Is it even fall without pumpkin muffins? These classic pumpkin muffins are soft, moist and warmly spiced, the cozy breakfast you will make all season long!

Pumpkin Muffins: Fall’s Favorite Muffin

Grab a cup of coffee and get ready for the coziest batch of muffins around. Real pumpkin puree, cinnamon and pumpkin pie spice come together in a light, fluffy and moist muffin that tastes like autumn in every bite.

Want chocolate in there? Make our Pumpkin Chocolate Chip Muffins. Keeping it lighter? Our Healthy Pumpkin Muffins skip the refined sugar, and our Best Gluten Free Pumpkin Muffins are perfect for GF friends.

Why you’ll love these pumpkin muffins

Real pumpkin keeps them moist for days
Warm cinnamon and pumpkin spice
Simple two bowl method
Freezer friendly for busy fall mornings

Pumpkin Muffins ingredients

Full ingredient amounts are in the recipe card below.

Flour: pastry flour for light and fluffy muffins, all purpose for a sturdier crumb.
Granulated sugar: sweetens and helps the tops turn golden.
Baking powder and baking soda: for tall, domed tops.
Salt, cinnamon and pumpkin pie spice: that classic fall flavor.
Pumpkin puree: plain canned pumpkin, not pie filling.
Eggs: lightly beaten, room temperature.
Unsalted butter: melted and cooled.
Milk and vanilla: dairy or plant based, you choose!

How to make pumpkin muffins

Full recipe instructions are in the recipe card below!

Preheat the oven to 400°F and line your muffin pan.
In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, cinnamon and pumpkin spice. Set aside.
In a separate bowl, whisk together the pumpkin, eggs, melted butter, milk and vanilla.
Pour the wet ingredients into the dry ingredients and gently mix, just until combined.
Fill the liners to the top and bake at 400°F for 5 minutes, then lower the oven to 350°F and bake 15 to 18 minutes more, until golden and the muffins pass the toothpick test.
Remove from the oven, cool, and enjoy!

How do you know when the muffins are done?

There are a few easy ways to check:

The toothpick test: insert a toothpick into the center. If it comes out clean, they are done!
Check the tops: they should be lightly golden and bounce back when lightly pressed.
Use a thermometer: the center should register between 190 and 200°F.

What our test bakers learned

Fall baking season is serious business around here, and this pumpkin recipe got a real workout from our testers.

Test #1: Kami K. baked the original batch and dialed in the spices.
Test #2: Alisha F. called them very yummy with great spice flavor. She folded chocolate chips into her batch and loved the combination.
Gluten free check: She baked hers with a 1:1 gluten free flour blend, almond milk and dairy free chocolate chips. They stayed light with no gumminess. The blend did leave a slightly grainy feel, so the flour brand you choose matters.

Variations and substitutions

Sprinkle a brown sugar streusel on top before baking.
Fold in 1/2 cup of chopped pecans or dried cranberries.
Go dairy free with plant butter and almond milk.

Tips for making pumpkin muffins

Blot watery pumpkin with a paper towel.
Do not overmix. A few lumps are fine!
Fill the liners to the top for big muffin tops.

How to store pumpkin muffins

Once cooled, store in an airtight container at room temperature.

How long do pumpkin muffins last?

When stored properly, these muffins will keep for up to 4 days.

How to freeze pumpkin muffins

Cool completely, wrap individually and freeze for up to 3 months.

Pumpkin Muffins FAQs

Can I use fresh pumpkin? Yes! Roast, puree and drain it well.
Can I make mini muffins? Yes, bake them at 350°F for 10 to 12 minutes, skipping the 400°F start.
Can I add cream cheese? Yes! Drop a teaspoon of sweetened cream cheese into each muffin before baking.

More muffins you’ll love

Pumpkin muffin with cinnamon sugar top on a plate with a small pumpkin

Pumpkin Muffins

Get ready to indulge in the cozy, comforting embrace of our pumpkin muffins! Bursting with warm spices and autumnal flavor, these treats are like a hug for your taste buds. So grab a cup of coffee, cozy up by the fireplace, and let these scrumptious pumpkin delights whisk you away to a world of fall bliss!

Print Recipe Pin Recipe

Prep Time 12

Cook Time 22

Servings: 12 muffins

Course: Breakfast, Snack

Ingredients Method Notes

Ingredients

2 cups pastry flour or all-purpose flour (see note below)
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin spice
1 cup pumpkin puree
2 eggs lightly beaten room temperature
6 Tbs unsalted butter melted and cooled
1/2 cup milk (see note below)
2 tsp pure vanilla extract

Method

Preheat your oven to 400°F and line a muffin pan with cupcake liners in preparation for baking.
In a large bowl, sift together 2 cups of flour, 1 cup granulated sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of cinnamon, and 1 teaspoon pumpkin spice. Set this dry ingredient mixture aside for later use.
In a medium bowl, whisk together 1 cup pumpkin puree, 2 lightly beaten eggs, 6 Tablespoons of melted cooled unsalted butter, ½ cup milk, and 2 teaspoons of vanilla. Whisk or blend these wet ingredients together until well combined.
Pour the wet ingredients mixture into the bowl containing the dry ingredients. Using a beater or whisk, gently mix the wet and dry ingredients together until just combined. Be careful not to overmix the batter.
Fill muffin liners with batter to the top and bake at 400°F for 5 minutes. Without opening the door, lower the oven to 350°F and bake 15 to 18 minutes more, until the tops are lightly browned and the muffins pass the toothpick test: a toothpick inserted into the center should come out clean. Additionally, the tops should bounce back when lightly pressed, or the internal temperature should register 200 to 205°F.
After baking, allow the muffins to cool on a rack for several minutes before removing them from the pan. Enjoy them fresh from the oven or store them in an airtight container for up to 4 days.

Notes

Milk Selection Note: Hey there, kitchen explorer! We’ve dabbled in a bit of milk magic for this recipe, trying out classic cow’s milk, nutty almond milk, and tropical coconut milk. And guess what? Each one brings its own delicious twist to the table! So go ahead, choose your milk adventure or raid your fridge for whatever you’ve got on hand. It’s all good, and it’s all absolutely delectable!

Pastry flour or all-purpose flour Note: Hey there, muffin magician! Want to unlock the secret to the ultimate muffin texture? It’s all about the flour, my friend! Reach for pastry flour if you’re after those heavenly light and fluffy muffins. But if you’re hankering for something with a bit more oomph, all-purpose flour is your trusty sidekick. So go on, choose your flour adventure wisely, and let the muffin magic unfold!

Flour Measuring Tip: Ready to master those measurements for flawless muffins every time? Here’s the lowdown: skip the scoop straight from the container. Instead, grab your handy spoon or small measuring cup and delicately fill up your measuring cup. Then, glide the flat side of a knife across the top for a perfect level. Ta-da! With this easy trick, you’ll nail those flour amounts, ensuring consistently scrumptious muffins with every batch. Happy baking adventures await!