Best Pumpkin Muffins Recipe

4.98 from 328 votes

Best Pumpkin Muffins Recipe

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.

Prep Time10

Cook Time20

Total Time25

Course: Breakfast, brunch

Cuisine: American

Diet: Vegetarian

Servings: Muffins

Author: Laura

Cost: $5

Equipment

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.)

US Customary - Metric

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

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. 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!

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