Pumpkin Muffins That Taste Like Fall in Every Bite

Why You’ll Love This Recipe

I like how these muffins turn out incredibly moist and fluffy, thanks to the pumpkin puree and the perfect balance of wet and dry ingredients.

The pumpkin pie spice gives them that classic, cozy fall flavor I crave every year.

I can whip up a batch in under an hour, and the recipe is so versatile—it welcomes chocolate chips, nuts, or even a cream cheese swirl without a fuss.

I often double the batch and freeze some because they hold up beautifully, making it easy to enjoy homemade pumpkin muffins all season long.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For 12 muffins:

1½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp pumpkin pie spice
1 (15 oz) can pumpkin puree (not pumpkin pie filling)
⅓ cup vegetable oil (or coconut oil)
2 large eggs, room temperature
1¼ cups sugar (white, or a mix of white & brown for deeper flavor)

Directions

1. I start by preheating my oven to 350°F (175°C) and lining a 12-cup muffin tin with paper liners (or lightly greasing it if I’m out of liners).

2. In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.

3. In a large bowl, I combine the pumpkin puree, oil, eggs, and sugar, whisking until the mixture is smooth and well blended.

4. I gently fold the dry ingredients into the wet mixture, stirring just until everything is incorporated. Overmixing makes the muffins dense, so I keep it minimal.

5. I divide the batter evenly among the muffin cups, filling each about three-quarters full.

6. I bake them for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.

7. After letting them cool in the pan for about 5 minutes, I transfer them to a wire rack to finish cooling completely.

Servings and timing

This recipe makes 12 standard-sized muffins.
Prep time: 10 minutes
Bake time: 30–35 minutes
Total time: Around 45 minutes

Variations

When I want to switch things up, I stir in ½ cup of chocolate chips, chopped pecans, or dried cranberries to the batter.

For a fun topping, I sometimes sprinkle cinnamon sugar before baking or swirl in a bit of cream cheese. A simple oat crumble also adds a nice texture and flavor on top.

Storage/Reheating

I keep these muffins in an airtight container at room temperature for up to 3 days. If I want them to last longer, I freeze them individually and store them for up to 3 months.

To reheat, I just pop one in the microwave for 20–30 seconds, and it tastes freshly baked all over again.

FAQs

How do I make sure my muffins don’t come out dry?

I always make sure not to overmix the batter and use real pumpkin puree (not pie filling). This keeps the texture moist and tender.

Can I make these pumpkin muffins gluten-free?

Yes, I’ve tried using a 1:1 gluten-free flour blend, and it works well. Just make sure the blend includes xanthan gum or add a bit yourself for structure.

Can I reduce the sugar?

I’ve cut the sugar down to ¾ cup before, and while the texture stays soft, the flavor is a bit less sweet. It’s still delicious, especially with a sweet topping.

Do I need to use paper liners?

Not necessarily. I sometimes just grease the muffin tin well with oil or butter if I run out of liners, and they come out easily.

Can I add a cream cheese filling?

Absolutely. I mix softened cream cheese with a bit of sugar and vanilla, then swirl it into the muffin batter before baking. It adds a rich, tangy surprise.

Conclusion

These pumpkin muffins have become my go-to fall bake because they’re quick, easy, and always a crowd-pleaser. The comforting pumpkin spice aroma and fluffy texture make them feel like a warm hug in muffin form. Whether I enjoy them plain or dress them up with fun add-ins, they’re a cozy treat I love to keep around all season.

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