I’m so excited to share my Pumpkin Muffins Recipe with you! These muffins are soft, moist, and packed with cozy fall spices — the kind of treat you can enjoy for breakfast, a snack, or even dessert. They’re quick to make, don’t need a mixer, and fill your kitchen with the smell of autumn while baking.
Level: Easy
Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 21–22 minutes
Yield: 12 muffins
Cuisine: American
I still remember the first time I baked these pumpkin muffins on a cool fall morning — the aroma of cinnamon, ginger, and pumpkin pie spice instantly made my kitchen feel warm and welcoming. These muffins are not overly sweet, which makes them perfect for any time of day.
What I love most is how versatile they are. Some days I fold in chocolate chips for a treat. Other times, I top them with a sprinkle of coarse sugar for that bakery-style sparkle and crunch. They’re simple enough for a beginner but tasty enough to impress anyone.
Description
Here’s why these pumpkin muffins will become one of your go-to recipes:
- Soft, moist, and full of pumpkin flavor
- Warm, comforting spices like cinnamon, ginger, and pumpkin pie spice
- No mixer needed — just bowls, a whisk, and a muffin pan
- Adaptable — add chocolate chips, nuts, or dried fruit for your own twist
- Quick to make with pantry staples
They’re everything you want in a fall muffin: cozy, flavorful, and perfectly portable.
Ingredients
- 1 and 3/4 cups (219g) all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1 and 1/2 teaspoons pumpkin pie spice*
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup (120ml) vegetable oil (or melted coconut oil)
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 and 1/2 cups (340g) canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/4 cup (60ml) milk (dairy or nondairy)
Optional Add-Ins:
- 1 cup (180g) chocolate chips, or
- 1 cup (130g) chopped nuts, or
- 3/4 cup (105g) dried cranberries
*Pumpkin Pie Spice: You can use store-bought or make your own by blending cinnamon, nutmeg, cloves, and allspice.
Directions
- Preheat the Oven:
Preheat your oven to 425°F (218°C). Line a 12-count muffin pan with cupcake liners or spray with nonstick spray. - Mix the Dry Ingredients:
In a large bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt until well combined. - Mix the Wet Ingredients:
In a medium bowl, whisk together oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until smooth. - Combine Wet and Dry:
Pour the wet ingredients into the dry ingredients. Gently fold everything together with a spatula until just combined. Don’t overmix — it’s okay if the batter is a little thick. - Fill the Muffin Pan:
Spoon the batter into the liners, filling them all the way to the top. For a bakery-style look, sprinkle coarse sugar on top. - Bake in Two Steps:
Bake at 425°F (218°C) for 5 minutes. Without opening the oven, reduce the heat to 350°F (177°C) and bake for an additional 16–17 minutes, or until a toothpick inserted into the center comes out clean. - Cool and Enjoy:
Let the muffins cool for 5 minutes in the pan before transferring them to a wire rack. Serve warm or at room temperature.
Process Details
- Why the High Heat First: Starting at a high temperature helps the muffin tops rise quickly, giving you that beautiful dome shape.
- Mixing Carefully: Overmixing can make the muffins dense. Fold gently until ingredients are just combined.
- Pumpkin Puree: Make sure you’re using plain pumpkin puree, not pumpkin pie filling.
Tips for Success
- Add a Crunchy Topping: Sprinkle coarse sugar or chopped nuts on top before baking for a bakery finish.
- Mini Muffins: For about 30 mini muffins, bake at 350°F (177°C) for 11–13 minutes (skip the initial high temperature).
- Make Ahead: These muffins freeze beautifully. Wrap tightly and freeze for up to 3 months. Thaw overnight and reheat briefly in the microwave.
- Oil Substitution: You can swap some of the oil for applesauce to lighten them up, but keep some oil for moisture.
Serving Ideas
- Breakfast Treat: Pair with coffee, tea, or a pumpkin spice latte for the ultimate fall breakfast.
- Snack Time: Pack one in your lunchbox for an afternoon pick-me-up.
- Dessert Twist: Drizzle with a light glaze or cream cheese frosting for a sweeter option.
- Add Chocolate Chips: Turn them into pumpkin chocolate chip muffins for an extra treat.
Nutrition Info (Approximate per Muffin)
- Calories: ~230
- Protein: 3g
- Carbohydrates: 30g
- Fat: 11g
- Fiber: 1g
- Sugar: 15g
My Pumpkin Muffins Recipe is everything I love about fall baking — warm spices, real pumpkin, and a soft, moist crumb. They’re simple to make, endlessly customizable, and perfect for sharing with friends, family, or coworkers.
I hope you enjoy baking (and eating!) these muffins as much as I do. Once you try them, they’re sure to become a staple in your kitchen every autumn.
