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East Pumpkin Muffins are a fall favorite pumpkin recipe – these are soft and moist and perfectly spiced. They’re the portable version of pumpkin bread and they’re so good.

pumpkin muffins stacked in brown cupcake wrappers.

Not only do pumpkin recipes like this one make your house smell amazing, they also taste great too. These are the best pumpkin muffins because their pumpkin flavor is perfect!

These are easy muffins to make from scratch, easy to adjust to your liking (add chocolate or nuts!) and they freeze great, making these the perfect fall muffin recipe!

ingredients in pumpkin muffins laid out on a marble counter.

Ingredients Needed

  • Granulated Sugar and Brown Sugar: Remember to always pack your brown sugar!
  • Pumpkin Puree: Make sure you’re using canned pumpkin and not pumpkin pie filling!
  • Vegetable Oil: I prefer using oil in muffins and quick bread to keep them moist.
  • Pumpkin Pie Spice: If you only have a mix of spices make my DIY pumpkin spice!
  • Vinegar: Or Lemon Juice – this is just to activate the baking soda.
  • Milk: Any kind, dairy or non-dairy works great. 
process shot of pumpkin muffins.
process shot of pumpkin muffins.
process shot of pumpkin muffins.
process shot of pumpkin muffins.

How to make Pumpkin Muffins

  1. Stir together granulated sugar, brown sugar, pumpkin puree, and oil until smooth.
  2. Stir in salt, baking soda, pumpkin pie spice, and eggs.
  3. Add vinegar, milk, and flour and stir or mix until no lumps remain.
  4. Fill muffin cups about 2/3 full. Bake until a toothpick comes out clean from the center of the muffin.

Click to see the recipe card below for full ingredients & instructions and below the recipe card for process shots.

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Variations

The best part about muffins is what you can add into them! For this recipe, it would be delicious to make chocolate chip pumpkin muffins, nuts (like pecans or walnuts), and fruit like blueberries! And of course, my favorite would be adding cinnamon sugar on top! It goes so well with pumpkin. If you’d like–add some frosting! Cream Cheese Frosting would be amazing.

pumpkin muffins stacked in brown cupcake wrappers in a baking tin.

Expert Tips

  • Use a mini muffin pan to make mini muffins! It will make approximately 36 mini muffins.
  • When shopping, make sure you are buying pumpkin puree, not pumpkin pie filling. Pumpkin puree doesn’t have anything added to it, while pumpkin pie mix already has all the spices and sugar.
  • Store in an airtight container for up to 3 days or freeze for up to one month. To defrost, heat in microwave or let sit on the counter.
  • If you love pumpkin for breakfast, try my pumpkin scone recipe!

FAQs

Can I freeze Pumpkin Muffins?

Yes in an airtight container for up to 3 months. Great for grab and go!

How do you know when the muffins are done baking? 

Do the toothpick test (it comes out clean) from the center of the muffin.

pumpkin muffins stacked in brown cupcake wrappers.

Pumpkin Muffins Recipe

4.98 from 34 votes
These are the BEST Pumpkin Muffins! This easy muffin recipe is full of pumpkin flavor and perfect for fall breakfast!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 14 muffins
Serving Size 1 muffin
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Ingredients
 

  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) brown sugar, packed
  • 1 cup (244g) pumpkin puree
  • ⅓ cup (79ml) vegetable oil
  • 2 large eggs
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon vinegar or lemon juice
  • ⅓ cup (79ml) Fat-Free Milk , or use any milk or nondairy milk
  • 2 cups (248g) all-purpose flour
  • 1/4 cup (50g) cinnamon sugar (see notes)

Instructions

  • Preheat oven to 350°F. Spray muffin pans with nonstick cooking spray or line with muffin liners.
  • Stir (or mix with hand mixer) together granulated sugar, brown sugar, pumpkin puree, and oil until smooth. Stir in salt, baking soda, pumpkin pie spice, and eggs.
  • Add vinegar, milk, and flour and stir or mix until no lumps remain.
  • Fill muffin cups about 2/3 full. Sprinkle each muffin with cinnamon sugar. Bake for 15-22 minutes, or until a toothpick comes out clean from the center of the muffin. Cool slightly before eating.
  • Store in an airtight container for up to 3 days or freeze for up to one month. To defrost, heat in microwave or let sit on the counter.
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Recipe Notes

  1. To make your own cinnamon sugar, mix 1/2 cup granulated sugar with 1 tablespoon cinnamon and stir. Store in an airtight container.

Recipe Nutrition

Serving: 1muffin | Calories: 185kcal | Carbohydrates: 30g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 176mg | Potassium: 79mg | Fiber: 1g | Sugar: 15g | Vitamin A: 2775IU | Vitamin C: 0.8mg | Calcium: 24mg | Iron: 1.3mg
Nutritional information not guaranteed to be accurate
Course Breakfast
Cuisine American
Author Dorothy Kern

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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4.98 from 34 votes (24 ratings without comment)

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16 Comments

  1. I had about a cup of pumpkin puree left over from pumpkin bread so I decided to make your muffins. Your recipe is fast and easy. They are delicious and I will definitely make them again. Thanks, Dorothy, for another great recipe!!! Kathy

    Reply

  2. I made pumpkin muffies with this recipe after I tweaked it a bit and they are yummy. I noticed a comment that said the muffins were bland so I added a tsp of vanilla and cinnamon to spice them up. I also added some pepito’s to the tops for a crunch. They are very moist and easy to make! Next time I make the I going to add pumpkin pie spice. The cinnamon sugar on top is a great addition.

    Reply

  3. These muffins are very good. My family thought slightly bland, but a wonderful consistency. Moist, yet firm.
    I would try them again & add some pecans & possibly a crumb topping.

    Reply