Pumpkin Muffins
Posted Sep 24, 2021, Updated Jun 19, 2025
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These are the best pumpkin muffins. They are moist, buttery, soft and loaded with fragrant fall spices with just the right amount of sweetness. Use fresh or canned pumpkin to make these easy pumpkin muffins – no mixer required.
The transition of the seasons from summer to fall always prompts me to break out the pumpkin puree and start baking. Everyone needs a classic pumpkin muffin recipe in their repertoire, and this is mine. It’s easy to make with simple ingredients – no mixer required!
These pumpkin muffins are moist, buttery, soft and loaded with fragrant fall spices with just the right amount of sweetness. Enjoy them with a slather of cinnamon honey butter and a warm cup of coffee to make any chilly fall morning nice and cozy.
Everyone who tries them absolutely loves them, just like Michelle:
Best pumpkin muffin recipe I’ve tried! I won’t be looking for another one!
– Michelle
Pumpkin Muffins: Ingredients & Substituitons
Let’s discuss the ingredients in these pumpkin muffins, as well as possible substitutions.
- Pumpkin puree. This recipe calls for 15 oz pumpkin puree, which equals one can or 1 ½ cups. If you have fresh homemade puree, feel free to use that as well! Just be sure you have drained the water out of it so that it’s thick and isn’t runny.
- Salted Butter. Unsalted butter, coconut oil, canola oil or ghee can be used in place of butter with great results. You can substitute part of the butter with applesauce, but I prefer it with butter.
- Light Brown Sugar. If you want a stronger molasses taste, use dark brown sugar.
- Granulated sugar. Any white granulated sugar works great in this recipe. I use organic cane sugar.
- All-purpose flour. Bread flour and pastry flour work well. You can use an all-purpose gluten-free baking flour to make them gluten-free.
- Pumpkin Pie Spice. Use store bought or make your own with this recipe: Homemade pumpkin pie spice.
How To Make Pumpkin Muffins
These pumpkin muffin recipe only takes 5 minutes to mix and 25 to bake! Let’s walk through it together step-by-step, and don’t forget to watch the video for additional guidance.
Begin by mixing the flour, pumpkin pie spice, cinnamon, baking powder and sea salt together in a small bowl. Then set it aside to use later.
Next, whisk the pumpkin puree and melted butter together until combined. I like to do this to ensure the melted butter doesn’t solidify again.
Then, add the brown & granulated sugar and whisk until the sugars are dissolved and the mixture is uniform throughout.
Next, add eggs and vanilla and whisk or stir to combine.
Finally, add the dry ingredients and stir until batter is smooth. If desired, add mix-ins and stir until evenly distributed.
Mix-in Suggestions
- Chocolate chips
- cinnamon chips
- nuts (pecans, walnuts, etc.)
- rasins
- dried cranberries
- white chocolate chips
Bake
Pour ¼ cup of the pumpkin muffin batter into each well of the muffin tin, and smooth out the top.
Bake in preheated oven for 20-25 minutes, or until the tops are set and a cake tested inserted into the center of the loaf comes out clean or with a few crumbs. (I bake mine for 20 minutes).
Cool
Let pumpkin muffins cool in the pan on a wire rack for 10 minutes, then remove them and transfer muffins to a wire rack to cool completely.
Serve
Serve these pumpkin muffins warm with a slather of cinnamon honey butter or homemade pumpkin butter. I like serving them alongside an egg dish like this egg casserole or frittata, or with a pumpkin smoothie!
Store/Freeze
Store the pumpkin muffins in an airtight container in the refrigerator for up to 1 week or in a single layer in an airtight container in the freezer for up to two months.
Pumpin Muffins Recipe FAQs
Yes! As long as you purchase a can that reads “pumpkin puree” and has one ingredient listed – pumpkin.
One 15 oz can of pumpkin usually equals 1 1/2 cups.
Yes, they are the same thing.
How do you make pumpkin muffins from scratch?
Follow this recipe!
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Best Pumpkin Muffins Recipe
Ingredients
- 15 ounces pumpkin puree
- ½ cup salted butter (melted)
- ¾ cup light brown sugar (packed)
- ¾ cup granulated sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 ¾ cups all-purpose flour
- 1 Tablespoon pumpkin pie spice
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 cup mix-ins (optional) (chocolate chips, cinnamon chips, nuts, dried fruit, etc.)
Instructions
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Grease a standard 12-cup muffin tin, set aside.
- Combine flour, pumpkin pie spice, cinnamon, baking powder and sea salt in a small bowl. Then, set it aside.
- Whisk the pumpkin puree and melted butter in a large bowl until smooth.
- Add brown sugar and granulated sugar and whisk until the sugars are dissolved.
- Then, whisk in eggs and vanilla.
- Add the dry ingredient mixture and whisk or stir until batter is smooth.
- If desired, add mix-ins like chocolate chips, cinnamon chips, walnuts, etc. and stir until evenly distributed.
- Pour ¼ cup of the pumpkin muffin batter into each well of the muffin tin, and smooth out the top.
- Bake in preheated oven for 20-25 minutes, or until the tops are set and a cake tested inserted into the center of the loaf comes out clean or with a few crumbs. ( NOTE: for high altitude, reduce baking time. I bake them for 15 to 18 minutes and I live 5,000 feet above sea level).
- Let pumpkin muffins cool in the pan on a wire rack for 10 minutes, then transfer them to a wire rack to cool completely.
Video
Notes
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cloves
- ½ tsp allspice
- Pumpkin puree. This recipe calls for 1 ½ cups of pumpkin puree, which equals one, 15 oz can of pumpkin puree. I using homemade pumpkin puree, drain the water out.
- Salted Butter. Unsalted butter, coconut oil, canola oil or ghee can be used in place of butter. You can replace half the butter with applesauce.
- Light Brown Sugar. dark brown sugar works well.
- Granulated sugar. organic cane sugar or coconut sugar are good substitutes.
- All-purpose flour. bread or pastry flour works well in this recipe. Use an all-purpose gluten-free flour to make them gluten-free.
- Pumpkin Pie Spice. Use store bought or make your own!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely the best pumpkin muffins. These were a huge hit. Be warned: the batter is basically pumpkin pie so you’ll be tempted to just eat that before baking!
Thank you so much Abby!
Can you use muffin liners for this recipe?
Yes definitely.
I made half a batch with leftover pumpkin purée.
I just realized after I cooked and ate one that I forgot to add the butter.
They were still delish!!
Wow! I hope you try them again with the butter! 🙂
Best pumpkin muffin recipe I’ve tried! I won’t be looking for another one!
Thank you so much Michelle!
This recipe is the only one I use very moist every one love them . I even take them to church for a bake sale. Even wanted the recipe. Thank you so much. I give you 10
Thank you so much Sharon!
This is the only pumpkin muffin recipe I use! I’ve not added any optional ingredients because they are so good as they are.
Thank you so much, Paula!
Very good and moist muffins! I added chocolate chips and a streusel topping which complimented it beautifully!
I’m so glad you love them, Haley!
I’ve made these twice and they are the best. This time I’m going to sub maple syrup for some of the sugar. I appreciate a recipe that uses butter instead of oil! Thank you!
Butter is my favorite ingredient! 🙂 I’m so glad you love this recipe!
Amazing muffins!!! I subbed coconut oil for butter and I made a gluten free batch with 1:1 gluten free flour… also I sprinkled the tops off love with a dusting of cinnamon sugar and pumpkin seeds…seriously the best muffins I’ve ever made!!
I’m so happy you love them, Rachel!
Awesome recipes if you like raw pumpkin (oh the nutrients value!) so healthy for your pets too! Especially if they spend a lot of time out doors. Fiber keeps your bowels moving!
Gotta love the fiber! 😉