By Kelley | Muffins and Baking, Sweet ThingsJump To Recipe
Jump to Recipe·Print Recipe
Having a High Altitude Pumpkin Muffin Recipe on the blog is long overdue. I just didn’t have a recipe that I loved enough to be “the one” and confidently share on the blog. After multiple tweaks and testing, I can confidently say that this is “the one”!!
HIGH ALTITUDE PUMPKIN MUFFIN RECIPE
Everyone needs a “go to” pumpkin muffin recipe. Especially this time of year when pumpkin everything is all the rage! If you’ve been around here for awhile then you know I’m all about creating recipes that will be successful for my high altitude baking friends. This particular muffin recipe hits all the highs for me. It’s pumpkin-y, moist, just a little dense, has the right amount of spice, and mostly it’s just a perfect canvas for you to mix whatever add-in’s you might be feeling.
PUMPKIN SEASON IS HERE!
The best time of the year is upon us- fall baking and cooking is really my favorite- and all I want to do is hunker down in my kitchen and cook/bake the day away. Now that it’s officially November, I’m ready to pumpkin all the things. Truth be told, I’m actually one of those people who will make pumpkin baked goods all year long, but now I don’t have to justify it as it’s actually fall!!
HOW TO MAKE THIS HIGH ALTITUDE PUMPKIN MUFFIN RECIPE
This recipe couldn’t be more simple. It relies on pantry supplies that you likely already have in your cupboard or pantry. I like that this recipe uses a full can of pumpkin. 1) you don’t have to worry about what to do with the leftover pumpkin and 2) these muffins are perfectly pumpkin-y. The recipe does make 4 dozen- I know it’s a lot- but they freeze beautifully and I promise they’ll get gobbled up before you know it! You could easily cut the recipe in half and just make 24.
TIPS FOR BAKING MUFFINS AT HIGH ALTITUDE
High altitude baking is fickle at best. I think muffins are the hardest baked good to get right at altitude. First off, I’ve found that decreasing the baking soda and/or powder by 25%+ is sooooo helpful. In fact, it’s the first thing I do. Secondly, I always add a little extra liquid so the muffins don’t dry out. Lastly, I always fill my muffin liners more than the usual recommended two thirds full. I fill them somewhere between 3/4 and maybe even a little more.
CAN I ADD CHOCOLATE CHIPS OR NUTS TO THIS PUMPKIN MUFFIN RECIPE
Of course! The beauty of this high altitude muffin recipe is that it’s a blank slate. You could add regular or mini chocolate chips. You could add some chopped nuts or top with a crumble or some toasted pepitas. You could add orange zest, or the seeds from a vanilla bean, stir in some raisins or dried cranberries….you get the idea! Make them your own!
FREEZING PUMPKIN MUFFINS
Like I said above, the recipe makes a lot. 48 muffins to be exact. I usually freeze or give some away. My kid’s teachers and the neighbors love me! If you want to freeze, let the muffins cool completely before transferring to either a ziplock bag or an airtight container. The muffins will freeze for up to one month. When you’re ready to enjoy the muffins, simply remove from the freezer and let come to room temperature on the counter. I pack them in my kids lunch boxes and they’re perfectly defrosted come lunch time.
OTHER PUMPKIN RECIPES YOU MIGHT LIKE
High Altitude Pumpkin Chocolate Chip Cookies
Cast Iron Pumpkin Cranberry Cake
Slow Cooker Pumpkin Spice Latte
Pumpkin Spice Oatmeal Raisin Cookies
Have a fantastic week and thanks for being here! xo, Kelley
High Altitude Pumpkin Muffin Recipe
5 Stars4 Stars3 Stars2 Stars1 Star5 from 4 reviews
- Author: Kelley
Print Recipe
Description
An easy and reliable recipe for high altitude pumpkin muffins!
Ingredients
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cupflavorless oil- I like avocado or vegetable oil
- 4 eggs
- 1–15 oz can pumpkin puree- not pumpkin pie mix
- 1/2 cuporange juice
- 3 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoonbaking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoontable salt
Instructions
- Preheat the oven to 350F degrees. Line 24 standard muffin cups cupcake wrappers. Alternately you could spray the cups with non-stick cooking spray.
- In a small bowl, combine the flour, pumpkin pie spice, cinnamon, baking powder, baking soda and salt; set aside.
- In a large bowl, combine the brown sugar, granulated sugar and oil. Add the eggs and whisk until eggs are fully incorporated. Add the pumpkin puree and orange juice and stir until smooth. Gently stir in the dry ingredients and mix just until combined.
- Divide the batter evenly into the prepared muffin cups. Bake in the preheated oven until a tester inserted in the center comes out clean, about 18-20 minutes.
- Remove muffins from oven and let cool on baking rack.
23 Comments
Suzanne DenisonPermalinkCan this recipe be used for pumpkin bread?
Reply
KelleyPermalinkFor sure! It will make two regular sized loaves. Just add baking time…..about 40 minutes per loaf!
Reply
Suzanne HoffmanPermalinkI don’t have any orange juice, but I have everything else, including 12 cans of 29-ounce pumpkin puree. Since I don’t want to make unnecessary run to the store during this quarantine time, can you suggest any modification for this and your pumpkin (and chocolate chip) bread recipes? We are absolutely loving your puffy chocolate chip cookies — great motivation to get out and walk 4 miles everyday!
Reply
LivPermalinkI’m not Kelley or a professional but, I subbed milk for OJ and these worked out just fine
ReplyKelleyPermalinkGreat suggestions!
Reply
Ashley TPermalinkHow do you store baked goods at high altitude so that they don’t immediately dry out?
ReplyKelleyPermalinkI generally wrap and store cookies in the fridge though they’ll last on the counter for a few days. I store quick breads and cake, covered, at room temperature and don’t have problems with anything drying out.
Reply
abbyPermalinkHow do you cover your quick breads to prevent the moisture from being sucked out? I bake a loaf at night, cover tightly with foil, and leave at room temp, but in the morning it’s sooo dry. Makes me so sad.
Reply
Wendy DilivioPermalinkI always wrap in plastic wrap or put in a large baggie and everything stays super moist. Foil doesn’t work as well for me, put if I’m being extra careful I wrap in plastic wrap and then in foil.
Reply
KaraPermalinkCan these be made gluten free?
ReplyKelleyPermalinkSure! I really like Bob’s Red Mill cup for cup gf flour blend.
Reply
AmyPermalinkI am loving your website sooo much! I just moved to CO and am at 8500 ft. so, thank you!! Anyway, my muffins are in the oven now, but I only got 24? Are these meant to be the really mini muffins? I just used 2 of my usual 12 muffin tins?
ReplyKelleyPermalinkThese are regular sized!
Reply
MaryPermalinkGreat recipe. I’m at 8500 feet and they turned out perfectly moist and with maximum crown. I added about 1C of chopped pecans also. Otherwise I followed the recipe exactly.
Reply
Cynthia HartPermalinkI have always loved baking but after moving to Colorado from sea level, I became very discouraged when I would attempt to make many of my favorite recipes. I stumbled on to this site and it has been such a blessing! Today I made these muffins and they turned out beautifully! They are moist but holding together. They have such a beautiful tall crown and are so delicious. My boys and I have eaten an absurd amount of them. I can’t wait to try more of your recipes and use your tips to hopefully modify some of my own recipes. Thank you!
Alexis CottonPermalinkBeautiful muffins. I love the texture and the flavor.
I just made some slight changes because that’s what I had on hand. I used pureed pumpkin that I roasted and pureed myself, but still the 15oz the recipe said, and I used milk instead of OJ.
I live in Colorado and I find muffins are a little difficult to bake but this recipe is perfect. I love it and will be using it again.
LizPermalinkI made these in Denver with a couple changes, in case they are of interest to anyone else: subbed one cup of flour for one cup (4 oz) pulverized fiber cereal, milk for OJ, added 12 oz chocolate chips. Turned out perfect! Thanks for a flexible recipe.
LauraPermalinkCan I substitute homemade pumpkin puree for the canned stuff? Are there any adjustments you would recommend (homemade puree seems like it has more moisture?). I got 9 pumpkins this year and I get 8 cups of puree out of each one! I need more pumpkin recipes to use them up, haha.
ReplyKelleyPermalinkSub homemade pumpkin puree in equal parts for the canned pumpkin!
Reply
BarbaraPermalinkThis is the perfect recipe in every way—the taste, the moistness, the prettiness, and the ease of making them!
Thank you for your high altitude recipes!
Melissa BowersPermalinkI bought ingredients specifically to try this recipe! I can’t wait to see the results.
ReplyKelleyPermalinkI made them this weekend. It’s a family favorite!
Reply
NikkiPermalinkI want to make these, but I don’t live in high altitude. Are there any ingredients you suggest I tweak?
