Pumpkin Muffins: The Perfect Fall Recipe

Last Updated on October 31, 2025 by Chef Josie

Soft, moist, and full of warm autumn spices, these Pumpkin Muffins are the kind of cozy treat that makes your kitchen smell like fall itself. With their golden tops and tender crumb, they strike the perfect balance between comforting sweetness and pumpkin-spice warmth. Whether you enjoy them for breakfast, dessert, or an afternoon snack, this recipe is sure to become a seasonal favorite.

I first started baking pumpkin muffins as a way to use up leftover puree after making a pumpkin pie recipe. What started as a simple experiment turned into a fall tradition, batches of pumpkin muffins cooling on the counter, ready to share with neighbors and friends. They’re the ultimate blend of ease, flavor, and nostalgia.

Click to Access the Table of Contents:

Table of Contents

Print

Why You’ll Love These Pumpkin Muffins

• Moist and flavorful: Packed with real pumpkin and aromatic spices.
• Quick and easy: Ready in under 30 minutes with simple ingredients.
• Freezer-friendly: Perfect for meal prep or quick breakfasts.
• Versatile: Add nuts, chocolate chips, or cream cheese filling.
• Healthier option: Naturally moist, requiring less oil or butter.

Ingredients

• 1¾ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 tsp pumpkin pie spice (or cinnamon, nutmeg, and ginger mix)
• 1 cup pumpkin puree
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 large eggs
• ⅓ cup vegetable oil (or melted coconut oil)
• 1 tsp vanilla extract

Instructions

1. Preheat oven: 350°F (175°C). Line or grease a 12-cup muffin tin.
2. Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, salt, and spices.
3. Combine wet ingredients: In another bowl, whisk pumpkin, sugars, eggs, oil, and vanilla until smooth.
4. Combine: Add dry to wet; stir gently until just mixed.
5. Bake: Divide batter into muffin cups and bake 18–20 minutes or until a toothpick comes out clean.
6. Cool: Let cool 5 minutes in pan, then transfer to rack.

Notes and Top Tips

• Don’t overmix; the muffins stay softer.
• Add chocolate chips, nuts, or a cream cheese swirl for variety.
• Substitute half the flour with whole wheat for healthy pumpkin muffins.
• Store airtight at room temperature for up to 3 days or freeze up to 2 months.

Serving Suggestions and Variations

Enjoy warm with butter or a drizzle of maple glaze.
Try:

• Pumpkin Cheesecake Muffins: Add a swirl of sweetened cream cheese.
• Pumpkin Bars: Spread batter into a pan and top with frosting.
• Pumpkin Cupcakes: Frost with cream cheese icing for dessert.
• Healthy Pumpkin Recipes: Use coconut sugar and olive oil for a lighter version.

Storage and Reheating Tips

• Room Temp: Store in a sealed container up to 3 days.
• Refrigerate: Up to 5 days for longer freshness.
• Freeze: Wrap individually, freeze up to 2 months.
• Reheat: Microwave 15 seconds or warm in oven at 300°F for 5 minutes.

FAQs

1. Can I use fresh pumpkin instead of canned?
Yes. Steam and puree fresh pumpkin, then strain excess moisture before using.

2. Can I make these gluten-free?
Yes, replace the flour with a 1:1 gluten-free baking blend.

3. How can I make them healthier?
Use coconut oil, reduce sugar slightly, and add rolled oats or flaxseed.

4. Why are my muffins dense?
Overmixing or too much pumpkin puree can make batter heavy; mix lightly until combined.

Why You’ll Make Them Again

These pumpkin muffins are everything you love about fall recipes: warm, fragrant, and perfectly moist. They’re quick enough for a weekday breakfast but special enough for a Thanksgiving brunch. Once you try them, they’ll earn a permanent spot in your autumn baking rotation.

If you enjoyed this recipe, leave a rating and share your favorite pumpkin muffin recipes or pumpkin desserts in the comments!

For more delicious recipes follow me on :

Medium: @RecipesByJosie

Instagram: @RecipesByJosie

Pinterest: @RecipesByJosie