Pumpkin Muffins

Pumpkin Muffins

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Pumpkin muffins are the cozy, spiced treat your fall mornings are begging for. With a tender crumb, buttery richness, and warm spices in every bite, these muffins strike the perfect balance between sweet and seasonal. Whether you’re grabbing one with coffee or packing them for lunch, they’re a breeze to make—and you won’t even need a mixer. This pumpkin muffin recipe uses simple pantry ingredients and delivers big flavor, making it a go-to favorite for cool weather baking.

Table of Contents

Why You’ll Love This Recipe

Pumpkin Muffins
  • Quick & Easy – Ready in under 30 minutes, no mixer required.
  • Moist & Tender – Perfect texture with every bite.
  • Flavorful – Packed with real pumpkin and cozy spices.
  • Customizable – Add chocolate chips, nuts, or dried fruit.
  • Freezer-Friendly – Make a batch now, enjoy all season.

Ingredients

  • 15 oz (1 ½ cups) 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 cinnamon
  • 2 tsp baking powder
  • ½ tsp fine sea salt
  • 1 cup optional mix-ins: chocolate chips, nuts, or dried cranberries

Instructions

  1. Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
  2. Mix dry ingredients: In a bowl, whisk flour, pumpkin pie spice, cinnamon, baking powder, and salt.
  3. Whisk wet ingredients: In a large bowl, whisk together pumpkin puree and melted butter until smooth.
  4. Add sugars: Stir in brown sugar and granulated sugar until well combined.
  5. Add eggs & vanilla: Whisk in eggs and vanilla extract until mixture is smooth.
  6. Combine wet & dry: Fold the dry ingredients into the wet until just combined. Do not overmix.
  7. Add mix-ins: Stir in chocolate chips, nuts, or other add-ins if using.
  8. Fill muffin tin: Scoop about ¼ cup batter into each muffin cup, smoothing tops.
  9. Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
  10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Recipe Details

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins

Nutrition Facts (Per Muffin)

  • Calories: 224
  • Carbohydrates: 38g
  • Sugar: 23g
  • Protein: 3g
  • Fat: 7g (Saturated: 4g)
  • Cholesterol: 41mg
  • Sodium: 156mg
  • Fiber: 2g
  • Vitamin A: 4966 IU

Note: Nutritional values are estimates and may vary based on ingredients used.

Tips & Variations

Pro Tips

  • Don’t overmix the batter—stir until just combined.
  • Use room-temperature eggs for better mixing.
  • Drain homemade pumpkin puree if it’s too watery.

Mix-In Ideas

  • Semi-sweet or white chocolate chips
  • Chopped walnuts or pecans
  • Dried cranberries or raisins
  • Cinnamon chips
  • Pumpkin seeds for a crunchy topping

Storage

  • Store in an airtight container at room temp for 2–3 days.
  • Refrigerate for up to 1 week.
  • Freeze for up to 2 months. Wrap individually for best results.
Pumpkin Muffins

Pumpkin Muffins

These cozy pumpkin muffins are soft, moist, and packed with fall flavor. Ready in 30 minutes with no mixer required—perfect for breakfast or snacks.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Course Dessert, Snack
Cuisine American
Servings 12
Calories 225 kcal

Equipment

  • Mixing bowls
  • Whisk
  • – Muffin tin (12-cup)
  • Measuring cups & spoons

Ingredients
  

  • – 15 oz pumpkin puree 1 ½ cups
  • – 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 cinnamon
  • – 2 tsp baking powder
  • – ½ tsp fine sea salt
  • – 1 cup optional mix-ins chocolate chips, nuts, etc.

Instructions
 

  • Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
  • In a bowl, whisk flour, pumpkin pie spice, cinnamon, baking powder, and salt.
  • In a large bowl, whisk pumpkin puree and melted butter until smooth.
  • Stir in brown sugar and granulated sugar.
  • Whisk in eggs and vanilla.
  • Fold dry ingredients into wet until just combined.
  • Stir in optional mix-ins if using.
  • Scoop batter into muffin tin (¼ cup per muffin).
  • Bake 18–22 minutes until tops are set and a toothpick comes out clean.
  • Cool in pan for 10 min, then transfer to a wire rack.

Notes

– For extra flavor, add chocolate chips or nuts.
– Muffins freeze well for up to 2 months.
– Use canned or homemade pumpkin puree (not pumpkin pie filling).
Keyword Honey Pumpkin Muffins

FAQs

Can I use homemade pumpkin puree?
Yes! Just make sure it’s thick and not watery. Drain excess moisture if needed.

Are canned pumpkin and pumpkin puree the same?
Yes—as long as the can says “pumpkin puree” and contains only pumpkin.

How do I make these gluten-free?
Use a 1:1 gluten-free baking flour substitute.

Can I reduce the sugar?
You can cut each sugar by about ¼ cup, but flavor and texture will change slightly.

What can I serve them with?
Try cinnamon honey butter, pumpkin butter, or a warm chai latte!

Conclusion

When it comes to fall baking, these pumpkin muffins are a must. With just the right amount of spice, a moist and fluffy crumb, and endless mix-in options, you’ll want to keep this recipe on repeat all season. They’re perfect for breakfast, snacks, or cozy weekend baking with the kids.

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