This Fall Inspired Pumpkin Muffin Recipe Is So Yummy & Easy To Make (2024)

FAQs

Why are my pumpkin muffins so dense? ›

If your pumpkin muffins are overly dense, there may be a couple reasons why: Over-mixed batter. Be sure to mix the wet and dry ingredients together only until just combined. Mixing the batter too much can result in extra gluten development which can make the muffins dense or even gummy.

Three things will keep muffins from rising fully: not having the oven temp hot enough, not mixing the batter enough and using muffin cups that are too large. Start by heating your oven for 10 to 15 minutes before baking to bring it up to the temperature called for in the recipe.

How Many Cups in a Can of Pumpkin, Really? Fifteen ounces of canned pumpkin is just shy of 2 cups (16 ounces would be 2 cups). By comparison, a 3-pound pie pumpkin will likely give you enough puree for a recipe that calls for a can of pumpkin.

Chilling your muffin batter overnight in the fridge is the BEST thing you can do for amazing muffins. It makes them more moist, tender, and TALLER! It's very similar to chilling cookie dough, which if you know me you know I'm obsessed with chilling cookie dough. Think of it like marinating.

We recommend using water; however we know that some Makers prefer to use milk to make muffins. Keep in mind that using whole milk or a high-fat content milk may result in a denser texture. Use the same amount of whole milk as the water called for in the recipe.

According to O. Corriher, the way to get a perfectly puffed up dome on your muffins is to increase your oven heat. She says that 400° should do it, no matter what the recipe says. The higher baking temperature means that the the outside edges of the muffin will set while the middle is still liquidy.

Libby's, the quintessential canned pumpkin brand, uses a proprietary strain of the Dickinson pumpkin variety in their product, which is also often called a Dickinson squash. On Libby's website, it states that their product is 100 percent pumpkin.

They are the same product. Both canned pumpkin puree and pie filling are useful, shelf-stable ingredients that can help speed up your kitchen prep time. Just remember that puree is unsweetened, while pie filling contains sugar and spices. This will help you choose the right pumpkin product for your recipes.

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.

How do you make muffins less dense? ›

Too much mixing will make your muffins dense and tough. The less mixing, the fluffier the muffins! You can grease your muffin tin lightly with oil or butter or use paper muffin liners. Test your muffins to see if they are done by ​sticking a knife or skewer in to see if any batter sticks.

If you over mix muffin batter then you will likely end up with dense rubbery muffins. When baking muffins you want to mix the dry ingredients and the wet ingredients and stir only until they are just combined. This step should literally take a few seconds. A thick and lumpy muffin batter is good.

She also found that the gluten level in flour greatly affects the density of baked goods. Things that may have influenced the experimenter#s results could have been the consistency of oven temperature, the consistency of the room temperature, and how well the batter was mixed.

Pumpkin bread can become dense if there is not enough hydration or wet ingredients in the recipe. Another cause is overcooking the bread which can cause it to dry out. Remember, it's always easy to keep cooking if it isn't done but impossible to take cooking time back.