Pumpkin Muffin Recipe

LAST UPDATED: Sep 27, 2020 | PUBLISHED: Oct 08, 2018 | By:

Incredible Pumpkin Muffin Recipe filled with fall flavor that melts in your mouth. These easy pumpkin muffins will have your guests begging for more – and for the recipe! Pumpkin spice muffins are the perfect fall treat for breakfast or dessert. They’re a great addition to any holiday gathering or fall festivity.

pumpkin muffins on a white serving plate

I adapted my ever popular Cinnamon Sugar Muffins with a little fall flavor. Okay, a lot. These incredible pumpkin muffins are melt-in-your-mouth amazing.

I’m not even kidding, these pumpkin spice muffins are so magical, they do a disappearing act. Before I can finish filling a second platter or serving our family of 5, they’re begging for seconds.

These easy Pumpkin Muffins are made with pumpkin purée and spices, baked and coated in butter, sugar and even more fall spices. Butter makes everything better!

Cinnamon spice and everything nice that’s what pumpkin spice muffins are made of. A blend of cinnamon, ginger and nutmeg will warm your soul this fall!

There’s no better way to get into the fall spirit than baking! I love cozying up indoors on a cool, rainy day and filling the air with the scent of pumpkin spice. This recipe captures the essence of fall. Each sweet bite is filled with the perfect pumpkin flavor and a hint of spice.

Easy pumpkin muffins are great for breakfast at home or entertaining! Bring them to brunch, a tailgate, hayride, Thanksgiving and more! They make a great snack after a day at the pumpkin patch.

pumpkin muffins on a kitchen worktop

It’s so easy to make Pumpkin Muffins from scratch. No need to use a cake mix for these sweet little treats. Chances are, you have everything you need in your pantry!

Pumpkin Muffin Ingredients

  • Flour – All purpose.
  • Baking Powder – The leavening agent that makes these mini muffins rise.
  • Baking Soda – Perfectly fluffy muffins every time!
  • Cinnamon
  • Ginger
  • Nutmeg
  • Salt – A hint of salt brings out all of the flavors in baking.
  • Sugar
  • Brown Sugar
  • Eggs
  • Butter – Salted or unsalted.
  • Oil – Vegetable or canola oil.
  • Pumpkin Purée – You can used canned or fresh pumpkin purée for this easy recipe.

Variations

  • Add a Glaze – A beautiful drizzle of Cream Cheese Glaze or classic Glaze can take these muffins over the top for dessert!
  • Add Nuts – Add a half cup of pecans for a little added crunch.
  • Play with Spices – Alternatively, you can coat them with just Cinnamon Sugar or add Pumpkin Pie Spice in lieu of cinnamon, ginger and nutmeg.
  • Add Chocolate Chips – Make Pumpkin Chocolate Chip Muffins! Add a half cup of miniature chocolate chips.

How to Make Easy Pumpkin Muffins

  1. Prep – Preheat oven and grease muffin tin.
  2. Combine dry ingredients. Dry ingredients in a mixer
  3. Add eggs, pumpkin, sugars and oil. An egg going into the mixer Pumpkin puree being added to the mixer Oil being added to the mixer
  4. Bake. A tray on the oven
  5. Remove from oven and allow to cool 3 minutes. Baked pumpkin muffins next to bowls with the toppings
  6. Dip in butter, followed by sugar and spice mixture. A pumpkin muffin being dipped in butter
  7. Serve (preferably warm). pumpkin muffins served on a white plate
Top down shot of pumpkin muffin covered in sugar and spice
Can I Use Fresh Pumpkin in Pumpkin Muffins?

Yes! This muffin recipe is made with canned pumpkin purée, but you can make your own pumpkin purée. Preheat oven to 325 degrees F, cut a pumpkin in half, remove seeds and pulp, bake an hour or until tender. Remove pumpkin from shell and purée. Remove any “strings”.

Tips

  • You can make these in a standard muffin pan, but making them in a mini muffin pan gives them the perfect sugar and spice to muffin ratio. Simply adjust baking time .

How to Store

While best served warm, this Pumpkin Muffin Recipe can be made in advance.

  • Room Temperature – Store cooled muffins in an airtight container up to 3 days.
  • Refrigerate – Store cooled muffins in an airtight container up to 5 days.
  • Freeze – Store cooled muffins in a freezer bag or airtight container up to 3 months. To thaw, warm in an oven preheated to 350 degrees or in the microwave. Dip in butter followed by sugar and spice mixture to serve.

Hungry for more easy recipes? Sign up for my free recipe club and have amazing recipes delivered directly to your inbox each week!

Muffins on a serving plate on a work surface
pumpkin muffin covered in sugar and spice

Pumpkin Muffin Recipe

Author: Julie Blanner
Pumpkin spice muffins are full of fall flavor that melts in your mouth. They’re the perfect fall treat for breakfast or dessert.
5 from 12 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast, Dessert
Cuisine American
Servings 36
Calories 102 kcal

Ingredients
  

  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • 2 eggs
  • 1 cup canned pumpkin purée
  • ½ cup sugar
  • ½ cup brown sugar packed
  • ½ cup oil

Topping

  • ½ cup sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ½ cup butter melted

Instructions
 

  • Preheat oven to 350 degrees F. Grease mini muffin tin.
  • In a large mixing bowl or stand mixer, combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
  • Add eggs, pumpkin purée, sugars, and oil.  Mix until just combined.
  • Bake 10 minutes. Remove from oven and allow to cool 3 minutes.
  • Combine sugar and spices in a bowl. Melt butter in another small bowl.
  • Dip muffins in butter, followed by sugar and spice mixture. 

Video

Notes

Substitutions

  • Butter – Salted or unsalted.
  • Oil – Vegetable or canola oil.
  • Pumpkin Purée – Canned or fresh. To make fresh pumpkin purée preheat oven to 325 degrees F, cut a pumpkin in half, remove seeds and pulp, bake an hour or until tender. Remove pumpkin from shell and purée. Remove any “strings”.

Variations

  • Add a GlazeCream Cheese Glaze or Glaze
  • Add Nuts – Add a half cup of pecans for a little added crunch.
  • Play with Spices – Alternatively, you can coat them with just Cinnamon Sugar or add Pumpkin Pie Spice in lieu of cinnamon, ginger and nutmeg.
  • Add Chocolate Chips – Add a half cup of miniature chocolate chips.

To Store 

  • Room Temperature – Store cooled muffins in an airtight container up to 3 days.
  • Refrigerate – Store cooled muffins in an airtight container up to 5 days.
  • Freeze – Store cooled muffins in a freezer bag or airtight container up to 3 months. To thaw, warm in an oven preheated to 350 degrees or in the microwave. Dip in butter followed by sugar and spice mixture to serve.
 

Nutrition

Calories:102kcalCarbohydrates:12gProtein:1gFat:6gSaturated Fat:2gCholesterol:16mgSodium:77mgPotassium:39mgFiber:1gSugar:9gVitamin A:1151IUVitamin C:1mgCalcium:14mgIron:1mg
5 from 12 votes
Did you Make This Recipe?Mention @JulieBlanner
Disclosure

mini loaves of bread gift wrapped