Fresh Pumpkin Muffins – A Delicious Twist with Grated Pumpkin
If you love pumpkin muffins, you’re in for a treat! These fresh pumpkin muffins use grated pumpkin instead of puree, creating a texture that’s soft yet slightly hearty, with a burst of fresh pumpkin flavor in every bite. Spiced with cinnamon, ginger, nutmeg, allspice, and clove, they are cozy, fragrant, and perfect for fall—or any time you crave a comforting homemade treat.
Why Use Grated Pumpkin?
Most pumpkin muffin recipes rely on pumpkin puree for a smooth and moist texture. While delicious, puree-based muffins tend to be denser and more cake-like. In contrast, muffins made with grated pumpkin have a lighter, slightly chewy texture, with bits of pumpkin throughout, adding a pleasant bite. The fresh pumpkin also brings a more subtle, natural sweetness compared to the deep, caramelized notes of puree.
Tips for Making the Best Fresh Pumpkin Muffins
- Choose the right pumpkin: Use a small sugar pumpkin or pie pumpkin for the best flavor and texture. Avoid large carving pumpkins, as they tend to be watery and stringy. For more tips on selecting and storing fresh pumpkins, check out this helpful guide on how to choose and store pumpkins.
- Grate finely: A fine or medium grater works best. Large shreds may not incorporate well into the batter.
- Add grated pumpkin at the right time: Stir it in when the batter is about halfway mixed. This ensures even distribution without overmixing.
- Don’t overmix: As with all muffins, mix just until combined to keep them soft and tender.
- Adjust sweetness: Grated pumpkin has less concentrated sweetness than puree, so taste the batter and adjust sugar if needed.
- Check for doneness: Insert a toothpick into the center of a muffin; if it comes out clean, they’re ready. Overbaking can dry them out.
- Domed top: Bake muffins at a slightly higher temperature for the first five minutes to create a domed top.
How to Make Pumpkin Spice Blend
Create your own pumpkin spice mix with these common baking spices:
- 1 tbsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 1/2 tsp ground clove
- 1/2 tsp ground allspice
Mix together and store in an airtight jar. Use 1-2 teaspoons for your pumpkin muffins recipe.
How to Store Fresh Pumpkin Muffins
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep them in the fridge for up to a week. Warm slightly before serving.
- Freezer: Freeze in a sealed container for up to 3 months. Thaw at room temperature or reheat briefly in the oven.
Make Them Your Own!
- Walnuts or pecans add crunch and pair beautifully with pumpkin spice.
- Stir in chocolate chips for an indulgent twist.
- Swap milk for almond or oat milk, and use coconut oil instead of vegetable oil.
- If you prefer a softer muffin, mix a spoonful of applesauce into the batter.
This recipe makes 6 muffins. For 12 muffins, simply double the quantities.
Fresh Pumpkin Muffins
Equipment
- 1 Muffin pan
Ingredients
- 1 cup (120g) flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (90g) sugar
- 1½ tsp pumpkin spice
- 1 egg
- 1/4 cup (60ml) oil
- 1/2 cup (125ml) milk
- 3/4 cup (100g) grated pumpkin
- brown sugar for topping (optional)
Video
Instructions
Step 1: Preheat the oven
- Preheat your oven to 430°F (220°C) and line a 6-cup muffin tin with paper liners.
Step 2: Prepare the pumpkin
- Grate the pumpkin using a fine or medium grater and set it aside.
Step 3: Mix the dry ingredients
- In a large bowl, whisk together the flour, baking powder, salt, sugar, and pumpkin spice until evenly combined.
Step 4: Mix the wet ingredients
- In a separate bowl, whisk the egg, oil, and milk until smooth.
Step 5: Combine the batter
- Add the wet ingredients to the dry ingredients, stirring gently. When the batter is about halfway mixed, fold in the grated pumpkin. Mix just until combined—avoid overmixing to keep the muffins light and tender.
Step 6: Fill the muffin tins
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- If desired, sprinkle light brown sugar.
Step 7: Bake the muffins
- Bake at 430°F (220°C) for 5 minutes. Then, reduce the temperature to 350°F (180°C) and continue baking for another 10 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool the muffins
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
If you’re curious about the difference, why not try both? Check out my Pumpkin Muffins Recipe with Pumpkin Puree for a classic version, and compare them for yourself!