Pumpkin Cake Muffins Recipe

This Pumpkin Cake Muffins recipe is so good and easy. It is great because you can use pumpkin or any squash that you may have on hand. You can also make this into a cake or muffins or put in loaf pans. So easy and versatile!!

This recipe is so good and easy. It is great because you can use pumpkin or any squash that you may have on hand. You can also make this into a cake or muffins or put in loaf pans. So easy and versatile!! #pumpkinmuffins #pumpkinbread #pumpkincake #pumpkincakemuffins #pumpkinrecipes

Pumpkin Cake Muffins

This delightfully easy recipe is perfect for fall because you can make so many different things out of this single recipe! Make it into muffins if you need a batch, a big cake for dessert, or yummy loaves or mini loaves if you need something for breakfast!

This recipe calls for pureed pumpkin which you can make instead of buy. I have a simple tutorial on Preserving Pumpkin here. You can also use pureed winter squash in this recipe as well. Did you know that many times when you buy “canned pumpkin” from the store, it’s actually canned pumpkin but rather a mixture of butternut squash, hubbard squash, and golden delicious squash. (See this article for more.)

Even companies that advertise 100% pumpkin are still mostly likely using winter squash. While there is nothing wrong with a hearty serving of winter squash, the only way to be sure you are actually using 100% pumpkin is to make the puree yourself. You can use either canned or homemade puree in this recipe but I thought that was an interesting fact!

Pumpkin Cake Muffins

Ingredients

  • 2 cups flour or gluten free flour
  • 2 cups sugar
  • 2 teaspoon soda
  • 1 teaspoon salt
  • 2 t.easpoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 4 eggs
  • 1 cup vegetable oil
  • 2 cups pumpkin or squash puree

Instructions

  1. Mix dry ingredients and stir in eggs, pumpkin (or squash), and oil. Beat with mixer. Bake at 350 degrees for 30-40 minutes or until done (depending on what type pan you use).

Pumpkin Bread Muffin Recipe Notes

  • You can make this into a 9 x 13 cake or 24 muffins or put in 2 large loaf pans or 8 mini loaf pans for Pumpkin Cake Bread. (Here’s my mini loaf pan I use!)
  • You can use soft white wheat flour or all purpose gluten free flour in place of regular flour in this recipe
  • You can cut the sugar in half without any problems.
  • For the oil, you can use coconut oil, olive oil, or any type of vegetable oil.
  • Use pumpkin or puree winter squash for variation. Both work great!

Homemade Pumpkin Pie Spice

No pumpkin pie spice on hand to add to this recipe? You can add these spices instead:

  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon cloves

Simple Cream Cheese Frosting Recipe

These Pumpkin Cake Muffins can be eaten plain or you can frost them to make a cake or cupcakes with this easy recipe.

  • 3/4 stick butter, soft
  • 4 oz. cream cheese
  • 1 t. vanilla
  • enough powdered sugar to make desired thickness

Mix together with a hand mixer until creamy and smooth.

Looking for even more yummy pumpkin recipes to try this time of year? Here are some of our favorites:

Pumpkin Turtle Cheesecake

Easy Pumpkin Bread Recipe

Easy Pumpkin Cookies

Pumpkin Whoopie Pies

Pumpkin Cream Cheese Muffins

Pumpkin Zucchini Bread Recipe

Until next time, Julie

Do you enjoy making pumpkin recipes in the fall?

This Pumpkin Cake Muffins recipe was originally posted on Little House Living in October 2012. It has been updated as of September 2019.

Support Little House Living by Sharing This

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




22 Comments

  1. Delicious, now I started using pumpkin in my bakes. This is really easy recipe to follow. Thanks for sharing with Hearth and soul blog hop.

  2. Delicious, now I started using pumpkin in my bakes. This is really easy recipe to follow. Thanks for sharing with Hearth and soul blog hop.

  3. We had a leftover “carving” pumpkin and I decided to just cook it down. I peeled it and cut into into large size chunks and put it in my crockpot with some water. Cooked it on low for about 6 hours. When it finished cooking, I drained off the extra water. It was soft and ready to use in bread. It was the easiest way I have ever used in getting pumpkin puree. I made this recipe with it!

  4. We made chili yesterday and I plopped a leftover half can of pumpkin puree in there and nobody could tell!

  5. Hey, great recipe. Thought I would let you know that we changed it a little. We cut the sugar in half and used only three eggs and mushed berries. It was amazing and I had to give you credit for the base recipe.they taste just like the little

  6. Hi, This pumpkin recipe looks delicious! I want to double check the recipe, it is asking for two teaspoons of soda. Is it baking soda or soda pop?

    By the way your other recipies rock!!!!!! My boys love them all!!!!!!! Thank you so much!

  7. Do you think i could use this pumpkin muffin recipe to make mini muffins and add chocolate chips to it. I know with some recipes it can mess it up to change it up. I made the melt in your mouth mini muffins, the best ever german chocolate cake and the doughnuts this past weekend and they were all big hits!

  8. Have not tried this yet. I just found it. & there is nothing wrong w/ it But have you ever tried replacing the Oil w/ applesauce? Sometimes it makes it better. Just curious!

  9. I love pumpkin recipes at this time of year. This looks really delicious and versatile! It’s just perfect for whatever you are in the mood for – bread, muffins or cake! Great idea 🙂

  10. Thanks so much for sharing your awesome post with us at Full Plate Thursday and come back soon!
    Miz Helen

  11. Isn’t pumpkin bread the best?! Your recipe sounds delicious and I love how easy it is. Thank you for sharing your recipe with us at Merry Monday this week!