There’s something special about the smell of Pumpkin Muffins filling the house—it signals that autumn has truly arrived. Whether served warm for breakfast or enjoyed as a quick snack, Pumpkin Muffins are a comforting way to embrace the season. They bring together the perfect blend of pumpkin, cinnamon, and spice for a treat that feels both nostalgic and satisfying. Easy to prepare and endlessly customizable, Pumpkin Muffins are the perfect choice when you want a little fall flavor baked into every bite.
Why You’ll Love This Recipe
- Super Moist Texture: The pumpkin puree ensures each bite is tender and rich.
- Simple to Prepare: With only a few basic ingredients, these muffins come together in one bowl.
- Packed with Flavor: Loaded with cinnamon, nutmeg, and pumpkin spice, they embody autumn in every bite.
- Endlessly Customizable: Add your favorite mix-ins or toppings to make them your own.
- Freezer-Friendly: Bake once, and enjoy throughout the season.
Ingredients You’ll Need
- Pumpkin Puree (15 oz) – Adds moisture, flavor, and vibrant color.
- Butter (melted) – Provides richness and a soft crumb; coconut oil is a good substitute.
- Granulated Sugar & Light Brown Sugar – A blend for the perfect level of sweetness.
- Eggs – Helps bind the ingredients and adds structure.
- Vanilla Extract – For a sweet and aromatic undertone.
- All-Purpose Flour – Creates a sturdy yet tender base; swap with gluten-free flour if needed.
- Pumpkin Pie Spice & Cinnamon – The essential spices for warm, comforting flavor.
- Baking Powder & Salt – For rise and balance.
- Optional Mix-ins – Chocolate chips, chopped nuts, or dried fruit for variety.
- Toppings (Optional) – Turbinado sugar or streusel for added crunch.
How to Make Pumpkin Muffins
Step-by-Step Instructions
- Preheat the Oven
- Set your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.
- Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, and salt. This ensures the spices and leavening agents are evenly distributed.
- Combine the Wet Ingredients
- In a larger bowl, whisk the pumpkin puree and melted butter until smooth. Add both sugars, mixing until well combined. Then stir in the eggs, one at a time, followed by the vanilla extract.
- Incorporate the Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix—overmixing can make the muffins dense.
- Add Optional Mix-ins
- If using chocolate chips, nuts, or dried fruit, fold them in gently to distribute evenly throughout the batter.
- Fill the Muffin Tin
- Spoon the batter into the muffin wells, filling each about three-quarters full to ensure a good rise.
- Add Toppings (Optional)
- For a little extra texture and sweetness, sprinkle the tops with turbinado sugar or a crumbly streusel mixture.
- Bake
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool
- Let the muffins cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.
Cooking Tips
- Measure Flour Correctly: Use the spoon-and-level method to avoid dense muffins. Too much flour can result in a dry texture.
- Don’t Overmix the Batter: Stir just until the dry ingredients are incorporated to keep the muffins light and fluffy.
- Check for Doneness Early: Oven temperatures can vary, so start checking around the 20-minute mark.
- Customize the Sweetness: For a sweeter muffin, increase the brown sugar by 2 tablespoons.
Notes
- Pumpkin Puree vs. Pumpkin Pie Filling: Make sure to use pure pumpkin puree, as pie filling contains added sugar and spices.
- Storage Tips: Store leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freezing Instructions: Place cooled muffins in a freezer-safe bag or container and freeze for up to 2 months. When ready to eat, thaw at room temperature or warm them gently in the microwave.
- Gluten-Free Option: Swap the all-purpose flour for a 1:1 gluten-free flour blend to make the recipe gluten-free.
Frequently Asked Questions
Can I make mini muffins with this recipe?
Yes! Simply use a mini muffin tin and reduce the baking time to 12-15 minutes.
Can I make this recipe vegan?
Absolutely! Replace the butter with coconut oil and use flax eggs (1 tablespoon flaxseed + 3 tablespoons water per egg) for a vegan option.
What other mix-ins can I try?
In addition to chocolate chips and nuts, try adding dried cranberries, white chocolate chips, or even a swirl of cream cheese for extra indulgence.
How do I keep my muffins from sticking?
If using paper liners, lightly spray them with non-stick spray to prevent the muffins from sticking. If not using liners, make sure to grease the tin thoroughly.
Storage Instructions
- At Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerate: These muffins can be stored in the fridge for up to a week.
- Freeze: To freeze, let the muffins cool completely, then place them in a freezer-safe bag or container. They’ll keep for up to 2 months. Thaw at room temperature or microwave for 30 seconds to enjoy warm.
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Conclusion
Pumpkin muffins are a cozy, delicious way to celebrate the fall season. With their soft texture, fragrant spices, and endless customization options, they’re perfect for breakfast, snacks, or dessert. Whether you enjoy them plain, with mix-ins, or topped with a sugary crumble, these muffins are guaranteed to become a family favorite. Plus, they’re quick to make and store beautifully, so you can enjoy that taste of autumn anytime. Bake a batch today—you won’t regret it!
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Pumpkin Muffins
Description
There’s something special about the smell of Pumpkin Muffins filling the house—it signals that autumn has truly arrived. Whether served warm for breakfast or enjoyed as a quick snack, Pumpkin Muffins are a comforting way to embrace the season.
Ingredients
- Pumpkin Puree (15 oz) – Adds moisture, flavor, and vibrant color.
- Butter (melted) – Provides richness and a soft crumb; coconut oil is a good substitute.
- Granulated Sugar & Light Brown Sugar – A blend for the perfect level of sweetness.
- Eggs – Helps bind the ingredients and adds structure.
- Vanilla Extract – For a sweet and aromatic undertone.
- All-Purpose Flour – Creates a sturdy yet tender base; swap with gluten-free flour if needed.
- Pumpkin Pie Spice & Cinnamon – The essential spices for warm, comforting flavor.
- Baking Powder & Salt – For rise and balance.
- Optional Mix-ins – Chocolate chips, chopped nuts, or dried fruit for variety.
- Toppings (Optional) – Turbinado sugar or streusel for added crunch.
Instructions
- At Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerate: These muffins can be stored in the fridge for up to a week.
- Freeze: To freeze, let the muffins cool completely, then place them in a freezer-safe bag or container. They’ll keep for up to 2 months. Thaw at room temperature or microwave for 30 seconds to enjoy warm.
Notes
- Pumpkin Puree vs. Pumpkin Pie Filling: Make sure to use pure pumpkin puree, as pie filling contains added sugar and spices.
- Storage Tips: Store leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freezing Instructions: Place cooled muffins in a freezer-safe bag or container and freeze for up to 2 months. When ready to eat, thaw at room temperature or warm them gently in the microwave.
- Gluten-Free Option: Swap the all-purpose flour for a 1:1 gluten-free flour blend to make the recipe gluten-free.