Homemade Autumn Pumpkin Muffin

Autumn’s chill is in the air and that calls for a mug of warm apple cider and a tasty treat from the oven to welcome the season. We can greet the day at breakfast with a delicious muffin or settle into a quiet afternoon with a comforting beverage and perhaps a little sweet something for a late-day snack.

James Beard award-winning cookbook author Dorie Greenspan provides the perfect pairing for crisp weather with her Skinny Pumpkin Muffins recipe that captures the flavors of fall with notes of cinnamon and spicy ginger, brown sugar and the taste of pumpkin. Sunflower seeds can be sprinkled on top of the muffins for a bit of a crunchy topping.

Who can resist the scent of something baking in the oven when the weather outside turns brisk and the leaves are changing their brilliant colors? Bake a batch of Greenspan’s pumpkin muffins and enjoy them in the morning with fresh-squeezed orange juice and a cup of coffee, or curl up with a good book in the afternoon in your favorite chair with a muffin and some tea. These muffins will satisfy when served at room temperature—or straight from the oven on a chilly afternoon.

Ingredients for Skinny Pumpkin Muffins

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 3/4 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • 1 stick unsalted butter, softened
  • 1/2 cup brown sugar
  • 2 large eggs
  • 3/4 cup pumpkin puree
  • 1/4 cup milk
  • sunflower seeds, optional

How to Make Skinny Pumpkin Muffins

  1. Whisk the flour, baking powder, spices, and salt.
  2. Set aside.
  3. Fit a regular muffin pan with liners. Preheat oven to 400ºF.
  4. Beat the butter until creamy, then beat in the sugar.
  5. Add the eggs one at a time, beating well after each.
  6. Gently fold in the pumpkin puree and the milk. Add the flour mixture and blend into batter.
  7. Divide the batter among the 12 muffin cups and sprinkle with sunflower seeds. Bake until muffins are puffed and a toothpick inserted in the center comes out clean, about 25 minutes. Serve warm or at room temperature.

Best Skinny Pumpkin Muffins Tips

  • Be sure and introduce the eggs one at a time and beat well after each egg is added.
  • Take your time and slowly fold in the pumpkin puree and the milk.
  • Use a toothpick to check that the muffins are fully baked. A toothpick inserted in the center should come out clean when removed.
  • The sunflower seeds called for in the recipes are optional. Using the seeds will add a bit of crunch to the texture of the muffins.
  • Muffins can be served at room temperature or warm right from the oven.