These soft and fluffy pumpkin muffins are packed with warm fall spices and plenty of pumpkin flavor. They come together in about 35 minutes, making them perfect for breakfast, afternoon snacks, or holiday gatherings. 

Enjoy them fresh from the oven or store them for a quick grab and go treat throughout the week.

Why You'll Love This Recipe

• Moist and tender texture
• Easy to make with simple pantry ingredients
• Perfectly spiced for fall
• Freezer friendly
• Ready in under 40 minutes

Ingredients

Dry Ingredients

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup pumpkin puree
• 2 large eggs
• 1/2 cup vegetable oil
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

Optional Toppings

• Pumpkin seeds
• Coarse sugar
• Chopped pecans
• Cinnamon sugar

Instructions

1. Preheat your oven to 375°F (190°C). Line a 12 cup muffin pan with paper liners or lightly grease the pan.
2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
3. In another bowl, whisk together the pumpkin puree, eggs, vegetable oil, brown sugar, granulated sugar, and vanilla until smooth.
4. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix. A few small lumps are perfectly fine.
5. Divide the batter evenly among the muffin cups, filling each about three quarters full.
6. Sprinkle the tops with pumpkin seeds, coarse sugar, or chopped pecans if desired.
7. Bake for 20 to 24 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Tips for Perfect Pumpkin Muffins

• Use pure pumpkin puree, not pumpkin pie filling.
• Mix the batter just until combined to keep the muffins light and fluffy.
• For extra moisture, add 1/4 cup plain Greek yogurt or sour cream.
• Stir in chocolate chips, dried cranberries, or chopped walnuts for added flavor and texture.

Storage

Store cooled muffins in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week or freeze for up to 3 months. Thaw at room temperature or warm in the microwave for about 20 seconds before serving.

Recipe Information

• Prep Time: 10 minutes
• Cook Time: 22 minutes
• Total Time: 32 minutes
• Servings: 12 muffins

Nutrition (Approximate Per Muffin)

• Calories: 220
• Carbohydrates: 30g
• Protein: 4g
• Fat: 10g
• Fiber: 2g
• Sugar: 15g

Serving Suggestions

Enjoy these pumpkin muffins warm with butter, cream cheese, or a drizzle of maple butter. Pair them with a hot cup of coffee, chai tea, or apple cider for the ultimate fall breakfast or afternoon treat.