Tender and moist with bakery-style tops, these easy pumpkin muffins make the perfect fall breakfast or snack. Warm autumn spices and a whole can of pumpkin puree give them lots of wholesome flavor.
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Why I Love This Fall Muffin Recipe
Congratulations – you just found the only pumpkin muffin recipe you’ll ever need! They’re fluffy as can be, sweet, spiced, and have the perfect amount of dense moisture without being too heavy. Honestly, they’re pretty perfect and I crave them all year long. They’ve become such a staple in my house that every time September rolls around, at least one of my kids will ask “can you make the muffins?” Here’s what makes it so easy to fulfill that request:
- Easy To Make: With a handful of simple baking staples and easy to follow steps, making these homemade pumpkin muffins is a breeze.
- Fall Flavored: Filled with cinnamon, nutmeg, cloves and an entire can of pumpkin, these muffins have all of the fall flavor you know and love!
- Enjoy All Day: While these muffins are perfect for an on-the-go breakfast, they also make a great snack or even dessert!
- They Freeze Well: Yes! Make a double batch now and save half of them for later. Scroll down to see more freezing info.
Have a hankering for more pumpkin muffins? You have come to the right place! Try my favorite pumpkin cream cheese muffins, donut pumpkin muffins, sweet pumpkin streusel muffins or these pumpkin oatmeal muffins.
Key Ingredients
This pumpkin muffins recipe uses baking essentials that you may already have on hand! Below you will find helpful notes for key ingredients used to make these pumpkin spice muffins. Scroll down to the recipe card for full ingredient list and exact amounts!
- Flour: All-purpose flour is the basis for this quick muffin batter. The best way to measure it without packing too much flour into the measuring cup is to spoon it in there, then level it.
- Spices: Ground cinnamon, nutmeg, and cloves are so delicious with pumpkin.
- Baking Powder and Baking Soda: A little of both makes a nice, light muffin. Make sure that they’re both not expired or they won’t work!
- Sugar: I use mostly brown sugar, with a little white sugar, for an ultra-tender and flavorful result.
- Vegetable Oil: Melted butter also works, but oil makes a more moist muffin.
- Sour Cream: Plain or vanilla yogurt will also work!
- Pumpkin: I use a 15 oz can of pumpkin. Make sure it is pure pumpkin puree, not pumpkin pie filling which is already sweetened.
How to Make The Best Pumpkin Muffin Recipe
With just a few simple ingredients, these easy pumpkin muffins come together in no time! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions.
- Make the batter: Whisk together the dry ingredients. In a separate bowl, blend the sugars and oil until smooth. Mix in the eggs, followed by the sour cream and pumpkin puree. Stir in the flour mixture.
- Bake. Fill each muffin tin 3/4 full. Bake for 20 to 22 minutes.
- Cool. Cool in the muffin tin for 10 minutes then enjoy.
Chef’s Tips and Variations
- Don’t Over-Mix: Once the flour is added to the recipe, make sure you only mix until just combined. Over-mixing can cause the gluten to overdevelop, resulting in crumbly or dry muffins.
- Cookie Scoop: Using a cookie scoop to add the batter to the muffin liners in a great, mess free way to do so!
- Rounder Bakery Style Muffins: For a higher rise and more rounded muffin tops, try spacing the muffins out so that you only fill every other muffin well in the tin. You’ll need to bake in batches or use multiple muffin pans if you do this, but it does make a big difference!
- Mix-Ins: Try adding raisins, chopped nuts, or even toffee chips to the muffin batter for an extra-special treat.
- Toppings: This is a great recipe for topping! Give the muffins a little maple glaze from my easy donut recipe, or a drizzle of decadent pecan praline sauce.
- Chocolate Chips: For the ultimate yumminess, try adding chocolate chips to the batter and pressing a few extra on top before baking. Or you could even swirl some Nutella on top like I do in these swirled Nutella pumpkin muffins.
What To Serve With Pumpkin Muffins
- Breakfast: I love starting my day with a pumpkin muffin and some dalgona coffee.
- Snack: These are the very best midday pick-me-up!
- Dessert: Enjoy a pumpkin spice muffin after a hearty serving of pork tenderloin and apples or roasted butternut squash soup.
Yield: 15 Muffins
Pumpkin Muffins
Tender and moist with bakery-style tops, these easy pumpkin muffins make the perfect fall breakfast or snack. Warm autumn spices and a whole can of pumpkin puree give them lots of wholesome flavor.
Ingredients
- 2 ¼ cups all purpose flour
- 2 ½ teaspoon ground cinnamon
- 1 ½ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 cup packed brown sugar
- ½ cup vegetable oil
- ⅓ cup granulated sugar
- 2 large eggs + 1 yolk
- 3 tablespoons sour cream, or plain yogurt
- 1 (15 oz) can pumpkin puree
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Instructions
- Preheat the oven to 350°F. Line a muffin tin with paper liners and lightly spray with baking spray. Set aside.
- In a large mixing bowl combine flour, cinnamon, baking powder, baking soda, salt, nutmeg and cloves. Mix to combine, then set aside.
- In the bowl of a stand mixer, fitted with a paddle attachment, combine brown sugar, vegetable oil and sugar. Beat on a medium speed until smooth.
- Add in eggs and mix until just incorporated. Add sour cream and mix to combine, then add in pumpkin puree and mix. Add in the dry ingredients and mix until just incorporated.
- Fill each muffin liner in the prepared muffin tin 3⁄4 of the way full with batter.
- Bake muffins for 20 to 22 minutes or until a toothpick inserted into the center comes out clean, or with a few moist crumbs. Let cool for 10 minutes then transfer to a cooling rack to cool completely.
Notes
- Room temperature. Pumpkin muffins may be stored in an airtight container or baggie for up to 4 days at room temperature.
- Fridge. You can also store them in the fridge for up to a week.
- Freeze. These muffins freeze well. Wrap each one tightly in plastic wrap then place in a freezer bag. Freeze for up to 3 months, then thaw to room temperature before serving.
Nutrition
Serving: 1 muffin, Calories: 222kcal, Carbohydrates: 36g, Protein: 2g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 2g, Trans Fat: 0.05g, Cholesterol: 2mg, Sodium: 220mg, Potassium: 103mg, Fiber: 2g, Sugar: 20g, Vitamin A: 4429IU, Vitamin C: 1mg, Calcium: 52mg, Iron: 1mg
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Made these using measure for measure gluten free flour and made them into mini muffins. I freeze these and bring out a few every couple of days. They are a great addition to my daughter’s school snack box. I made them about a month ago and the last of the mini muffins came out of the freezer yesterday. They are still moist and fresh like day 1!
These muffins are fantastic! So moist. My picky eaters love them and they made a great care package for a sick colleague. I overfilled my 12 muffin tin and they were tall and still light. So beautiful!
Now, if you have a banana muffin recipe, I’m up for it. If not, I might try adapting this.
I just made these with Bob’s Red Mill Gluten Free flour and they turned out great. They are still moist on the second day and that is hard when baking gf.
Hi Bev! Thanks for sharing – so glad it worked out! Did you do a 1 to 1 swap?
Yes, I did. Day three and they are still moist. Had one for breakfast with a little cream cheese. This recipe is a keeper.
Can I use this recipe for pumpkin bread?? I went to get the cupcake papers and we are out of them
Sure you can! You may have a little too much batter for a 9×5 loaf pan, only fill it 3/4th of the way full. Bake at 350°F for about 50 minutes, until cooked through and a toothpick comes out clean. You may need to lightly cover the top of the bread with foil half way through baking if it is browning too quickly.
I love your muffin wrappers. Would you mind telling where you got them?
Hi Sandy! I buy them on amazon! Here’s a link: https://amzn.to/46dqjc2
Hi Jessica,
I just started following you and this is my first recipe!
I made a dozen muffins in a regular pan and the rest in my Fall foliage muffin tin!! These are amazing!!!!! Light, airy and so delicious!!! My family loves them! I have a strong feeling I will be making more before the season is over!!
Thanks for sharing with us!!
Delicious and easy. Added chopped pecans and semi-sweet chocolate chips. Baked perfectly at 20 minutes. A definite keeper. Thank you.
These are excellent!!! They are so flavorful and not dry! Already sent the recipe off to friends. This is a keeper for sure. thanks!
Super yummy! Brought them to a graduation and was asked for the recipe by a couple people. Gonna replace my previous go-to pumpkin muffin recipe. Thanks for sharing!
I want to use pumpkin pie spice instead of the other spices but how much?
Hi Gail! If you add up the other spices, it’s about 1 tablespoon of spices. So skip those and add 1 tablespoon of pumpkin pie spice!
Any way to make these gluten free? Almond flour perhaps?
I just tried this recipe using half GF flour and half oat flour (I also replaced the oil with applesauce in case that changes the texture at all) and they turned out great!
Hi Laura! I personally haven’t tried it, but if you do, please let me know how it works out!