Pumpkin Muffins in the Oven
Soft, fragrant, and easy to make! With nuts and spices, they’re a perfect autumn treat with a lemony cream on top.
Updated : 22 July, 2025
Easy
About 30 min.
Ingredients
300 grams
Pumpkin
225 grams
Wheat flour
3
Eggs
190 grams
Sugar
135 grams
Vegetable oil
50 grams
Walnut
1 teaspoon
Baking powder
to taste
Ground cinnamon
to taste
Nutmeg
to taste
Salt
1 sluoksnis
3 tablespoon
Cream cheese
0.5
Lemon
20 grams
Powdered sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
Be prepared that you might need more or less flour than stated. Focus on the desired dough consistency, not just the quantity.
Preparation
Step 1
Take the eggs out in advance so they warm up - sugar will dissolve faster. If not, soak them in warm water for 5 minutes. Use any nuts (e.g. walnuts). Add spices to taste or skip them.
Step 2
Wash and peel the pumpkin. Cut the needed amount, then weigh it - you’ll need 300g (about 10.5 oz) of pulp. Grate it coarsely.
Step 3
Put grated pumpkin in a bowl or container and microwave for 5-10 minutes on high, or bake it in the oven at 392°F (200°C) for 15 minutes.
Step 4
Mash the softened pumpkin into a purée using a spoon or blender. Let it cool.
Step 5
Lightly toast the nuts in a dry pan for aroma. Crush them into crumbs using a knife, blender, or mortar.
Step 6
Sift the flour into a bowl to enrich it with air - this helps muffins rise better. Add baking powder, a pinch of salt, and spices (optional). Mix the dry ingredients.
Step 7
In another bowl, crack the eggs. Beat them while gradually adding sugar. Once fluffy and pale, pour in the odorless vegetable oil. Mix until smooth.
Step 8
Stir the cooled pumpkin purée into the egg mixture.
Step 9
Add the dry ingredients. Mix just until no dry lumps remain - don’t overmix to avoid dense muffins.
Step 10
Stir in the nuts (optional). You can divide the batter in half - with or without nuts.
Step 11
Prepare muffin molds (paper or silicone). Fill them just over 2/3 full. This recipe makes exactly 12 muffins.
Step 12
Bake at 356°F (180°C) for 25-35 minutes, depending on your oven. Check doneness with a toothpick - it should come out clean.
Step 13
Make the cream: use soft cream cheese and powdered sugar (dissolves faster than granulated).
Step 14
Grate zest from half a lemon (avoid the white part - it’s bitter).
Step 15
Mix cheese, sugar, and half the zest. Add lemon juice gradually until you get a soft, creamy texture.
Step 16
Spread the cream over muffins (they can be slightly warm). Sprinkle with remaining zest and serve. Enjoy!