Fall baking just doesn’t feel complete without a batch of Pumpkin Muffins. They’re soft, fluffy, and bursting with cozy spice in every bite. And let me tell you—these are the kind of muffins that make the whole house smell like you’ve been baking all day (even though they only take 30 minutes from start to finish!).
As a Texas mom of three, mornings around here can be pure chaos. Breakfast has to be quick, kid-approved, and preferably something I can grab with my coffee while heading out the door. That’s exactly why these Pumpkin Muffins have become a family favorite—I can whip them up in no time, and they taste like they came straight out of a fancy bakery.
Table of Contents
Why You’ll Love This Pumpkin Muffins Recipe
- Quick and easy: Just 10 minutes of prep and 20 minutes in the oven.
- Kid-approved: Sweet, soft, and perfect for lunchboxes or after-school snacks.
- Cozy fall flavor: Packed with pumpkin spice and cinnamon goodness.
- Better than store-bought: Moist, tender, and no funky preservatives.
What Do Pumpkin Muffins Taste Like?
Think of them as a hug in muffin form—sweet, spiced, and oh-so comforting. The pumpkin keeps them incredibly moist, while the pumpkin pie spice and cinnamon bring that warm, nostalgic flavor we all crave in fall.
Ingredients You’ll Need for Pumpkin Muffins
Before you get started, let’s walk through the pantry staples and cozy fall flavors that make these Pumpkin Muffins irresistible. Each ingredient has a purpose—whether it’s creating that tender, bakery-style crumb or layering in warm spice that feels like autumn in every bite.
- All-purpose flour (1 ¾ cups): The foundation of our muffins. Regular all-purpose flour gives structure while still keeping them soft and fluffy. If you love experimenting, you could swap part of the flour with whole wheat flour for a heartier texture.
- Pumpkin pie spice (1 tablespoon): This is the secret to that signature fall flavor. It’s usually a mix of cinnamon, nutmeg, ginger, allspice, and cloves. If you’ve made my Pumpkin Spice Latte Recipe, you already know how much magic this blend brings.
- Ground cinnamon (1 teaspoon): Yes, there’s cinnamon in pumpkin pie spice, but adding extra gives the muffins a sweet warmth that shines through.
- Baking soda (1 teaspoon) & baking powder (½ teaspoon): These are your leavening agents, the reason your Pumpkin Muffins rise tall and fluffy. Baking soda reacts with the acidic pumpkin puree, while baking powder gives that extra lift.
- Salt (½ teaspoon): Just a pinch balances out the sweetness and makes the spices pop.
- Sugar (1 cup) & light brown sugar (½ cup, packed): Using a mix of white and brown sugar keeps the muffins moist and flavorful. The brown sugar adds a hint of caramel-like richness that pairs perfectly with pumpkin.
- Oil (½ cup, canola or vegetable): Oil is what makes these muffins stay tender for days. Unlike butter, which firms up when cooled, oil locks in moisture and gives that melt-in-your-mouth crumb.
- Pumpkin puree (15-ounce can, about 1 ¾ cups): The star of the show! Make sure you’re using 100% pure pumpkin puree, not pumpkin pie filling (which already has sugar and spices). Canned pumpkin is easy, reliable, and perfect for baking. If you’re craving even more pumpkin goodness, check out my Pumpkin Crisp Recipe for another cozy dessert.
- Eggs (2 large): Eggs bring everything together, adding structure and richness.
- Milk (2 tablespoons): Just a splash to thin the batter slightly and keep it smooth.
- Vanilla extract (2 teaspoons): Vanilla is the finishing touch that enhances all those warm fall flavors.
👉 Together, these ingredients create muffins that are perfectly spiced, moist, and sweet—everything you dream of in a homemade Pumpkin Muffins recipe.
Step-by-Step Instructions for Pumpkin Muffins
Making homemade Pumpkin Muffins is easier than you might think, and with these detailed step-by-step instructions, you’ll feel like I’m right there in the kitchen with you. Grab your mixing bowls, preheat that oven, and let’s get baking!
Step 1: Preheat and Prep Your Muffin Pan
Start by preheating your oven to 425°F (220°C). This high heat at the beginning gives your muffins that beautiful, bakery-style dome on top. Line a 12-cup muffin tin with paper liners or spray with non-stick baking spray. Trust me—lining the pan makes cleanup a breeze (a tip I learned after scrubbing one too many muffin tins late at night).
👉 If you’re in the mood for more cozy fall baking, my Pumpkin Streusel Muffins are another great recipe to try once you’ve mastered these.
Step 2: Mix the Dry Ingredients
In a medium mixing bowl, whisk together:
- 1 ¾ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Whisking first ensures the baking soda and baking powder are evenly distributed so your Pumpkin Muffins rise properly.
Step 3: Combine the Wet Ingredients
In a large mixing bowl, add:
- 1 (15-ounce) can pumpkin puree (about 1 ¾ cups)
- 1 cup sugar
- ½ cup light brown sugar (packed)
Mix until smooth, then stir in:
- 2 large eggs
- ½ cup oil (canola or vegetable)
- 2 tablespoons milk
- 2 teaspoons vanilla extract
This is your flavor-packed base! The pumpkin keeps the muffins moist, while the oil adds richness and tenderness.
Step 4: Bring the Batter Together
Slowly add the dry mixture into the wet mixture. Use a spatula or whisk to gently fold until no dry streaks of flour remain. Be careful not to overmix—overmixing is the fastest way to end up with dense muffins instead of soft, fluffy ones.
👉 At this point, you could fold in extras like chocolate chips, chopped pecans, or even a swirl of cream cheese if you want to make your Pumpkin Muffins extra special.
Step 5: Fill the Muffin Cups
Spoon the batter evenly into the prepared muffin cups, filling each one right to the top. Don’t be shy here—full muffin cups mean tall, bakery-style muffins once they bake.
Step 6: Bake with the Two-Temperature Method
- Place the muffins into the oven at 425°F for 5 minutes.
- Without opening the door, reduce the temperature to 350°F and continue baking for 16–17 minutes, or until a toothpick inserted in the center comes out clean.
This two-step method gives your muffins that gorgeous, domed top while ensuring the inside stays moist and tender.
Step 7: Cool and Enjoy
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. This short cooling time helps them firm up slightly so they don’t fall apart when you take them out. Serve warm with a little butter, or enjoy them plain with a hot cup of coffee (may I suggest pairing them with my Pumpkin Spice Cold Brew for the ultimate fall breakfast?).
Tips and Tricks for Perfect Pumpkin Muffins
- Don’t overmix the batter—just whisk until smooth. Overmixing makes them tough.
- Oil > butter: Oil gives a softer crumb and keeps them moist longer.
- Bake high, then low: Starting at 425°F gives that gorgeous bakery-style dome.
- Make them extra cozy: Toss in chocolate chips, chopped pecans, or even a cream cheese swirl.
- Storage hack: These muffins actually taste better the next day after the flavors settle.
Storage for Pumpkin Muffins
- Room temperature: Store in an airtight container for up to 1 week.
- Freezer-friendly: Wrap individually and freeze for up to 3 months. Just thaw on the counter or warm in the microwave for 20 seconds.
FAQs
Can I use fresh pumpkin instead of canned?
Yes! Just roast, mash, and drain your pumpkin really well to remove extra moisture.
Can I make these muffins healthier?
Swap half the flour with whole wheat flour and use coconut sugar or maple syrup instead of white sugar.
What’s the best topping?
A sprinkle of cinnamon sugar before baking adds a sweet, crunchy top.
Conclusion
These Pumpkin Muffins are the perfect way to bring cozy fall vibes into your kitchen. They’re quick, easy, and so delicious that you’ll find yourself baking them on repeat. Pair them with a hot cup of coffee (or my Pumpkin Coffee Recipe) and you’ve got the ultimate fall morning.
So, go ahead—grab that can of pumpkin and whip up a batch today. Your home will smell amazing, your family will thank you, and you might just find yourself sneaking a second muffin (no judgment here).
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Pumpkin Muffins Recipe: Quick, Easy & Deliciously Moist
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Muffins are incredibly soft, moist, and delicious. Made with canned pumpkin puree and simple pantry ingredients, they’re easy to make, but taste like a pro baked them up.
Ingredients
1 ¾ cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup sugar
½ cup light brown sugar (packed)
½ cup oil (I use canola oil)
1 (15-ounce) can pumpkin puree (about 1 ¾ cups)
2 large eggs
2 tablespoons milk
2 teaspoons vanilla extract
Instructions
1. Preheat your oven to 425°F and line a 12-cup muffin tray with liners or use baking spray.
2. In a medium bowl, combine the flour, pumpkin spice, cinnamon, baking soda, baking powder, and salt. Whisk until combined.
3. In a large bowl, blend the pumpkin puree with the sugar and brown sugar until smooth. Stir in the eggs, oil, milk, and vanilla extract until fully incorporated.
4. Slowly add the dry ingredients to the wet mixture, gently whisking until the batter is smooth and no streaks of dry flour remain.
5. Spoon the batter into liners, filling each one to the top.
6. Bake at 425°F for 5 minutes, then lower the oven temperature to 350°F and continue baking for another 16–17 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes before serving. Store any leftovers in an airtight container at room temperature for up to one week.
Notes
For extra texture, sprinkle the tops with coarse sugar or chopped nuts before baking. You can also add chocolate chips or dried cranberries for a twist.
