Pumpkin Muffins are the kind of baked treat that cozy mornings and happy memories are made of. Moist, spiced just right, and boasting a sunny orange glow, these muffins capture everything you love about fall in a single bite. Whether you’re brewing your first mug of coffee for the day or looking for a reliable afternoon pick-me-up, these muffins have a special way of making any moment feel a little more magical. There’s warmth in every crumb and just enough sweetness to keep you coming back for another—trust me, you’ll want to bake these Pumpkin Muffins all season long.

Ingredients You’ll Need

These simple but essential ingredients come together to create a muffin that’s tender, aromatic, and beautifully flavored. Each element shines through, adding depth to the taste, richness to the texture, or a pop of color that makes these Pumpkin Muffins irresistible.

All-purpose flour: The foundation of our muffins, giving structure while keeping every bite soft and tender.
Baking soda: This helps the muffins rise tall and fluffy for that classic dome-shaped top.
Baking powder: Adds extra lift, ensuring a light and airy crumb.
Salt: Just a touch brings all the flavors into perfect balance and enhances the spices.
Ground cinnamon: This spice is a must for Pumpkin Muffins, lending cozy warmth and that unmistakable fall scent.
Ground nutmeg: Adds a sweet, nutty undertone that deepens the flavor.
Ground cloves: A little goes a long way, giving the muffins a gentle, spicy kick.
Unsalted butter, softened: For richness and moisture, ensuring a melt-in-your-mouth texture.
Granulated sugar: Sweetness that blends perfectly with the earthy pumpkin and spices.
Large eggs: Hold everything together while giving the muffins a lovely golden hue.
Canned pumpkin puree: The star ingredient, making the muffins incredibly moist and adding that beautiful orange color—just make sure it’s pure pumpkin, not pie filling.
Milk: Adds just enough extra moisture to produce a tender crumb.
Vanilla extract: Rounds out the flavor with a fragrant finish that ties all the spices together.

How to Make Pumpkin Muffins

Step 1: Prep Your Tools and Oven

Start by preheating your oven to 350°F (175°C) and lining a standard 12-cup muffin tin with paper liners. This simple prep step ensures your muffins bake evenly and pop out effortlessly, meaning more muffin enjoyment and less cleanup to worry about.

Step 2: Mix Up the Dry Ingredients

In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Not only does this distribute the leaveners and spices evenly, but it also breaks up any flour clumps so your batter stays smooth and uniform.

Step 3: Cream the Butter and Sugar

In a large bowl, use an electric mixer to cream your softened butter and granulated sugar until light and fluffy—this step is key for that classic muffin texture. The air you beat in now helps the Pumpkin Muffins bake up tender and rich.

Step 4: Add Eggs and Pumpkin

Beat in the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree, milk, and vanilla extract, blending until everything is just combined. Watch as the batter turns a beautiful autumnal orange!

Step 5: Combine Wet and Dry Mixtures

Gradually add your dry ingredients to the wet mixture, mixing gently just until you no longer see streaks of flour. Over-mixing is the enemy of a soft, fluffy muffin, so go easy here.

Step 6: Fill and Bake

Divide your batter evenly among the muffin cups. Pop the pan into the oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The tops should spring back when pressed—a sign your Pumpkin Muffins are perfectly done.

Step 7: Cool and Enjoy

Let the muffins cool in the pan for about 5 minutes before transferring to a wire rack. This keeps the bottoms from getting soggy and gives you that perfect tender crumb from top to bottom.

How to Serve Pumpkin Muffins

Garnishes

Top each muffin with a dusting of powdered sugar or a drizzle of cream cheese glaze for extra flair. If you added nuts or chocolate chips, a scattering on top before baking makes them even more tempting.

Side Dishes

Serve these Pumpkin Muffins alongside a creamy yogurt parfait or a bowl of fruit for a balanced breakfast, or pair with a steaming mug of spiced chai or coffee as an afternoon treat.

Creative Ways to Present

Arrange your muffins on a rustic wooden platter with a few cinnamon sticks and tiny pumpkins for a festive brunch spread. You can even turn them into mini Pumpkin Muffins by using a mini muffin tin—perfect for party platters or lunchbox surprises.

Make Ahead and Storage

Storing Leftovers

Once your Pumpkin Muffins have cooled completely, keep them fresh by storing them in an airtight container at room temperature for up to 3 days. Adding a paper towel to the bottom of the container helps absorb excess moisture and keeps the muffins from becoming soggy.

Freezing

For longer storage, Pumpkin Muffins freeze beautifully! Place them in a single layer in a resealable freezer bag, removing as much air as possible before sealing. They’ll keep their flavor and texture for up to 2 months—just thaw on the counter or give them a quick zap in the microwave when ready to enjoy.

Reheating

To bring that just-baked warmth back, pop a muffin in the microwave for about 10-15 seconds, or reheat a batch in a 300°F oven for 5-7 minutes. They’ll taste almost as fresh as the day you made them.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Just make sure your homemade puree is well-drained and not too watery. This prevents the batter from becoming too loose and keeps the muffins moist but not gummy.

How can I make these Pumpkin Muffins gluten-free?

To make gluten-free Pumpkin Muffins, substitute your favorite cup-for-cup gluten-free flour blend for the all-purpose flour. It’s best to avoid brands that are overly starchy; add a half-teaspoon of xanthan gum if your blend doesn’t already contain it for a better crumb.

Can I add extras like nuts or chocolate chips?

Definitely! Stir in about ½ cup of chopped walnuts, pecans, or chocolate chips after combining the wet and dry ingredients. This adds delightful texture and bursts of flavor throughout your batch.

Why shouldn’t I use pumpkin pie filling?

Pumpkin pie filling contains added sugars and spices, which can throw off the flavor and texture of your Pumpkin Muffins. For best results, stick to pure canned pumpkin puree so you can control the sweetness and spice levels.

How do I know when my muffins are done baking?

The best test is to insert a toothpick into the center; if it comes out clean or with just a few moist crumbs, they’re done. The muffin tops should be slightly domed and spring back when gently pressed with your fingertip.

Final Thoughts

Baking up a batch of Pumpkin Muffins is one of those little joys that just makes life taste better. They’re easy, full of cozy fall spice, and sure to bring smiles to everyone around your table. I hope you’ll give this recipe a try and make it your own—happy baking!

Pumpkin Muffins Recipe

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4.7 from 28 reviews

Author: admin
Total Time: 35 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

Print Recipe

Description

Delicious and moist pumpkin muffins that are perfect for fall mornings or as a snack any time of the day. These spiced muffins are easy to make and bursting with pumpkin flavor.

Ingredients

Scale

Dry Ingredients:

1¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves

Wet Ingredients:

½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup canned pumpkin puree
¼ cup milk
1 teaspoon vanilla extract

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Prepare dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Mix wet ingredients: In a large bowl, cream softened butter and sugar. Beat in eggs, then stir in pumpkin puree, milk, and vanilla extract.
Combine dry and wet ingredients: Gradually add dry ingredients to wet, mixing just until incorporated.
Bake: Divide batter among muffin cups. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean.
Cool and serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For added texture, fold in ½ cup chopped nuts or chocolate chips.
Use canned pumpkin puree, not pumpkin pie filling.
Store muffins in an airtight container for up to 3 days or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American