Pumpkin Muffins

Pumpkin muffins became my unexpected morning favorite after a rushed weekday when I had no time for breakfast I grabbed a leftover muffin from the counter on my way out and by the time I reached the car I was already smiling The soft texture the warm spices and the hint of sweetness made the whole day start on the right note and ever since I’ve kept a batch ready during the fall season

These muffins are everything I want in a cozy autumn bake They’re tender not too sweet and just the right size for a quick snack or lazy brunch I like to top them with a little crunch whether it’s cereal granola or nuts and they always vanish fast especially when shared with family or coworkers

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Pumpkin puree – Adds moisture rich texture and earthy sweetness
• All-purpose flour – Provides structure for a light fluffy crumb
• Brown sugar – Deepens flavor and adds softness
• Granulated sugar – Balances the sweetness and adds a slight crisp top
• Eggs – Bind the batter and help it rise in the oven
• Vegetable oil – Keeps the muffins tender and moist
• Milk – Adds extra moisture for a smooth batter
• Baking soda – Reacts with the pumpkin to give a beautiful rise
• Baking powder – Ensures the muffins puff up perfectly
• Ground cinnamon – The signature warm spice of fall
• Pumpkin pie spice – A blend that brings warmth and flavor depth
• Salt – Balances sweetness and enhances the spices
• Optional crunchy topping – Like cereal granola or streusel for a fun twist

Tools You’ll Need

• Mixing bowls – One for wet ingredients and one for dry
• Whisk – Helps mix batter evenly without clumps
• Measuring cups and spoons – Ensures proper ratios for best results
• Muffin tin – Standard size works perfectly for this recipe
• Paper liners – Makes cleanup easier and keeps muffins from sticking
• Cooling rack – Cools muffins evenly and keeps bottoms from getting soggy
• Ice cream scoop or spoon – Helps fill muffin cups evenly

Instructions

Step 1: Preheat the Oven

I begin by preheating my oven to 350°F and lining a muffin tin with paper liners to make sure they release easily after baking

Step 2: Mix the Wet Ingredients

In a large bowl I whisk together the pumpkin puree eggs brown sugar granulated sugar oil and milk until smooth and fully combined

Step 3: Combine the Dry Ingredients

In another bowl I whisk the flour baking soda baking powder cinnamon pumpkin pie spice and salt so everything is evenly distributed

Step 4: Blend It All Together

I slowly add the dry ingredients to the wet mixture and stir until just combined I don’t overmix to keep the muffins tender and fluffy

Step 5: Fill the Muffin Cups

Using a scoop or large spoon I fill each muffin cup about 3/4 full and then sprinkle the tops with cereal or any crunchy topping I have on hand

Step 6: Bake

I bake the muffins for 18 to 22 minutes or until a toothpick inserted into the center comes out clean and the tops are springy

Step 7: Cool

After removing from the oven I let the muffins cool in the pan for about 5 minutes then transfer them to a wire rack to finish cooling

Tips

I often double the batch and freeze half for later

You can swap the oil for applesauce if you want a lighter version

Add-ins like white chocolate chips or chopped nuts are always a fun variation

If you want extra moisture don’t skip the milk it makes a big difference

Ways to Serve

Warm with a pat of butter or a drizzle of honey

Sliced in half and toasted for a quick breakfast

Packed into lunchboxes for a cozy snack

Topped with cream cheese frosting for a dessert-style muffin

Frequently Asked Questions

Can I freeze Pumpkin Muffins?

Yes just cool them completely wrap individually and store in an airtight container in the freezer for up to three months

How do I keep Pumpkin Muffins moist?

Store them in an airtight container at room temperature and include a paper towel to absorb extra moisture or condensation

Can I make Pumpkin Muffins gluten free?

Yes just use a 1-to-1 gluten free flour blend and check that your baking powder and other ingredients are gluten-free too

See You in the Kitchen

I hope you enjoy baking and sharing these pumpkin muffins as much as I do They’re cozy easy and totally satisfying whether you’re starting your day or enjoying a quiet afternoon treat Let me know how yours turn out or what fun toppings you try

Happy Cooking!

Print