Pumpkin Muffins Recipe
Pumpkin Muffins are the ultimate cozy treat that instantly makes any day feel a little more festive. These perfectly spiced muffins are incredibly soft, bursting with real pumpkin flavor, and feature just the right hint of sweetness. Whether you’re welcoming fall, meal prepping breakfast, or simply craving a warm baked good, this recipe delivers a bakery-worthy result in less than 30 minutes. Trust me, once you bake a batch, you’ll want to keep these on repeat all season long!
Ingredients You’ll Need
All the ingredients for these easy Pumpkin Muffins come together like a chorus—each one playing a unique part in flavor, texture, moisture, and that perfect golden hue. Nothing fancy or complicated here: just classic pantry staples that shine when combined.
- All-purpose flour: The base of our muffins, providing structure and a soft crumb.
- Granulated sugar: Adds sweetness and helps with the tender texture.
- Packed brown sugar: Lends a caramel-like depth that amplifies the cozy vibes.
- Baking soda: Gives our muffins a light, airy lift—no dense muffins here.
- Ground cinnamon: Essential for that warm, autumnal aroma.
- Ground nutmeg: Offers gentle spice and complexity to balance the sweetness.
- Ground ginger: Brightens the flavor and complements the pumpkin.
- Ground cloves: Adds a deep, spicy note that really rounds out the spices.
- Salt: Just a touch, to enhance all the other flavors.
- Large eggs: Bind everything together and create a rich, moist interior.
- Pure pumpkin puree: The star of the show, giving moisture, color, and real pumpkin taste.
- Vegetable oil: Keeps the crumb tender and prevents the muffins from drying out.
- Milk: Adds extra moisture so the muffins stay soft for days.
- Vanilla extract: Rounds out the spices and adds depth to the flavor profile.
How to Make Pumpkin Muffins
Step 1: Preheat and Prep
Begin by preheating your oven to 350°F (175°C). This ensures your muffins will bake evenly right from the start. Line a standard 12-cup muffin pan with paper liners—this not only prevents sticking but also makes cleanup a breeze.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, both sugars, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Combining all the dry ingredients first helps distribute the spices and leavening evenly, so every Pumpkin Muffin boasts the same balanced flavor in every bite.
Step 3: Prepare the Wet Ingredients
In a separate bowl, whisk up the eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until smooth. This mixture is where the magic happens—pumpkin brings moisture, oil guarantees tenderness, and vanilla laces everything together with a subtle aroma.
Step 4: Combine Wet and Dry
Pour the wet ingredients into the bowl with your dry ingredients. Gently stir, folding until just combined. The secret here is not to overmix—stop as soon as all traces of flour disappear. Overmixing makes muffins dense, so be gentle; a few small lumps are perfectly fine.
Step 5: Fill the Muffin Tin
Using a scoop or large spoon, divide the batter evenly among the muffin cups, filling each one about three-quarters full. This gives you beautifully domed Pumpkin Muffins that look straight out of a bakery window.
Step 6: Bake to Perfection
Slide the pan into your preheated oven and bake for 20 to 22 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean or with just a crumb or two attached. Let the muffins cool in the pan for five minutes before transferring them to a wire rack to finish cooling—and to resist the urge to eat them all at once!
How to Serve Pumpkin Muffins
Garnishes
A warm Pumpkin Muffin is a treat on its own, but a little extra touch goes a long way. Sprinkle coarse raw sugar on top before baking for crunch, or dust cooled muffins with powdered sugar. If you feel fancy, try a quick maple glaze or a dollop of whipped cream for holiday flair.
Side Dishes
Pair your delightful Pumpkin Muffins with a steaming cup of coffee or chai, a bowl of fruit, or some Greek yogurt for a satisfying breakfast spread. For brunch, try them alongside scrambled eggs or a savory frittata—sweet and savory is always a winning duo.
Creative Ways to Present
Want to impress at a gathering? Stack your muffins on a rustic wooden board, tuck in a few cinnamon sticks, and scatter dried cranberries for a pretty, seasonal display. For lunchboxes, wrap them in parchment and tie with twine—you’ll bring a bakery moment to any midday break.
Make Ahead and Storage
Storing Leftovers
If you manage to have Pumpkin Muffins leftover (they disappear quickly!), just pop them in an airtight container at room temperature. They’ll stay soft and delicious for up to three days, making them perfect for grab-and-go breakfasts or after-school treats.
Freezing
Pumpkin Muffins freeze exceptionally well. Let them cool completely, then wrap individually in plastic wrap and place in a freezer-safe bag. They’ll keep their flavor and texture for up to two months—ideal for stashing away fall flavors for later.
Reheating
To enjoy a muffin as if it were fresh from the oven, simply microwave it on high for about 15–20 seconds. If reheating several, pop them (unwrapped) in a 300°F oven for 8–10 minutes. They’ll come out warm, moist, and just as irresistible as the day you baked them.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Homemade pumpkin puree works beautifully in Pumpkin Muffins. Just make sure to blot any excess moisture from your puree, as homemade versions can be wetter than canned. You’ll get a wonderfully fresh pumpkin taste every time.
What’s the best way to prevent muffins from becoming dense?
The key is to avoid overmixing the batter once the wet and dry ingredients come together. A gentle hand ensures your Pumpkin Muffins stay light, fluffy, and perfect for breakfast or snacking.
Can I make these muffins gluten-free?
Yes, you can swap the all-purpose flour for your favorite 1:1 gluten-free flour blend. The texture may be slightly different, but you’ll still get moist, flavorful Pumpkin Muffins with all the cozy spices you love.
How can I add extra flavor or texture?
Try folding in 1/2 cup of chocolate chips, chopped pecans, or walnuts when mixing the batter. You’ll add a delightful crunch or pockets of melty chocolate, giving your Pumpkin Muffins a fun twist every time.
Is it possible to make these Pumpkin Muffins vegan?
You can! Substitute the eggs with flaxseed eggs, use a plant-based milk, and choose a neutral oil. Double-check that your sugar is vegan-friendly, and you’ll have a wonderful plant-based treat in no time.
Final Thoughts
If you’re looking for a simple recipe that delivers big on flavor and autumn nostalgia, these Pumpkin Muffins are a must-bake. Their tender crumb, rich pumpkin notes, and warm spices make them the ultimate homemade treat. Give this recipe a try and let it become your new favorite way to celebrate pumpkin season!
Print
Pumpkin Muffins Recipe
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Delight in the warm, comforting flavors of fall with these delicious Pumpkin Muffins. Perfectly spiced and moist, these muffins are a wonderful treat for breakfast or as a snack any time of day.
Ingredients
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1 (15 oz) can pure pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare dry ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until well combined.
- Mix wet ingredients: In another bowl, whisk together the eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until smooth.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
- Bake: Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake for 20–22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Add 1/2 cup chocolate chips or chopped nuts for extra texture and flavor.
- Muffins can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 18g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
