There’s something undeniably comforting about the smell of pumpkin and warm spices wafting through your kitchen on a crisp autumn morning. These homemade pumpkin muffins are everything you want in a seasonal treat—soft, fluffy, perfectly spiced, and just sweet enough to enjoy with your morning coffee or afternoon tea.
This Pumpkin Muffins Recipe has been a reader favorite for years because it’s incredibly easy, beginner-friendly, and flexible. Whether you’re baking a quick batch for a weekday breakfast or prepping for a fall brunch with friends, these muffins deliver every time. Plus, they fill your home with that nostalgic, cinnamon-sweet aroma we all crave once the leaves start to turn.
Table of Contents
Why You’ll Love This Pumpkin Muffins Recipe
- Perfectly moist and fluffy thanks to pumpkin puree
- Just the right amount of spice — not overpowering, just cozy
- Quick to make — under 30 minutes from start to finish
- Customizable — add chocolate chips, a streusel topping, or make it gluten-free
- Freezer-friendly for meal prep or make-ahead snacks
Pumpkin Muffins
- Total Time: 30 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
Soft, fluffy, and packed with warm autumn spices, these homemade pumpkin muffins are a cozy seasonal treat you can whip up in under 30 minutes.
Ingredients
- 1 ¾ cups (220g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves (optional)
- 2 large eggs
- 1 cup (240ml) pumpkin puree
- ½ cup (120ml) vegetable oil or melted coconut oil
- ¾ cup (150g) brown sugar
- ¼ cup (50g) granulated sugar
- ¼ cup (60ml) milk (dairy or non-dairy)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- In a separate bowl, whisk together eggs, pumpkin puree, brown sugar, granulated sugar, oil, milk, and vanilla until smooth.
- Pour wet ingredients into dry and stir until just combined. Do not overmix.
- Divide batter evenly among muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Try adding chocolate chips, chopped nuts, or a streusel topping for variation. Muffins are freezer-friendly for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients You’ll Need
Here’s what you’ll need to make this easy pumpkin muffins recipe from scratch:
Dry Ingredients:
- 1 ¾ cups (220g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves (optional for extra depth)
Wet Ingredients:
- 2 large eggs
- 1 cup (240ml) pumpkin puree (not pumpkin pie filling)
- ½ cup (120ml) vegetable oil or melted coconut oil
- ¾ cup (150g) brown sugar
- ¼ cup (50g) granulated sugar
- ¼ cup (60ml) milk (dairy or non-dairy)
- 1 tsp vanilla extract
How to Make Pumpkin Muffins (Step-by-Step)
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners or lightly grease with cooking spray.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, salt, and all the spices (cinnamon, nutmeg, ginger, and cloves).
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the eggs, pumpkin puree, both sugars, oil, milk, and vanilla extract until smooth and well combined.
Step 4: Combine
Add the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix—it’s okay if a few lumps remain.
Step 5: Fill Muffin Tins
Divide the batter evenly between the 12 muffin cups, filling each about ¾ full.
Step 6: Bake
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 7: Cool and Enjoy
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Tips for the Best Pumpkin Muffins
- Don’t overmix the batter — this is key to light, fluffy muffins.
- Use pure pumpkin puree — not pumpkin pie filling, which contains added sugar and spices.
- Room temperature eggs and milk blend better for a smooth batter.
- Add-ins are welcome — think chocolate chips, walnuts, or dried cranberries.
- Use an ice cream scoop to evenly portion the batter for bakery-style muffin tops.
Delicious Variations to Try
🍫 Chocolate Chip Pumpkin Muffins
Fold in ¾ cup of mini chocolate chips to the batter before baking for a sweet twist.
🍯 Maple Streusel Topping
Combine ¼ cup flour, ¼ cup brown sugar, ½ tsp cinnamon, and 2 tbsp butter to make a quick crumble. Sprinkle on top before baking for a crunchy, sweet finish.
🌾 Gluten-Free Option
Replace all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure your baking soda and baking powder are gluten-free as well.
🧁 Mini Muffin Version
Scoop batter into a mini muffin tin and bake for 10–12 minutes. Perfect for lunchboxes or party platters!
Storage and Freezing Instructions
- Room Temperature: Store cooled muffins in an airtight container for up to 3 days.
- Fridge: Keeps fresh up to 5–6 days in a sealed container. Reheat slightly before serving.
- Freezer-Friendly: Freeze in a zip-top bag or airtight container for up to 2 months. Thaw overnight in the fridge or microwave for 20–30 seconds.
Pro Tip: For that fresh-baked feel, warm muffins in the oven at 300°F (150°C) for 5–7 minutes.
Pumpkin Muffins Recipe FAQ
Can I use fresh pumpkin instead of canned?
Absolutely! Just roast and puree your fresh pumpkin. Make sure it’s not too watery—drain any excess liquid for the best texture.
Can I reduce the sugar?
Yes, you can cut the sugar by about ¼ cup total without drastically affecting the texture. Keep in mind it may slightly reduce the muffin’s shelf life.
Can I make this recipe vegan?
Yes! Use flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg), a plant-based milk, and coconut oil for a vegan version.
Final Thoughts
This easy Pumpkin Muffins Recipe is the perfect way to embrace the cozy flavors of fall. Whether you’re enjoying them as a quick breakfast, packing them in lunchboxes, or baking for a weekend get-together, these muffins bring warmth and comfort to any moment.
So grab your whisk, turn on your favorite autumn playlist, and get baking! Your kitchen is about to smell amazing.