When autumn rolls in, nothing beats the smell of fresh pumpkin muffins baking in the oven. These warm, spiced treats are perfect for cozy mornings, afternoon snacks, or even meal prep for the week. If you love the flavors of fall—cinnamon, nutmeg, and all things pumpkin—this easy pumpkin muffin recipe will become your go-to!
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Why You’ll Love These Pumpkin Muffins
✔ Quick & Easy: Ready in under 30 minutes
✔ Full of Fall Flavor: Warm spices + real pumpkin puree
✔ Perfect for Breakfast or Snack: Enjoy with coffee or tea
✔ Make Ahead Friendly: Store or freeze for later
Ingredients You’ll Need:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves (optional for extra spice)
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- ¼ cup milk (dairy or non-dairy)
- 1 tsp vanilla extract
Optional Toppings: Cinnamon-sugar sprinkle, chopped pecans, or chocolate chips.
Step-by-Step Instructions:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with reusable silicone baking cups or paper liners or grease with non-stick spray.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices.
- In a large bowl, whisk together pumpkin puree, sugars, eggs, oil, milk, and vanilla until smooth.
- Gently fold dry ingredients into wet ingredients until just combined (do not overmix).
- Divide batter evenly among muffin cups (about ¾ full).
- Add toppings if desired.
- Bake for 18–22 minutes, or until a toothpick comes out clean.
- Cool for 5 minutes in the pan, then transfer to a wire rack.
Storage Tips:
- Store in an airtight container at room temperature for up to 3 days.
- Freeze for up to 2 months and reheat when needed.
Pro Tip: Pair these muffins with a hot cup of coffee or spiced tea for the ultimate fall breakfast!
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