Pumpkin Muffins are light, tender, and flavorful. Prep takes just 15 minutes with no mixer! Add chocolate chips if you like—they’re simply the best!
Love pumpkin spice? These muffins are just the start! Try Pumpkin Cheesecake, Pumpkin Scones, and Pumpkin Snickerdoodles.
The Best Pumpkin Muffins!
These Pumpkin Muffins deliver a soft, moist interior with a crisp top. They’re great as-is but can easily be changed to your preferences.
Feel like experimenting? Try adding up to a cup of chopped nuts or chocolate chips. Or for more pumpkin spice flavor, feel free to increase the spices.
Another perk? The flavors intensify and become richer as they sit, making these pumpkin muffins taste even better the next day!
Why This Easy Pumpkin Muffins Recipe Stands Out:
- Easy: No hard steps, just straight-forward baking.
- Pantry staples: No weird ingredients – you’ve probably got everything already.
- Consistent goodness: They turn out great every time!
- Easy to customize: They’re good on their own, but feel free to jazz ’em up with extras.
What These Muffins Are Made Of:
- Oil (Coconut or Vegetable/Canola): Adds moisture and tenderness to the muffins.
- Flour: Provides structure and the base for the muffin batter.
- White and Brown Sugar: Sweetens the muffins and adds a hint of caramel flavor.
- Baking Soda: Helps the muffins rise and become fluffy.
- Spices:These spices jazz up the pumpkin flavor and add warmth.
- Large Eggs: Bind the batter and add moisture.
- Pumpkin Puree: Use canned or fresh pumpkin puree not pumpkin pie filling.
Pumpkin Muffins FAQs
Freshly baked muffins stay good for 2 days at room temperature or up to a week in a sealed container in the fridge.
Yes, you can use fresh pumpkin! For 1-1/2 cups, measure 350 grams of cooked and pureed pumpkin.
Yes, they freeze well! Cool the muffins completely, then wrap each in plastic wrap and place them in a freezer bag. To thaw, set them out at room temperature for about 30 minutes.
How To Make Pumpkin Muffins
- Preheat oven to 375°F and prepare a muffin tin.
- Mix together wet ingredients: pumpkin puree, sugars, and melted coconut oil in a big bowl. Add eggs.
- In another bowl, combine dry ingredients: flour, baking soda, spices, and any extras you like.
- Combine wet and dry mixes, fill muffin cups, and top with a sugar-spice mix.
- Bake for 23-28 minutes until a toothpick comes out clean.
- Let cool & enjoy!
Quick Tip
Healthy Pumpkin Muffins swap suggestion: For healthier muffins, use unsweetened applesauce instead of some coconut oil. Substitute 1/4 cup of coconut oil with 1/4 cup of unsweetened applesauce. Keep some oil for a better texture. While not muffins, you might want to try this wildly popular Healthy Pumpkin Bread!
Serve These Muffins As Cupcakes!
These Moist Pumpkin Muffins can definitely double as cupcakes! Just pile on some cream cheese frosting and you’re good to go.
Or check out this Pumpkin Cupcake recipe (which is hugely popular).
How To Make Pumpkin Chocolate Chip Muffins
To make pumpkin chocolate chip muffins, just toss 1 cup of chocolate chips with the dry ingredients. Easy and delicious!
Quick Tip
Use a good nonstick muffin tin for easy muffin removal. These muffins always come out perfectly from this muffin tin!
Pumpkin Muffins
Equipment
Ingredients
- 1/2 cup melted coconut oil or vegetable oil
- 1-3/4 cups flour
- 3/4 cup granulated sugar
- 3/4 cup + 2 tablespoons light brown sugar lightly packed, divided
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 3/4 teaspoon pumpkin pie spice divided
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1/16 teaspoon ground cloves optional
- 2 large eggs
- 1-1/2 cups pumpkin
- Optional additions see note 2
Instructions
- Preheat oven to 375°F. Grease and flour a muffin pan. If using coconut oil, melt, measure, and let it cool to room temperature.
- In a large bowl, combine 1-1/2 cups pumpkin puree, granulated sugar, 3/4 cup brown sugar, and the cooled coconut oil. Whisk until combined. Whisk in eggs 1 at a time.
- In a separate bowl, whisk together the flour, baking soda, sea salt, cinnamon, 1/2 teaspoon pumpkin pie spice, nutmeg, allspice, and optional cloves. If using, mix in your chosen add-ins.
- Fold half the dry mixture into the wet mixture until just combined, then incorporate the remaining dry ingredients.
- Divide batter among the muffin pan compartments, filling each one to the brim.
- Mix the remaining 2 tablespoons brown sugar with 1/4 teaspoon pumpkin pie spice and sprinkle over the muffins.
- Bake for 23–28 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs. Let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love these muffins! They turned out so beautiful and they taste amazing! I do not consider myself a baker but these look like they are made by someone who knows what they are doing. Definitely something I will make again!
I am so thrilled to hear this! Thank you so much Caity! 🙂
As your sister, these are my new comfort muffins! Love these pumpkin muffins soooo much! Thanks for the recipe!
I am so thrilled to hear this! Thanks so much Callie! 🙂
This recipe has almost equal amounts of flour and SUGAR?? Very unhealthy ; ^((
These are supposed to be a dessert — bakery-style! You could try these healthy pumpkin muffins: https://www.chelseasmessyapron.com/skinny-healthy-pumpkin-chocolate-chip-muffins/
I just added these to my weekly menu! Can’t wait to try them — look delish!
Hope you love them April!
Ooh just pulled these out of the oven … my house smells like Holiday Yum!!!
Yay! 🙂
do you know the nutrition facts on these, they are delicious!
Thanks so much Mary! I just added a nutrition label 🙂
Wow these sound really good and you pictures are beautiful! Love pumpkin!
Such a great idea! i think I would devour this batch of pumpkin muffins in no time!
These pumpkin muffins are so good!