Name: Best Pumpkin Muffins Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 25 min
Ingredients: 15 ounces pumpkin puree; ▢½ cup salted butter (melted); ▢¾ cup light brown sugar (packed); ▢¾ cup granulated sugar; ▢2 eggs; ▢1 teaspoon pure vanilla extract; ▢1 ¾ cups all-purpose flour; ▢1 Tablespoon pumpkin pie spice; ▢2 teaspoons cinnamon; ▢2 teaspoons baking powder; ▢½ teaspoon fine sea salt; ▢1 cup mix-ins (optional (chocolate chips, cinnamon chips, nuts, dried fruit, etc.))

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Article Introduction

When the leaves begin to change and crisp air moves in, there’s nothing better than a batch of warm, spiced pumpkin muffins straight from the oven. These are not your average muffins—they’re tender, flavorful, and infused with just the right balance of cinnamon and pumpkin pie spice. Whether you’re baking a cozy breakfast or prepping for a fall gathering, this easy recipe delivers moist muffins every time. Plus, it uses pantry staples and comes together in under 30 minutes. In the sections below, we’ll guide you through the story, ingredients, method, variations, and tips for the best pumpkin muffins recipe.

Why These Are the Best Pumpkin Muffins

A Fall Favorite Worth Making Year-Round

The first time I made these muffins, it wasn’t even October yet. A chilly September morning had me craving something comforting, and I found a forgotten can of pumpkin in the pantry. That led to the first batch—and they were so good, they’ve since become a staple no matter the season.

The reason these are the best pumpkin muffins isn’t just the warm spices or rich pumpkin flavor. It’s the texture: moist, fluffy, and slightly dense in the best way. The balance of melted butter and pumpkin puree creates a silky batter that bakes up perfectly, even without fancy techniques. And when you add mix-ins like chocolate chips or chopped nuts, they go from great to irresistible.

Unlike some recipes that can turn out bland or dry, these muffins are deeply flavorful thanks to a generous dose of cinnamon and pumpkin pie spice. The brown sugar also gives them a slight caramel note that pairs beautifully with the pumpkin.

Ingredients That Make a Difference

Let’s talk ingredients. Using pumpkin puree—not pumpkin pie filling—is essential. The puree brings richness and structure to the muffins while allowing the spices to shine. Melted salted butter adds flavor depth and moisture. A combination of light brown sugar and granulated sugar ensures the muffins are sweet but not cloying.

Then there’s the spice. A full tablespoon of pumpkin pie spice combined with extra cinnamon means these muffins are anything but bland. You don’t need an electric mixer—just a whisk and two bowls.

Add-ins are totally optional but highly recommended. Chocolate chips add sweetness, chopped pecans bring crunch, and dried cranberries offer tart contrast. You can make them your own, which is part of what makes this recipe so dependable and fun.

How to Make Pumpkin Muffins from Scratch

Step-by-Step for Foolproof Muffins Every Time

This pumpkin muffin recipe keeps things simple—no mixer, no complicated techniques. Here’s how it comes together quickly in one bowl and one measuring cup.

Start by preheating the oven to 375°F (190°C). Grease a standard 12-cup muffin tin or line it with paper liners. In one bowl, whisk together the dry ingredients: all-purpose flour, pumpkin pie spice, extra cinnamon, baking powder, and sea salt. This mixture forms the base of your muffins and ensures the flavor is evenly distributed.

In another large bowl, whisk pumpkin puree and melted butter until smooth. Add in the brown and granulated sugars, mixing until fully dissolved. Then whisk in the eggs and vanilla extract until everything is well incorporated. Once combined, fold in the dry ingredients gently. Avoid overmixing, which can lead to tough muffins.

If you’re adding mix-ins like chocolate chips, cinnamon chips, or chopped pecans, stir them in at the end. Spoon about ¼ cup of batter into each muffin cup and smooth out the tops for even baking. Bake for 20–25 minutes, or until a cake tester comes out clean or with a few moist crumbs.

Tips for Perfect Texture and Flavor

Use canned pumpkin puree (not pumpkin pie filling). If you’re using homemade puree, make sure to drain excess moisture first.
Melted butter creates a richer muffin than oil. If you’re after a lighter version, you can substitute half with applesauce.
Mix dry and wet ingredients separately, then combine them gently. This keeps the muffins light.
For high-altitude baking, reduce baking time slightly. Around 15–18 minutes works at 5,000 feet elevation.
Let muffins cool in the pan for 10 minutes before transferring to a rack. This prevents crumbling and allows steam to release gradually.

Once cooled, these pumpkin muffins are soft and spiced, ideal for breakfast or an afternoon treat. Their smell alone is enough to make your kitchen feel like fall.

Best Pumpkin Muffins Recipe

Made with tender meat chunks, carrots, and potatoes in a deliciously seasoned sauce on a stove top. Easy to make, comforting, and so delicious.

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Prep Time 10

Cook Time 20

Total Time 25

Servings 14

Ingredients

15 ounces pumpkin puree
▢½ cup salted butter melted
▢¾ cup light brown sugar packed
▢¾ cup granulated sugar
▢2 eggs
▢1 teaspoon pure vanilla extract
▢1 ¾ cups all-purpose flour
▢1 Tablespoon pumpkin pie spice
▢2 teaspoons cinnamon
▢2 teaspoons baking powder
▢½ teaspoon fine sea salt
▢1 cup mix-ins optional (chocolate chips, cinnamon chips, nuts, dried fruit, etc.)

Instructions

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Grease a standard 12-cup muffin tin, set aside.
Combine flour, pumpkin pie spice, cinnamon, baking powder and sea salt in a small bowl. Then, set it aside.
Whisk the pumpkin puree and melted butter in a large bowl until smooth.
Add brown sugar and granulated sugar and whisk until the sugars are dissolved.
Then, whisk in eggs and vanilla.
Add the dry ingredient mixture and whisk or stir until batter is smooth.
If desired, add mix-ins like chocolate chips, cinnamon chips, walnuts, etc. and stir until evenly distributed.
Pour ¼ cup of the pumpkin muffin batter into each well of the muffin tin, and smooth out the top.
Bake in preheated oven for 20-25 minutes, or until the tops are set and a cake tested inserted into the center of the loaf comes out clean or with a few crumbs. ( NOTE: for high altitude, reduce baking time. I bake them for 15 to 18 minutes and I live 5,000 feet above sea level).
Let pumpkin muffins cool in the pan on a wire rack for 10 minutes, then transfer them to a wire rack to cool completely.

Notes

Homemade Pumpkin Pie Spice
Use this recipe to make your own homemade pumpkin pie spice!
Or, to make only 1 tablespoon of pumpkin pie spice combine:
1 ½ tsp cinnamon
½ tsp nutmeg
½ tsp cloves
½ tsp allspice
Ingredient Substitutions
Pumpkin puree. This recipe calls for 1 ½ cups of pumpkin puree, which equals one, 15 oz can of pumpkin puree. I using homemade pumpkin puree, drain the water out.
Salted Butter. Unsalted butter, coconut oil, canola oil or ghee can be used in place of butter. You can replace half the butter with applesauce.
Light Brown Sugar. dark brown sugar works well.
Granulated sugar. organic cane sugar or coconut sugar are good substitutes.
All-purpose flour. bread or pastry flour works well in this recipe. Use an all-purpose gluten-free flour to make them gluten-free.
Pumpkin Pie Spice. Use store bought or make your own!
Serve
Serve these pumpkin muffins warm with a slather of cinnamon honey butter. I like serving them alongside an egg dish like this egg casserole or frittata, or with a pumpkin smoothie!
Store/Freeze
Store the pumpkin muffins in an airtight container in the refrigerator for up to 1 week or in a single layer in an airtight container in the freezer for up to two months.

Nutrition

Easy Variations and Storage Tips

Flavor Twists to Suit Every Taste

One of the best things about this pumpkin muffin recipe is how easy it is to customize. The base is simple, and it welcomes all kinds of add-ins without falling apart. Whether you prefer something chocolatey, nutty, or fruity, this batter adapts beautifully.

Here are some flavor variations to try:

Chocolate Chip Pumpkin Muffins: Fold in 1 cup of semisweet chocolate chips before baking. The melted chocolate adds richness and pairs perfectly with the spices.
Pumpkin Walnut Muffins: Chopped walnuts or pecans give a satisfying crunch. Toast the nuts for extra flavor.
Maple Glaze Drizzle: Mix powdered sugar with a splash of maple syrup and drizzle over cooled muffins for a bakery-style finish.
Pumpkin Cream Cheese Swirl: Drop a spoonful of sweetened cream cheese into the center of each muffin before baking for a tangy, creamy surprise.
Dried Cranberries or Raisins: Add a touch of tart or chewy sweetness with ¾ cup of dried fruit. This is especially good for fall brunches.

You can also adjust the spice level. Want more warmth? Add ground cloves or a pinch of cardamom. Prefer something mild? Use just cinnamon and skip the pumpkin pie spice.

No matter what variation you choose, the core remains soft, tender, and flavorful.

How to Store and Freeze Pumpkin Muffins

Pumpkin muffins store incredibly well, making them ideal for prepping ahead. Once cooled completely, place them in an airtight container. They’ll stay fresh at room temperature for up to 2 days, or up to a week in the fridge.

For longer storage:

To freeze: Arrange muffins in a single layer in a freezer-safe container or zip-top bag. Freeze for up to 2 months.
To reheat: Warm muffins in the microwave for 15–20 seconds or in a 300°F oven for 5–8 minutes. This brings back their freshly baked texture.

Want to freeze the batter instead? You can portion it into a greased muffin tin and freeze. Once solid, pop out the muffin pucks and store in a bag. When you’re ready to bake, just add a few extra minutes to the bake time.

Nutrition Facts, Smart Substitutions & Serving Ideas

Simple Ingredient Swaps for Every Diet

This muffin recipe is flexible and forgiving, which means you can make it work with what you have—or what you need to avoid.

Here are the best substitution options:

Butter: Swap for melted coconut oil, avocado oil, or ghee. You can also replace half the butter with unsweetened applesauce to lighten the fat content.
Flour: Use gluten-free all-purpose flour to make the muffins celiac-friendly. Bread flour or pastry flour can also be used for texture variations.
Sugar: Try coconut sugar or organic cane sugar in place of granulated sugar. Dark brown sugar works just as well as light brown for a deeper molasses flavor.
Eggs: Need an egg-free version? Use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water per egg). It won’t rise quite the same, but it still works.
Pumpkin Pie Spice: If you don’t have a blend on hand, combine 1½ tsp cinnamon, ½ tsp nutmeg, ½ tsp cloves, and ½ tsp allspice. That makes 1 tbsp—the exact amount needed for this recipe.

Making these swaps doesn’t affect the heart of the recipe. The muffins still come out moist and delicious, even with slight changes.

Nutrition and Delicious Serving Ideas

Each muffin comes in at approximately:

224 calories
3g protein
7g fat
38g carbs
2g fiber
23g sugar

They’re a sweet treat with a bit of vitamin A thanks to the pumpkin. If you’re watching sugar intake, cut back slightly or use sugar alternatives.

For serving, you can’t go wrong with cinnamon honey butter slathered over a warm muffin. They pair beautifully with coffee or tea, and they’re also great alongside savory brunch items like frittatas or casseroles.

Want to double the batch? They freeze well, reheat fast, and make weekday breakfasts feel cozy and special.

Frequently Asked Questions (FAQs)

1. How do you keep pumpkin muffins moist?
The key to moist pumpkin muffins is using pumpkin puree and melted butter. The puree adds natural moisture, while butter provides richness. Be sure not to overbake—remove them from the oven when a toothpick comes out with a few crumbs. Also, store them in an airtight container once they cool completely.

2. Can I make pumpkin muffins gluten-free?
Yes! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend designed for baking. These usually contain xanthan gum to help with structure. The muffins still bake up soft and fluffy, with all the same fall flavors.

3. Can I freeze pumpkin muffins?
Absolutely. Let the muffins cool completely, then freeze them in a single layer in an airtight container or zip-top freezer bag. They’ll keep for up to 2 months. To reheat, microwave for 15–20 seconds or bake at 300°F for 5–8 minutes.

4. What’s the best mix-in for pumpkin muffins?
Popular mix-ins include chocolate chips, chopped walnuts or pecans, dried cranberries, and even a spoonful of sweetened cream cheese for a swirl. These mix-ins add texture and flavor while keeping the muffin base intact.

Conclusion

This best pumpkin muffins recipe is everything you want in a fall bake—moist, warmly spiced, and easy to make in one bowl. It’s endlessly customizable and freezes beautifully, making it a go-to for busy mornings or cozy weekends. Whether you go classic or get creative with mix-ins, one thing’s certain: your kitchen is going to smell amazing.