The Best Ever Pumpkin Muffins - Easy Fall Recipe! (2024)

FAQs

What is the best pumpkin for baking? ›

When shopping for pumpkins, look for the ones usually generically labeled “sugar pumpkins” or “pie pumpkins.” Some specific names are Baby Pam, Autumn Gold, Ghost Rider, New England Pie Pumpkin, Lumina (which are white), Cinderella, and Fairy Tale.

Butternut Squash and Sweet Potatoes

These ingredients, in these amounts, are interchangeable in most recipes to achieve the same texture and most similar flavor. For 1 cup canned pumpkin or pumpkin puree, substitute 1 cup cooked, mashed sweet potato or butternut squash.

Yes, you can use pumpkin puree in place of pumpkin pie filling by adding some additional ingredients. You'll need to add sweetener, spices, and possibly a thickener (like eggs).

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

Sugar pumpkins

Also known as pie pumpkins or sweet pumpkins, the sugar pumpkin is perfect for pies because they aren't as stringy and contain less water than other pumpkins. As their name indicates, the sugar pumpkin can be quite sweet compared to other pumpkins.

Canned pumpkin (labeled as "100% pure pumpkin") is a purée of pumpkin that is sometimes mixed with other kinds of winter squash. It is unsweetened and does not contain any added spices. Canned pumpkin and pumpkin puree are the same thing, and you'll often see the terms used interchangeably in recipes and cookbooks.

Too much leavening – If there is too much baking soda or powder in the batter, muffins will rise temporarily, then collapse. This causes them to become dense. For every cup of flour, you only need 1 teaspoon of baking powder or 1/4 teaspoon of baking soda.

Sweet potato purée is an excellent substitute for pumpkin. Add some brown sugar to increase the sweetness. The textures are quite similar and the tastes are similar as well. You may use carrot purée in place of pumpkin purée when making cakes,specially that of orange carrots,although the red ones will be okay too.

Can I use sweet potato puree instead of pumpkin? ›

What can you use? Luckily, we also make two of the best substitutes for pumpkin as well! Organic Butternut Squash Puree and Sweet Potato puree! You can sub these in a 1-to-1 ratio with no issue in just about any recipe.

Due to its high soluble fiber content, pumpkin is very good for your dog's digestion. If you feed your dog some pumpkin, it will add bulk to their stool. This helps reduce issues with diarrhea. In addition, fermentation of the same fiber produces beneficial fatty acids that supply energy to cells.

First and foremost: what is pumpkin puree? Canned pumpkin and pumpkin puree are the same thing. These terms are often used interchangeably in recipes, though you may also see the term solid-pack pumpkin. All these terms mean 100% steamed and pureed pumpkin—no extras, no add-ins—not even in the canned variety.

Use pumpkin in your favorite breakfast, lunch, dinner, and dessert recipe –you can even sub it in for ingredients like eggs, oil, and butter.

Make sure you use the correct temperature. I suggest baking your muffins at 400 F. I know most muffin recipes (including the ones I have used previously) all tell us to preheat our ovens to between 325-375 F. That heat range is just not enough.

Fresh baking powder and baking soda are crucial for providing the necessary lift to the muffins. Baking powder and baking soda lose their effectiveness over time. Make sure your leavening agents are fresh to ensure proper rising.

Place your cupcakes into a preheated 400 degree F oven, no matter what temperature the recipe calls for. Most cupcake recipes suggest 350-375 degrees F, which results in a flat top. When you increase the temperature, the edges of the cupcakes will solidify first, allowing the center to rise, creating a domed top.