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The Best Pumpkin Muffin Recipe

If you’re in search of an easy recipe that’s just scrumptious – look no further than these Pumpkin Muffins.

With warm spices and plenty of pumpkin flavor, these delicious muffin treats will save the day. 

Why You’ll Love This Recipe

  • Convenient! – No need to make a Starbucks run for your pumpkin spice fix; make these muffins right at home.
  • Batch-Friendly! – The recipe yields a dozen, but feel free to double it. Freeze the extras for a quick breakfast or snack on the go.
  • Versatile! – They make excellent additions to lunch bags or serve as the perfect fall treat.
  • Fluffy & Flavorful! – With warm spices and a soft, airy texture, these fluffy pumpkin muffins offer the perfect balance between Pumpkin Spice Lattes and scrumptious baked goodies.
pumpkin muffins on a white dish with fall decorations in the background

Ingredients

Find the ingredients to make this Pumpkin Muffins recipe at your local grocery store:

  • Flour: Makes sure your muffins are fluffy and not falling apart.
  • Fresh pumpkin puree: For super moist muffins with awesome pumpkin flavor.
  • Eggs: The glue that holds your muffins together.
  • Sugar: So your muffins are deliciously sweet with golden brown tops. We use dark brown sugar for those rich, caramel notes.
  • Vegetable or canola oil: To make sure every bite is moist and delicious.
  • Milk: A splash of milk makes your batter silky smooth.
  • Baking soda: Helps your muffins rise.
  • Pumpkin pie spice: Brings the cozy vibes. Cinnamon, nutmeg, cloves – basically fall in a jar.
one pumpkin muffin on a white paper doily with an orange gourd in the background

How to make Pumpkin Muffins

Follow these simple instructions to make these easy Pumpkin Muffins. Check the recipe card below if you need more help.

  1. Preheat your oven to 375°F (190°C) and line the muffin cups with paper liners.
  2. In a large bowl, combine flour, baking soda, pumpkin pie spice, and salt.
  3. In a separate medium bowl, beat the eggs with the sugar
  4. Add oil, pumpkin, and milk to the egg mixture, then whisk until well combined.
  5. Gently fold the wet mixture into the dry ingredients using a spatula or wooden spoon.
  6. Fill muffin cups with the muffin batter using a cookie scoop or spoon.
  7. Bake for 16-20 minutes – or until a toothpick inserted into the center comes out clean.
  8. Allow to cool for 5 minutes in the muffin tin, then transfer to a wire rack to cool completely.
  9. Serve with butter and enjoy!
large pine cone with orange gourd and fall decorations in the background

Expert Pumpkin Muffins tips

Follow these expert tips for the best Pumpkin Muffins:

  • Be Gentle: Mix the wet and dry ingredients gently, until just blended. This is the key to tender muffins – overmixing will make them tough!
  • Room Temp: Make sure your eggs are at room temperature for a smoother mix and better rise.
  • Muffin Liners: Use muffin liners to make cleanup easier. I like these cute pumpkin liners
  • Oven Know-How: Is your oven fast or slow? If yours runs hot, cut the baking time by 2-3 minutes. And always use a preheated oven.
  • Fresh is Best: Check your baking ingredients are fresh and not expired!
  • Best Recipe: Follow the instructions exactly to make sure your muffins are top-notch.
  • Extras: Feeling adventurous? Toss in some chocolate chips or spread a little cream cheese frosting on the tops of the muffins.
Pumpkin muffins on a white plate.

How to serve

When it comes to serving these pumpkin spice muffins, you’ve got a lot of delicious options! 

Melted butter is a classic choice – just slather it right on top of each muffin. Maple syrup drizzled over the top brings out all those warm spices and takes your muffins to the next level. 

If you’re a cinnamon lover, a sprinkle of cinnamon sugar is the perfect way to add a sweet and spicy finish.

pumpkin muffin with butter and other muffins in the background on a white paper doily

How to store

Storing these tasty treats is super simple. Keep them in an airtight container, and they’ll stay fresh in the fridge for up to a week. 

Need to stash them for longer? These muffins can be frozen for up to 2 months. Just make sure they’re well-protected in an airtight container.

FAQs

Here are some of the questions people have asked me about making homemade muffins:

Why do eggs have to be at room temperature for baking?

Many recipes call for eggs at room temperature. The reason for this is room-temp eggs blend more easily into your batter – meaning your muffins or whatever you’re baking will rise better. 

You can read all the details in this excellent article about using Room Temperature Ingredients by Sally’s Baking Addiction.

How many cups of pumpkin in a can?

Okay, so a standard can of pumpkin is about 27 ounces or 796 ml. Breaking that down, you’re looking at roughly 3 1/3 cups of glorious pumpkin from each can.

What tastes good with pumpkin?

Honestly, what doesn’t? Pumpkin’s one of those flavors that pairs well with a ton of things – think cinnamon, nutmeg, chocolate, and even some savory spices!

What can I do with leftover pumpkin?

Endless possibilities! More pumpkin muffins? Or how about mixing it up with a pumpkin loaf or pumpkin biscotti?

pumpkin muffins on a white dish with an orange napkin and fall decorations around it

Where did I get my inspiration for this recipe?

I’m smiling as I write this because I’m wondering what kind of reader you are. Do you like to know a bit of the backstory behind the recipe, or are you a straight-to-the-recipe, give-me-the-tips-and-tricks kind of person? 

I’ve seen both these perspectives since launching this food blog some years ago. Some folks love to hear about Grandma, family traditions, and the wonder of our recipes. 

The other group, and I’m not judging here, don’t care about the story or anything else for that matter. They like the “jump to recipe’ button, so they can get the ingredients and get on with their day.

pumpkin muffins ready to eat

A colleague explained that people are just too busy to read much nowadays, they just want the ingredients so they can pick them up at the grocery store on their way home.

I totally get it. But for me, the story, even a short one, is all about why I’m here – Baking old fashioned recipes and helping you to create memories with food. All are part of our You Can Live Rich On Less philosophy.  

No right or wrong here, just two different points of view. So, that’s why I try to make sure I list the ingredients you will need right at the top. 

You can still print the recipe, or even better, bookmark the post to look at it later!  

You might also like…

Hungry for more muffin recipes, or even pumpkin recipes like this one? 

We’ve got a whole pumpkin pie recipe roundup right here. Plus, there’s a fantastic guide for making Homemade Pumpkin Pie Spice!

When it comes to great muffin recipes, check out these:

Could this be the best Pumpkin Muffin recipe?

Warm from the oven, our pumpkin muffin recipe is perfect. Every bite is full of sweet pumpkin and delicious spices – cinnamon, nutmeg, cloves, allspice and ginger. 

THANKS SO MUCH for following and being part of the Pie Lady Bakes community! We’re all about sharing easy-to-make vintage recipes that remind us of the ones our moms and grandmas used to make.

If you haven’t already, you can sign up for my weekly email newsletter using this link. It’s absolutely free, and you’ll never miss out on any of my new recipes.

See you soon!

Judy

★★★★★ 

If you’ve made these delicious Pumpkin Muffins, I’d love to hear about it in the comments below. Be sure to give us a 5-star rating!

★★★★★ 


pumpkin muffins ready to eat
Yield: 12 large muffins

Pumpkin Muffins

Prep Time: 10 minutes
Cook Time: 20 minutes 15 seconds
Total Time: 30 minutes 15 seconds

A sweet and spicy muffin that will tempt pumpkin lovers everywhere! We make 12 large muffins, but you could make mini muffins too - more to love! Be sure to double the recipe though, so there is lots to enjoy, warm from the oven, and plenty to freeze for later. Enjoy.

Ingredients

  • 1 and 2/3 cups (230g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 and 1/4 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 large eggs at room temperature
  • 1/2 cup (150g) granulated sugar
  • 1/4 cup (100g) light or dark brown sugar
  • 1/2 cup (120ml) vegetable or canola oil
  • 1 and 1/4 cups (285g) pumpkin puree (canned or fresh)
  • 1/4 cup (60ml) milk at room temperature

Instructions

  1. Preheat oven to 375°F/190°C.
  2. Line muffin cups with paper liners
  3. In a large mixing bowl mix together flour, baking soda, pumpkin pie spice, and salt.
  4. In a medium mixing bowl, beat together eggs, granulated sugar and brown sugar until combined.
  5. Then add the oil, pumpkin and milk and using a whisk mix all the wet ingredients until combined.
  6. Pour the pumpkin mixture into the flour mixture and using a spatula or wooden spoon mix gently just until the dry ingredients are blended into the wet ingredients.
  7. Using a muffin scoop or big spoon, fill your muffin cups. Bake for 16-20 minutes until a toothpick inserted into the center of the muffin comes out clean.
  8. Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
  9. Enjoy your freshly baked pumpkin muffins with lots of butter!
  10. You can keep them in the fridge for about a week, or freeze for 2 months.

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Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 44Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 205mgCarbohydrates: 6gFiber: 0gSugar: 0gProtein: 2g

Like this recipe?

Be sure to follow us @pieladybakes for more recipes like this! xo

Want more great muffin recipes? Check out our delicious blueberry muffins that are low carb too!

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Judy Kahansky is an experienced writer and baker, creating delicious desserts (including pie!) for over 40 years. She loves to take classic and vintage recipes and update them to fit the busy lives of her readers. When not baking, Judy and her husband Mark are passionate golfers, travelers and dog lovers, spending as much time as they can with their sweet pup Millie.

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Paula

Monday 28th of September 2020

I made these over the weekend. I baked them for 25 minutes and still a little under done. They didn’t rise like I had hoped. I followed recipe step by step. Maybe not use baking soda ? I’m gonna try with baking powder next time. What are your thoughts?

Judy Kahansky

Sunday 1st of November 2020

Hi Paula

Sometimes baking soda, or baking powder ingredients expire - so check to make sure they are fresh. Also you might need to bake a little longer, since everyone's oven is different. And maybe use a smaller muffin cup - that might make a difference too. All the best!

Tiffany

Tuesday 1st of September 2020

Will these rise a lot? Wondering if I should fill them or only do 3/4 full with batter.

Judy Kahansky

Wednesday 2nd of September 2020

Hi Tiffany! They do rise well, so 3/4 full should be fine.

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