Homemade risotto is easy to whip up: all you need are a few ingredients and a bit of time to stir in that luxurious broth until it all becomes absorbed by the rice. Grab a glass of wine and let’s get cooking!

Ingredients in pumpkin risotto

Risotto is an Italian rice dish where short grain Arborio rice is cooked in broth until it becomes creamy. Most methods use butter, onion, and garlic, white wine to deglaze the pan, and Parmesan cheese to finish. Using canned pumpkin adds a bright orange color and autumnal flavor, paired with fresh and dried sage. Here are the ingredients you’ll need for this pumpkin risotto recipe:

  • Arborio rice
  • Pumpkin puree
  • Vegetable or chicken broth
  • White wine
  • Onion and garlic
  • Butter and olive oil
  • Parmesan cheese
  • Fresh and dried sage
Pumpkin Risotto

Notes on arborio rice

Arborio rice is a type of short grain Italian rice that is used to make risotto and other dishes like rice pudding and arancini. This type of rice absorbs the liquid as it cooks, naturally creating a creamy and thickened texture.

Do not substitute another variety of rice in this risotto recipe. The recipe does not work with something like long grain rice. Arborio rice is easy to find at your local grocery, so make sure to find the real thing!

On cooking with wine

Risotto is classically made with white wine to deglaze the pan, so this pumpkin risotto uses white wine too. Most of the alcohol is cooked out in the cooking process, so it should be suitable for children and pregnant mothers.

However if you prefer (or simply don’t want to crack open a bottle), you can skip the wine and it will still taste great. If you do choose to use it, make sure to pour yourself a glass while cooking!

Pumpkin Risotto

Tips for making pumpkin risotto

Making a risotto is simple, but it does require a little know-how to get the best result. Here are our top tips for making this pumpkin risotto:

  • Heat the broth. The rice immediately absorbs broth if it’s hot, but if the broth is cold it changes the temperature of the dish and affects the cooking process. You’ll want a few ladles of warm broth at a time.
  • Stir in broth gradually: be patient! Add a few ladles, then keep stirring to incorporate the broth. As soon as it’s absorbed, add more. Continue in this way for about 12 minutes.
  • Adjust the heat as necessary to keep a steady simmer. If the heat is too high, it can burn or not cook through. If the heat too low, the rice grains can get waterlogged.
  • It’s ready when it’s tender but slightly al dente. The grains of rice should be slightly al dente (to have a bite of chew in the center) and stay separate from each other as they float in the thickened broth.

Leftovers and make ahead info

Here’s one thing to note: this pumpkin risotto is best served immediately. You can try making it in advance or storing leftovers, but the texture becomes compromised. Here are a few notes on storage:

  • The rice texture will become thick as it sits, especially when it’s chilled.
  • If desired, you can reheat on the stovetop and add a little extra broth and Parmesan cheese, and a few pinches salt to taste.
  • We don’t recommend making this recipe in advance, but if you want to try, undercook the risotto slightly at first, then reheat and finish it off with the final few scoops of broth before serving.  
Pumpkin Risotto

Ways to serve pumpkin risotto

You can serve pumpkin risotto as a side dish, or make it a main dish by adding a protein source and some sides with fiber. If you’re making it into a fall dinner, make sure to add a protein because risotto in itself is not filling enough for a meal. Here are a few ideas for how to serve it:

Pumpkin Risotto

More pumpkin recipes

When it’s the season for pumpkin, it’s time for all the pumpkin recipes! Here are a few favorites to try:

This pumpkin risotto recipe is…

Vegetarian and gluten-free.

Print
Pumpkin Risotto

Pumpkin Risotto


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6

Description

Pumpkin risotto is perfect for fall! Cook it up with sage and Parmesan and it’s a cozy autumn dinner or side dish.


Ingredients

  • ½ cup minced sweet onion
  • 2 cloves garlic, minced
  • 1 quart chicken broth or vegetable broth
  • 15-ounce can pumpkin puree
  • 1 teaspoon dried sage
  • 1 ½ teaspoons kosher salt
  • 4 tablespoons salted butter, sliced into 4 pieces
  • 2 cups dry white arborio rice
  • 1 cup dry white wine, such as Pinot Grigio or Chardonnay*
  • ¾ cup grated Parmesan cheese, plus more for garnish
  • 1 tablespoon finely chopped fresh sage (optional but recommended)
  • Freshly ground black pepper

Instructions

  1. Prep the vegetables: Mince the onion and garlic and noted above.
  2. Heat the broth: Combine the broth, pumpkin puree, and dried sage with 2 cups water and 1 teaspoon kosher salt in a saucepan and bring it to a low simmer. Reduce heat to low.
  3. Sauté the vegetables: In a large skillet, place the butter in a skillet over medium heat. Heat for a few minutes until it melts, turns foamy, and then starts to become golden brown in color and smells nutty. Add the minced onion cook for about 2 minutes until tender and fragrant. Add the garlic and dry rice and cook, stirring occasionally, about 2 minutes until the rice starts to turn light brown.
  4. Add the wine: Stir in the wine and cook, stirring occasionally, until the liquid is fully absorbed, about 2 minutes.
  5. Add the broth: Add two ladles of the hot broth to the risotto. Cook, stirring occasionally until the liquid is fully absorbed, then add two more ladles of both. Cook in this same manner for about 12 minutes, adding two ladles and stirring frequently. Continue to adjust the heat to make sure the risotto is at a steady simmer. After 12 minutes, taste a grain of rice. If it’s creamy but still al dente in the center, you’re ready for the final step! If not, continue to cook and add broth for a few minutes more. Try not to go past al dente or the final risotto will be too soggy. (You’ll have some broth left over: save it for reheating leftovers.) 
  6. Finish the risotto: When the rice is al dente, reduce the heat to low. Add two more ladles of broth, the Parmesan cheese, fresh sage, and ½ teaspoon kosher salt. Stir vigorously for 1 to 2 minutes until you’ve got a thick and creamy risotto.
  7. Serve immediately with additional Parmesan cheese to top. You’ll have about 1 ½ cups broth remaining; save it to stir in to get a creamier texture when serving (the rice absorbs liquid as it sits) or to refresh leftovers.  
  8. Storage info: The flavor and texture are best served immediately. If desired, you can reheat on the stovetop and add a little extra broth and Parmesan cheese, and a few pinches salt to taste. We don’t recommend making it in advance, but if you want to try, undercook the risotto slightly at first, then reheat and finish it off with the final few scoops of broth before serving.  

Notes

*If you prefer avoiding wine, you can skip Step 4 and move straight to adding the broth.

  • Category: Rice
  • Method: Stovetop
  • Cuisine: Italian inspired
  • Diet: Vegetarian

Keywords: Pumpkin risotto, pumpkin risotto recipe

A Couple Cooks - Recipes worth repeating.


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Pumpkin Cream Cheese Dip (with Cinnamon Sugar Chips!)

Get ready to fall in love with your new favorite Fall treat – this incredible Pumpkin Cream Cheese Dip served with homemade Cinnamon Sugar Chips. This crowd-pleaser is the perfect balance of creaminess and crunch that you can whisk up in no time! It’s …

Get ready to fall in love with your new favorite Fall treat - this incredible Pumpkin Cream Cheese Dip served with homemade Cinnamon Sugar Chips. This crowd-pleaser is the perfect balance of creaminess and crunch that you can whisk up in no time! It's October again, and you know what that means. Pumpkin spice season!...

Read More

This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Pumpkin Cream Cheese Dip (with Cinnamon Sugar Chips!).


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Pumpkin Pie Bars

These easy Pumpkin Pie Bars are rich, creamy, and made with a buttery shortbread crust. The perfect stress-free dessert to make this holiday season!

The post Pumpkin Pie Bars appeared first on Budget Bytes.

The classic, irresistible flavor and taste of pumpkin pie, but in a more convenient, easy to share form…umm, yes I’m sold! These easy Pumpkin Pie Bars are rich, creamy, full of warm spices, and made with a buttery shortbread crust. It’s the perfect dessert to enjoy during the fall season at family gatherings, holiday parties, or any time during the week. The best part is you can cut these bars as big or as little as you want, to make your dollar stretch, and to make them the perfect size for sharing, because trust me…they’re worth the hype!

Side view of a pumpkin pie bar on a white plate with whipped cream on top.

What’s So Special About Pumpkin Pie Bars?

I’ll be honest, making a homemade pie crust for a traditional pumpkin pie can be a little intimidating. These pumpkin pie bars are made with a super easy, buttery, 4-ingredient shortbread crust. After testing this recipe, I fell in love with the light & airy texture of the crust combined with the smooth, custardy pie filling. One word…Heaven!

And with a traditional pie you typically get about 6-8 slices; not to mention the added pressure to cut the slices evenly 😳. But these pumpkin pie bars are unbelievably easy to cut into 9 squares or more and they’re very easy to serve. Basically, if you’re looking for a simple and stress-free dessert to make this season, it’s definitely going to be this one!

Ingredients For Pumpkin Pie Bars

Here are the ingredients you need to make this pumpkin pie bar recipe:

  • All-purpose flour, Butter & Powdered Sugar  –  These pumpkin pie bars are made with a quick and easy shortbread crust. It’s a simple combination of flour, butter, powdered sugar and salt. It has a crumbly, crisp texture with a buttery, semi-sweet flavor. It’s the perfect foundation for this luscious pumpkin pie filling!
  • Pumpkin Purée – Pumpkin purée is of course the star of the show! It gives these pie bars a beautiful color and rich flavor. And we tested these with both the Kroger store brand and the Libby’s brand. They were both equally delicious. So feel free to save some money in that area without sacrificing flavor!
  • Evaporated Milk – Evaporated milk gives this custard pie filling a rich and creamy texture.
  • Granulated Sugar – Granulated white sugar enhances the flavor of the pumpkin puree and provides extra sweetness to the pie filling.
  • Pumpkin Pie Spice – Pumpkin pie spice is a simple mix of warm spices like cinnamon, ginger, and nutmeg. It gives these pie bars amazing flavor! Feel free to use store-bought or make your own!
  • Eggs – Eggs help the custard pie filling set.

Tips For Making Pumpkin Pie Bars!

  1. The shortbread crust mixture will look slightly crumbly at first, but will hold together nicely once pressed into the baking dish.
  2. The best way to tell when your pumpkin pie bars are done is to give the dish a little shake at around 50-55 minutes. The center should be mostly set and jiggle just slightly. If the center still looks too wet, then it needs more time to bake.
  3. When the bars are done baking, the top of the filling will be slightly puffed up. But don’t worry, it will settle back down as it cools.
  4. Make sure you allow the bars to cool at room temperature before transferring to the refrigerator to chill completely for at least one hour or more.
  5. And definitely allow the bars to chill and set completely before cutting.

Storing Leftovers

If you’re lucky enough to have any leftovers, you can store them covered in an airtight container in the fridge for up to 4 days. Just make sure they are completely cool before refrigerating.

Overhead view of pumpkin pie bar squares on parchment paper.
Side view of a pumpkin pie bar on a white plate with whipped cream on top.
Print

Pumpkin Pie Bars

These easy Pumpkin Pie Bars are rich, creamy, full of warm spices, and made with a buttery shortbread crust. The perfect stress-free dessert to make this holiday season!
Course Dessert
Cuisine American
Total Cost $5.63 recipe / $0.63 serving
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Chill Time 2 hours 30 minutes
Total Time 3 hours 55 minutes
Servings 9
Calories 238kcal

Ingredients

Shortbread Crust

  • 1 cup all-purpose flour $0.14
  • 1/3 cup powdered sugar $0.12
  • 1/4 tsp salt $0.01
  • 1/2 cup salted butter, softened $1.07

Pumpkin Pie Filling

  • 1 15oz. can pumpkin purée $2.19
  • 1 12oz. can evaporated milk $1.50
  • 3/4 cup granulated sugar $0.25
  • 1.5 tsp pumpkin pie spice $0.15
  • 1/2 tsp salt $0.02
  • 2 large eggs, lightly beaten $0.18

Instructions

  • Preheat the oven to 350°F. In a large bowl add the flour, powdered sugar, salt, and softened butter for the shortbread crust. Mix the ingredients together with a fork or spatula until they are well combined. The mixture should look slightly crumbly.
  • Line an 8×8-inch baking dish with parchment paper. Press the shortbread mixture into the bottom of the dish in an even layer.
  • Transfer the baking dish to the oven and bake the crust for 15 minutes or just until the crust is lightly golden.
  • While the crust is baking, begin to make the filling. In another large bowl add the pumpkin purée, evaporated milk, sugar, pumpkin pie spice, salt, and beaten eggs.
  • Blend with a hand mixer or whisk the pie filling ingredients together until smooth.
  • When the crust is finished baking, pour the pumpkin pie filling into the baking dish on top of the crust, then transfer it back to the oven and bake for 50-55 minutes, or until the filling is set and the center jiggles just slightly when you shake the baking dish.
  • Remove the baking dish from the oven and allow the pie bars to cool for about 30 minutes, then transfer the dish to the refrigerator to chill completely for at least 2 hours.
  • Once the pumpkin pie bars are completely chilled, remove them from the baking dish and slice into 9 bars. Top with some fresh whipped cream (optional) and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1square | Calories: 238kcal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Sodium: 290mg | Fiber: 0.4g

Love pumpkin pie? Try our regular Pumpkin Pie or our Maple Brown Butter Pumpkin Pie next!

Overhead view of a pumpkin pie bar being held up to the camera on it's cut side.

How to Make Pumpkin Pie Bars – Step by Step Photos

Shortbread crust ingredients in a small white bowl.

Preheat the oven to 350°F. In a large bowl add 1 cup all-purpose flour, 1/3 cup powdered sugar, 1/4 tsp salt, and 1/2 cup (1 stick) of softened butter for the shortbread crust. Mix the ingredients together with a fork or spatula until they are well combined. The mixture should look slightly crumbly.

Shortbread crust being pressed into a white baking dish.

Line an 8×8-inch baking dish with parchment paper. Press the shortbread mixture into the bottom of the dish in an even layer. Transfer the baking dish to the oven and bake the crust for 15 minutes or just until the crust is lightly golden.

Pumpkin pie filling ingredients in a stainless steel bowl.

While the crust is baking, begin to make the pie filling. In another large bowl add 1-15oz. can of pumpkin purée, 1-12oz. can of evaporated milk, 3/4 cup granulated sugar, 1 1/2 tsp pumpkin pie spice, 1/2 tsp salt, and 2 large beaten eggs. Blend with a hand mixer or whisk the pie filling ingredients together until smooth.

Pumpkin pie filling being poured on top of baked shortbread crust.

When the crust is finished baking, pour the pumpkin pie filling into the baking dish on top of the crust, then transfer it back to the oven and bake for 50-55 minutes, or until the filling is set and the center jiggles just slightly when you shake the baking dish.

Overhead view of baked pumpkin pie bars in white baking dish.

Remove the baking dish from the oven. The top of the pie filling will look slightly puffed when it comes out of the oven, but it will settle as it cools. Allow the pie bars to cool for about 30 minutes, then transfer the dish to the refrigerator to chill completely for at least 2 hours.

Overhead view of pumpkin pie bar squares on parchment paper.

Once the pumpkin pie bars are completely chilled, remove them from the baking dish and slice them into 9 bars.

Side view of a pumpkin pie bar on a white plate with whipped cream on top.

Top with some fresh whipped cream (optional) and enjoy!

Overhead view of pumpkin pie bars separated on parchment paper with whipped cream being added on top.

The post Pumpkin Pie Bars appeared first on Budget Bytes.

Pumpkin Muffins

These pumpkin muffins are moist, subtly sweet, full of warm spices and have a hidden dollop of sweet cream cheese in the center.

The post Pumpkin Muffins appeared first on Budget Bytes.

Want a more budget-friendly way to get your pumpkin spice fix than going to Starbucks for a PSL? Then you’ve got to make a batch of these Pumpkin Muffins. These muffins are moist, subtly sweet, full of warm spices, and have a hidden dollop of sweet cream cheese in the middle. They’re totally indulgent and you get a whole batch of twelve pumpkin muffins for about the price of one pumpkin spice latte. Plus, they’re freezer-friendly so you thaw one at a time to have with your morning coffee from now until the end of pumpkin season! 🙌

Overhead view of pumpkin muffins in a basket with a tea towel.

What Are Pumpkin Muffins Like?

Pumpkin purée is kind of magic because it can be added to both sweet and savory dishes, and it attracts moisture, which helps keep baked goods super soft, tender, and moist. The pumpkin flavor is slightly earthy with a subtle sweetness that, when paired with the warm pumpkin pie spice, is absolutely COZY. Bake up a batch of these pumpkin muffins on a weekend morning to make your house smell amazing and have the coziest of cozy fall experiences. 🥰

Ingredients for Pumpkin Muffins

Here’s what you’ll need to make this incredible pumpkin muffin recipe:

  • All-Purpose Flour: Flour gives the batter strength and body. It’s the vehicle for all that pumpkin-y goodness!
  • Baking Powder & Baking Soda: These muffins get a one-two punch of leavening to help them bake up light and airy, despite the density of the pumpkin purée.
  • Pumpkin Pie Spice and Vanilla: A simple mix of pumpkin pie spice and warm vanilla extract is all you need to flavor these delicious muffins.
  • White Sugar & Brown Sugar: A combination of white sugar and brown sugar gives the muffins sweetness with a slightly warm richness from the molasses in the brown sugar. The sugars also help keep the muffins moist.
  • Eggs: Eggs also help leaven baked goods when the water in the eggs turn to steam in the oven. When the egg solidifies as it bakes, it helps the muffins hold their puffed shape.
  • Pumpkin Purée: Pumpkin purée provides color, flavor, and moisture to the muffins. It’s the star of the show!
  • Cooking Oil: Oil helps the muffins stay moist and tender, and gives the muffin an extra rich flavor.
  • Cream Cheese & Sugar: A little dollop of sweetened cream cheese in the center of each muffin makes them extra special! But you can skip the cream cheese filling and make plain pumpkin muffins if you prefer.

How to Store Leftovers

This recipe makes a batch of 12 muffins, but that’s no reason to not make them for yourself if you live alone. Simply let the muffins cool completely to room temperature, then transfer to an air-tight food storage container. They’ll last about three days in the refrigerator, or you can freeze them for about three months. Thaw and reheat the frozen muffins with a quick 30 seconds in the microwave, or let them thaw at room temperature for about 15 minutes. Quick, easy, homemade muffins on demand!

Pumpkin Muffin Variations

You can take this basic pumpkin muffin batter and add so many different twists. Here are a couple of fun ideas for making this recipe your own:

  • Skip the cream cheese center and fold in chocolate chips
  • Top the muffins with a mixture of coarse sugar and cinnamon
  • Add chopped pecans to the batter or on top of each muffin
  • Make a quick cinnamon sugar glaze (powdered sugar + cinnamon + milk) to drizzle over the muffins (I did this during testing and while it didn’t look so pretty, it made them taste like cinnamon-coated donuts!)
  • Add a streusel topping
Side view of pumpkin muffins on a wire cooling rack.
Overhead view of a basket full of pumpkin muffins with coffee and pumpkins on the sides.
Print

Pumpkin Muffins

These pumpkin muffins are moist, subtly sweet, full of warm spices and have a hidden dollop of sweet cream cheese in the center. 
Course Breakfast, Dessert
Cuisine American
Total Cost $5.43 recipe / $0.45 each
Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings 12 muffins
Calories 292kcal

Equipment

Ingredients

Cream Cheese Filling (optional)

  • 4 oz. cream cheese, room temperature $1.10
  • 2 Tbsp granulated sugar $0.04

Instructions

  • Preheat the oven to 350ºF. In a medium bowl, stir together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
  • In a separate large bowl, whisk together the eggs, granulated sugar, brown sugar, pumpkin purée, oil, and vanilla extract.
  • Pour the bowl of dry ingredients into the bowl of wet ingredients and stir together just until combined. A few small lumps are okay, just try not to overmix.
  • In a separate small bowl, stir together the cream cheese and sugar for the cream cheese filling.
  • Grease a muffin tin or line with muffin liners. Fill each well in the muffin pan about ⅓ full. Add a small dollop of the cream cheese to each well, in the center of the muffin batter. Divide the remaining muffin batter between each well, covering the cream cheese. Each well in the muffin pan should be filled about ¾ full.
  • Bake the muffins for about 24 minutes, or until fully puffed in the center and slightly cracked on top.
  • Remove the muffins from the oven and let them cool for about 5 minutes before gently removing them from the muffin pan and allowing them to finish cooling on a wire rack.

See how we calculate recipe costs here.

Nutrition

Serving: 1muffin | Calories: 292kcal | Carbohydrates: 39g | Protein: 4g | Fat: 14g | Sodium: 224mg | Fiber: 2g
Overhead view of pumpkin muffins on a wire cooling rack.

How to Make Pumpkin Muffins – Step by Step Photos

Dry ingredients for pumpkin muffins in a bowl, not mixed together.

Preheat the oven to 350ºF. In a medium bowl, stir together 2 cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and 1 tsp pumpkin pie spice until evenly combined.

Wet ingredients for pumpkin muffins in a bowl, not stirred together.

In a separate large bowl, stir together one 15oz. can of pumpkin purée, 2 large eggs, ½ cup white sugar, ½ cup brown sugar, ½ cup cooking oil, and 1 tsp vanilla extract until smooth.

Pumpkin muffin batter mixed together in the bowl.

Add the dry ingredients to the bowl of wet ingredients and stir them together just until combined. A few small lumps are okay, just be careful not to over-stir.

Cream cheese filling mixed in a bowl with a spoon.

To make the cream cheese filling, stir together 4oz. room temperature cream cheese and 2 Tbsp white sugar.

Muffin tin being filled with pumpkin batter and cream cheese filling.

Grease a muffin tin or line with paper liners. Fill each well in the tin about ⅓ full with pumpkin batter, then add a dollop of the sweetened cream cheese on top. Fill the rest of the way with the remaining pumpkin batter. Or, if choosing not to do the cream cheese filling, simply divide the pumpkin batter among the 12 wells of the muffin tin.

Baked pumpkin muffins in the muffin tin.

Bake the muffins in the preheated 350ºF oven for about 24 minutes, or until the muffins are fully puffed in the center and cracked slightly, and a little golden on the edges. Let them cool for about 5 minutes in the muffin pan before gently transferring them to a wire rack to finish cooling.

Close up side view of the pumpkin muffins cooling on a wire rack.

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