Pumpkin Muffins Recipe

There’s something truly magical about the scent of pumpkin and warm spices wafting through a cozy kitchen, isn’t there? It just feels like a hug from the inside out.

These muffins are my absolute go-to for creating that feeling any day of the year. They’re surprisingly simple to whip up, but the result is pure, comforting bliss.

Why You’ll Adore This Recipe

Honestly, the active prep time is barely ten minutes—perfect for a busy morning or a sudden baking urge. You’ll likely have most of these simple, humble ingredients sitting in your pantry already.

And the best part? That initial blast of heat in the oven gives you those gorgeous, sky-high bakery-style muffin tops. It’s a little secret that makes a huge, impressive difference.

Ingredients Needed for the Recipe

• 1½ cups all-purpose flour (180g)
• 2½ teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1¼ cup pumpkin puree (280g)
• ½ cup packed light brown sugar (110g)
• ½ cup granulated sugar (100g)
• ½ cup vegetable oil (120mL)
• ¼ cup whole milk (60mL)
• 2 large eggs
• 1 teaspoon vanilla extract

Essential Equipment for Baking

You won’t need any fancy gadgets for this one, just a couple of trusty bowls and a whisk. A standard 12-cup muffin tin is your main piece of equipment, so get that ready.

And please, don’t forget the paper liners! They prevent any potential sticking disasters and make cleanup an absolute breeze.

How to make Pumpkin Muffins?

Preheat and Prepare

First things first, get that oven roaring hot at 425°F (220°C). This initial high heat is your secret weapon for a great rise.

Go ahead and line your muffin tin with those paper liners now, so you’re not fumbling with them later with batter-covered hands.

Combine the Dry Ingredients

In a large mixing bowl, whisk together your flour, pumpkin pie spice, baking soda, baking powder, and salt. You want to see those leaveners and spices evenly distributed throughout the flour.

This initial mixing ensures you won’t get a bitter bite of just baking soda in one muffin—every single bite will be perfectly spiced.

Whisk the Wet Ingredients

In a separate, medium-sized bowl, combine the oil, milk, eggs, vanilla, and both sugars. Whisk them until the mixture is smooth and the sugars have begun to dissolve.

Now, plop in that glorious pumpkin puree and whisk it all together until you have a beautifully smooth, orange-hued liquid. It’s already starting to smell amazing.

Bring the Batter Together

Here’s the crucial part: pour your wet ingredients into the bowl with the dry ingredients. Using a spatula, gently fold the two together until they are *just* combined.

Seriously, a few streaks of flour are totally fine! Overmixing is the enemy of a tender, soft crumb, so show that batter some gentle love.

Fill and Bake

Divide your batter equally among the waiting muffin liners, filling each one about three-quarters of the way to the top. This leaves them just enough room to puff up into perfect domes.

Pop the tin into your preheated oven and bake for exactly 5 minutes. Then, without opening the door, reduce the temperature to 350°F (175°C) and bake for another 15 minutes.

Cool and Enjoy

They’re done when a toothpick inserted into the center of a muffin comes out clean. Immediately remove the muffins from the hot tin and let them cool on a wire rack.

I know it’s hard, but try to let them cool for a bit. That’s when the flavor really settles in and the texture becomes absolutely perfect.

Tips for Muffin Perfection

For the love of all that is good and moist, please weigh your flour! It is the single best way to guarantee a perfect texture every single time.

Using room-temperature eggs and milk isn’t just a suggestion—it helps everything emulsify and blend together into a smoother, more cohesive batter.

And remember, resist the urge to overmix! A few lumps are your friends, promising a light and airy muffin instead of a tough, dense one.

Creative Flavor Variations

Feeling a little adventurous? Fold in a half-cup of chocolate chips or chopped toasted pecans for a wonderful textural surprise in every single bite.

You could also sprinkle a simple cinnamon-sugar mix on top before baking for a delightfully sparkly, crunchy crust that everyone will adore.

For a real treat, a simple drizzle of powdered sugar glaze or a smear of cream cheese frosting after they cool takes them straight into dessert territory.

Storing and Freezing for Later

Once completely cool, these muffins will stay wonderfully moist in an airtight container at room temperature for about three days. After that, I like to pop them in the fridge.

They freeze like an absolute dream! Just wrap each muffin individually in plastic wrap, pop them all in a freezer bag, and they’ll be good for up to three months.

Thaw them overnight in the fridge or for a few hours on the counter. A quick 15-second zap in the microwave makes them taste freshly baked all over again.

Selecting Your Pumpkin Puree

This is super important: you must use 100% pure pumpkin puree, not pumpkin pie filling. The cans look frustratingly similar, so always double-check the label.

Pie filling is pre-sweetened and spiced, which will completely throw off the balance of our recipe. You want just plain, unadulterated pumpkin in there.

If you’re using homemade puree, make sure it’s thick and not watery. You might need to strain it a bit to achieve the right consistency for the perfect batter.

Print Recipe

Pumpkin Muffins Recipe

Author: Kelsey Perez Cooking Method: Baking Cuisine: American Courses: Breakfast Recipe Keys: E easy muffins F fall baking P pumpkin muffins

Difficulty: easy Prep Time 10 mins Cook Time 20 mins Rest Time 5 mins Total Time 35 mins

Cooking Temp: 220  C Servings: 12 Estimated Cost: $ 6 Calories: 240

Best Season: Fall, Winter

Description

These perfectly spiced pumpkin muffins are soft, moist, and bursting with warm fall flavors. Made with real pumpkin puree and a blend of cinnamon, nutmeg, and ginger, they're bakery-style tall with a tender crumb — and ready in under 30 minutes! Ideal for breakfast, snacks, or meal prep, these easy muffins are a family favorite all year round.

Ingredients

Servings

Pumpkin Muffin Batter

• 1.5 cups all-purpose flour ((180g))
• 2.5 teaspoons pumpkin pie spice (or substitute: 1½ tsp cinnamon, ½ tsp allspice, ¼ tsp each ginger & nutmeg)
• 1 teaspoon baking soda
• 0.5 teaspoon baking powder
• 0.5 teaspoon salt
• 1.25 cup pumpkin puree (canned or homemade, 100% pure pumpkin)
• 0.5 cup light brown sugar (packed, (110g))
• 0.5 cup granulated sugar ((100g))
• 0.5 cup vegetable oil (or coconut/olive oil, (120mL))
• 0.25 cup whole milk (or almond milk, (60mL))
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract

Optional Add-Ins

• 0.5 to 0.67 cup chocolate chips (semi-sweet or dark)
• 0.25 cup chopped pecans or walnuts

Instructions

To Bake Pumpkin Muffins

1. Preheat oven to 220°C (425°F). Line a 12-cup muffin tin with paper liners.
   High initial heat helps create a bakery-style dome.
2. In a large bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt until well combined.
3. In a medium bowl, whisk oil, milk, eggs, vanilla, brown sugar, and granulated sugar until smooth. Stir in pumpkin puree until fully incorporated.
   Ensure no lumps remain; batter will be thick but pourable.
4. Pour wet ingredients into dry ingredients. Gently fold together with a spatula just until combined. Do not overmix.
   Overmixing leads to tough, dense muffins.
5. Divide batter evenly among muffin cups, filling each about ¾ full.
   Use an ice cream scoop for even distribution.
6. Bake at 220°C (425°F) for 5 minutes, then reduce oven temperature to 175°C (350°F) and continue baking for 15–18 minutes, or until a toothpick inserted into the center comes out clean.
   Do not open the oven during the first 5 minutes.
7. Remove from oven and let cool in the pan for 5 minutes. Transfer muffins to a wire rack to cool completely.
   Cooling prevents sogginess on the bottom.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 240kcal

% Daily Value *

Total Fat 11g17%

Saturated Fat 2g10%

Cholesterol 35mg12%

Sodium 260mg11%

Potassium 190mg6%

Total Carbohydrate 32g11%

Dietary Fiber 2g8%

Sugars 16g

Protein 3g6%

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Calcium 80 mg

Iron 1.3 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• For extra moisture: Weigh your flour (180g) instead of scooping to avoid dry muffins.
• Room temperature tip: Let eggs and milk sit out for 30 mins before mixing for smoother batter.
• Add-ins: Fold in chocolate chips, nuts, or streusel topping before baking for gourmet flair.
• Storage: Keep in an airtight container at room temp for 3 days, refrigerate up to 1 week, or freeze for 3 months.
• Freezing: Wrap individually in plastic, place in freezer bag. Thaw at room temp or microwave briefly.
• Gluten-Free Option: Swap all-purpose flour with certified gluten-free 1:1 baking blend.

Keywords: pumpkin muffins, easy pumpkin muffins, fall muffins, pumpkin spice, healthy breakfast, baked muffins, homemade muffins