These are my absolute favorite pumpkin muffins, soft, moist, and full of warm fall spices. They're quick to whip up in one bowl with no mixer needed, making them the perfect cozy bake for crisp autumn days. If you're looking for a foolproof recipe that's easy, flavorful, and guaranteed to disappear quickly, this is it.
I absolutely love these pumpkin muffins. They're a spin on my popular pumpkin pecan bread, with the same moist, tender crumb and warm fall spices, but in perfectly portioned muffin form that bakes in a fraction of the time. Best of all, the batter comes together in minutes in just one bowl, no mixer required, so you can have fresh, homemade muffins without the fuss.
They're not overly sweet so they work beautifully as a quick breakfast, a grab-and-go snack, or a cozy afternoon treat. You can even gussy them up with chocolate chips or chopped nuts if that suits your fancy. My son is especially obsessed, a batch of 18 rarely lasts more than two days in our house. Once you try them, I think they'll become a go-to in yours too.
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Equipment
For this recipe you will need:
- Mixing bowls
- Measuring cups and spoons
- Whisk and rubber spatula
- Muffin pan: I like this non-toxic non-stick muffin pan from Happiels.
- Muffin liners (optional): If you don't want to use muffin liners you can just prep the pan with some butter and flour or a non-stick spray.
Ingredients & Substitutions
- All purpose flour
- Baking soda
- Baking powder
- Cinnamon
- Pumpkin Pie Spice: If you don't have pumpkin pie spice you can replace it with: and extra 1 teaspoon cinnamon, ½ teaspoon ginger, ½ teaspoon nutmeg and ¼ teaspoon nutmeg.
- Oil: You can use vegetable oil, light tasting olive oil, canola oil or another light oil. If you prefer not to use oil then just double the amount of butter.
- Butter: I recommend using unsalted but if you only have salted butter but reduce the amount of salt added to the batter.
- Sour cream: Gives a wonderful flavor and added moistness to the bread. I recommend using full fat for the best results.
- Eggs: Ideally at room temperature.
- Pumpkin puree, canned: It is very important that you use pure pumpkin puree, rather than pumpkin pie filling. The pumpkin pie filling has added sugar, spices and other ingredients that will upset the balance and texture of this loaf.
- Brown sugar: Light or dark brown sugar will both work. Dark brown sugar just tends to have a richer flavor.
- White granulated sugar
- Vanilla bean paste: I love baking with vanilla bean paste but you can substitute with vanilla extract if preferred.
Step-by-Step Photos
Frequently Asked Questions
Yes! Just make sure it's cooked and puréed until smooth. Fresh pumpkin tends to have more moisture, so you may need to blot it with paper towels to prevent the muffins from being too wet.
Chocolate chips are delicious, so are raisins or dried cranberries or any kind of chopped nuts. I like pecans in particular.
No, I do not recommend using pumpkin pie filling for this recipe. It has added sugars, spices and other ingredients that will detract from the flavor and texture of the muffins.
The easiest way to tell is by inserting a toothpick into the center of a muffin. If it comes out dry then the muffins are finished baking. If it comes out with batter on it set the timer for a few more minutes.
How to Store Pumpkin Muffins
They keep well at room temperature in an airtight container for 3-4 days, or you can refrigerate them for up to a week. For longer storage, freeze for up to 3 months and thaw at room temperature.
More pumpkin spice recipes for you to enjoy.
Made this homemade pumpkin muffin recipe? Let me know what you think in the comments!
Recipe
Pumpkin Muffins
Equipment
- Mixing bowls
- Measuring cups and spoons
- whisk
- Muffin pan and liners
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- 2 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup vegetable oil, canola oil or lite-tasting olive oil
- ¼ cup unsalted butter, melted and cooled
- ⅓ cup sour cream
- 3 eggs Room temperature
- 15 oz can of pure pumpkin puree
- ¾ cup brown sugar
- ¾ cup white granulated sugar
- 2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F.Line a muffin pan with paper liners, or grease and flour the pan to prevent sticking.
- In a medium sized mixing bowl combine flour, baking soda, baking powder, cinnamon, pumpkin pie spice and salt. Mix until well combined and set aside.
- In a large mixing bowl combine brown and white sugars with eggs, melted butter, oil, sour cream and vanilla extract. Whisk until well combined. Then stir in the canned pumpkin.
- Add about half of the dry mixture to the wet mixture and stir together until just combined. Then add the remaining dry mixture to the bowl and stir until there are no more white streaks and just combined.
- Divide the batter between 18 muffins liners. Bake at 350 F for about 23-25 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in pan for about 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Jet
I personally prefer muffins to be not overly sweet. I'm always on the lookout for recipes to pair with my morning coffee and I think I just found a new one!
Ashley
These pumpkin muffins turned out so perfectly moist and fluffy. They definitely give off comforting fall vibes!
Tisha
These muffins are just what I needed for fall vibes. Thanks for sharing this amazing recipe!
Claudia-Cristina
I baked these pumpkin muffins and they turned out moist, soft, and perfectly spiced—such a cozy treat!
jamjarkitchen
So glad you enjoyed them!