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.

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 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: Use canned or fresh pumpkin puree not pumpkin pie filling.
Ingredients including sugar and oil being poured into a bowl, then being stirred together.

Pumpkin Muffins FAQs

How 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.

Can I Use My Own Cooked Pumpkin In This Recipe?

Yes, you can use fresh pumpkin! For 1-1/2 cups, measure 350 grams of cooked and pureed pumpkin.

Can I Freeze Pumpkin Muffins?

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

  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:

5 from 10 votes

Pumpkin Muffins

Pumpkin Muffins are light and full of flavor. With just 15 minutes of prep and no mixer required, they’re a breeze to make.
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 12 muffins

Equipment

  • Muffin pan

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 ground allspice
  • 1/16 teaspoon ground cloves optional
  • 2 large eggs
  • 1-1/2 cups pumpkin
  • Add-ins as desired 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 one 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

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

Nutrition

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

Nutrition information is automatically calculated, so should only be used as an approximation.

 

Meet Chelsea


Hi there! I’m Chelsea–the recipe developer, photographer, writer, and taste tester behind Chelsea’s Messy Apron (although my little ones help me out quite a bit with the taste testing part!). I LOVE getting creative in the kitchen and then posting my creations here for you to enjoy.

Thanks again for stopping by!

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5 from 10 votes (4 ratings without comment)

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15 Comments

  1. Caity says:

    5 stars
    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!

    1. Chelsea says:

      I am so thrilled to hear this! Thank you so much Caity! 🙂

  2. callie hubert says:

    5 stars
    As your sister, these are my new comfort muffins! Love these pumpkin muffins soooo much! Thanks for the recipe!

    1. Chelsea says:

      I am so thrilled to hear this! Thanks so much Callie! 🙂

  3. Heather Swanson says:

    This recipe has almost equal amounts of flour and SUGAR?? Very unhealthy ; ^((

  4. April says:

    I just added these to my weekly menu! Can’t wait to try them — look delish!

    1. Chelsea Lords says:

      Hope you love them April!

  5. Mary P says:

    5 stars
    Ooh just pulled these out of the oven … my house smells like Holiday Yum!!!

    1. Chelsea Lords says:

      Yay! 🙂

  6. Mary says:

    5 stars
    do you know the nutrition facts on these, they are delicious!

    1. chelseamessyapron says:

      Thanks so much Mary! I just added a nutrition label 🙂

  7. YumGoggle says:

    Wow these sound really good and you pictures are beautiful! Love pumpkin!

  8. Gayle says:

    5 stars
    Such a great idea! i think I would devour this batch of pumpkin muffins in no time!

  9. Kristi says:

    5 stars
    These pumpkin muffins are so good!