These pumpkin muffins are a perfect fall treat but I make them ALL YEAR round. I love the spices and melt in your mouth texture, they’re really the perfect breakfast treat or perfect snack. If you’re in the mood for more pumpkin breakfast recipes, then try out my baked pumpkin donuts or pumpkin scones.
What You’ll Need for This Recipe
Pumpkin Puree: 100% pumpkin puree, NOT pumpkin pie filling.
Milk: Whole milk tastes great in this recipe but you could use a nut milk or water instead if you prefer.
Spices: I used cinnamon, allspice, ginger and freshly grated nutmeg but you can use your favorite spices, just use cinnamon, or use a pumpkin spice mixture.
How to Make Pumpkin Muffins
1. Preheat oven to 425F and add your paper liners to a muffin tin. Combine flour, baking powder, baking soda, salt, and spices in a large bowl then whisk together and set aside.
2. Add oil, granulated sugar, brown sugar, eggs, vanilla, and milk to a medium bowl then whisk to combine. Add the pumpkin puree and whisk once more until smooth.
3. Pour the wet into the dry and mix until just combined.
4. Fill the muffin papers three quarters of the way up then bake at 425F for 5 minutes. Reduce temperature to 350F and bake an additional 15 minutes or until a skewer inserted into the center comes out clean.
Pro Tips for this Recipe
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- These pumpkin muffins last for a week in the refrigerator. It’s best if warmed or brought to room temperature before serving.
- Don’t use canned pumpkin pie filling for this recipe, just the 100% pumpkin puree.
- Try adding the streusel topping from my blueberry muffin recipe, you’ll love the crunchy, perfectly sweet finish it adds.
- If you want to use pumpkin spice for this recipe it will still taste great. Skip the other spices and use 2 1/2 teaspoons of it.
Frequently Asked Questions
How long will they keep for?
These pumpkin muffins will last up to 3 days at room temp is stored in an airtight container or bag. They will last up to a week in the refrigerator. I think they taste best at room temperature or slightly warm so give it a few seconds in the microwave if cold.
Can you freeze them?
These muffins freeze well. You can freeze them on a baking sheet first then store in a freezer bag for up to 2 months.
Can you make these muffins with fresh pumpkin puree?
You can roast and then puree a fresh pumpkin’s flesh but make sure to choose a smaller baking pumpkin, like a sugar pumpkin or pie pumpkin. Those big carving pumpkins have almost no flavor.
If you love this recipe try these out!
If you’ve tried this Pumpkin Muffin recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Pumpkin Muffins
Equipment
- Two bowls
- Muffin tin
Ingredients
- 1 1/2 cups all-purpose flour 180g
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 ½ teaspoons cinnamon
- ½ teaspoon allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 2 large eggs
- ½ cup brown sugar 100g
- 1/2 cup white sugar 100g
- 1/4 cup whole milk 60mL
- 1 1/4 cup pumpkin puree 280g
- 1/2 cup vegetable oil 120mL
- 1 teaspoon vanilla extract 5mL
Instructions
- Combine the flour, salt, baking powder, baking soda, and spices to a large bowl then whisk together until combined and set aside.
- Add the oil, milk, eggs, vanilla, granulated and brown sugars to a large bowl then whisk together. Add in the pumpkin puree and mix once more until smooth.
- Pour the wet into the dry and mix until just combined.
- Transfer the batter to your lined muffin tin filling each paper about 3/4 the way up.
- Bake at 425F for 5 minutes then reduce temperature to 350 and bake an additional 15 min or until a skewer inserted in the center comes out clean.
Video
Notes
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- This pumpkin bread lasts for a week in the refrigerator. It’s best if warmed or brought to room temperature before serving.
- Don’t use canned pumpkin pie filling for this recipe, just the 100% pumpkin puree.
- Try adding the streusel topping from my blueberry muffin recipe, you'll love the crunchy, perfectly sweet finish it adds.
- If you want to use pumpkin spice for this recipe it will still taste great. Skip the other spices and use 2 1/2 teaspoons of it.
