Pumpkin Muffins
Posted Sep 24, 2021, Updated Sep 13, 2024
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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.
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 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.
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.
Combine Wet Ingredients & Sugars
Begin by mixing together the pumpkin puree and melted butter.
Next, add brown & granulated sugar and stir or stir until the sugars are dissolved and the mixture is homogenous (uniform throughout).
Add Eggs & Vanilla
Next, add eggs and vanilla and whisk or stir to combine.
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
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.
FAQs about Pumpkin Muffins
Yes! As long as you purchase a can that reads “pumpkin puree” and has one ingredient listed – pumpkin.
These muffins are so light and fluffy.
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 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
- 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. 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made these NOW! So good, although I find them to be a little too sweet. I usually cut the amount of sugar in recipes after the first try, so I think I’m more sensitive to sweetness. Will definitely make again, minus some of the sugar.
Made today 10/3 as written. Delicious! I used paper liners which work well but will probably use the foil ones next time due to a little sticking. The pumpkin pie spice recipe is so much better than the store bought.
Parchment cupcake liners won’t stick, the regular paper ones do.
I just made this recipe. Oh my gosh, these are the best pumpkin muffin recipe I have ever made. This recipe is fantastic! I added an oatmeal sugar topping to this. My son tried one and asked what bakery I bought this from…Rude!!! Haha!
I have tried several different recipes, this is hands down the ultimate pumpkin recipe! Thank you!
Delicious! Wondering why there is no baking soda in the recipe? Thanks!
I just made a batch of these muffins and they turned out great. I added some chocolate chips and white chocolate chips. It made 12 regular size and 4 jumbo muffins. Very good recipe that I will make again!
This comment about cook time was very confusing at the top you state 15 at the bottom you state 25 and then a quip about sea level Luckily I read thru but was still confusing Not a bad recipe though .
I will clear that up! thank you!
Wow! Just wow! Doubled the recipe, since I had a large can of pumpkin (29oz) to use. First dozen were plain (no add-ins), second dozen added shredded unsweetened coconut, and last 7 had coconut and craisins. This recipe definitely gives you extras (a delicious bonus)! Sooooo most and yummy! I had to keep myself from eating too many!
Delicious! I will reduce or skip the sea salt next time.
Absolutely the best pumpkin muffin recipe I’ve ever baked & eaten. My mix-in ingredient was golden raisins. Sooo good! Will be making them again this week to share with a group of senior citizens in our community. Thank you for making this recipe available for me to use.
Just made these and they are so good! I used self rising flour because it was all I had and only cut the baking powder by 1/2 teaspoon. Yum!