Favorite Pumpkin Muffins

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These Pumpkin Muffins are light, tender, and packed with flavor, and you only need 15 minutes to whip them up – no mixer needed! Add chocolate chips if you want, but either way, they’re the best I’ve ever tasted!

Love pumpkin spice? These muffins are just the start! Try our Pumpkin Cheesecake, Pumpkin Scones, and Pumpkin Snickerdoodles.

A stack of pumpkin muffins with a warm, golden tone, one at the front displaying a bite taken, revealing the moist interior.

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 choices like 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:

  1. Easy: No hard steps, just straight-forward baking.
  2. Pantry staples: No weird ingredients – you’ve probably got everything already.
  3. Consistent goodness: They turn out great every time!
  4. Easy to customize: They’re good on their own, but feel free to jazz ’em up with extras.

Pumpkin puree being precisely measured in a cup and then transferred into a mixing bowl.

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: Offers pumpkin flavor, moisture, and a vibrant color to the muffins.

Ingredients including sugar and oil being poured into a bowl, then being stirred together.

Pumpkin Muffins FAQs

1How long do Pumpkin Muffins stay fresh?

Freshly baked muffins stay good for 2 days at room temperature or up to a week in a sealed container in the fridge.

2Do I use canned pumpkin or pumpkin pie filling?

This recipe uses canned pumpkin–not pumpkin pie filling.

Canned pumpkin is pureed cooked pumpkin. Pumpkin pie filling has added spices and sweeteners, but we skip it to control sweetness and spiciness.

3Can I use my own cooked pumpkin in this recipe?

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 1-1/2 leveled cups of cooked and pureed pumpkin.

Alternatively, use a food scale to do this measurement — simply weigh out 350 grams.

4Can I freeze Pumpkin Muffins?

Yes! They freeze beautifully. Cool the muffins completely before wrapping them individually and freezing. To freeze, wrap each muffin tightly in plastic wrap and place them all in a large freezer bag.

  • To thaw: set out at room temperature until thawed, about 30 minutes.
  • Read more muffin storage information here.

How To Make Pumpkin Muffins

  1. Preheat oven to 375°F and prepare a muffin tin.
  2. Mix together wet ingredients: pumpkin puree, sugars, and melted coconut oil in a big bowl. Add eggs.
  3. In another bowl, combine dry ingredients: flour, baking soda, spices, and any extras you like.
  4. Combine wet and dry mixes, fill muffin cups, and top with a sugar-spice mix.
  5. Bake for 23-28 minutes until a toothpick comes out clean.
  6. 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!

Scoops of batter portioned into prepared pans.

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!

A batch of freshly baked pumpkin muffins, golden and risen, straight from the oven.

More Pumpkin Recipes:

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Pumpkin Muffins

5 from 9 votes
These Pumpkin Muffins are light, tender, and packed with flavor, and you only need 15 minutes to whip them up – no mixer needed!
A stack of pumpkin muffins with a warm, golden tone, one at the front displaying a bite taken, revealing the moist interior.
Print Recipe

Pumpkin Muffins

A stack of pumpkin muffins with a warm, golden tone, one at the front displaying a bite taken, revealing the moist interior.
5 from 9 votes
These Pumpkin Muffins are light, tender, and packed with flavor, and you only need 15 minutes to whip them up – no mixer needed!
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
Chelsea Lords
Calories 349kcal
Cost $5.32

Ingredients

  • 1/2 cup melted coconut oil (or vegetable/canola oil)
  • 1 and 3/4 cups white all-purpose flour
  • 3/4 cup granulated white sugar
  • 3/4 cup + 2 tablespoons light brown sugar, lightly packed, 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
  • 1/16 teaspoon ground cloves, optional
  • 2 large eggs
  • 1-1/2 cups pumpkin puree (most of 1, 15-oz can)
  • Optional add ins: See Note 2

Instructions

  • PREP: Preheat oven to 375°F. Grease and flour a muffin tin. If using coconut oil, melt, measure, and let it cool to room temperature.
  • WET INGREDIENTS: 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 one at a time.
    Ingredients including sugar and oil being poured into a bowl, then being stirred together.
  • DRY INGREDIENTS: 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, add in your chosen mix-ins.
    For the pumpkin muffins recipe, eggs are cracked and added to the wet mix, followed by dry ingredients being incorporated into the same bowl.
  • COMBINE: Fold half the dry mixture into the wet mixture until just combined, then incorporate the remaining dry ingredients.
    Scoops of batter portioned into prepared pans.
  • FILL TINS: Divide batter among the muffin tin compartments, filling each one all the way full.
  • TOPPING: Mix the remaining 2 tablespoons brown sugar with 1/4 teaspoon pumpkin pie spice and sprinkle over the muffins.
  • BAKE: Cook 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

Note 1: Pumpkin: Use pure pumpkin puree, not pumpkin pie filling. Libby’s® is recommended. Use the leftover pumpkin in these pumpkin overnight oats!
Note 2: Add-ins: Optional ingredients include mini chocolate chips, shredded coconut, finely chopped nuts, or raisins. Add up to one cup, mixing with dry ingredients.
Nutrition information does not include optional add-ins.

Nutrition Facts

Serving: 1muffin | 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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