by Diana Rattray
Like colorful fall foliage, harvest events, and cooler weather, pumpkin desserts, and breads are a sure sign autumn is here, and these pumpkin muffins are the perfect choice for breakfasts, snacks, and parties. They’re easy to make—no electric mixer needed—and you probably have most of the pantry ingredients. A can of pumpkin (purée, not the spiced pie filling kind), some warm spices, and pantry staples are the only ingredients you need.
Why Choose This Recipe
- I love muffins with a lovely, high crown, and this one fits the bill. The batter nearly fills my USA pan muffin cups, making for a tall pumpkin muffin with a moist and fluffy crumb.
- The pumpkin purée, oil, and a small amount of milk create a tender, moist muffin that is perfectly spiced.
How To Make Pumpkin Muffins
- Combine the dry ingredients in a bowl and mix well, then set the bowl aside.
- Combine the oil, pumpkin, eggs, milk, sugars, and vanilla in a bowl and whisk until smooth and well blended.
- Add the dry ingredients and stir to blend, but avoid overmixing the batter.
- Fold the nuts into the batter if you’re using them.
What is Pumpkin Purée?
Pumpkin purée is all pumpkin, with no spices or fillers. Pumpkin pie mix includes sugar and spices. If in doubt, check the ingredients—there should be nothing but pumpkin.
Tips for Making Pumpkin Muffins
- Feel free to cut back on the sugar and add sweetness to the muffins with a glaze, icing, or powdered sugar.
- Bring the eggs to room temperature. They blend into the oil and sugars much better when room temp. If you’re short on time, put the eggs in warm water for 5 to 10 minutes.
How to Store Pumpkin Muffins
Keep cooled pumpkin muffins in an airtight container or sealed food storage bag at room temperature or in the fridge for up to 5 days. Place a parchment paper or wax paper between them if you have to stack them.
Pumpkin muffins freeze well, too. Place the completely cooled muffins in an airtight container and freeze them for up to 5 months. Make sure you label them with the name and date.
Defrost frozen muffins at room temperature for an hour or overnight in the fridge.
How to Warm Muffins
Microwave Oven: Place a muffin on a sheet of paper towel and heat it on high in the microwave for 10 to 30 seconds, depending on how cold (or frozen) it is.
Oven: Wrap the muffins in foil and heat them in a preheated oven until warmed, about 7 to 12 minutes.
Recipe Variations
Nuts—Replace the walnuts with pepitas, chopped pistachios, or toasted chopped pecans.
Dried Fruit—Add 3/4 cup of dried cranberries, raisins, or finely chopped apricots.
Chocolate—Mix 3/4 cup of chocolate chips into the muffin batter.
Icing—Drizzle the pumpkin muffins with a simple vanilla glaze or icing.
Powdered Sugar—Sprinkle the cooled pumpkin muffins with powdered sugar.
Streusel—Bake the muffins with a streusel topping: Combine 1/2 cup of flour, 1/4 cup of packed brown sugar, 4 tablespoons of cold butter, and 1/2 teaspoon of cinnamon in a small bowl; mix with a fork or your fingers until crumbly. Sprinkle the streusel over the muffins and bake as directed.
Perfect Pumpkin Muffins
It’s easy to make these fantastic pumpkin muffins, and you probably have most of the ingredients on hand! Enjoy them for breakfast, snacks, or dessert!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Muffins, Pumpkin
Ingredients
- 1 3/4 cups (228 grams) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground allspice
- Pinch ground cloves
- 1/2 cup neutral vegetable oil
- 1 can pumpkin purée
- 2 large eggs, room temperature
- 1/4 cup milk
- 3/4 cup (154 grams) packed brown sugar, light or dark
- 1/2 cup (100 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 to 1 cup chopped walnuts, optional
Instructions
- Position the oven rack in the center of the oven and heat to 375 F. Line a 12-cup muffin tin with parchment paper liners.
- In a medium bowl, combine the flour, baking soda, salt, and spices; whisk to blend and set aside.
- In a mixing bowl, combine the oil, pumpkin, eggs, and milk; whisk until well blended.
- Add the brown sugar and granulated sugar to the wet ingredients and whisk to blend.
- Add the dry ingredients to the wet ingredients and use a spatula or spoon to mix until well combined. Avoid overmixing.
- Spoon or scoop the batter into the prepared muffin tin, filling each well. I use an ice cream scoop.
- Bake for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins to a rack and cool for 10 to 15 minutes. Serve them warm or at room temperature.
