Name: Pumpkin Muffins
Prep time: 20 min
Cook time: 26 min
Total time: 50 min
Ingredients: 1 ¾ cup spooned and leveled all-purpose flour; 1 tsp baking soda; 1 ⅔ tsp ground cinnamon; 1 ⅓ tsp pumpkin pie spice; ⅓ tsp ground ginger; ½ tsp salt; ½ cup vegetable oil; ½ cup granulated sugar; ⅓ cup packed dark or light brown sugar; 1 ⅔ cups canned pumpkin puree; 2 eggs; ¼ cup non-dairy or dairy milk

Jump to Recipe

Flavorful pumpkins are amazing in cakes, pies, and cookies, so I already knew my fluffy pumpkin muffins would turn out awesome even before they hit the oven! Even my kiddos, who usually turn up their noses at anything pumpkin, had to admit these muffins are pretty darn good.

Why Pumpkin And Spice Muffins Are The Best

Cinnamon, nutmeg, and ginger mixed with pumpkin puree is pure autumn magic! The pumpkin puree makes our muffins tender and moist (not to mention very pumpkin-y, though that is obvious), while milk and vegetable oil bring a rich yet comforting touch to it all.
These babies are the blank canvas for all your wildest fantasies! Throw in some chocolate chips, nuts, or a crunchy streusel topping, or get fancy with a cream cheese swirl. See? The options are endless.
And don’t even get me started on how perfectly these muffins go with a steaming cup of coffee or tea on a crisp fall morning! You can also top them with whipped cream or a scoop of vanilla ice cream for a heavenly fall dessert.
Oh, and did I mention how great they are for casual brunch? Easy to pack and a universal crowd-pleaser, pumpkin muffins are always welcome at any potluck or autumn gathering.

6 Basic Steps To Make Pumpkin Muffins

Simple Ingredients

Here are the basic ingredients we will need for our pumpkin muffin recipe:

Flour: I keep it simple with all-purpose flour. But if you’re feeling adventurous or crave a heartier texture, swap half of it for whole wheat flour!

Baking Soda: This little guy helps your muffins puff up nicely. We don’t need baking powder here — trust me, I’ve tried it without, and the results are just as good.

Cinnamon, Pumpkin Pie Spice, Ginger: Pumpkin alone is already super tasty, but to amp up the flavor, you can add some cozy spices like ginger, pumpkin pie spice, and cinnamon (I recommend all three for the best result). You can go for store-bought spice blends or whip up your own!

Pumpkin Puree: Grab about 1 ⅔ cups of puree (more or less the standard can of pumpkin puree sold in most grocery stores).

Oil: Don’t skip this part – it keeps the muffins nice and moist. Stick with vegetable oil for that classic pumpkin flavor, or switch it to melted coconut oil. Your muffins, your choice!

Brown and White Sugars: A touch of brown sugar gives these mini muffins a little extra oomph in the flavor department. Still, we’re dialing back on the sugar a bit to let the pumpkin kick truly shine.

Eggs: These little guys are here to give our muffins some structure, so don’t forget them!

Milk: Every good muffin recipe needs some liquid, and the milk fits the bill perfectly. Go with buttermilk, whole milk, or your favorite dairy-free alternative. I tested my recipe with apple juice or orange juice once, but the muffins ended up too citrusy. So, milk for the win!

Instructions

Step 1.

First, preheat your oven to 425°F (218°C). Then, either grease your muffin pan (I often use nonstick spray) or line it with cupcake liners!

Step 2.

Mix the flour, cinnamon, baking soda, ginger, pumpkin pie spice, and salt in a big bowl until they’re all buddy-buddy. Set that bowl aside for a second.

Step 3.

Now, in another bowl (medium-sized will do), whisk together the oil, brown sugar, granulated sugar, eggs, pumpkin puree, and milk until they’re all cozy and combined.

Once that’s done, pour this mixture into your bowl of dry ingredients (from Step 2). Gently fold everything in until you have a smooth batter without nasty flour pockets!

Step 4.

Grab your muffin liners and fill them with that delicious batter you just made.

Step 5.

Pop those babies into the hot oven and let them bake at 425°F for about 5 minutes.

Then, without taking them out, dial the baking temperature to 350°F (177°C) and keep baking for another 16 to 20 minutes until a toothpick stuck in the middle comes out mostly clean. Your total baking time should be around 21 to 26 minutes.

Step 6.

Once they’re done, let them rest in the pan for about 5 minutes before you dig in. Enjoy your pumpkin treats!

Are you more of a bread person? Check out my pumpkin bread sprinkled with chocolate chips! Or go for pumpkin cookies if a chewier texture is more your jam.

Notes

1. I always fill the muffin liners almost full (at least ⅔ to ¾). Why, you ask? That’s how we make sure these muffins have enough batter to rise properly! The result is a nice, domed top that will make your mouth water at first sight.

Liners that are only half full might sound like the perfect “middle ground,” but they are not. I tried that once, and the muffins ended up flat and underbaked. Not what we’re after here!

2. Never (and I said NEVER) replace pumpkin puree with canned pumpkin pie filling! The pie filling is pre-sweetened and spiced for making pies only, so it will yield overly sweet and strongly spiced muffins even after you have followed all my instructions. Always stick to the puree for the best outcome.

3. We all know canned pumpkin puree is convenient, shelf-stable, and readily available year-round. I strongly recommend it for my recipe for a reason!

How about fresh pumpkin puree, then? This guy admittedly calls for some roasting, and you might even need to puree the pumpkin yourself. It’s fun, but not all of us have time for that. Plus, the taste can be slightly different, with fresh puree having a brighter flavor and all!

That said, you can still use fresh puree if you want. I’m all in as long as it’s not pumpkin pie filling.

4. As I said earlier, these muffins have room for creative touches! For example, chopped nuts like pecans or walnuts add a nice textural contrast. Dried fruits (cranberries or raisins) bring sweet and tart pops to the party, while chocolate chips are always the crowd’s favorite. You can also swirl some softened cream cheese into the muffin batter before baking for a rich surprise in every bite.

FAQs

How Long Do They Last At Room Temperature?

Up to 3 days! Once the muffins are completely cool, store them in an airtight container at room temperature. But if you won’t eat them during those 3 days, it’s best to freeze them.

How Should I Freeze Leftover Muffins?

Wrap each muffin individually in plastic wrap to prevent freezer burn. Place them in a freezer bag in a single layer, labeling the bag with the date. That’s it! They will keep for up to 3 months. Remember to thaw frozen muffins at room temperature before digging in.

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Have fun with my favorite pumpkin muffin recipe!