There’s something cozy and comforting about the scent of pumpkin muffins baking in the oven. Filled with warm spices and rich pumpkin flavor, these moist, fluffy muffins are a fall staple—but they’re just as good all year round!
Whether you’re meal-prepping for busy mornings, planning a brunch, or just want a treat with your coffee, this easy pumpkin muffin recipe is quick to whip up and made with simple ingredients. These muffins also freeze beautifully, so you can enjoy them any time you need a little seasonal pick-me-up.
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves (optional)
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup brown sugar (light or dark)
- 1 ½ cups canned pumpkin purée (not pumpkin pie filling)
- ½ cup vegetable oil (or melted butter)
- ¼ cup milk (any kind)
- 1 teaspoon vanilla extract
Preparation:
Step 1: Preheat Oven
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease with non-stick spray.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
Step 3: Combine Wet Ingredients
- In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar until combined. Stir in the pumpkin purée, oil, milk, and vanilla extract until smooth.
Step 4: Combine Wet and Dry
- Add the dry ingredients into the wet mixture and stir gently until just combined. Be careful not to overmix, or the muffins may turn out dense.
Step 5: Fill Muffin Pan
- Scoop the batter evenly into the prepared muffin cups, filling each about ¾ full.
Step 6: Bake
- Bake for 20–24 minutes, or until a toothpick inserted into the center comes out clean. Muffins should spring back when lightly pressed.
Step 7: Cool
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Variation:
- Chocolate Chip Pumpkin Muffins: Add ½ to ¾ cup chocolate chips to the batter.
- Cream Cheese Center: Fill muffin tins halfway, add 1 tsp sweetened cream cheese, and top with more batter.
- Nutty Version: Add ½ cup chopped pecans or walnuts.
- Gluten-Free: Use a 1:1 gluten-free baking flour blend.
- Mini Muffins: Use a mini muffin tin and bake for 12–15 minutes.
COOKING Note:
Use 100% pure pumpkin purée, not pumpkin pie filling, which contains added sugar and spices. Also, don’t skip the brown sugar—it gives extra moisture and depth of flavor.
Serving Suggestions:
- With coffee: Enjoy warm with a latte or pumpkin spice coffee.
- For breakfast: Pair with eggs or yogurt and fruit.
- As dessert: Drizzle with glaze or spread with cream cheese frosting.
- Packable snack: Ideal for lunchboxes or meal prep.
Tips:
- Bring eggs and milk to room temperature for better mixing.
- Use fresh baking soda for the best rise.
- Don’t overmix the batter—stir until ingredients are just combined.
- Freeze muffins individually wrapped in plastic for up to 3 months.
- Reheat in microwave for 15–20 seconds for fresh-baked texture.
⏱️ Time Overview:
- Prep Time: 10 minutes
- Bake Time: 22 minutes
- Total Time: ~32 minutes
🍽️ Nutritional Information (per muffin, approx.):
- Calories: ~220
- Protein: ~3g
- Carbohydrates: ~29g
- Fat: ~10g
- Fiber: ~1g
- Sugar: ~15g
- Sodium: ~180mg
❓FAQs
Can I use fresh pumpkin?
- Yes! Roast and purée your own pumpkin. Just make sure it’s thick and not watery—drain if needed.
How do I make them healthier?
- Substitute half the flour with whole wheat flour, and use applesauce in place of half the oil.
Can I make these vegan?
- Yes! Use flax eggs (2 tbsp ground flax + 6 tbsp water), plant-based milk, and oil instead of butter.
Can I add a streusel topping?
- Absolutely! Combine flour, brown sugar, and butter for a quick crumb topping.
Do they need to be refrigerated?
- No, they can be stored at room temperature for 3 days, or in the fridge for up to a week.
Conclusion:
These Pumpkin Muffins are soft, flavorful, and packed with fall spices in every bite. Whether you’re baking them for breakfast, snacking with coffee, or serving them at a gathering, they’re guaranteed to impress. Easy to customize and perfect for freezing, these muffins are the kind of recipe you’ll return to every autumn—or anytime you need a warm, spiced treat.
Moist, comforting, and ready in under 35 minutes—this is your new favorite muffin recipe!