Best Pumpkin Muffin Recipe
The Best Pumpkin Muffins Recipe – You’ll FALL in love with these fluffy, soft, melt-in-your-mouth tender baked breakfast treats that are easy to make with autumn pantry staples like pumpkin puree and pumpkin pie spice.
Why We Love This Pumpkin Recipe
Pumpkin muffins are a great treat any time of year, but especially in the fall. There’s just no better way to jump into a crisp, cold morning than grabbing a sweet baked goodie and coffee before heading out the door!
This fabulously easy one bowl pumpkin muffin recipe uses canned puréed pumpkin to create the most decadent and soft texture. And, of course, we include vibrant pumpkin pie spice for that truly irresistible taste of autumn in every bite.
Here we show how to make muffins either sprinkled in powdered sugar or with a little bit of powdered sugar glaze over the top. In fact, there are LOTS of great ways to customize the recipe ingredients to your tastes – like loading them up with chocolate chips and/or making gluten-free pumpkin muffins with one simple swap.
Ingredients You Need
- Pumpkin puree – also known as canned pumpkin
- Butter – unsalted, melted
- Eggs – room temperature is best for baking
- All-purpose flour – or your favorite gluten-free baking alternative
- Light brown sugar – or coconut sugar
- Pumpkin pie spice – a must-have for that iconic autumn flavor you know and love
- Baking powder – for the most soft and fluffy muffins
- Salt – just a pinch
How to Make this Easy Pumpkin Muffin Recipe
Preheat the oven to 425°F. Set out two muffin pans and spray thoroughly with nonstick cooking spray. (You can use paper liners if desired.)
Set out a large bowl. Combine the canned pumpkin puree, melted butter, and eggs. Mix well until combined.
Add in the flour, brown sugar, pumpkin pie spice, baking powder, and salt. Stir until the mixture is completely smooth.
Cook’s Notes: Wet ingredients and dry ingredients can be mixed in the same bowl, just mix them in this order!
Fill each muffin pan 3/4 full with the batter.
Bake on the center rack for 5 minutes. Then lower the heat to 350°F and continue baking for another 12-16 minutes.
Pro Tip: Do not open the oven door until the muffins have been in the oven for at least 15 minutes. This process of “high heat / reduced heat” is what makes those beautiful muffin domes with fluffy insides.
Get the Complete (Printable) Pumpkin Muffin Recipe + Video Below. Enjoy!
Insert a toothpick in the center of one muffin. If it comes out clean the muffins are done.
Cool for five minutes in the tins.
Once cool, flip the muffins out onto a baking rack. Dust them lightly with powdered sugar if you plan to serve them right away.
However, do not sprinkle on the sugar if you will be saving for later.
Recipe Variations
- Gluten-free – Swap AP flour with your preferred gluten-free baking flour.
- Dairy-free – Substitute melted butter with melted coconut oil, or your favorite vegan plant-based butter alternative.
- Extra goodies – Fold in chocolate chips, toffee chips, chopped walnuts, pecan, or pine nuts, dried cranberries, crystallized ginger, shredded coconut, or other tasty tidbits!
- Orange glaze – Whisk together 2 cups powdered sugar and 2 tablespoons of orange juice to make a sweet glaze that’s perfect to drizzle over the muffins.
Frequently Asked Questions
Pure pumpkin is VERY nutritious. It’s loaded with essential vitamins and minerals, and is a great food to include in your regular diet. The combination of flour and sugar is not very healthy… However, making this a gluten-free pumpkin muffins recipe can be lower-carb than traditional wheat flour.
Just to be clear, these muffins are so moist and tender that they are closer to pumpkin cupcakes… Add cream cheese frosting and you have an unbelievable party treat!
The #1 tip for tender and moist muffins is to not over-mix the batter. Mix the ingredients only until the components are combined, without making the batter gummy or stiff. Then be sure not to overbake the muffins.
Guess what? They are the same thing!! Pumpkin pie filling is completely different… This is a blend of cooked pumpkin packed with sugars and spices. Canned pumpkin and pumpkin puree, however, are both just pure cooked pumpkin.
Store them in an airtight container at room temperature for up to 5 days.
Absolutely! I suggest wrapping each individual pumpkin muffin in a layer of plastic wrap or aluminum foil, and placing them together in a plastic zipper bag. Store them in the freezer for up to 3 months.
Looking for More Breakfast Recipes for Fall? Be Sure to Also Try:
- Apple Spice Coffee Cake
- Baked Pumpkin Granola
- Apple Cider Cinnamon Knots
- Applejack Dutch Baby
- Pumpkin Spice Latte Overnight Oatmeal
- Caramel Apple Cinnamon Rolls
Pumpkin Muffin Recipe + Video
Video
Ingredients
- 15 ounce can pumpkin puree
- ¾ cup melted butter
- 3 large eggs
- 1 2/3 cups all-purpose flour or GF baking mix
- 1 ½ cups light brown sugar packed
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon salt
Instructions
- Preheat the oven to 425°F. Set out two muffin pans and spray thoroughly with nonstick cooking spray.
- Set out a large mixing bowl. Combine the pumpkin purée, melted butter, and eggs. Mix well until combined.
- Add in the flour, brown sugar, pumpkin pie spice, baking powder, and salt. Stir until the mixture is completely smooth.
- Fill each muffin tin 3/4 full. Bake on the center rack for five minutes. Then lower the heat to 350°F and continue baking for another 12-16 minutes. Do not open the oven door until the muffins have been in the oven for at least 15 minutes.
- Insert a toothpick in the center of one muffin. If it comes out clean the muffins are done. Cool for five minutes in the tins and then flip out onto a baking rack.
- Cool completely before storing in an airtight container.
I will be making it all fall long! Thanks so much for the recipe!
I wish I could give these 10 stars!! We loved these so much. I just wish I made more to freeze for busy mornings. Next time!
These are the perfect October muffin! Everyone loved them! Thank you!