Pumpkin muffins are one of those comforting treats that make the whole kitchen smell like fall. Whether you’re sipping coffee on a crisp morning or baking for friends, this easy pumpkin muffins recipe never fails to impress. I’ve been making variations of this pumpkin muffin recipe for years, tweaking it to get that perfect balance of spice, sweetness, and moist texture. The best pumpkin muffins aren’t just about the pumpkin puree—they’re about creating a moment. Think cozy afternoons, golden tops fresh from the oven, and the satisfaction of baking something from scratch. In this guide, we’ll go through the story behind my favorite version, step-by-step tips, and a few delicious ways to make it your own.
The Story Behind My Best Pumpkin Muffins
A Kitchen Memory Worth Keeping
The first time I baked pumpkin muffins, it was an experiment. I had leftover pumpkin puree from making pumpkin bread and decided to try something quick and portable. I wasn’t expecting much, but the moment those muffins came out of the oven—golden, domed, and fragrant—I knew this recipe was a keeper. Over time, I discovered that adding a touch of pumpkin pie spice alongside cinnamon made the flavor more layered. The result was something even better than the best pumpkin muffins I had tried at bakeries.
Why Pumpkin Muffins Work Any Time of Year
Although pumpkin is often associated with fall, the truth is these easy pumpkin muffins work year-round. The earthy sweetness of pumpkin blends beautifully with spices, making them perfect for breakfast or a snack. You can even pair them with pumpkin cheesecake cookies during the holidays for a double treat. Plus, this pumpkin muffin recipe is flexible enough to adapt—whether you want to add nuts, chocolate chips, or keep them plain.
Ingredients and Baking Method
What You’ll Need for the Best Pumpkin Muffins
The ingredients list is simple but important. All-purpose flour gives structure, while baking soda ensures a good rise. Cinnamon and pumpkin pie spice bring warmth, and a little ground ginger adds a zesty kick. For moisture, we use vegetable oil—though melted coconut oil works too—and both granulated and brown sugar for sweetness. The heart of the recipe is, of course, pumpkin puree (not pumpkin pie filling). Two large eggs and milk bind everything together.
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1 ¾ cups (219g) |
| Baking soda | 1 tsp |
| Cinnamon | 1 ½ tsp |
| Pumpkin pie spice | 1 ½ tsp |
| Ground ginger | ¼ tsp |
| Salt | ½ tsp |
| Vegetable oil | ½ cup (120ml) |
| Granulated sugar | ½ cup (100g) |
| Brown sugar | ½ cup (100g) |
| Pumpkin puree | 1 ½ cups (340g) |
| Eggs | 2 large |
| Milk | ¼ cup (60ml) |
Step-by-Step Instructions
- Preheat your oven to 425°F (218°C) and line a 12-count muffin pan.
- In a large bowl, whisk the dry ingredients until well combined.
- In another bowl, whisk the oil, sugars, pumpkin puree, eggs, and milk.
- Fold wet ingredients into dry until just combined—don’t overmix.
- Fill muffin cups to the top.
- Bake for 5 minutes at 425°F, then reduce to 350°F (177°C) and bake another 16–17 minutes.
- Cool for 5 minutes before serving.
For an extra indulgence, fold in chocolate chips like in my pumpkin chocolate chip muffins variation.
Tips, Variations, and Add-Ins
How to Get Moist Pumpkin Muffins Every Time
Moisture is key to making the best pumpkin muffins. Using oil instead of butter keeps the crumb tender. The mix of white and brown sugars helps with flavor and texture, while pumpkin puree adds natural moisture. Just like with baked pumpkin donuts, avoid overbaking—check them a minute or two before the suggested time.
Fun Flavor Variations
You can make endless variations from this base pumpkin muffin recipe. Stir in chopped walnuts for crunch, dried cranberries for a tart kick, or a swirl of cream cheese for richness. If you’re a spice lover, add extra cinnamon or a pinch of cardamom. During fall, I love pairing these with a warm drink and a slice of pumpkin zucchini bread for the ultimate seasonal spread.
Serving, Storing, and Freezing
Best Ways to Serve Pumpkin Muffins
Pumpkin muffins taste great fresh out of the oven, but they’re also delicious at room temperature. They make a perfect addition to brunch alongside pumpkin dump cake or as a sweet afternoon snack. For a bakery-style touch, sprinkle raw sugar on top before baking.
Storage and Freezing Tips
Store your muffins in an airtight container at room temperature for up to a week. For longer storage, freeze them for up to 3 months. Thaw overnight and reheat if desired. I often keep a stash in the freezer alongside pumpkin pie energy balls for quick snacks.
Conclusion
These pumpkin muffins aren’t just a recipe—they’re a baking ritual that brings warmth and joy. With the right mix of spices, moisture, and love, you’ll have the best pumpkin muffins every time. Whether you stick to the classic or play around with variations, this pumpkin muffin recipe will quickly become a favorite in your home.
For more recipes follow me in page Facebook and Pinterest.
FAQs
What is the secret to making moist muffins?
The secret is using oil, a mix of sugars, and pumpkin puree for natural moisture. Avoid overmixing and overbaking.
What are the two item pumpkin muffins?
They’re made by combining pumpkin puree with cake mix—simple but not as flavorful as homemade.
How to use up excess pumpkin?
Try it in pumpkin spice cinnamon rolls, smoothies, or savory dishes like pumpkin soup.
What goes with pumpkin in muffins?
Spices like cinnamon and nutmeg, plus add-ins like chocolate chips, nuts, or cranberries.
Pumpkin Muffins Recipe – Moist, Flavorful, and Easy to Make
- Total Time: 32 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These moist and flavorful pumpkin muffins are spiced with cinnamon and pumpkin pie spice, perfect for breakfast or a cozy snack.
Ingredients
1 ¾ cups (219g) all-purpose flour (spooned & leveled)
1 tsp baking soda
1 ½ tsp ground cinnamon
1 ½ tsp pumpkin pie spice
¼ tsp ground ginger
½ tsp salt
½ cup (120ml) vegetable oil (or melted coconut oil)
½ cup (100g) granulated sugar
½ cup (100g) packed light or dark brown sugar
1 ½ cups (340g) canned pumpkin puree (not pumpkin pie filling)
2 large eggs
¼ cup (60ml) milk (dairy or nondairy)
Instructions
1. Preheat oven to 425°F (218°C) and line a 12-count muffin pan with liners.
2. In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined.
3. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined.
4. Pour the wet ingredients into the dry ingredients and gently fold together until just combined, with no flour pockets remaining.
5. Spoon the batter into liners, filling them all the way to the top.
6. Bake for 5 minutes at 425°F, then reduce oven temperature to 350°F (177°C) and bake for an additional 16–17 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool for 5 minutes in the pan before serving.
Notes
For a twist, fold in 1 cup chocolate chips, 1 cup chopped nuts, or ¾ cup dried cranberries.
Store muffins at room temperature in an airtight container for up to 1 week, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 18g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 27mg
Keywords: Pumpkin muffins, easy pumpkin muffins, pumpkin muffin recipe, best pumpkin muffins