Pumpkin Muffins

Pumpkin Muffins are moist, warmly spiced, and effortlessly cozy — perfect for fall mornings or year​-round comfort. These muffins blend the rich, earthy sweetness of pumpkin puree with warm cinnamon and homemade pumpkin​-pie​-style spices for a deeply flavorful treat. With just pantry staples and a few easy steps, you’ll have bakery​-quality muffins in under half an hour. Whether you’re baking for breakfast, a snack, or a gathering, these muffins are simple, delicious, and sure to become a favorite, especially when topped with mix​-ins like chocolate chips or nuts.

Why You’ll Love This Pumpkin Muffins Recipe

• Quick and easy – just a few simple whisk-and-stir steps and your batter is ready in no time.
• Soft and fluffy – the pumpkin puree and melted butter give these muffins their irresistible texture.
• Perfectly spiced – a blend of cinnamon, pumpkin pie spice (homemade or store-bought) balances sweetness and warmth.
• Customizable – chocolate chips, nuts, dried fruit, or cinnamon chips add texture and flavor.
• Kid-friendly and make-ahead – delicious warm or cooled, and easy to store or freeze for later treats.

Ingredients

• 15 oz (about 1½ cups) pumpkin puree
• ½ cup melted salted butter (or substitute with unsalted butter, coconut oil, canola oil, ghee, or swap half with applesauce for a lighter version)
• ¾ cup packed light brown sugar (or dark brown sugar)
• ¾ cup granulated sugar (or organic cane sugar or coconut sugar)
• 2 large eggs
• 1 tsp pure vanilla extract
• 1¾ cups all-purpose flour (or bread/pastry flour, or an all-purpose gluten-free flour blend)
• 1 Tbsp pumpkin​-pie​-style spice (store-bought or homemade: 1½ tsp cinnamon, ½ tsp nutmeg, ½ tsp cloves, ½ tsp allspice yields approximately 1 Tbsp)
• 2 tsp cinnamon
• 2 tsp baking powder
• ½ tsp fine sea salt
• 1 cup optional add-ins such as chocolate chips, cinnamon chips, chopped nuts, or dried fruit

Step-by-Step: How to Make Pumpkin Muffins

1. Preheat your oven to 375 °F (190 °C).
2. Grease or line a standard 12-cup muffin tin and set aside.
3. Whisk the flour, pumpkin spice, cinnamon, baking powder, and sea salt together in a small bowl and set aside.
4. In a large bowl, whisk melted butter and pumpkin puree until smooth.
5. Mix in both the brown and granulated sugars until fully dissolved.
6. Add eggs and vanilla; whisk until fully combined.
7. Fold in the dry ingredient mixture until the batter is smooth and uniform—avoid overmixing.
8. If you’re including mix-ins, fold them in gently to distribute them evenly throughout the batter.
9. Use about ¼ cup of batter per muffin well, smoothing the tops as needed.
10. Bake for 20–25 minutes, until muffin tops are set and a toothpick—or cake tester—inserted into the center comes out clean or with a few moist crumbs. High-altitude tip: If you’re baking at around 5,000 feet, reduce bake time to 15–18 minutes.
11. Allow muffins to cool in the pan on a wire rack for 10 minutes before moving them to the rack to finish cooling.

Helpful Tips

• Measure flour correctly: spoon it into the measuring cup and level off to avoid dry muffins.
• Room-temperature eggs mix more smoothly into batter.
• Be careful not to overmix once the wet and dry ingredients are combined — this keeps the muffins tender and light.
• To check for doneness, insert a toothpick to test for doneness—aim for a few moist crumbs rather than a completely dry center.
• Mix-in variety adds interest—try chocolate chips for sweetness, nuts for crunch, or dried fruit for tang.

Substitutions And Variations

• Butter alternatives: unsalted butter (add ¼ tsp salt), coconut oil, ghee, or even half applesauce for lighter muffins.
• Sweetener swaps: dark brown sugar instead of light, or organic cane/coconut sugar in place of granulated.
• Flour alternatives: bread for chewier texture, pastry for tenderness, or gluten-free blend for dietary needs.
• Pumpkin-pie spice: use store-bought or make your own (1 Tbsp equals 1½ tsp cinnamon + ½ tsp each of nutmeg, cloves, allspice).
• Flavor twists: swirl in maple syrup, top with streusel or a crumbly oat topping before baking, or fold in chopped apples or berries.

Storage Instructions

• To store: Place cooled muffins in an airtight container in the refrigerator for up to 1 week.
• To freeze: Arrange in a single layer in an airtight container or freezer-safe bag; freeze for up to 2 months. Thaw at room temperature or reheat briefly in the microwave or oven.

Nutritional Information (per muffin, approximate)

Serving Suggestions

• Serve warm with a swipe of cinnamon-honey butter or cream cheese.
• Pair with savoury dishes like an egg casserole or frittata for a hearty brunch.
• Accompany with a pumpkin smoothie or a steaming coffee for a complete fall-flavored breakfast.

Frequently Asked Questions About Pumpkin Muffins

1. Is it okay to substitute fresh pumpkin for canned?
Yes! Roast and puree your own pumpkin, then drain any excess moisture before measuring—this ensures the batter isn’t too wet.

2. My muffins came out dense—what went wrong?
Measure flour accurately, mix only until combined, and make sure your baking powder is still fresh.

3. Can I make mini muffins or jumbo muffins?
Definitely! Bake mini muffins for 12–15 minutes and jumbo ones for 25–30 minutes, adjusting as needed.

4. How do I make these muffins dairy-free or vegan?
Use dairy-free butter or oil, and replace eggs with flaxseed “eggs” (1 Tbsp ground flax + 3 Tbsp water per egg). Allow the flaxseed mixture to sit for 5 minutes so it thickens and forms a gel-like consistency.

5. Can I halve the recipe?
Yes. Just halve each ingredient and bake in 6 wells or use a loaf pan. Watch the baking time—smaller yield may bake faster, larger may need a bit longer.

Conclusion

Pumpkin Muffins come together with such ease and deliver so much cozy flavor—spiced pumpkin paired with sugar and buttery richness feels like a big hug in muffin form. May the cozy ease of this recipe fill your kitchen with warmth as you bake. Sharing the joy of these muffins with loved ones has always been one of life’s simple pleasures for me, and I’m grateful you’re here sharing in it. Thank you for trusting me with your kitchen time—may this recipe fill your home with delicious aroma and your heart with joy. Enjoy every soft, spiced, pumpkiny bite—happy baking, and welcome to our food-loving family!

Pumpkin Muffins

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• Author: Lisa
• Total Time: 30 minutes
• Yield: 12 muffins 1x

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Description

Pumpkin Muffins are soft, moist, and full of fall flavor. This easy recipe comes together in minutes using pantry staples and is customizable with chocolate chips, nuts, or dried fruit. A perfect cozy treat for breakfast, snack time, or brunch!

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Ingredients

Scale 1x2x3x

15 oz pumpkin puree

½ cup melted salted butter (or substitute)

¾ cup packed light brown sugar

¾ cup granulated sugar

2 large eggs

1 tsp vanilla extract

1¾ 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, dried fruit)

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Instructions

• Preheat your oven to 375 °F (190 °C).
• Grease or line a standard 12-cup muffin tin and set aside.
• Whisk the flour, pumpkin spice, cinnamon, baking powder, and sea salt together in a small bowl and set aside.
• In a large bowl, whisk melted butter and pumpkin puree until smooth.
• Mix in both the brown and granulated sugars until fully dissolved.
• Add eggs and vanilla; whisk until fully combined.
• Fold in the dry ingredient mixture until the batter is smooth and uniform—avoid overmixing.
• If you’re including mix-ins, fold them in gently to distribute them evenly throughout the batter.
• Use about ¼ cup of batter per muffin well, smoothing the tops as needed.
• Bake for 20–25 minutes, until muffin tops are set and a toothpick—or cake tester—inserted into the center comes out clean or with a few moist crumbs. High-altitude tip: If you’re baking at around 5,000 feet, reduce bake time to 15–18 minutes.
• Allow muffins to cool in the pan on a wire rack for 10 minutes before moving them to the rack to finish cooling.

Notes

For high altitudes (around 5,000 ft), reduce baking time to 15–18 minutes.

Use homemade pumpkin pie spice if preferred: 1½ tsp cinnamon + ½ tsp each of nutmeg, cloves, allspice.

Avoid overmixing to keep muffins tender.

Store in the fridge for 1 week or freeze for 2 months.

• Prep Time: 10 minutes
• Cook Time: 20 minutes

Nutrition

• Serving Size: 1 muffin
• Calories: 224
• Sugar: 23g
• Carbohydrates: 38g
• Protein: 3g