Favorite Pumpkin Muffins

These Favorite Pumpkin Muffins are incredibly moist, warmly spiced, and filled with the cozy flavors of fall. Easy to make and even easier to love, they’re perfect for breakfast, snacking, or holiday brunches.

Why You’ll Love This Recipe

• Soft and tender: Pumpkin puree and oil create a perfectly moist crumb.
• Warm fall spices: Cinnamon, nutmeg, and ginger offer a comforting aroma and taste.
• No mixer needed: Quick and simple, made in just one bowl.
• Versatile: Add chocolate chips, nuts, or a crumb topping for variety.
• Freezer-friendly: Great for batch baking and enjoying later.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking soda
• Salt
• Ground cinnamon
• Pumpkin pie spice
• Pumpkin puree (not pumpkin pie filling)
• Vegetable oil or melted coconut oil
• Brown sugar
• Granulated sugar
• Eggs
• Milk (dairy or non-dairy)
• Optional: chocolate chips, chopped walnuts, streusel topping

Directions

this recipe

1. Preheat oven to 425°F (220°C). Line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together flour, baking soda, salt, and spices.
3. In another bowl, whisk together pumpkin puree, oil, sugars, eggs, and milk.
4. Pour the wet ingredients into the dry and stir until just combined. Do not overmix.
5. Fold in any optional add-ins like chocolate chips or nuts.
6. Divide batter evenly into muffin cups, filling about 3/4 full.
7. Bake for 5 minutes at 425°F, then reduce oven temperature to 350°F (175°C) and bake for an additional 15–17 minutes, or until a toothpick inserted comes out clean.
8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

• Servings: 12 muffins
• Prep time: 10 minutes
• Bake time: 20–22 minutes
• Total time: 30–35 minutes

Variations

• Pumpkin Chocolate Chip Muffins: Stir in 3/4 cup chocolate chips.
• Nutty Pumpkin Muffins: Add 1/2 cup chopped walnuts or pecans.
• Healthy swap: Replace half the flour with whole wheat flour and reduce sugar slightly.
• Mini muffins: Use a mini muffin tin and bake at 350°F for 10–12 minutes.
• Streusel topping: Mix brown sugar, flour, cinnamon, and butter for a crunchy top.

Storage/Reheating

• Room temperature: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. Thaw overnight or microwave for 30 seconds to warm.
• Reheat: Gently warm in the microwave or oven before serving.

FAQs

Can I use fresh pumpkin puree?

Yes, just ensure it’s thick and not too watery.

Why start at a higher oven temperature?

It helps create a taller muffin with a domed top.

Can I use all whole wheat flour?

You can, but the muffins will be denser. For best texture, use a 50/50 blend.

Is this recipe dairy-free?

Yes, if you use non-dairy milk and oil.

Can I reduce the sugar?

Yes, but reducing too much may affect texture and moisture.

Can I make these gluten-free?

Use a 1-to-1 gluten-free baking blend in place of regular flour.

How do I make them vegan?

Substitute eggs with flax eggs and use non-dairy milk and oil.

What’s the best way to measure flour?

Spoon it into your measuring cup and level it off—avoid packing it in.

Can I add a glaze?

Yes, a simple powdered sugar and milk glaze pairs nicely.

How long do they last?

About 4 days at room temperature or up to 3 months in the freezer.

Conclusion

These Favorite Pumpkin Muffins are a must-bake for the fall season. Full of warm spices and moist pumpkin goodness, they’re versatile, easy to make, and perfect for cozy mornings or on-the-go snacks. Customize them to your taste and enjoy all autumn long.

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