Home > Desserts > Pumpkin Muffins Pumpkin Muffins October 8, 2019 | 13 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Luscious, bakery-style pumpkin muffins that are dense, moist, and perfectly spiced. Pumpkin spice is one of my favorite flavors, and I use it in more than just these delicious pumpkin muffins! Check out our other recipes for pumpkin cheesecake, pumpkin scones, pumpkin snickerdoodles! Go get the oven preheated! Easy Pumpkin Muffins These pumpkin muffins are incredible — soft, moist, and so flavorful. This recipe is for classic, bakery-style muffins with a quick, crunchy top. We love this recipe exactly how it’s written, but this is also a great muffin to tweak and make your own. You can add in anything from chopped nuts to mini chocolate chips. Just toss up to 1 cup of “add-ins” with the flour and you can also increase the spices if you like a more zesty muffin. Just remember to keep the add-ins small (like finely chopped nuts or shredded coconut). And truly, the muffins just get better with time — the spices intensify and become even more flavorful. Making pumpkin muffins healthy While these muffins are definitely a treat, a lot of fat and oil (that you’d find in a typical muffin recipe) is replaced with pumpkin. The spices also add so much flavor (and health benefits) without adding extra calories. Additionally, these muffins call for coconut oil, which is a healthier oil choice and eggs which are loaded with protein and nutrients. Healthy swap suggestion: make healthier pumpkin muffins with unsweetened applesauce instead of the coconut oil. Just replace 1/4 cup coconut oil with 1/4 cup unsweetened applesauce (I wouldn’t recommend replacing all the oil with applesauce). Pumpkin muffin FAQs How long do pumpkin muffins last? Freshly baked muffins, when properly stored, will last up to 2 days at room temperature and up to a week in an airtight container in the fridge. These muffins are even better the next day when the spices have time to intensify. After that, though, they do have a tendency to get a bit mushy. Pumpkin pie filling or pumpkin puree? Canned pumpkin is nothing but cooked pumpkin that has been pureed. Pumpkin pie filling, though, is pureed pumpkin with additions like cinnamon, allspice, ginger, and cloves, and sweetener. We don’t use pumpkin pie filling in these muffins, because we want to perfectly control the sweetness and spiciness. How much fresh pumpkin is in a 15 oz can? One of the most common questions I’m asked is if you can use fresh pumpkin instead. Yes you can! To use fresh pumpkin: measure out 2 leveled cups of cooked and pureed pumpkin. Remove 2 and 1/2 tablespoons to get the same amount as a 15 ounce can. A large, 29-ounce can of pumpkin has about 3 and 1/2 cups in it, so again, measure out 2 cups and remove 2 and 1/2 tablespoons to have the perfect amount for these pumpkin muffins. Alternatively, use a food scale to do this measurement — simply weigh out 15 ounces. Can I freeze these muffins? Yes! They freeze beautifully. Cool the muffins completely before wrapping and freezing. To freeze, wrap tightly in plastic wrap and place in large freezer bags. To thaw: set out at room temperature until thawed, about 30 minutes. Read more muffin storage information here. To make mini pumpkin muffins with this recipe: Preheat the oven to 350 degrees F. Coat the cavities of (2) 24-cup mini muffin tins with cooking spray. Prepare the pumpkin muffin batter according to the recipe. Fill each muffin cup with a heaping tablespoon of batter. Bake until muffins pull away from the sides of the pan and a toothpick, when inserted into the center of a muffin, comes out clean: about 10-14 minutes. Frost these muffins and serve as cupcakes These 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 — you might like this one even better. Pumpkin muffins pair well with: a warm glass of milk a bowl of seasonal fruit a pumpkin spice latte steamer a cup of hot chocolate Pumpkin overnight oats FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Pumpkin Muffins 5 from 5 votes - Review this recipe Luscious bakery-style pumpkin muffins that are dense, moist, and perfectly spiced. SAVE TO RECIPE BOX Print Recipe Pumpkin Muffins 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Luscious bakery-style pumpkin muffins that are dense, moist, and perfectly spiced. Course Breakfast, Dessert Cuisine American Keyword pumpkin muffins Prep Time 30 minutes Cook Time 25 minutes Total Time 55 minutes Servings 12 large muffins Calories 221kcal Cost $3.32 Ingredients1/2 cup (94g) melted coconut oil1 and 3/4 cups (208g) white all-purpose flour (spoon and level the measurement)3/4 cup (141g) white sugar3/4 cup (107g) + 2 tablespoons dark brown sugar, lightly packed (light can be used, we like dark best!) SEPARATED1 teaspoon baking soda3/4 teaspoon fine sea salt2 teaspoons ground cinnamon1/2 teaspoon + 1/4 teaspoon pumpkin pie spice, SEPARATED1/4 teaspoon EACH: ground nutmeg, ground allspice1/8 teaspoon cloves2 large eggs1 can (15 ounces) pumpkin puree InstructionsPREP: Preheat the oven to 375 degrees F. Generously grease a muffin tin with spray. Lightly dust with flour and set aside. Melt the coconut oil and then set it aside so it can come back to room temperature.DRY INGREDIENTS: In a large bowl, combine the 1 and 3/4 cups flour, 3/4 cup white sugar, 3/4 cup dark brown sugar, 1 teaspoon baking soda, 3/4 teaspoon fine sea salt, 2 teaspoons cinnamon, 1/2 teaspoon pumpkin pie spice, 1/4 teaspoon nutmeg, 1/4 teaspoon allspice, 1/8 teaspoon cloves, and any desired mix-ins. Stir until combined.WET INGREDIENTS: In a large bowl, add the eggs, and entire can of pumpkin puree (if it's watery, press off excess liquid with a few paper towels). Add in the 1/2 cup melted coconut oil that has cooled back to room temperature. (We want it melted, but not hot). Whisk wet ingredients together until smooth.COMBINE: Add dry ingredients right on top of wet and stir until combined. Do not overmix. Separate the batter evenly among the 12 muffin tin cavities. The cavities will all be nearly filled -- use all the batter for the 12 cavities.TOPPING: in a separate small bowl, whisk together the remaining 2 tablespoons brown sugar and remaining 1/4 teaspoon pumpkin pie spice. Sprinkle this mixture evenly on the tops of the muffins.BAKE: Bake for 19-24 minutes or until a toothpick comes out clean from the center muffin. Don't under-bake or these will be overly moist and a bit gummy. Remove from the oven and let cool for 2-3 minutes in the pan. Transfer to a wire cooling rack to allow them to finish cooling. These muffins are best at room temperature so allow time for them to thoroughly cool. Recipe NotesUse a good, light colored metal, non-stick cupcake pan. This are the exact ones I use. Nutrition FactsServing: 12large muffins | Calories: 221kcal | Carbohydrates: 31.3g | Protein: 2.4g | Fat: 10g | Cholesterol: 31mg | Sodium: 15.7mg | Fiber: 1.1g | Sugar: 21.9g DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.