Pumpkin Muffins

If shorter days have put you in a hurry for an Autumnal breakfast, snack, or dessert, these Pumpkin Muffins will indulge your need for all things fall.

Overhead view of a basic pumpkin muffin split in half on a plate and buttered.
Cambrea Gordon

It’s a chilly fall morning, and you’re craving a comforting treat full of sweet pumpkin and cozy spices. Look no further. Even if you didn’t plan ahead, this Pumpkin Muffin recipe helps you get from craving to plate in under an hour.

These pumpkin muffins are full of pumpkin flavor and deeply colored from the whole can of pumpkin purée. They’re tender and soft, not too sweet, and abundant with warming pumpkin pie spice.

If shorter days have put you in a hurry for an Autumnal breakfast, snack, or dessert, these muffins will indulge your need for pumpkin spice. They’re spectacular for cozy moments alongside your warm beverage of choice.

What’s Wonderful About This Pumpkin Muffin Recipe

This is an all-around pumpkin muffin recipe that is easy to make, easy to store, and uses up every last bit of a can of pumpkin.

  • You don’t need a mixer! Just two bowls and a spatula and are ready to eat in less than an hour.
  • The recipe uses a full can of pumpkin purée, so you don’t have to worry about figuring out what to do with leftover pumpkin. But, just in case you ever do find yourself with a little leftover pumpkin purée from other recipes we have 9 recipes to use it all up.
  • They’re soft and fluffy and stay moist for days. Since they keep and freeze well, you can make them ahead for an easy weekday breakfast.
Classic pumpkin muffins nestled in a cream colored linen and oval bowl.
Cambrea Gordon

Tips and Tricks for Making Perfect Pumpkin Muffins

There are a few tips that will make these easy pumpkin muffins even more foolproof.

  • Do not overmix the batter. You don’t have to mix until smooth, just until moistened. There should be no dry streaks of flour left, but it’s okay if the batter is a little lumpy. It should look like thick pancake batter.
  • Use a cookie scoop, or ice cream scoop, to portion the batter neatly and evenly among the wells in the muffin pan.
  • If you’re aiming for a bakery-style muffin with a large, rounded top, use all the batter and fill each cup nearly to the top. In the oven, the batter will spill over slightly and rise, giving them their characteristic shape.
  • Let them cool for at least 5 minutes before removing the muffins from the pan. It may be hard to wait, but even after baking, it will still take a few minutes for the structure to set. If you wait, they’ll be less likely to fall apart.

Ways to Dress Up Pumpkin Muffins

These muffins are irresistible as they are, but if you’re looking for ways to ginger them up, try one of these extras:

  • Pumpkin pie spice and sugar topping: In a small bowl, combine 2 tablespoons coarse sugar and 1/2 teaspoon pumpkin pie spice. Sprinkle over the muffins and bake.
  • Gingerbread streusel topping: In a small bowl, combine 3/4 cup all-purpose flour, 1/4 cup packed light brown sugar, 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, and 1/8 teaspoon ground cloves. Pour in the 1/4 cup melted butter and mix with a fork until crumbs form. Sprinkle the streusel over each of the muffins.
  • Pumpkin spice muffin glaze: In a small bowl, combine 1 cup powdered sugar, 1/2 teaspoon pumpkin spice, and 2 tablespoons milk. Use a spoon to drizzle over baked muffins.
Quick and easy pumpkin muffins stacked in a serving bowl.
Cambrea Gordon

Serving Suggestions

Nothing beats a muffin, warm from the oven, spread liberally with butter. The texture is best the same day they are baked. They’re fluffy and tender inside, and the top has a slightly crisp bite to it. The top will soften over time, but the flavors meld the next day.

There’s no better way to upgrade leftover muffins than to toast them. Slice them in half and sizzle them cut-side down in a skillet with butter. Toast them until they’re golden brown and warmed through.

If you’re looking for something richer than serving them plain or buttered, smother them with a spread. You could try anything from cream cheese to your favorite nut butter, some apple butter, pear butter or double the flavor with pumpkin butter.

Storage Instructions

Store the muffins in an airtight container on the counter for up to 3 days, or in the refrigerator for up to a week. Let them come to room temperature or warm them before serving.

The muffins freeze well and can be frozen for up to 2 months. Defrost them on the counter, or for a quick weekday breakfast, you can defrost them in the microwave for 30 to 60 seconds.

Overhead view of plates with buttered basic pumpkin muffins.
Cambrea Gordon

Pumpkin Muffins

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 12 servings
Yield 12 standard muffins


  • 2 cups (240g) all-purpose flour

  • 1 tablespoon pumpkin pie spice

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon kosher salt

  • 1 (15-ounce) can pumpkin puree

  • 1 1/4 cups (270g) packed light brown sugar

  • 2 large eggs

  • 1/2 cup vegetable oil

Special equipment

  • Standard muffin pan

  • Muffin liners


  1. Preheat oven and prepare the muffin tin:

    Preheat the oven to 375°F. Line a standard muffin pan with muffin liners, or grease each well with butter.

  2. Mix the dry ingredients:

    In a large mixing bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.

    Dry ingredients to make a pumpkin muffin recipe.
    Cambrea Gordon
  3. Mix the wet ingredients:

    In a medium mixing bowl, add the pumpkin purée, brown sugar, eggs, and vegetable oil. Whisk until combined and homogenous.

    Whisking pumpkin, egg, and sugars to show how to make pumpkin muffins.
    Cambrea Gordon
  4. Make the batter:

    Pour the pumpkin mixture into the flour mixture. Stir with a large spoon or a rubber spatula just until combined and no streaks of flour remain. Do not overmix. It is okay if there are some lumps in the batter.

    Folding wet ingredients in to dry to make classic pumpkin muffins.
    Cambrea Gordon
  5. Divide the muffin batter:

    Divide the batter evenly among the cups. Each well should be filled nearly to the top.

    Pumpkin muffin batter in muffin tin.
    Cambrea Gordon
  6. Bake the muffins:

    Bake muffins for 20 minutes, or until a toothpick inserted in the center of the muffin comes out clean.

    Checking for doneness with a toothpick to show how to make pumpkin muffins.
    Cambrea Gordon
  7. Cool the muffins and serve:

    Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool for at least 10 minutes more. Serve warm or at room temperature.

    Quick and easy pumpkin muffins cooling on a rack.
    Cambrea Gordon
Nutrition Facts (per serving)
264 Calories
10g Fat
41g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 12
Amount per serving
Calories 264
% Daily Value*
Total Fat 10g 13%
Saturated Fat 1g 5%
Cholesterol 31mg 10%
Sodium 186mg 8%
Total Carbohydrate 41g 15%
Dietary Fiber 2g 6%
Total Sugars 23g
Protein 4g
Vitamin C 2mg 8%
Calcium 72mg 6%
Iron 2mg 10%
Potassium 139mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.