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 labeled 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 To 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

Combine 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

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.
4.98 from 280 votes
Course Breakfast, brunch
Cuisine American
Servings 14 Muffins
Calories 224
Prep Time10 minutes
Cook Time20 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.

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Recipe Rating




149 Comments

  1. 5 stars
    So easy to make and the result was perfect pumpkin muffins. Bonus was the refreshing fall aroma.
    For personal reasons, I reduced bit sugar and brown sugar to 1/2 cup each and they turned out delicious.

  2. 5 stars
    I made the pumpkin muffins.
    Absolutely moist & Delecious. I didn’t have any nuts so I added a glaze. I will be trying the Blueberry next.
    Thank you

  3. 5 stars
    Hello Laura,
    My 14 year old grandson made these this morning. (I was his sous chef!) He added mini chocolate chips. The recipe made 16 muffins, and they were delicious! And what a fun time for Grandma!
    Thank you for sharing your wonderful recipe.
    Best, Jakalyn and Grant

  4. 5 stars
    These were so good, and very easy. I used the Starbucks idea, and sprinkled the top with sprouted pumpkin seeds. It made 17 for me.

  5. 5 stars
    Wanted to use up a can of pumpkin. Saw this recipe. Best pumpkin muffins I’ve ever had. Added chocolate chips. Will be making these all fall.

  6. I would really love to substitute some of the sugar for maple syrup? Do you have any suggestions for doing so? Thanks

  7. 5 stars
    These pumpkin muffins are super moist and delicious😊. U can mix in anything you like. I mixed in peanut butter chips, but any chip would be great! Will make again!

  8. 5 stars
    These are fantastic!!! My whole family loved them! I will try with nuts and cranberries next time and maybe orange extract!

  9. 5 stars
    Delicious and moist! The recipe ended up being more than a single 12 count muffin pan so I also did a tray of mini muffins and it was perfect! To one tray I added some white chocolate chips and topped with a dash of pumpkin pie spice to really elevate them, turned out phenomenal. The no add in tray got eaten with cinnamon butter per the suggestion and I can also say those were amazing.
    Will DEFINITELY be using this recipe again, planning to try dark brown sugar next time!