These easy pumpkin muffins are moist, tender, and warmly spiced – the perfect fall treat! Make a batch and it’ll be gone before you know it.
These pumpkin muffins are perfect for fall! They are soft, super moist and Deliciously seasoned: cinnamon, allspice and more, fill them with seasonal flavor. But the best of all is that they are so easy to do. You can whip these up in under an hour with a couple of mixing bowls and a whisk. No mixer needed here!
I love that these pumpkin muffins taste sweet, but not too sweet, so they can pass as a healthy breakfast or snack. Enjoy one (or two) in the morning with a cup of coffee and then have another to re-energize in the afternoon. If you have leftovers, you can freeze them, but if your home is anything like ours, these pumpkin muffins won’t last long.
How to make pumpkin muffins
These healthy pumpkin muffins are so easy to make!
To start, take these ingredients:
- Pumpkinof course! Canned pumpkin puree gives these muffins an amazing moist texture and rich pumpkin flavor. Be sure to use pure pumpkin puree and not pumpkin pie filling. The pie filling contains sweeteners and spices that we don’t need here.
- Eggs – They make these muffins soft and fluffy.
- Oil – Both melted coconut oil and vegetable oil work well, adding moisture and richness. I even got delicious results with olive oil.
- Maple syrup – For sweetness. I love this natural alternative to granulated sugar!
- Milk – Use your favorite dairy or plant-based milk in this recipe. I have had great results with almond milk and oat milk.
- apple cider vinegar – Helps muffins puff up while baking.
- vanilla extract – For a warm and deep flavor.
- All-purpose flour and whole wheat flour – This combination makes the muffins healthy, but not dense.
- Baking powder and baking soda – They make the muffins nice and fluffy.
- Pumpkin Pie Spice – What would pumpkin muffins be without warm, cozy spices like cinnamon, nutmeg, and ginger?
- and sea salt – To make all the flavors stand out!
Find the full recipe with measurements below.
To make this pumpkin muffin recipe, start by preparing a 12-cup muffin pan. Grease muffin cups or line them with baking paper.
Next, make the dough. Whisk the wet ingredients in one bowl and the dry ingredients in another.
Pour flour mixture into pumpkin mixture.
Stir until everything is combined. Be careful not to overmix!
When the dough is smooth, use a 1/3 cup measuring cup to scoop it into the prepared pan. Bake at 350°F for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely. Enjoy!
Find the full recipe with measurements below.
Recipe Tips
- Don’t overmix! If you prepare baking recipes frequently, you will know this tip like the back of your hand. Overmixing the batter will make these muffins dense, so just stir until the wet and dry ingredients are combined.
- Let the muffins cool for 10 minutes before eating. They are delicate when they first come out of the oven. But after a few minutes to cool, they take on the perfect tender, moist texture. They also have a richer pumpkin spice flavor after cooling!
- Add mixes. For a fun variation, add 1/2 cup chocolate chips, dried cranberries, or chopped nuts like walnuts or pecans to the dough.
- Add a dressing. For an extra sweet touch, sprinkle the muffins with the brown sugar streusel topping from this apple muffin recipe before baking. You’ll love the added crunch on top! Or top the muffins with cream cheese frosting after baking.
- Make them special diet friendly. See the notes in the recipe card below to make this pumpkin muffins recipe vegan or gluten-free.
How to store pumpkin muffins
Store these homemade pumpkin muffins in an airtight container at room temperature for up to 3 days. They are almost wetter on days 2 and 3!
Can you freeze pumpkin muffins?
Absolutely! I love freezing these healthy pumpkin muffins to have on hand for quick breakfasts or snacks. Seal them in an airtight container or bag and store them in the freezer for up to 3 months.
Let the frozen muffins thaw overnight in the refrigerator or microwave them for 30 seconds if you want to eat them right away.
More Favorite Pumpkin Recipes
If you love this pumpkin muffin recipe, try one of these delicious pumpkin recipes below:
And if you love muffins, check out these 10 healthy muffin recipes.
Healthy Pumpkin Muffins
serves 12
These easy pumpkin muffins are perfect for fall! They’re moist, tender, and full of pumpkin spice flavor.
- 1 cup pumpkin puree
- 2 large eggs
- 23 cup milk
- ⅓ cup melted coconut oil or vegetable oil
- ⅓ cup maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup all purpose flour, spoon and leveling
- ¾ cup whole wheat flour, spoon and leveling
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
Prevent your screen from going dark
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Preheat oven to 350°F and lightly grease or spray a 12-cup muffin pan.
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In a large bowl, combine pumpkin puree, eggs, milk, oil, maple syrup, vinegar and vanilla and beat until combined.
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In a medium bowl, whisk together the flours, pumpkin pie spice, baking powder, baking soda, and salt.
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Add the dry ingredients to the wet ingredients and stir until combined.
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Use a ⅓ cup measuring spoon to portion the batter into the muffin pan. Bake for 18 to 20 minutes, or until a toothpick inserted comes out clean.
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Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Make them vegan by replacing the eggs with 1/4 cup ground flaxseed mixed with 1/2 cup warm water. Bake for 20 to 22 minutes, or until a toothpick inserted comes out clean.
