Pumpkin season has a way of sneaking into our kitchens the moment the air turns crisp. These Pumpkin Muffins aren’t just another fall recipe—they’re soft, moist, and spiced just right, the kind of bake that makes your whole house smell like comfort. Imagine a warm mug of spiced latte, a sweater, and these golden muffins fresh from the oven. That’s fall happiness right there.
And the best part? This recipe is simple. No mixer needed, just two bowls, a whisk, and about half an hour of your time. Whether you’re baking them for your kids’ breakfast, a cozy coffee date, or a holiday brunch, they’ll disappear fast.
Pumpkin Muffins
Ingredients
- 1 ¾ cups all-purpose flour or whole wheat flour for nuttier flavor
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice or homemade blend
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ½ cup vegetable oil or melted coconut oil
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs
- 1 ½ cups pumpkin puree canned or homemade, well-drained
- ¼ cup milk any kind
- coarse sugar optional, for topping
- chocolate chips, nuts, or dried cranberries optional mix-ins
Instructions
- Preheat oven to 425°F (218°C). Line a 12-cup muffin tin with liners or grease lightly.
- In a large bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt.
- In a separate bowl, whisk together oil, brown sugar, and granulated sugar.
- Add eggs, pumpkin puree, and milk to the wet ingredients. Whisk until smooth.
- Pour wet mixture into the dry ingredients. Gently fold with a spatula until just combined. Do not overmix.
- Spoon batter evenly into prepared muffin cups, filling nearly to the top. Sprinkle with coarse sugar if using.
- Bake at 425°F (218°C) for 5 minutes, then reduce temperature to 350°F (177°C) without opening the oven. Continue baking for 16–18 minutes, until a toothpick inserted comes out clean.
- Cool muffins in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition
Why You’ll Love These Pumpkin Muffins
Cozy Flavors in Every Bite
Pumpkin puree, cinnamon, ginger, and pumpkin pie spice join forces to create a muffin that’s not too sweet, but deeply flavored. Each bite feels like fall wrapped in a muffin liner.
A Foolproof Recipe
The method is straightforward: whisk the dry ingredients, whisk the wet, combine, bake. Even if you’re not a confident baker, these muffins are nearly impossible to mess up.
Customizable Goodness
Love chocolate? Add chips. Want crunch? Toss in chopped pecans. Craving tart? Dried cranberries do the trick. Sprinkle coarse sugar on top for that bakery-style sparkle.
Better Than Store-Bought
Skip the grocery bakery section—these muffins are fresher, softer, and made with real pumpkin. You’ll taste the difference.
Ingredients Breakdown (and Substitutions)
Let’s walk through what you’ll need and a few ways to tweak things:
- All-purpose flour (1 ¾ cups): The sturdy base. Whole wheat flour works too if you like a nuttier flavor.
- Baking soda (1 tsp): Ensures rise and fluff. Don’t skip!
- Cinnamon & Pumpkin Pie Spice: The soul of fall. You can make your own pumpkin spice with cinnamon, nutmeg, ginger, and cloves.
- Ground ginger (½ tsp): Adds warmth and zing.
- Salt (½ tsp): Balances sweetness.
- Vegetable oil (½ cup): Creates moist muffins. Melted coconut oil works for a subtle tropical note.
- Brown sugar (½ cup) + Granulated sugar (¼ cup): Sweetness with depth. You could sub maple syrup for part of the sugar.
- Eggs (2 large): Bind the muffins and add structure.
- Pumpkin puree (1 ½ cups): Star ingredient. Use canned 100% pumpkin, not pie filling. Homemade puree works too if well-drained.
- Milk (¼ cup): Any milk works—dairy, almond, or oat.
- Optional toppings/mix-ins: Coarse sugar for crunch, chocolate chips for decadence, nuts for texture.
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat oven to 425°F (218°C). Line a 12-cup muffin tin with liners or lightly grease.
Step 2: Whisk Dry Ingredients
In a large bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt.
Step 3: Mix Wet Ingredients
In a medium bowl, whisk oil, brown sugar, and granulated sugar. Add eggs, pumpkin puree, and milk. Whisk until smooth.
Step 4: Combine
Pour wet mixture into the dry bowl. Gently fold with a spatula until no flour streaks remain. Don’t overmix—the batter should be thick.
Step 5: Fill and Top
Spoon batter evenly into muffin cups, filling nearly to the top. Sprinkle coarse sugar if desired.
Step 6: Bake
Bake at 425°F for 5 minutes, then reduce oven to 350°F (177°C) without opening the door. Bake another 16–18 minutes, until a toothpick comes out clean.
Step 7: Cool & Enjoy
Cool in the pan for 5–10 minutes, then transfer to a wire rack. Eat warm, or store for later.
Variations, Storage & Serving Ideas
- Chocolate Pumpkin Muffins: Stir in 1 cup chocolate chips.
- Nutty Pumpkin Muffins: Fold in ¾ cup chopped pecans or walnuts.
- Berry Twist: Add ½ cup dried cranberries for a tart bite.
- Mini Muffins: Bake for 11–13 minutes for bite-sized snacks.
- Storage: Keep in an airtight container at room temp for 3 days, or refrigerate up to 1 week.
- Freezer-Friendly: Wrap individually and freeze for up to 2 months. Thaw at room temp or microwave for 20–30 seconds.
FAQs About Pumpkin Muffins
Q1: Can I make these muffins gluten-free?
Q2: How do I keep muffins moist?
Q3: Can I use fresh pumpkin puree instead of canned?
Q4: What’s the best topping for pumpkin muffins?
Sweet Endings & More Fall Baking
Pumpkin muffins bring all the cozy vibes of autumn straight into your kitchen. Whether you enjoy them with coffee, pack them in a lunchbox, or serve them at a fall brunch, they’re guaranteed to earn a spot in your baking rotation.
For more seasonal inspiration, explore:
- Hot Chocolate Poke Cake
- Strawberry Shortcake Candy Apples
- Chocolate Orange Cake
- Gingerbread Truffles
- Italian Chocolate Pear Cake
And don’t forget to connect with us for more cozy recipes on Pinterest and Facebook.