Pumpkin Muffins

Pumpkin muffins are the ultimate cozy treat for fall. These soft, buttery muffins are packed with real pumpkin, warm spices, and just the right amount of sweetness. Whether you’re starting a crisp autumn morning or looking for a lunchbox snack, these muffins deliver comfort in every bite. Best of all, they’re made in one bowl—no mixer required!

Why You’ll Love This Recipe

this recipe

• 🍂 Perfect fall flavor from pumpkin puree and spices
• 🧁 Moist, fluffy texture that holds up for days
• ⏱️ Quick to make—from bowl to oven in under 10 minutes
• 💡 Customizable with chocolate chips, nuts, or dried fruit
• ❄️ Freezer-friendly for meal prep and holiday baking

Ingredients

• 1 ½ cups pumpkin puree (one 15 oz can)
• ½ cup salted butter, melted
• ¾ cup light brown sugar, packed
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ¾ cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• ½ teaspoon fine sea salt
• 1 cup optional mix-ins (e.g., chocolate chips, walnuts, dried cranberries)

Instructions

1. Preheat oven to 375°F (190°C). Grease a standard 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together pumpkin puree and melted butter until smooth.
3. Add brown sugar and granulated sugar; whisk until fully combined.
4. Stir in eggs and vanilla extract.
5. In a separate bowl, whisk flour, pumpkin pie spice, cinnamon, baking powder, and salt.
6. Add dry ingredients to wet ingredients and stir until just combined. Do not overmix.
7. Fold in any optional mix-ins like chocolate chips or nuts.
8. Divide batter evenly into muffin cups (about ¼ cup per muffin).
9. Bake for 20–25 minutes, or until a toothpick comes out clean.
10. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20–25 minutes
• Total Time: 35 minutes
• Servings: 12 muffins

Nutrition Facts (Per Muffin – Approximate)

• Calories: 224
• Carbohydrates: 38g
• Protein: 3g
• Fat: 7g
• Sugar: 23g
• Fiber: 2g
• Vitamin A: 4,966 IU
  Note: Values are estimates and may vary by ingredients used.

Tips & Variations

• For extra spice, add ¼ tsp ground nutmeg or ginger.
• Use homemade pumpkin puree—just be sure to drain excess moisture.
• Replace half the butter with applesauce for a lighter option.
• Gluten-free? Use a 1:1 gluten-free flour blend.
• Want crunch? Add chopped pecans or walnuts.
• Store in an airtight container for up to 5 days or freeze for 2 months.

Pumpkin Muffins

These moist pumpkin muffins are rich with warm spices and real pumpkin flavor. Quick to make and endlessly customizable, they’re perfect for fall mornings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 12 muffins

Course: Dessert

Cuisine: American

Calories: 224

Ingredients Equipment Method Notes

Ingredients

  

• – 1 ¾ cups all-purpose flour
• – 1 tablespoon pumpkin pie spice
• – 2 teaspoons cinnamon
• – 2 teaspoons baking powder
• – ½ teaspoon fine sea salt
• – 15 oz pumpkin puree
• – ½ cup salted butter melted
• – ¾ cup light brown sugar packed
• – ¾ cup granulated sugar
• – 2 large eggs
• – 1 teaspoon vanilla extract
• – 1 cup mix-ins optional: chocolate chips, nuts, raisins

Equipment

• – Muffin pan
• Mixing bowls
• Whisk
• Measuring cups

Method

 

1. Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
2. In a bowl, whisk flour, spices, baking powder, and salt.
3. In a separate bowl, whisk pumpkin and melted butter until smooth.
4. Add sugars and whisk until combined.
5. Add eggs and vanilla; whisk again.
6. Stir in dry ingredients until just combined.
7. Fold in mix-ins if using.
8. Divide into muffin cups (¼ cup each).
9. Bake 20–25 minutes until a toothpick comes out clean.
10. Cool 10 minutes in pan, then transfer to a wire rack.

Notes

– Store in fridge for 1 week or freeze for 2 months
– Optional: Top with cinnamon sugar before baking
– Use canned or homemade pumpkin puree

FAQs

Can I use fresh pumpkin instead of canned?
Yes! Just make sure it’s thick and not watery. Drain and puree cooked pumpkin until smooth.

How do I know when the muffins are done?
Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, they’re ready.

Can I double the recipe?
Absolutely. Just use two muffin pans or bake in batches.

Conclusion

These pumpkin muffins are everything you love about fall—warm, spiced, and satisfying. Whether you keep them simple or jazz them up with chocolate chips or nuts, they’re guaranteed to become a seasonal favorite. Make a batch today and fill your kitchen with that irresistible pumpkin spice aroma!