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.
Why You’ll Love This Pumpkin Muffin Recipe
This is the only recipe for pumpkin muffins you’ll ever need! Here’s why you will love them:
- 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.
This pumpkin muffins recipe uses baking essentials that you may already have on hand! For full ingredient amounts and directions, scroll to the printable recipe card at the bottom of this post.
- Flour: All-purpose flour is the basis for this quick muffin batter.
- 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.
- 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.
- Eggs: A couple of whole eggs, plus an extra yolk for richness.
- 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 Pumpkin Muffins
With just a few simple ingredients, these easy pumpkin muffins come together in no time! Here’s a sneak peak at how to whip them up. See the recipe card below for more detailed 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.
Tips for the Best Pumpkin Muffins
Before you start baking, take a look at these quick tips and tricks!
- 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!
Variations to Try
You can make this pumpkin muffin recipe just as it is, or add your favorite tweaks – here are a few ideas to get you started:
- 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.
How to Store Pumpkin Muffins
- 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.
More Easy Pumpkin Recipes
- Best Pumpkin Bread
- Soft Pumpkin Cookies
- Pumpkin Cranberry Bread
- Pumpkin Coffee Cake
- No Bake Pumpkin Cheesecake
- Pumpkin Chocolate Chip Bread
- Pumpkin Pie Cheesecake
- 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
- 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.
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