Pumpkin Muffins

Light, fluffy tender Pumpkin Muffins with the perfect amount of autumn spices in each bite. Grab one for a quick morning breakfast with your coffee or an afternoon treat with a mug of hot apple cider. They are so easy to make, plus they freeze great! No one can resist these delicious muffins.

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I have the best muffin recipe for you to try this week – homemade pumpkin muffins! These little morsels are soft, tender, and flavored with cinnamon and pumpkin spice. We love them for breakfast, brunch, and for snacks all through the fall season!

Pumpkin muffins are simple but delicious! They are all about the tender crumb – no chewy, dense muffins here. Sneak these into your kids’ lunches for a special noontime dessert and sneak one for yourself for an afternoon snack. I love one with warm apple cider or a caramel latte!

Why You’ll Love Pumpkin Muffins

• I love to make pumpkin bread, but pumpkin muffins are just the perfect treat. You can make a big batch to enjoy right away or freeze some for later.
• These homemade pumpkin muffins are made with butter and brown sugar for the best flavor. Rich and comforting!
• Make these easy pumpkin muffins in just a half hour. Before you know it, you’ll have a tasty treat ready to go.

Ingredients for Pumpkin Muffins

• All-purpose flour – For the best light and fluffy muffins, use the spoon and level method when you measure the flour.
• Granulated sugar – Sweeten these yummy pumpkin spice muffins with granulated white sugar.
• Brown sugar – Make sure to pack it into the cup! Using both brown sugar and white sugar gives a lovely depth of flavor to these muffins.
• Baking soda – Keep your pumpkin muffins light and fluffy with baking soda as a rising agent.
• Salt – Balance out the sweetness with just a touch of salt. If you use salted butter, you may need to reduce the amount of salt used in this recipe.
• Cinnamon – Adding extra cinnamon along with pumpkin spice will ensure there’s plenty of warmth to these muffins.
• Pumpkin spice – This is a spice mix with nutmeg, ginger, cloves, allspice, and cinnamon. Look for it in the spice aisle or make your own pumpkin pie spice for this recipe.
• Eggs – Leave them out at room temperature first, they’re much easier to mix into the batter that way!
• Pumpkin puree – Not to be confused with pumpkin pie filling. The canned pumpkin puree is what you will want to use.
• Softened butter – Leave it out for about 20 to 30 minutes before you make the muffins. You can use vegetable oil in place of butter if you want, but it will change the flavor and texture of the muffins. If you want to make this sub, use the same amount of oil in place of the butter.

How to Make Pumpkin Muffins

Preheat the oven to 425°F and then line a standard-sized muffin pan with paper liners. You can make mini muffins if you prefer, but the bake time will likely be different.

Whisk the flour, both kinds of sugar, baking soda, salt, cinnamon, and pumpkin spice in a medium bowl. Set the flour mixture aside.

In a large bowl with a hand mixer or stand mixer, beat together the eggs, pumpkin, butter, and vanilla at low speed until the pumpkin mixture is well combined.

Pour the wet ingredients into the dry ingredients and stir with a silicone spatula until just combined. Fill each muffin liner with batter until they are almost full.

Bake the muffins for five minutes and then lower the oven temperature to 350°F. Continue baking them for 15 to 19 minutes or until a toothpick comes out clean.

Let them cool for a few minutes in the pan and then place them on wire racks to cool completely.

How to Store Pumpkin Muffins

Once they are cooled, keep your pumpkin muffins in an airtight container at room temperature and they will keep for several days. You can also freeze them for several months!

Place a paper towel in the airtight container to soak up an excess moisture and keep them fresh for a longer period of time. To freeze, place muffins in a freezer bag or container or wrap them individually.

Why are my pumpkin muffins chewy?

Overmixing the batter will make your muffins tough, dense, and even chewy. It is very important that you stop mixing the batter once it is combined. Then you’ll just scoop it and put it into muffin tin.

What can I add to my pumpkin muffins?

There are a few different tasty things that you can mix into these muffins. Some chopped nuts like pecans or walnuts would be really tasty. Dried cranberries or fresh cranberries would also be delicious. You can even fold in some chocolate chips or white chocolate chips.

Can I make this into a loaf instead?

This recipe should work in a loaf tin. If it doesn’t turn out well, I have several pumpkin bread recipes you might like to try!

Can you frost pumpkin muffins?

Yes, for a special treat try my cinnamon cream cheese frosting with this recipe. It’s so good and will make the most lovely little pumpkin cupcakes.

Every bite of these soft muffins just taste like fall! Add the ingredients to your shopping list this week so you can give this easy pumpkin muffin recipe a try soon. I know you will love it as much as we do!

More Fall Recipes You Will Love!

• Banana Nut Bars with Cream Cheese Frosting are the ultimate comfort food dessert.
• Make this Coffee Cake with Cinnamon Crumb Topping for a fall brunch or a “just-because” sweet treat.
• This Apple Bread with Streusel Topping is just to die for. It’s absolutely delicious!
• These Pumpkin Chocolate Chip Cookies are a show-stopper for sure. Just wonderful!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

 

5 from 4 votes

Pumpkin Muffins

Light, fluffy and tender Pumpkin Muffins that are so easy to make!

Prep:10 minutes mins

Cook:20 minutes mins

Total:30 minutes mins

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Ingredients

• ▢ 1 ¾ cup all-purpose flour
• ▢ 1 cup white sugar
• ▢ ½ cup brown sugar packed
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 2 teaspoons cinnamon
• ▢ 1 teaspoon pumpkin spice
• ▢ 2 eggs room temperature
• ▢ 15 oz can pumpkin puree
• ▢ ½ cup butter softened
• ▢ 1 teaspoon vanilla extract

Instructions

• Preheat the oven to 425 degrees F and place liners into each well of your standard size muffin baking pan.Set aside.
• In a medium bowl whisk together flour, sugars, baking soda, salt, cinnamon and pumpkin spice. Set aside.
• In another bowl or bowl of a stand mixer add the eggs, pumpkin puree, butter and vanilla extract. Beat on low, using a stand mixer or hand mixer, until combined.
• Pour the wet ingredients into the dry ingredients and beat until just combined.
• Add batter to muffin cup liners so they are almost full.
• Place in a preheated oven and bake for 5 minutes. Lower temperature to 350 degrees F and bake an additional 15-19 minutes or until a toothpick inserted into the center of a muffin comes out clean. Baking at the higher heat at first helps create the perfect domed top of your muffin.

Tips

Mixing Tip: Overmixing the batter will make your muffins tough, dense, and even chewy. To avoid this use room temperature eggs (they’re easier to incorporate) and mix the dry and wet ingredients separately first. Once you combine them, mix just until the flour mixture is absorbed into the wet ingredients.

Batter Tip: Don’t let the batter sit around too long after mixing it. The baking soda can lose its effectiveness, so it’s best to get the batter into the tin so you can bake them right away. 

​Baking Tip: Baking muffins first at a higher heat will help them puff up so you get that nice dome shape for each one. Just remember to turn down the oven! I always set a timer for this.

Storage Tip: Once they are cooled, keep your pumpkin muffins in an airtight container at room temperature and they will keep for several days. You can also freeze them for several months!

​Mix-In Tips: You can add your favorite mix-ins like chocolate chips, chopped walnuts, or even raisins if you like them!

Can you use vegetable oil instead of butter?

Yes, but it will change the flavor and texture of the muffins. If you want to make this sub, use the same amount of oil in place of the butter.

Can you frost pumpkin muffins?

Yes, for a special treat try my cinnamon cream cheese frosting with this recipe. It’s so good!

Can you make this into a loaf instead?

I have several pumpkin bread recipes you might like to try!

Can you use mini muffin tins to make this recipe?

Yes, but I’m not sure how many it will make and they will need to bake for less time.

Nutrition Information

Calories: 221kcal (11%), Carbohydrates: 37g (12%), Protein: 3g (6%), Fat: 7g (11%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 41mg (14%), Sodium: 232mg (10%), Potassium: 103mg (3%), Fiber: 1g (4%), Sugar: 23g (26%), Vitamin A: 4965IU (99%), Vitamin C: 1mg (1%), Calcium: 26mg (3%), Iron: 1mg (6%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.