Take a bowl and mix together sugar with a pinch of salt and pumpkin puree.
1 cup Pumpkin Puree, 1 cup Sugar, ¼ teaspoon salt
Add the melted butter and mix thoroughly once more.
⅓ cup Butter
Introduce the flour and give it another good stir until you achieve a smooth, uniform dough.
1 ¼ cup Self-rising flour
Pour the batter into your muffin molds and bake at 350°F (180°C) for 15 minutes.
Allow them to cool completely before serving.
Quick Note
I highly recommend reading the entire recipe to find more tips and notes about this recipe. Read Full Recipe ⇑
Notes
For an extra burst of fall flavor, consider adding 1-2 teaspoons of pumpkin spice mix to the batter. It'll infuse your muffins with those warm, aromatic spices that scream autumn.
Get creative with your mix-ins! Try adding shredded coconut, chopped dates, or even a swirl of cream cheese for unique flavor combinations that suit your taste.
Store leftover muffins in an airtight container at room temperature for up to 2-3 days. For longer storage, refrigerate for up to a week or freeze for up to three months. Thaw frozen muffins at room temperature or in the microwave.
To reheat muffins, preheat your oven to 350°F (175°C) and warm them on a baking sheet for about 5-10 minutes. Alternatively, microwave them for 10-15 seconds for a quick warm-up.
Opt for high-quality pumpkin puree to enhance the flavor of your muffins. Homemade pumpkin puree is also an excellent choice for those who enjoy a DIY approach.