Pumpkin Muffins

October 13, 2018

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Pumpkin Muffins along with a cup of warm cider is the perfect way to enjoy a cold fall morning!

These homemade muffins are brimming with those tasty autumn spices and plenty of pumpkin flavor. They’re deliciously tender and no one can resist!

Pumpkin Muffins shown here in a basket lined with light blue burlap fabric

The Best Pumpkin Muffins!

If you are like me when fall rolls around you are adding pumpkin to just about every treat out there. And of course breakfast is no exception.

Pumpkin Pancakes and Pumpkin French Toast, and Pumpkin Scones are a fall necessities (lol yes necessities :), and I’m thinking we ought to add these Pumpkin Muffins to that list too.

They’re easy to make and they have all those fall flavors we love!

Pumpkin Muffins shown here on a wire cooling rack

Ingredients Needed to Make Pumpkin Muffins

  • All-purpose flour
  • Baking powder and baking soda
  • Salt
  • Spices including cinnamon, nutmeg and ginger
  • Granulated sugar
  • Vegetable oil
  • Canned pumpkin (fresh will work too)
  • Eggs
  • Apple juice or water

Scroll below for printable recipe.

Pumpkin Muffins ingredients needed shown here

How to Make Pumpkin Muffins

  • 1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners.
  • 2. In a large mixing bowl whisk together flour, baking powder, baking soda, salt cinnamon, nutmeg and ginger for 20 seconds. Make a well in center of mixture and set aside.

Pumpkin muffins shown here whisking dry ingredients together in mixing bowl

  • 3. In a separate mixing bowl whisk together sugar, oil, pumpkin, eggs, and apple juice until well blended.

Pumpkin Muffins shown here mixing wet ingredients for batter in mixing bowl

  • 4. Pour pumpkin mixture into flour mixture and fold with a rubber spatula just until combined (batter will be slightly lumpy).

Pumpkin muffins shown here mixing wet ingredients and dry ingredient for batter in mixing bowlPumpkin Muffins prepared batter shown here in mixing bowl

  • 5. Divide batter among prepared muffin cups filling each nearly full.
  • 6. Bake in preheated oven until toothpick inserted into the center comes out clean, about 20 – 25 minutes.

Pumpkin Muffins shown here adding batter to muffin pan

  • 7. Let cool in muffin pan several minutes then transfer to a wire rack to cool completely. Store in an airtight container.

Pumpkin Muffins shown here finished baking in muffin pan

Can I Add Chocolate Chips to this Recipe?

You can definitely mix in some chocolate chips here. If doing so I’d use 3/4 cup regular or mini semi-sweet chocolate chips and then I’d fill about two extra muffins cups giving you a total of 14.

Can I Use Pumpkin Pie Spice Instead?

If you don’t have the spices listed here you can use pumpkin pie spice will work great too. Use 2 1/4 tsp then omit cinnamon, nutmeg and ginger.

Stack of Pumpkin Muffins on a small pewter plate

Can I Frost Convert to Pumpkin Cupcakes?

These muffins actually double well as a cupcake too. Since they are made with vegetable oil and not butter they’re actually fairly fluffy, and they have just the right amount of sweetness.

So yes by all means turn them into cupcakes too! Try them with a cream cheese frosting, a cinnamon frosting or a chocolate frosting.

Can I Freeze Pumpkin Muffins?

These pumpkin muffins will freeze really well. I’ve frozen a few batches that I add to my school lunch on occasion. So if you’re lucky to have extra go ahead and freeze some for a treat on a rainy day.

Texture of Pumpkin Muffins shown here after biting into

More Muffin Recipes You Might Like

 

Pumpkin Muffins shown here in a basket lined with light blue burlap fabric
4.99 from 116 votes

Pumpkin Muffins

All the flavors of fall wrapped up in a perfect melt-in-your-mouth pumpkin muffin! They're easy to make and delicious served with warm cider, a cup of hot cocoa or of course a classic cold glass of milk.
Servings: 12
Prep10 minutes
Cook20 minutes
Ready in: 30 minutes

Ingredients

  • 1 1/2 cups (212g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 1/4 cups (255g) granulated sugar
  • 1/2 cup (120ml) vegetable oil*
  • 1 cup (244g) canned pumpkin
  • 2 large eggs
  • 1/4 cup (60ml) apple juice or water

Instructions

  • Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners.
  • In a large mixing bowl whisk together flour, baking powder, baking soda, salt cinnamon, nutmeg and ginger for 20 seconds. Make a well in center of mixture and set aside.
  • In a separate mixing bowl whisk together sugar, oil, pumpkin, eggs, and apple juice until well blended.
  • Pour pumpkin mixture into flour mixture and fold with a rubber spatula just until combined.
  • Divide batter among prepared muffin cups filling each nearly full.
  • Bake in preheated oven until toothpick inserted into the center comes out clean, about 20 - 25 minutes. 
  • Let cool in muffin pan several minutes then transfer to a wire rack to cool completely. Store in an airtight container.

Notes

1. *1/4 cup applesauce and 1/4 cup vegetable oil can be used here if desired.
2. These will double well as cupcakes too! I'd suggest topping with cream cheese frosting.
Nutrition Facts
Pumpkin Muffins
Amount Per Serving
Calories 254 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 8g50%
Cholesterol 27mg9%
Sodium 203mg9%
Potassium 110mg3%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 22g24%
Protein 3g6%
Vitamin A 3204IU64%
Vitamin C 1mg1%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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218 Comments

  • Lisa

    Was a good base, I doubled the amount of baking soda and ginger and added 1/8ish tsp of clove, I only used 1/2 white sugar and 1/2 cup brown sugar and used milk instead of juice/water and started baking at 425 for 5 minutes then reduced to 350 for 15 more

  • Kara

    This was a good base from which to start, but upon tasting the batter, I found it to be a bit bland. I added an additional 1/2 tsp of cinnamon and around 3/4 tsp of allspice, and I could’ve added more. I also used 3/4 cup brown sugar and 1/2 cup white sugar which added some moisture to it. I even used Red Mill 1:1 gluten free powder, and the texture was still great.

  • Cherie Norman

    I substituted Brown sugar for Granulated, used Buttermilk instead of water/juice, increased Ginger to 1/2 teaspoon…sprinkled with sugar before baking.

  • Tiffany

    These muffins were a hit at Thanksgiving. They came out incredibly moist and fluffy and tastey. I substituted the vegetable oil for avocado and walnut oil (I did not have any vegetable oil, and I ran out of avocado oil.) and it worked. I also substituted the granulated sugar with real maple syrup. I also added a pinch of clove (crushed), pecans, and mini-chocolate chips to the mixture. I also had to add in cooking time due to living in high-altitude (I live at 7,100 ft). These do not cook up in 20 minutes, but they were perfect at 30 minutes. I’m definitely saving this recipe.

    Thank you so much for sharing this amazing recipe with all.

  • Amanda

    These were truly perfectly delicious. I added another 1/2 tsp ginger because I love the extra spicyness. Other than that, these were perfect. I didn’t have paper liners so I just buttered the pan and that worked great. Thank you! I will never need another pumpkin muffin recipe!