Get ready to fall head over heels for Pumpkin Muffins, the coziest treat you’ll want to bake all season long! Imagine a batch of golden, aromatic muffins coming out of your oven, perfuming your kitchen with spicy warmth and pumpkin goodness. These are muffins you’ll crave for breakfast, snack time, or whenever you’re in need of something irresistibly soft, moist, and delicious. Whether you’re a seasoned baker or a total beginner, this recipe turns humble ingredients into an autumn masterpiece, with tender crumbs and just the right hint of spice.
Ingredients You’ll Need
These Pumpkin Muffins come together with kitchen staples, each ingredient playing a simple but essential part. From warm spices to creamy pumpkin puree, every element lends flavor, color, or the perfect bakery-style texture. Here’s what you’ll need and why it matters:
- All-purpose flour: The backbone of the muffins, giving structure and softness.
- Baking powder: Ensures lift and makes the muffins beautifully fluffy.
- Baking soda: Works with the acidity in pumpkin to add tenderness and a lovely crumb.
- Salt: Balances the sweetness and enhances every other flavor.
- Ground cinnamon: Brings classic warmth that pairs perfectly with pumpkin.
- Ground nutmeg: Offers an earthy, subtly sweet depth to every bite.
- Ground ginger: Adds a gentle zing that brightens and lifts the spice blend.
- Ground cloves: Delivers an unmistakable, aromatic richness to the muffins.
- Canned pumpkin puree: The star of the show for unbeatable moisture and that gorgeous orange hue. Make sure it’s 100% puree, not pumpkin pie filling!
- Granulated sugar: Sweetens everything just right and contributes to a tender crumb.
- Brown sugar: Adds a hint of molasses flavor and extra softness.
- Vegetable oil: Keeps the muffins ultra-moist and light. You can swap in another neutral oil, if needed.
- Large eggs: Bind the ingredients and add just the right amount of richness.
- Vanilla extract: Enhances all the flavors and adds irresistible bakery aroma.
- Milk: Helps loosen the batter for perfect mixing and even baking.
How to Make Pumpkin Muffins
Step 1: Prep the Oven and Pan
Start by preheating your oven to 350°F (175°C) so it’s perfectly hot when your muffins are ready to bake. Line a standard 12-cup muffin tin with paper liners for easy removal and quick cleanup. If you don’t have liners, you can lightly grease the cups with oil or nonstick spray. This step gets you organized and ensures your Pumpkin Muffins pop right out without sticking.
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Taking a minute to properly blend all the dry ingredients means that every bite of muffin is evenly spiced and bakes up just right. The aroma of the spices, even before you bake, will have you smiling!
Step 3: Combine the Wet Ingredients
In a large mixing bowl, add your canned pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Whisk until it’s silky, creamy, and completely smooth. Now crack in the eggs and mix in your vanilla extract, whisking everything together until well blended. This mixture is the heart of your Pumpkin Muffins, ensuring they’ll turn out moist and flavorful.
Step 4: Bring It All Together
Add the dry ingredients to the wet ingredients in two batches, alternating with the milk. Stir gently with a spatula or wooden spoon after each addition; this step is the secret to tender muffins. Mix just until the last streaks of flour disappear—overmixing can lead to tough muffins. The batter should look thick, soft, and a little lumpy.
Step 5: Fill and Bake
Divide the batter evenly among the muffin cups, filling each about three-quarters full. A cookie scoop makes this super easy and mess-free. Slide the pan into your preheated oven and bake for 20 to 22 minutes. Your Pumpkin Muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs clinging to it.
Step 6: Cool and Enjoy
Once baked, let your muffins cool in the pan for about 5 minutes—this helps them set and makes them easier to handle. Carefully transfer them to a wire rack to cool completely, ensuring they don’t get soggy bottoms. Enjoy warm or at room temperature; either way, they’re heavenly!
How to Serve Pumpkin Muffins
Garnishes
While these Pumpkin Muffins are delightful as-is, you can add a sprinkle of powdered sugar, a light glaze, or even a dusting of cinnamon on top to dress them up. A dollop of cream cheese or a handful of toasted pepitas will add flavor and a touch of elegance, making each bite feel extra special.
Side Dishes
Pumpkin Muffins shine on a brunch table alongside fresh fruit salad, scrambled eggs, or a warm cup of coffee. For a cozy snack, pair them with a spiced chai latte or classic hot cocoa. If you love contrast, try serving them with Greek yogurt and honey for a balanced breakfast.
Creative Ways to Present
Get creative by serving Pumpkin Muffins in a rustic bread basket lined with a pretty napkin, or stack them high on a cake stand for a festive fall centerpiece. For gatherings, wrap each muffin in parchment and tie with twine for the cutest grab-and-go treat; guests will love the thoughtful touch!
Make Ahead and Storage
Storing Leftovers
Pumpkin Muffins will stay soft and fresh for up to three days when stored in an airtight container at room temperature. Let them cool completely first so no extra moisture builds up and makes them soggy. Place a paper towel at the bottom of your container to help absorb excess humidity.
Freezing
To keep Pumpkin Muffins longer, pop them in a freezer-safe bag or container. They freeze beautifully for up to two months! Just make sure the muffins are thoroughly cooled before freezing. Individually wrapping them in plastic wrap helps keep their texture intact and lets you thaw only what you need.
Reheating
To enjoy warm Pumpkin Muffins straight from storage, microwave individual muffins for about 10-15 seconds. If you’re reheating several at once, cover loosely with foil and warm them in a 300°F (150°C) oven for 7-10 minutes. This brings back their fresh-baked softness and aroma like magic!
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Homemade pumpkin puree works wonderfully in these Pumpkin Muffins. Just be sure to strain out any excess liquid, so your batter isn’t too watery, and measure it carefully for best results.
How can I make these muffins dairy-free?
You can easily swap the regular milk for any plant-based milk, like almond, soy, or oat. Double-check that your chocolate chips or add-ins are also dairy-free if you plan to include them.
What mix-ins work best with Pumpkin Muffins?
So many! Chocolate chips, chopped walnuts or pecans, dried cranberries, or even a simple oat streusel topping are popular favorites that add great texture, flavor, and a little surprise to each muffin.
Can I make mini muffins with this recipe?
Yes! Just divide the batter into a mini muffin tin lined or greased accordingly, and bake at the same temperature for 10-12 minutes. Mini Pumpkin Muffins are perfect for parties, lunchboxes, or portion control.
Why did my muffins come out dense or dry?
Typically, overmixing the batter or using too much flour can make muffins dense. Always mix gently until just combined, spoon and level your flour for accuracy, and avoid baking longer than needed. The result should be wonderfully moist Pumpkin Muffins every time.
Final Thoughts
There’s something truly magical about baking Pumpkin Muffins: the aroma, the warmth, and the golden, spiced bite that feels like a hug in muffin form. Whether you’re enjoying them solo with coffee or sharing with loved ones, this recipe is one you’ll want to bake again and again. Give them a try and fall in love (again) with homemade pumpkin magic!
Print
Pumpkin Muffins Recipe
- Total Time: 37 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Pumpkin Muffins are a delightful treat perfect for breakfast or snack time. Moist and flavorful, these muffins are easy to make and a great way to enjoy the flavors of fall.
Ingredients
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Wet Ingredients:
- 1 cup canned pumpkin puree
- 2/3 cup granulated sugar
- 1/3 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a muffin tin.
- Prepare dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Combine wet ingredients: In a large bowl, mix pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Add eggs and vanilla, then stir in dry ingredients and milk.
- Bake: Fill muffin cups and bake for 20-22 minutes until a toothpick comes out clean.
- Cool and enjoy: Cool muffins in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Add chocolate chips, nuts, or streusel for extra flavor.
- Muffins can be stored in an airtight container for up to 3 days or frozen for 2 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 14g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
