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!
Easy to make, these muffins are light and fluffy and can be enjoyed any time of day. Add a sprinkle of cinnamon sugar for extra sweetness. They’re perfect for breakfast or a midday snack—just like my pumpkin bread rolls, fluffy pancakes, or cosy oats with cherries. If you’re in the mood for something savoury, try crispy duck with pumpkin puree or butternut squash lasagna. And for a sweet treat, my plum crumble or cranberry crumble bars are a must!
Looking for more cosy autumn 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.
Looking for more? Check out these Delicious Desserts!
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 flavour and texture, add cinnamon, nutmeg, and ginger, then fold in nuts, chocolate chips, or cranberries.
Why you’ll love this recipe
- Soft, moist, and packed with warm spices
- Made with real pumpkin for a rich taste
- Balanced sweetness with cinnamon, nutmeg, and ginger
- Easy to customize—add chocolate chips or nuts
- Great for breakfast or a quick snack
Ingredients
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.
Substitutions
If you’re missing any ingredients for your pumpkin muffins, here are some easy substitutions:
- Flour: Whole wheat or gluten-free flour blend.
- Spices: Swap cinnamon with pumpkin pie spice, ginger with allspice, or nutmeg with mace.
- Pumpkin Puree: Applesauce or sweet potato puree.
- Oil: Coconut oil or melted butter.
- Sugar: Dark brown sugar, maple syrup, or honey.
- Eggs: Flax or chia eggs (2 tbsp ground flax/chia + 6 tbsp water).
- Vanilla Extract: Vanilla bean paste or almond extract.
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
Step-by-step Instructions
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.
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Storage
- 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.
FAQs
More Recipes You Might Love
- Butternut Squash Lasagne
- Oven Roasted Duck with Butternut Squash Puree
- Pumpkin-Shaped Bread Rolls
- Vegan Carrot Cake Banana Bread
- Apple Crumble Bars – more apples than crumble
Pumpkin Muffins
Ingredients
- 1 cup all-purpose flour 125 grams
- 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 pumpkin puree (NOT pumpkin pie filling) 250 grams
- ½ cup canola or vegetable oil 120 ml
- ¼ cup light brown sugar 50 grams
- ¼ cup granulated sugar 50 grams
- 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.
- Use canned pumpkin puree (not pumpkin pie filling) for the best results.
- Don’t overmix the batter—just stir until combined to keep the muffins tender.
- For extra flavour, toast the nuts or spices before adding them to the batter.
- Store muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- Freeze muffins for up to 3 months—thaw at room temperature or warm in the microwave before serving.
- Adjust sweetness to taste, especially if using mix-ins like chocolate chips or dried fruit.
These pumpkin muffins were indeed the best. As suggested, I tried it with whole wheat flour, and it turned out awesome.
This is such a comfort treat! Can never go wrong with a pumpkin muffin! Love how it is so soft and fluffy, perfect for any occassion!
We loved these. So moist and a wonderful texture!
I made this recipe and 2 things, 1 it’s so easy to make! And second of all my whole house smelled like FALL. I can’t wait to make these cupcakes again for my kids!
What a great recipe. Worked a treat and was delicious. Loved all the spices and the kitchen smelled so good!
These pumpkin muffins were delicious simple recipe that everyone loved!
These muffins were incredible! They were the perfect texture and moist. I will definitely be making again.
I loved your best pumpkin muffins. I am going to make it more often. Kids approved it.
These muffins came out great! Perfect texture and not too sweet. Can’t wait to make them again!
These pumpkin muffins are so delicious! They were the perfect texture and delightful.
This pumpkin muffin recipe is perfection. With just the right amount of pumpkin flavor and spice, I’m hooked!
My kids LOVE pumpkin bread, but these were much better for a breakfast on the go! I’m popping the leftovers in the freezer to take along to the airport on an upcoming early flight.
These pumpkin muffins turned out perfectly! The whole family loved them!
Autumnal comfort food! I was craving a fall flavored treat, and these were the perfect recipe for that. They’re moist, flavorful, and disappeared way too fast! Definitely a new favorite that I’ll be making again. Since fall is just around the corner! 😊🍂 🍁