Hey y’all! There’s nothing quite like pulling a batch of homemade Pumpkin Muffins from the oven—the irresistible aroma of pumpkin spice fills the kitchen, and every bite is tender, fluffy, and packed with warm fall flavors. Whether you crave a cozy breakfast, snack, or festive brunch addition, these muffins are perfect for any occasion. Let’s get cooking!
Why You’ll Love This Pumpkin Muffins Recipe
- Ridiculously moist and tender texture thanks to real pumpkin puree.
- Easy to make, with simple ingredients you probably already have.
- Loaded with fragrant spices for that classic fall flavor.
- Perfect for breakfast, snacks, or lunchboxes.
- Freezer-friendly for make-ahead convenience.
Ingredients for Pumpkin Muffins
- 1 3/4 cups (220g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (110g) light brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 large eggs, at room temperature
- 1 cup (245g) pure pumpkin puree (not pumpkin pie filling)
- 1/2 cup (120ml) vegetable oil
- 1/4 cup (60ml) milk
- 2 teaspoons vanilla extract
How to Make Pumpkin Muffins: Step-by-Step Directions
1. Prep for Pumpkin Muffins
- Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with paper liners or lightly grease with nonstick spray.
2. Mix the Dry Ingredients
- In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
3. Combine the Wet Ingredients
- In another bowl, whisk eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until smooth.
4. Make the Muffin Batter
- Pour the wet ingredients into the dry ingredients and gently fold together with a spatula. Mix just until no flour streaks remain—don’t overmix!
5. Fill & Bake Pumpkin Muffins
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 20–22 minutes or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Notes & Helpful Cooking Tips
- Make sure to use pure pumpkin puree, not pumpkin pie filling, for authentic flavor (learn more here).
- For bakery-style muffin tops, let the batter rest in the pan for 5 minutes before baking.
- Add a sprinkle of turbinado sugar on top for extra crunch.
Pumpkin Muffins Variations
- Chocolate Chip Pumpkin Muffins: Stir in 3/4 cup semi-sweet chocolate chips before baking.
- Walnut or Pecan Pumpkin Muffins: Fold in 1/2 cup chopped nuts for added crunch.
- Gluten-Free Pumpkin Muffins: Substitute a gluten-free all-purpose flour blend in equal measure (see tips here).
Required Equipment for Pumpkin Muffins
- 12-cup muffin pan
- Mixing bowls (1 large, 1 medium)
- Whisk and spatula
- Measuring cups and spoons
- Paper muffin liners (optional)
- Wire cooling rack
How to Store Pumpkin Muffins & Shelf Life
- Once completely cool, store muffins in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to 1 week or freeze up to 3 months (thaw overnight in the fridge or microwave for 30 seconds).
Pumpkin Muffins Serving Suggestions
- Serve warm with a pat of salted butter or cream cheese.
- Pair with a hot chai latte or spiced coffee for a cozy snack (see drink ideas).
- Pack in lunchboxes for an on-the-go treat.
Pro Tips for the Best Pumpkin Muffins
- Do not overmix the batter—stop as soon as dry ingredients disappear for fluffy muffins.
- Room temperature eggs and milk blend smoother, helping muffins rise higher.
- Let muffins cool on a wire rack to avoid soggy bottoms (read more tips).
Popular Pumpkin Muffins FAQ
- Can I use homemade pumpkin puree?
- Absolutely! Just be sure it’s not too watery—drain off excess liquid for best results.
- Can I make these Pumpkin Muffins vegan?
- Yes, replace eggs with flax eggs and use a non-dairy milk of your choice.
- How do I know when the muffins are done baking?
- Insert a toothpick in the center; if it comes out clean or with a few moist crumbs, they’re ready.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
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1Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
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2In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
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3In another bowl, combine pumpkin puree, sugar, oil, eggs, and vanilla extract until smooth.
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4Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
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5Divide the batter evenly among the muffin cups. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
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6Remove from oven and let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
180 caloriescal
Protein:
3gg
Fat:
6gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
28gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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