Pumpkin Muffins

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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.

a stack of two Pumpkin Muffins, the top one has a bite taken out of it

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.

7 Pumpkin Muffins in a serving dish

Pumpkin Muffins: Ingredients & Substituitons

Let’s discuss the ingredients in these pumpkin muffins, as well as possible substitutions.

overhead photo of the ingredients in this Pumpkin Muffin recipe
  • 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 more 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 also work well in this pumpkin muffins recipe! You can use an all-purpose gluten-free baking flour for a gluten-free version as well!
  • Pumpkin Pie Spice. Use store bought or make your own with this recipe: Homemade pumpkin pie spice.
overhead view of 5 Pumpkin Muffins, the middle one has a bite taken out of it

How do you make pumpkin muffins? 

These pumpkin muffin recipe comes together in one bowl in five minutes.

Combine dry ingredients

In a small bowl, mix together flour, pumpkin pie spice, cinnamon, baking powder and sea salt. Set aside.

 two photos showing How to Make Pumpkin Muffins from Scratch - combining dry ingredients

Mix together wet ingredients & sugars

Begin by mixing together the pumpkin puree and melted butter. 

 two photos showing How to Make Pumpkin Muffins from Scratch - combining wet ingredients

Stir in sugar

Next, add brown & granulated sugar and stir or stir until the sugars are dissolved and the mixture is homogenous (uniform throughout).

 two photos showing How to Make Pumpkin Muffins from Scratch - adding brown and granulated sugar

Add eggs & vanilla

Next, add eggs and vanilla and whisk or stir to combine.

 two photos showing How to Make Pumpkin Muffins from Scratch - adding eggs

Combine wet & dry ingredients

Add 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
 two photos showing How to Make Pumpkin Muffins from Scratch - combining wet and dry ingredients

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).  

 two photos showing How to Make Pumpkin Muffins from Scratch - before and after baking in a muffin tin

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.

front view of a Pumpkin Muffin on wire cooling rack with other muffins around it

Serve

Serve these pumpkin muffins warm with a slather of cinnamon honey 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.

half of a pumpkin muffin with butter on it.

FAQs about Pumpkin Muffins

Is canned pumpkin the same as pumpkin puree?

Yes! As long as you purchase a can that reads “pumpkin puree” and has one ingredient listed – pumpkin.

How can I make my muffins light and fluffy?

These muffins are so light and fluffy.

How many cups in a 15oz can of pumpkin?

One 15 oz can of pumpkin usually equals 1 1/2 cups.

Can I substitute canned pumpkin for pumpkin puree?

Yes, they are the same thing.


How do you make pumpkin muffins from scratch?

Follow this recipe!

up close photo of a pumpkin muffin with a bite taken out of it

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Best Pumpkin Muffins Recipe

Laura
These are the best pumpkin muffins ever. 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.
5 from 128 votes
Course Breakfast, brunch
Cuisine American
Servings 14 Muffins
Calories 224
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes

Ingredients 
 

Instructions 

  • Preheat oven to 375 degrees F.
  • Grease a standard 12-cup muffin tin, set aside.
  • In a small bowl, mix together flour, pumpkin pie spice, cinnamon, baking powder and sea salt. Set aside.
  • In a large bowl whisk together pumpkin puree and melted butter until smooth.
  • Add brown sugar and granulated sugar and whisk until combined and there are no lumps.
  • Add eggs and vanilla and stir to combine.
  • Add dry ingredients and 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. (I bake mine for 15 minutes but I am 5000 ft above sea level).
  • 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.

Video

Notes

Homemade Pumpkin Pie Spice
Use this recipe to make your own homemade pumpkin pie spice! 
Or, to make only 1 tablespoon of pumpkin pie spice combine: 
  • 1 ½ tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp cloves
  • ½ tsp allspice
Ingredient Substitutions
  • Pumpkin puree. This recipe calls for 1 ½ cups of pumpkin puree, which equals one, 15 oz can of pumpkin puree. 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 more 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 also work well in this pumpkin muffins recipe! You can use an all-purpose gluten-free baking flour for a gluten-free version as well!
  • Pumpkin Pie Spice. Use store bought or make your own
Serve
Serve these pumpkin muffins warm with a slather of cinnamon honey 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.

Nutrition

Serving: 1muffin | Calories: 224kcal | Carbohydrates: 38g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 156mg | Potassium: 168mg | Fiber: 2g | Sugar: 23g | Vitamin A: 4966IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

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Recipe Rating




62 Comments

  1. 5 stars
    These have become a favorite in my house. I often use whole wheat flour and sub coconut oil for the butter, with very good results. Great recipe!

  2. 5 stars
    Hi! These turned out great BUT I did end up with about 18 muffins rather than 12, and I did use a 1/4 measuring cup. Idk but not complaining! I make a ton of these and store them for mornings when I’m running late.

  3. 5 stars
    I’ve been making these for a few months now and they are perfect! I usually put chocolate chips in but decided to try them with crushed walnuts on top. I can’t get over how perfectly moist they are every time. Thanks for the recipe! I’ve been given others but my loyalty still lies with this one.

  4. You know what doesn’t work??!! Almond flour. DON”T substitute that. What a drag. Not anyones fault but my own… I tried it and failed… (miserably!)

  5. 5 stars
    ⭐️⭐️⭐️⭐️⭐️ for sure! Very moist & delicious 😋. I added one cup of the chocolate chips. Definitely make these again😊👍🏻

  6. 5 stars
    Made these as mini muffins with gluten-free flour, and topped with a dollop of cream cheese frosting. The muffins had a beautiful crumb and were on the less-sweet side. They were a huge hit at our World Chase Tag viewing party, enjoyed by the best WCT athletes in the world!

  7. 4 stars
    These muffins have great flavors. I doubled the recipe and baked them in two batches – luckily. The first batch turned out to be very dense, hardly rose at all and took 30 minutes until I was sure they were cooked through. Tasty, but not light and fluffy. I think my baking powder may have been dead even though it was not expired, so I added a teaspoon of baking soda to the second half of the batter. Those rose as expected and were definitely done in 20 minutes, maybe 15. I think all of my recipes for muffins that do not include milk use baking soda rather than baking powder, so I will make that substitution next time. Otherwise, great recipe!