The Best Pumpkin Muffins
Experience fall baking with this super-moist, spiced pumpkin muffins. Soft and not too sweet, perfect as an anytime treat. No mixer is needed, and you can add chocolate chips for a twist!
These pumpkin muffins are a fall essential—perfect for cosy autumn days. With a soft, cinnamon-spiced texture and rich pumpkin flavour, they’re an irresistible treat. Each muffin is baked to perfection with a moist crumb that highlights the warmth of pumpkin and spices.
Easy to make, these muffins are light and fluffy and can be enjoyed at any time of day. Add a sprinkle of cinnamon sugar on top for an extra touch of sweetness. These are ideal for a comforting breakfast or as a snack throughout the day.
Looking for some cosy autumn baking ideas? Try our Delicious Apple Cake for a warm, spiced treat that’s perfect for fall. If you love a gooey, comforting bake, our Biscoff Cinnamon Rolls are a must-try. For a decadent twist, the Nutella Whipped Cream Apple Cake combines rich chocolate and apple in every bite.
Coffee enthusiasts will enjoy the Mocha Loaf, blending chocolate and espresso for a delightful pick-me-up. Our Vegan Carrot Cake Banana Bread is a tasty and healthy option that’s sure to please everyone. If you’re in the mood for something tangy, the Lemon Cake with Cheese Frosting is a standout choice. And don’t miss the Cherry Clafoutis—a classic French dessert that’s both simple and elegant. Enjoy your baking!
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Expert Tips
- Use fresh pumpkin puree or a good canned option (not pumpkin pie filling). If you want to make your own, roast the pumpkin, blend it, and drain it well to avoid a soggy batter—I always do this when I have the time.
- Mix the batter just until combined to keep the muffins light and fluffy. Overmixing will make them dense, so I’m careful not to overdo it.
- For extra flavor and texture, add cinnamon, nutmeg, and ginger, then fold in nuts, chocolate chips, or cranberries.
Why you’ll love these pumpkin muffins
These pumpkin muffins stand out with their moist, tender texture and warm spices. They feature pure pumpkin for a rich, natural taste that pairs beautifully with cinnamon, nutmeg, and ginger.
Every bite brings the perfect balance of sweetness and spice, and you can easily mix in chocolate chips or nuts for added texture. Perfect for autumn baking, these muffins make a cosy treat for fall mornings or an afternoon snack you’ll keep reaching for.
Substitutions
If you find yourself missing some ingredients for your pumpkin muffins, don’t worry! You can easily substitute with items you might already have in your pantry. Here’s a handy guide to help you make delicious muffins no matter what ingredients you have on hand.
- All-Purpose Flour: Whole Wheat Flour can be used for a heartier muffin, with the same amount. A Gluten-Free Flour Blend can replace it, using a 1-to-1 blend for a gluten-free option.
- Baking Powder: Baking Soda can be used in place of baking powder; use ¼ teaspoon of baking soda with ½ cup of buttermilk or yoghurt (adjust the liquid in the recipe).
- Baking Soda: Baking Powder can be used instead; use 1 teaspoon of baking powder for every ½ teaspoon of baking soda, though this may slightly alter the texture.
- Ground Cinnamon: Pumpkin Pie Spice can be used for a blend of spices, in the same amount.
- Ground Ginger: Ground Allspice can replace it, using the same amount, or add a bit more cinnamon.
- Ground Nutmeg: Mace can be used in the same amount, or simply increase the amount of pumpkin pie spice.
- Ground Cloves: Additional Cinnamon or Nutmeg can be used as a substitute, in the same amount or mixed to taste.
- Salt: Sea Salt or Kosher Salt can replace regular salt, using the same amount.
- Pumpkin Puree: Applesauce can be used in the same amount for a slightly different taste but still moist muffins. Sweet Potato Puree can be used as a substitute, with the same quantity, for a similar texture.
- Canola or Vegetable Oil: Coconut Oil can replace it, using the same amount for a subtle coconut flavour. Butter can be used in the same amount, melted.
- Light Brown Sugar: Dark Brown Sugar can be used instead, with the same quantity for a richer flavour. Maple Syrup or Honey can replace it; use ⅓ cup and reduce the liquid in the recipe by 2 tablespoons.
- Granulated Sugar: Coconut Sugar can replace it, using the same amount for a less processed option. Maple Sugar can also be used in the same quantity for a unique taste.
- Eggs: Flax Eggs can be used; mix 2 tablespoons of ground flaxseed with 6 tablespoons of water and let it sit until it becomes gel-like. Chia Eggs are another option; mix 2 tablespoons of chia seeds with 6 tablespoons of water and let it sit until gel-like.
- Pure Vanilla Extract: Vanilla Bean Paste can replace it, using the same amount for a more intense vanilla flavour. Almond Extract can be used as well; use ½ teaspoon for a different flavour profile.
Feel free to choose substitutions based on what you have available and your taste preferences!
How to make these Pumpkin Muffins
Ready to bake something irresistible? Try our pumpkin muffins! This easy recipe is loaded with warm, spiced ingredients that will make your kitchen smell amazing. We’ll guide you through each step, from mixing the batter to baking the muffins to perfection.
Check out our handy guide with step-by-step photos to help you along the way and make the most of the autumn baking season!
Mixing pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla extract in a bowl until smooth and well combined.
This is the texture you are looking for after mixing all the ingredients.
Add to the bowl the flour, baking powder, baking soda, ground cinnamon, ginger, nutmeg, cloves, and salt and mix until well combined.
You can also mix in extras like chopped nuts, chocolate chips, or dried cranberries for an added crunch, I’ve added chopped walnuts. Just be sure to fold them in gently to keep the muffins tender.
Evenly distribute the batter into the 12 cupcake liners, filling each about two-thirds full. Use a spoon or spatula to smooth the tops for an even bake.
Sprinkle with pumpkin seeds, brown sugar, or other toppings like cinnamon sugar, additional seeds, chocolate chips, or streusel for extra texture.
Bake in a preheated oven at 350°F (177°C) for 17-22 minutes, or until a toothpick inserted into the centre of a muffin comes out clean. Let the pumpkin muffins cool in the pan for 10 minutes. Then, remove them from the pan and transfer them to a wire rack to cool completely.
A full list of ingredients and instructions can be found in the recipe card below.
Mix-in Suggestions
- Chocolate Chips
- Chopped Nuts (e.g., walnuts, pecans)
- Dried Cranberries
- Chopped Apples
- Sunflower Seeds
- Shredded Coconut
- Toasted Pumpkin Seeds
- Raisins
- White Chocolate Chips
- Caramel Bits
Decorating Ideas
Decorating pumpkin muffins can be a fun way to add a touch of flair to your baking. Here are some simple ideas to elevate your pumpkin muffins:
- Cream Cheese Frosting: Spread a dollop of cream cheese frosting on top for a rich, tangy complement to the muffins. Add a sprinkle of cinnamon or nutmeg for extra flavour.
- Glaze: Drizzle a simple glaze made from powdered sugar and a splash of milk over the muffins. You can also add a bit of vanilla extract for extra sweetness.
- Sugared Pumpkin Seeds: Top your muffins with a handful of candied pumpkin seeds for a crunchy, sweet garnish. Just toss seeds in a bit of sugar and bake until crispy.
- Spiced Sugar: Sprinkle a mix of granulated sugar and pumpkin pie spice over the muffins before baking. This will give them a nice, spiced finish and a hint of sparkle.
- Whipped Cream: Add a dollop of whipped cream on top just before serving for a light and airy topping. For a festive touch, sprinkle some cinnamon or nutmeg on the cream.
- Chopped Nuts: Finish with a sprinkle of chopped nuts like pecans or walnuts for added texture and a nutty flavour.
With these simple decorating ideas, your pumpkin muffins will not only taste great but look irresistible too!
Storage
Storing your pumpkin muffins properly helps keep them fresh and delicious. Here’s how to do it:
- Room Temperature: If you plan to eat the muffins within a few days, store them in an airtight container at room temperature. They’ll stay fresh for up to 3-4 days.
- Refrigeration: For longer storage, keep the muffins in the refrigerator in an airtight container. They’ll stay fresh for up to a week. Make sure they’re completely cooled before refrigerating to avoid moisture buildup.
- Freezing: If you want to keep your muffins for even longer, freeze them. Wrap each muffin tightly in plastic wrap or aluminium foil and place them in a freezer-safe bag or container. They’ll stay good for up to 3 months. To enjoy, thaw them at room temperature or gently reheat them in the oven.
With these storage tips, you can enjoy your pumpkin muffins at their best, whether fresh or after a bit of freezing!
FAQs about Pumpkin Muffins
Can I use fresh pumpkin instead of canned pumpkin?
Yes, you can use fresh pumpkin puree. Just make sure to drain any excess moisture before using it to avoid a soggy batter.
How can I make pumpkin muffins gluten-free?
Substitute all-purpose flour with a gluten-free flour blend. Make sure to use a 1-to-1 blend for best results.
Can I make these pumpkin muffins ahead of time?
Yes, you can make them ahead of time. Just store them properly and reheat if desired before serving.
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Pumpkin Muffins
Ingredients
- 1 cup 125 grams all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup 250 grams pumpkin puree (NOT pumpkin pie filling)
- ½ cup 120 ml canola or vegetable oil
- ¼ cup 50 grams light brown sugar
- ¼ cup 50 grams granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners and set it aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ginger, nutmeg, cloves, and salt until well combined. This ensures the spices and leavening agents are evenly distributed.
- In a separate bowl, mix the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla extract until smooth and fully combined.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the cupcakes light and fluffy.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. Smooth the tops with a spoon or spatula for an even bake.
- Bake in the preheated oven for 17-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. This ensures they are cooked through.
- Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes. Then, carefully transfer them to a wire rack to cool completely before frosting or serving.
Video
Notes
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Mix all the spices in a small bowl.
- Store in an airtight container.
