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.
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.
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.
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.
- 2 cups (240 g) 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 purée
- 1 1/4 cups (270g) packed light brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- Special equipment
- Standard muffin pan
- Muffin liners
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.
Mix the dry ingredients:
In a large mixing bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
Mix the wet ingredients:
In a medium mixing bowl, add the pumpkin purée, brown sugar, eggs, and vegetable oil. Whisk until combined and homogenous.
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.
Divide the muffin batter:
Divide the batter evenly among the cups. Each well should be filled nearly to the top.
Bake the muffins:
Bake muffins for 20 minutes, or until a toothpick inserted in the center of the muffin comes out clean.
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.