Pumpkin Muffins

Pumpkin muffins are a fall essential — tender, warmly spiced, and impossibly moist. Whether you’re sipping a latte or prepping school lunches, these muffins bring comfort in every bite. Made with real pumpkin puree and pantry staples, this recipe skips the stand mixer but doesn’t skip on flavor. You’ll get soft, buttery muffins packed with cinnamon, nutmeg, and everything we love about the season. Plus, it’s all done in under 30 minutes.

Why You’ll Love This Recipe

this recipe

• 🍂 Classic fall flavor – Warm spices, real pumpkin, and cozy vibes
• 🧁 Soft & buttery – Moist crumb with a tender texture
• ⏱ Quick & easy – 5 minutes of mixing, no special tools required
• 🧡 Kid & freezer-friendly – Great for snacks, lunchboxes, or meal prep
• 🍫 Endlessly customizable – Add chocolate chips, nuts, or cranberries

These muffins are ideal for breakfast, dessert, or anytime you need a little pumpkin pick-me-up.

Ingredients

Wet Ingredients:

• 15 oz pumpkin puree (about 1 ½ cups)
• ½ cup salted butter, melted
• ¾ cup light brown sugar, packed
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp pure vanilla extract

Dry Ingredients:

• 1 ¾ cups all-purpose flour
• 1 tbsp pumpkin pie spice
• 2 tsp ground cinnamon
• 2 tsp baking powder
• ½ tsp fine sea salt

Optional Mix-ins (1 cup total):

• Chocolate chips
• Cinnamon chips
• Chopped pecans or walnuts
• Dried cranberries or raisins
• White chocolate chips

Instructions

1. Preheat & Prep
   Preheat oven to 375°F (190°C). Grease or line a standard 12-cup muffin tin.
2. Mix Dry Ingredients
   In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking powder, and salt. Set aside.
3. Combine Wet Ingredients
   In a large bowl, whisk pumpkin puree and melted butter until smooth. Add sugars and mix until well combined. Whisk in eggs and vanilla.
4. Create the Batter
   Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix. Fold in any desired mix-ins.
5. Fill Muffin Tin
   Spoon about ¼ cup of batter into each muffin cup, smoothing the tops.
6. Bake
   Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Cool
   Let muffins 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
• Yield: 12 muffins

Nutrition Facts (Per Muffin)

• Calories: 224
• Carbs: 38g
• Fat: 7g
• Saturated Fat: 4g
• Sugar: 23g
• Protein: 3g
• Cholesterol: 41mg
• Sodium: 156mg
• Vitamin A: 4966 IU
• Fiber: 2g

Tips & Variations

🔁 Ingredient Substitutions

• Butter: Use coconut oil, canola oil, ghee, or half applesauce
• Flour: Try bread or pastry flour, or a gluten-free blend
• Sugar: Swap brown for dark brown; use cane or coconut sugar
• Pumpkin Pie Spice: Make your own — see FAQs

💡 Flavor Variations

• Chocolate Chip Pumpkin Muffins – Add semisweet chips
• Nutty Pumpkin Muffins – Mix in toasted pecans or walnuts
• Pumpkin Cranberry Muffins – Toss in dried cranberries and orange zest
• Healthy Swap – Use half whole wheat flour and reduce sugar

Pumpkin Muffins

These soft and moist pumpkin muffins are loaded with fall spices and come together in just 30 minutes — no mixer required!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 12

Course: Dessert, Snack

Cuisine: American

Calories: 224

Ingredients Equipment Method Notes

Ingredients

  

• #### Wet
• – 15 oz pumpkin puree 1½ cups
• – ½ cup salted butter melted
• – ¾ cup light brown sugar
• – ¾ cup granulated sugar
• – 2 large eggs
• – 1 tsp vanilla extract
• #### Dry
• – 1¾ cups all-purpose flour
• – 1 tbsp pumpkin pie spice
• – 2 tsp cinnamon
• – 2 tsp baking powder
• – ½ tsp sea salt
• #### Optional Mix-ins
• – 1 cup chocolate chips nuts, dried fruit, etc.

Equipment

• Muffin tin
• Mixing bowls
• – Whisk or spatula
• Measuring cups and spoons

Method

 

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

Notes

– Don’t overmix batter for light, fluffy muffins.
– Store in fridge up to 1 week or freeze for 2 months.
– Try adding chocolate chips, walnuts, or cranberries for extra flavor.

FAQs

Q1: Can I use fresh pumpkin puree?
Yes! Just be sure it’s thick and not watery. Drain excess liquid if needed.

Q2: Is canned pumpkin the same as pumpkin puree?
Yes. Just make sure the can says “100% pumpkin” with no added sugars or spices.

Q3: Can I freeze pumpkin muffins?
Absolutely. Let them cool, then freeze in a single layer in an airtight container for up to 2 months.

Q4: How do I store them?
Keep in an airtight container at room temp for 2 days or refrigerate for up to 1 week.

Q5: Can I make these gluten-free?
Yes, just use a 1:1 gluten-free all-purpose flour.

Q6: Can I make mini muffins?
Definitely! Bake for 10–12 minutes and check with a toothpick.

Q7: What’s in homemade pumpkin pie spice?
1½ tsp cinnamon, ½ tsp nutmeg, ½ tsp allspice, ½ tsp cloves.

Conclusion

Soft, spiced, and delightfully simple, these pumpkin muffins are a must-bake when the leaves start to fall. They’re quick enough for busy mornings and cozy enough for slow weekends. Whether you enjoy them plain or jazzed up with chocolate chips, they’ll be a hit every time. Make a batch (or two), freeze some, and enjoy the taste of autumn whenever the craving hits.