Perfect Pumpkin Muffins Recipe

I still remember the first time I made pumpkin muffins on a crisp October morning, the kitchen filling with warm spices that made the whole house feel like autumn. You know that feeling when you crave something cozy and comforting?

That’s exactly what these pumpkin muffins deliver every single time. The batter comes together so easily, and before you know it, your kitchen smells like fall itself.

What makes this Pumpkin Muffins a keeper for years to come

These muffins have become my go-to for good reason. They’re tender without being too sweet, and the spice blend hits just right.

I love how they work for breakfast, afternoon snacks, or even packed in lunchboxes. You can make them with pantry staples, and they freeze beautifully too.

My neighbors always ask for the recipe when I bring a batch to gatherings.

Try my easy cinnamon sugar pumpkin muffins for a sweeter variation, or check out the perfect pumpkin chocolate chip bread when you want something more indulgent.

Everything you need for these Pumpkin Muffins

• 1 can (15 oz) pumpkin puree – Look for pure pumpkin, not pie filling
• 6 tablespoons salted butter, melted – Let it cool slightly before mixing
• ¾ cup packed light brown sugar – Dark brown works too for richer flavor
• ½ cup granulated sugar – Regular white sugar is perfect
• 2 large eggs, room temperature – Takes the chill off for better mixing
• 1 teaspoon vanilla extract – Pure vanilla makes a difference
• 1¾ cups all-purpose flour – Spoon and level for best results
• 1 tablespoon pumpkin pie spice – Store-bought or homemade blend
• 1½ teaspoons ground cinnamon – Adds extra warmth
• 2 teaspoons baking powder – Check that it’s fresh for good rise
• ½ teaspoon fine sea salt – Brings out all the flavors
• ¾ cup mini chocolate chips (optional) – Because why not?

My Method for Pumpkin Muffins

1. Preheat your oven to 375°F and grease a standard 12-cup muffin tin. I like using butter or cooking spray.
2. Whisk together the dry ingredients in a medium bowl – flour, pumpkin pie spice, cinnamon, baking powder, and salt. Set this aside.
3. Combine pumpkin puree and melted butter in a large mixing bowl. Whisk until smooth – this prevents the butter from clumping.
4. Add both sugars to the pumpkin mixture and whisk vigorously for about 30 seconds until well combined and slightly lighter in color.
5. Beat in eggs one at a time, then stir in vanilla extract. The mixture should look smooth and well blended.
6. Fold in the flour mixture using a wooden spoon or spatula. Stir just until the flour disappears – don’t overmix or your muffins will be tough.
7. Fold in chocolate chips if using, distributing them evenly throughout the batter.
8. Divide batter among muffin cups, filling each about ¾ full. I use a large cookie scoop for even portions.
9. Bake for 22-25 minutes until the tops spring back when lightly touched and a toothpick inserted in the center comes out with just a few moist crumbs.
10. Cool in the pan for 8 minutes, then turn out onto a wire rack to cool completely.

I’d love to connect with fellow baking enthusiasts! Follow me on Pinterest for more seasonal recipes and baking inspiration.

I share new ideas every week, from simple weeknight treats to special occasion desserts.

My personal tricks for the best Pumpkin Muffins

Room temperature eggs mix much easier than cold ones, so I set them out about 30 minutes before baking. If I forget, I just place them in a bowl of warm water for 5 minutes.

The key to tender pumpkin muffins is gentle mixing once you add the flour. I stir just until I can’t see any dry spots, then stop immediately.

I always check for doneness around 20 minutes since ovens vary. The tops should feel set but still have a slight give when pressed gently.

How I love to share this Pumpkin Muffins

These muffins work beautifully for weekend breakfast alongside scrambled eggs and crispy bacon. I often pack them for school lunches too.

During fall gatherings, I’ll arrange them on a platter with butter and honey for spreading. They’re perfect with hot coffee on chilly mornings or as an after-school snack with cold milk.

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Can I make these muffins ahead of time?

Absolutely! Baked muffins stay fresh in an airtight container for up to 4 days at room temperature. For longer storage, wrap individually and freeze for up to 3 months.

What can I substitute for pumpkin pie spice?

Mix 2 teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ¼ teaspoon cloves. This homemade blend works perfectly in the recipe.

How do I know when the muffins are done?

The tops should spring back when lightly pressed, and a toothpick inserted in the center should come out with just a few moist crumbs clinging to it.

Can I use fresh pumpkin instead of canned?

Yes! Roast pumpkin wedges until tender, then puree until smooth. Make sure to drain any excess liquid before measuring.