This Pumpkin Muffin Recipe is 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.
author’s note
Get Your Pumpkin Fix With These Muffins!
I’ve had a go-to pumpkin bread for years, so it felt right to finally share the muffin version I’ve been tinkering with forever. I’m pumpkin obsessed, and I wanted a muffin that hits all my boxes. Soft inside. Crisp top. Big pumpkin spice flavor. After a lot of test batches and school-lunch taste tests, this is the one.
These muffins are great as-is, but they’re easy to tweak. I love them plain, or with a handful of chopped nuts or chocolate chips. If you like more spice, add a little extra cinnamon and pumpkin pie spice.
Best part? They taste even better on day two. The flavors settle in and get deeper overnight. It’s the perfect start to a fall morning.
What These Muffins Are Made Of:
| Ingredient | Swaps / Tips |
|---|---|
| Oil (coconut or vegetable/canola) | Measure once melted. |
| Pumpkin purée | Canned or homemade. Do not use pumpkin pie filling. If watery, blot or simmer to thicken. |
| Eggs | Large, room temp for smoother batter. |
| All-purpose flour | Weigh if possible. If not, spoon and level. |
| White + brown sugar | Adjust to taste. More brown sugar gives deeper flavor. Avoid cutting sugar too much or texture changes. |
| Baking soda | Make sure it’s fresh for a good rise. |
| Pumpkin pie spice + cinnamon | Feel free to add more of either! |
How To Make This Pumpkin Muffin Recipe
- 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!
This Moist Pumpkin Muffin recipe 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!
More Pumpkin Recipes:
Pumpkin Muffin Recipe
Video
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.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Pumpkin Muffin Recipe 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.
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!