Pumpkin Muffins

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Luscious, bakery-style Pumpkin Muffins are dense, moist, and perfectly spiced.

Pumpkin spice is one of my favorite flavors, and I use it in more than just these delicious muffins! Check out our other recipes for Pumpkin Cheesecake, Pumpkin Scones, Pumpkin Snickerdoodles! Go get the oven preheated!  

Image of the Pumpkin muffins fresh out of the oven ready to be eaten

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 zestier 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 healthier

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.

QUICK TIP

Healthy swap suggestion: Make healthier muffins with unsweetened applesauce instead of coconut oil. Just replace 1/4 cup coconut oil with 1/4 cup unsweetened applesauce. (I wouldn’t recommend replacing all the oil.)

Process shot-- image of the Pumpkin Muffin batter being mixed and put in a muffin tin

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.

Image of the inside of one of the Pumpkin Muffins

More Yummy Pumpkin Recipes:

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Pumpkin Muffins

5 from 6 votes
Luscious bakery-style Pumpkin Muffins are dense, moist, and perfectly spiced.
Print Recipe

Pumpkin Muffins

5 from 6 votes
Luscious bakery-style Pumpkin Muffins are dense, moist, and perfectly spiced.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword pumpkin muffins
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 12 large muffins
Calories 349kcal
Cost $3.32

Ingredients

  • 1/2 cup (94g) melted coconut oil
  • 1 and 3/4 cups (208g) white all-purpose flour (spoon and level the measurement)
  • 3/4 cup (141g) white sugar
  • 3/4 cup (107g) + 2 tablespoons dark brown sugar, lightly packed (light can be used, we like dark best!) DIVIDED
  • 1 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon + 1/4 teaspoon pumpkin pie spice, Divided
  • 1/4 teaspoon EACH: ground nutmeg, ground allspice
  • 1/8 teaspoon cloves
  • 2 large eggs
  • 1 can (15 ounces) pumpkin puree

Instructions

  • PREP: Preheat the oven to 375 degrees F. Generously grease a muffin tin with nonstick 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 (see note 1). Stir until combined.
  • WET INGREDIENTS: In a large bowl, add the eggs, and the 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. Divide the batter evenly among the 12 muffin tin cavities,using all the batter.
  • 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 Notes

Note 1: Add-ins: You can customize Pumpkin Muffins by adding in your choice of an add-in. Make sure it's something small, such as mini chocolate chips, shredded coconut, finely chopped nuts, or raisins. Add in up to one cup of this extra ingredient.
Nutrition information does not include add-ins.

Nutrition Facts

Serving: 12large muffins | Calories: 349kcal | Carbohydrates: 59g | Protein: 5g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 255mg | Potassium: 144mg | Fiber: 2g | Sugar: 30g | Vitamin A: 5562IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 2mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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13 Comments

    1. Thank you Dawn!! I haven’t tried this with oat flour, but I usually don’t have a ton of success with this many wet ingredients and oat flour. If you do try it I would recommend doing half regular or whole wheat flour with half oat flour. Hope that helps! 🙂

  1. Would it be feasible to decrease the amount of sugar in these (like the lesser sugar amount in your apple bakery style muffins) without affecting the receip too much? If so, how much would you recommend?

    1. I actually wouldn’t recommend lessening the sugar on these. I experimented with this recipe A LOT and to me it needed more sugar than the apple ones (I think the apple/applesauce helped a ton with sweetness on those.) If you were to decrease the sugar I wouldn’t decrease it more than 1-2 tablespoons. Or if you are just trying to cut out refined sugar, you could increase the amount of maple syrup and decrease the amount of brown sugar. Hope that is helpful! 🙂

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