Pumpkin muffins bring the warmth of fall into your kitchen with every bite. These soft, buttery muffins are packed with pumpkin puree and spiced just right with cinnamon and pumpkin pie spice. Whether you’re baking for a crisp weekend morning or prepping snacks for the week, these muffins are quick, easy, and perfect with a cup of coffee or tea. No mixer needed, just one bowl and a few pantry staples to enjoy homemade goodness fresh from the oven.
Why You’ll Love This Recipe
- Incredibly moist and tender texture
- No mixer required—one bowl, no fuss
- Customizable with chocolate chips, nuts, or dried fruit
- Freezer-friendly and great for make-ahead mornings
- Classic fall flavor using real pumpkin and warm spices
Ingredients
- 1 ½ cups (15 oz) pumpkin puree
- ½ cup salted butter, melted
- ¾ cup light brown sugar, packed
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tbsp pumpkin pie spice
- 2 tsp ground cinnamon
- 2 tsp baking powder
- ½ tsp fine sea salt
- 1 cup optional mix-ins (chocolate chips, walnuts, dried cranberries)
Instructions
- Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
- In a large bowl, whisk pumpkin puree and melted butter until smooth.
- Add both sugars and mix until fully dissolved.
- Beat in eggs and vanilla until combined.
- In a separate bowl, whisk flour, pumpkin pie spice, cinnamon, baking powder, and salt.
- Add dry ingredients to wet and stir until just combined.
- Fold in any mix-ins of choice.
- Divide batter evenly into muffin cups (about ¼ cup per muffin).
- Bake 20–25 minutes, until a toothpick inserted in the center comes out clean.
- Let cool in pan 10 minutes, then transfer to a wire rack to cool completely.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: 30–35 minutes
- Servings: 12 muffins
Nutrition Facts (per muffin – approx.)
- Calories: 224
- Fat: 7g
- Carbohydrates: 38g
- Protein: 3g
- Sugar: 23g
- Fiber: 2g
- Sodium: 156mg
- Vitamin A: 4970 IU
Tips & Variations
- Don’t overmix to keep muffins tender
- Use paper liners for easy cleanup
- Substitute butter with coconut oil or part-applesauce for a lighter version
- Try white chocolate chips or pecans for a flavor twist
- For gluten-free, use a 1:1 GF flour blend
- Add streusel topping for bakery-style muffins
Pumpkin Muffins
Equipment
- Mixing bowls
- Whisk
- – 12-cup muffin tin
- Measuring cups & spoons
Ingredients
- – 1 ½ cups 15 oz pumpkin puree
- – ½ cup salted butter melted
- – ¾ cup light brown sugar packed
- – ¾ cup granulated sugar
- – 2 large eggs
- – 1 tsp vanilla extract
- – 1 ¾ cups all-purpose flour
- – 1 tbsp pumpkin pie spice
- – 2 tsp ground cinnamon
- – 2 tsp baking powder
- – ½ tsp fine sea salt
- – 1 cup optional mix-ins chocolate chips, walnuts, cranberries
Instructions
- Preheat oven to 375°F (190°C) and grease or line a muffin tin.
- Whisk pumpkin and melted butter in a large bowl.
- Add sugars and mix until smooth.
- Whisk in eggs and vanilla.
- In a separate bowl, whisk flour, spices, baking powder, and salt.
- Add dry ingredients to wet, stirring gently.
- Fold in optional mix-ins.
- Divide batter evenly (¼ cup per muffin).
- Bake 20–25 minutes until a toothpick comes out clean.
- Cool 10 minutes in pan, then transfer to wire rack.
Notes
– Freeze cooled muffins in a single layer for longer storage
FAQs
Can I use homemade pumpkin puree?
Yes! Just make sure it’s thick and not watery—drain excess moisture before using.
How do I store these muffins?
Keep in an airtight container at room temp for 2–3 days, or refrigerate up to 1 week. Freeze for up to 2 months.
Can I make these vegan?
Try substituting eggs with flax eggs and use vegan butter or oil. Results may vary slightly but still delicious.
Conclusion
These pumpkin muffins are the perfect balance of sweet, spiced, and moist. Whether you’re baking them for a quick breakfast, snack, or dessert, they deliver cozy fall flavor in every bite. Keep a batch on hand for chilly mornings, or gift them to neighbors and friends—they never disappoint.