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These fast, easy, and fluffy Pumpkin Muffins are the best recipe for any hectic morning. They work great as a breakfast item or as a snack and are great year round, but taste especially good when you’re craving pumpkin in the fall.

pumpkin muffins stacked in brown cupcake wrappers.


Pumpkin Muffin Recipe from scratch

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 not too harsh, but just the right amount to be transported into the fall season. 

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. 

How to make Pumpkin Muffins

  • Stir 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. Bake until a toothpick comes out clean from the center of the muffin.

Click to see the recipe card below for full ingredients & instructions!

Variations

The best part about muffins is what you can add into them! For this recipe, it would be delicious to add in chocolate chips, 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.

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.

BEST Pumpkin Muffins

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

Ingredients
 

  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) brown sugar, packed
  • 1 cup (244g) pumpkin puree
  • 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
  • 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)
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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.

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

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Last Updated on October 15, 2023



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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16 Comments

  1. Made these vegan by substituting apple sauce for the oil and aquafaba for the eggs. Instead of cinnamon sugar, I added sugar to the pumpkin spice.

    It’s the month of October in my mouth!

  2. So easy – so tasty – and what a great way to use up that cup of pumpkin puree that doesn’t go into a pie.
    Thx.