Pumpkin Muffins Recipe
These best pumpkin muffins are everything cozy fall mornings dream of—moist, buttery, spiced just right, and irresistibly soft. They come together easily, no mixer needed.
Whether you use canned or fresh puree, these pumpkin muffins are foolproof and family-approved. They’re perfect for breakfast, brunch, or a snack with coffee.
Key Ingredients That Make These the Best Pumpkin Muffins
- Pumpkin Purée – The heart of the muffin, it brings deep flavor, richness, and unmatched moisture to every bite. Canned or fresh both work beautifully.
- Melted Salted Butter – Adds rich, buttery depth and keeps the crumb tender and soft without needing a mixer.
- Brown Sugar & Granulated Sugar – This sweet duo balances molasses depth with clean sweetness, giving perfect flavor and caramelized tops.
- Eggs – They give the muffins structure and help bind all the autumn goodness together for a light, fluffy crumb.
- Pumpkin Pie Spice & Cinnamon – These warming spices infuse the batter with that unmistakable fall flavor that makes every bite feel like a cozy hug.
- All-Purpose Flour – A reliable base that yields a soft yet sturdy muffin, great for grab-and-go mornings.
- Baking Powder & Sea Salt – The leavening duo ensures lift and balance, enhancing flavor without overpowering.
How to Make Pumpkin Muffins – Quick Glance at the Steps
Start by preheating your oven and prepping your muffin tin. Then, whisk the dry ingredients—flour, spices, leavening—together in one bowl.
In a separate bowl, combine the pumpkin puree and melted butter until silky smooth. Whisk in both sugars until blended, then stir in the eggs and vanilla extract.
Gently fold the dry mix into the wet ingredients until you have a smooth, thick batter. Add any mix-ins like chocolate chips or chopped nuts at this point if you’d like.
Scoop the batter into the muffin cups—about ¼ cup each—and bake until set and fragrant. Cool slightly before diving in for the fluffiest texture.
Pro Tips to Bake the Perfect Pumpkin Muffins
For the richest flavor and texture, use canned pumpkin puree—it’s consistent, thick, and deeply flavored. If using homemade, strain out excess liquid for best results.
Don’t overmix the batter. Stir just until combined to keep the muffins soft and tender, not dense.
Fold in mini chocolate chips, chopped walnuts, or dried cranberries to personalize your muffins—just keep mix-ins to about 1 cup total.
These muffins taste amazing on their own, but try serving them warm with cinnamon honey butter or alongside eggs and fruit for a hearty brunch plate.
Keep Them Fresh – How to Store Your Muffins
Store cooled pumpkin muffins in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 1 week for longer freshness.
To freeze, place them in a single layer in a freezer-safe container and store for up to 2 months. Reheat in the microwave for 20–30 seconds for a fresh-from-the-oven feel.
Pumpkin Muffins Recipe
Ingredients
- 2 teaspoons ground cinnamon
- 1 ¾ cups all-purpose flour
- 1 cup optional mix-ins e.g., chocolate chips, cinnamon chips, chopped nuts, dried fruit
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- ¾ cup granulated sugar
- ¾ cup light brown sugar packed
- 15 ounces pumpkin puree
- 1 tablespoon pumpkin pie spice
- ½ cup salted butter melted
- 1 teaspoon pure vanilla extract
- 2 large eggs
Instructions
- Preheat the oven to 375°F and grease a standard 12-cup muffin pan. Set aside.
- In a mixing bowl, whisk together the flour, cinnamon, pumpkin pie spice, baking powder, and sea salt. Reserve for later.
- In a separate large bowl, blend the pumpkin puree with the melted butter until the mixture is smooth.
- Incorporate both the granulated sugar and brown sugar, whisking until no lumps remain and the sugars are fully integrated.
- Mix in the eggs and vanilla extract, stirring until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until a smooth batter forms.
- Fold in any desired mix-ins until evenly distributed throughout the batter.
- Portion approximately ¼ cup of batter into each well of the prepared muffin tin, smoothing the tops as needed.
- Bake for 20–25 minutes, or until the tops are set and a cake tester inserted into the center comes out clean or with just a few crumbs.
- Allow muffins to rest in the pan for 10 minutes on a wire rack, then remove and let them cool completely on the rack.
Notes
For 1 tablespoon: Combine 1 ½ tsp cinnamon, ½ tsp nutmeg, ½ tsp cloves, and ½ tsp allspice. Ingredient Substitutions Pumpkin Puree: Use 1½ cups of fresh, drained puree in place of canned. Butter: Unsalted butter, coconut oil, canola oil, or ghee are excellent alternatives. Sugars: Dark brown sugar can be substituted for a deeper molasses note; any granulated white sugar works well. Flour: Bread or pastry flour can be used. For gluten-free, choose a suitable all-purpose gluten-free blend. Pumpkin Pie Spice: Use homemade or commercial varieties as preferred. Serve
Enjoy warm, optionally spread with cinnamon honey butter. Ideal alongside savory egg dishes or a pumpkin smoothie. Store/Freeze
Store in an airtight container in the refrigerator for up to 1 week, or freeze in a single layer for up to 2 months.
