Pumpkin muffins are a cozy, fall-favorite treat that never go out of style. These muffins are buttery, moist, and bursting with warm spices in every bite. Whether you’re using canned or fresh pumpkin puree, this no-mixer-required recipe makes it incredibly easy to bake a dozen bakery-style muffins right in your own kitchen. They’re perfect for breakfast, snacks, or your next autumn brunch spread.
Why You’ll Love This Recipe
- No mixer needed – Just a bowl and a whisk
- Ultra-moist – Thanks to real pumpkin and melted butter
- Customizable – Add chocolate chips, nuts, or dried fruit
- Freezer-friendly – Great for meal prep
- Delicious warm or cold – Enjoy them fresh out of the oven or the next day
Ingredients
- 1 ½ cups (15 oz) pumpkin puree
- ½ cup melted salted butter
- ¾ cup light brown sugar, packed
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 1 cup optional mix-ins: chocolate chips, chopped pecans, dried cranberries
Instructions
- Preheat oven to 375°F (190°C). Lightly grease or line a standard 12-cup muffin tin.
- In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking powder, and salt. Set aside.
- In a large bowl, whisk pumpkin puree and melted butter until smooth.
- Add brown sugar and granulated sugar. Whisk until fully dissolved.
- Add eggs and vanilla extract. Stir until well combined.
- Gradually mix in the dry ingredients until a smooth batter forms.
- Fold in your desired mix-ins, if using.
- Scoop ¼ cup of batter into each muffin cup and smooth the tops.
- Bake for 20–25 minutes, or until the tops are set and a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Servings: 12 muffins
- Difficulty: Easy
Nutrition Facts (Per Muffin)
- Calories: 224
- Fat: 7g
- Carbs: 38g
- Protein: 3g
- Sugar: 23g
- Fiber: 2g
Note: Based on standard ingredients; values may vary with substitutions.
Tips & Variations
- Use fresh or canned pumpkin – Just make sure it’s pure pumpkin, not pie filling.
- Make it gluten-free – Use a 1:1 gluten-free all-purpose flour blend.
- Reduce sugar – Cut each sugar by ¼ cup for a less sweet version.
- Add crunch – Stir in walnuts, pecans, or pepitas for texture.
- Make mini muffins – Bake for 10–12 minutes instead.
Pumpkin Muffins
Equipment
- 2 – Mixing bowls
- Whisk
- Measuring cups & spoons
- 12-cup muffin pan
- – Cooling rack
Ingredients
- 1 ½ cups 15 oz pumpkin puree
- ½ cup melted salted butter
- ¾ cup light brown sugar
- ¾ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 1 cup mix-ins chocolate chips, nuts, dried fruit, optional
Instructions
- Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
- Whisk together flour, pumpkin pie spice, cinnamon, baking powder, and salt.
- In a large bowl, mix pumpkin puree and melted butter.
- Add sugars and whisk until combined.
- Add eggs and vanilla. Stir well.
- Mix in dry ingredients until smooth.
- Fold in any desired mix-ins.
- Divide batter evenly among muffin cups (¼ cup each).
- Bake 20–25 minutes, or until a toothpick comes out clean.
- Cool in the pan 10 minutes, then cool completely on a rack.
Notes
FAQs
Can I use homemade pumpkin puree?
Yes! Just make sure it’s well-drained and thick in texture, like canned puree.
How do I store these muffins?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Can I freeze pumpkin muffins?
Absolutely. Freeze in a single layer in an airtight container for up to 2 months. Thaw at room temp or microwave for 15–20 seconds.
What’s a good topping for these muffins?
Serve with cinnamon honey butter, pumpkin butter, or a light glaze for an extra treat.
Conclusion
Pumpkin muffins are a must-have recipe for fall, and this version is as easy as it is delicious. Whether you like them plain, studded with chocolate chips, or loaded with nuts, these muffins are guaranteed to become a seasonal staple in your kitchen.