My Best Pumpkin Muffins Recipe

These pumpkin muffins are everything you want in a fall treat-soft, moist, and bursting with warm spices. Each bite is filled with the rich flavor of pumpkin, making them perfect for cozy mornings or a sweet snack. The lovely aroma that fills your kitchen while they bake is enough to get anyone in the mood for autumn!

These muffins are super easy to make, so you can whip up a batch whenever you crave something comforting. They’re great on their own, but feel free to add chocolate chips or nuts for a little extra texture.

Ingredients & Substitutions

Pumpkin Puree: You can use canned pumpkin puree for convenience, or you can make your own by roasting and blending fresh pumpkin. Just be sure to avoid pumpkin pie filling, as it has added sugar and spices.

Flour: All-purpose flour works best for these muffins. If you need a gluten-free option, try a 1:1 gluten-free flour blend.

Sugar: Granulated sugar adds sweetness and helps with texture. If you want a deeper flavor, you can replace some of it with brown sugar.

Baking Powder & Baking Soda: These leavening agents help the muffins rise. If you run out of baking powder, you can use a mix of baking soda and vinegar as a substitute.

Spices: Cinnamon, nutmeg, and ginger give these muffins their warm flavor. If you don’t have them all, just use pumpkin pie spice instead for a simple solution.

Eggs: Eggs provide moisture and structure. If you need a vegan option, you can substitute each egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or applesauce.

Oil: Vegetable oil keeps the muffins moist. You can also use melted coconut oil or applesauce for a lighter option.

Milk: Any type of milk works here, including almond milk or oat milk for a dairy-free version. If you want extra richness, go for whole milk.

These substitutions will help you make the muffins just right for your taste and dietary needs.

Preparation Method

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This ensures your muffins bake evenly.
2. Mix Dry Ingredients: In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and ginger. Whisk them together until well mixed.
3. Combine Wet Ingredients: In another bowl, mix the pumpkin puree, eggs, oil, and milk. Stir until everything is well blended.
4. Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together until just combined. Be careful not to overmix; a few lumps are okay.
5. Prepare the Muffin Tin: Line a muffin tin with paper liners or grease it lightly with oil. This helps prevent sticking.
6. Fill the Muffin Cups: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7. Bake: Place the muffin tin in the oven and bake for about 18–20 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Once done, let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Prep Time, Cooking Time, Total Time, Kcal & Servings

Prep Time: 15 minutes, Cooking Time: 20 minutes, Total Time: 35 minutes, Calories: Approximately 180 per muffin, Servings: Makes 12 muffins.

Baking Powder & Baking Soda

Buy Now →

All-Purpose Flour

Buy Now →

Canned Pumpkin Puree

Buy Now →

What is the Secret to Moist Muffins?

The secret to moist muffins comes from a few key ingredients and techniques. First, using pumpkin puree not only adds flavor but also provides moisture. You want to make sure to balance your dry and wet ingredients. If you add too much flour, the muffins can turn out dry.

Another trick is to avoid overmixing the batter. Mixing just until everything is combined helps keep the muffins tender. Using oil instead of butter also helps, as oil keeps baked goods moist for longer. Lastly, consider adding a little bit of sour cream or yogurt to the batter; this adds extra moisture and richness.

How to Serve

When your pumpkin muffins are ready, let them cool for a few minutes before serving. For a cozy presentation, arrange them on a nice platter or a rustic wooden board. You can serve them plain, or for a little extra flavor, consider adding a drizzle of cream cheese frosting on top or a sprinkle of powdered sugar.

These muffins are perfect for breakfast or as an afternoon snack. Pair them with a hot cup of coffee or tea for a warm, inviting treat. If you’re hosting a gathering, you can also set out some butter or flavored spreads for guests to enjoy.

Store any leftovers in an airtight container at room temperature for a couple of days, or in the refrigerator for up to a week. Enjoy your muffins fresh, or gently warm them in the microwave for a few seconds before serving again.

Print