Pumpkin Muffins

Published October 13, 2018. Updated October 26, 2023

This post may contain affiliate links. Read our disclosure policy.

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 for 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

 

16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

Pumpkin Muffins shown here in a basket lined with light blue burlap fabric
4.99 from 136 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

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.

Leave a Comment

Rate this recipe




This site uses Akismet to reduce spam. Learn how your comment data is processed.

249 Comments

  • Jim Y.

    Tried this recipe for the first time at high elevation (5700 ft.) and it baked up with no problems and no modifications needed. As other posters said, the muffins end up having a nearly perfect balance between spices and sweetness, and they came out nice and fluffy (following the directions to leave the batter somewhat lumpy). This is bookmarked and I will revisit this often for my pumpkin-loving wife. Beats paying $3.69 for four at Sprouts any time, and I think mine are at least as good (if not better) cuz they’re made with love!

  • Kristy Shelton

    Turned out great— moist and delicious with a good balance of spices and sweetness!

  • Shelby R Hardin

    These are SO good! I’m only mad I didn’t make more because they got eaten so fast. I followed the recipe precisely.

  • Vicki

    Can Egg Beaters be used in place of eggs? I’m on a severely reduced cholesterol diet, but have been looking for a pumpkin muffin recipe for a long time.

    Also, pumpkin bread recipe that uses crushed pineapple. A coworkers mother gave me her recipe years ago after much pleading on my part, but all she listed was the ingredients and no measurements or instructions. She refused to tell me the rest. I really would like to make that too.

    • Jaclyn

      Jaclyn Bell

      It should be fine to use egg beaters, I’ve heard it’s about 1/3 cup per egg. And sorry I’m not sure on the crushed pineapple as I’ve never tried adding it to pumpkin baked goods. I’m guessing you’d have to reduce the pumpkin some for the added amount of moisture.

  • Marie

    Love these! I substituted coconut oil for the vegetable (not a fan) doubles the recipe so I could hide a few away for myself!!

  • Renee M.

    The 1st try, cut the sugar to 1 cup, with no negative effects. Used a 1/2 cup EACH of almond, coconut & white flours, with no problem in firmness &/or consistency.

    The 2nd time, used brown sugar & reduced the amount to 3/4. Has a pleasant molasses undertone & slightly darker color. Used applesauce to reduce the oil content. Tastes richer.

    This recipe is a keeper. Even non health nuts enjoy the flavor & texture. Can’t misfire even with substitutions & deviations!

  • Karen

    I love all your recipes! How do you think substituting apple sauce for oil will work with this recipe?

    • Jaclyn

      Jaclyn Bell

      I’d just use 1/4 cup applesauce and 1/4 cup oil (not all applesauce)
      so they don’t come out gummy.
      I’m so happy to hear you love my recipes Karen :)!

  • Amy

    Absolutely love this recipe – we’ve made them every weekend since you first posted it. We’re generally not big pumpkin fans, but there have been arguments break out in our house when someone eats more than their allotted number of muffins. Great recipe – thanks!!

    • Jaclyn

      Jaclyn Bell

      Thanks for taking the time to leave a review Amy! I’m glad to hear your family likes these muffins!