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.
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!
You Will Love This Recipe!
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.
They’re simple but delicious! They are all about the tender crumb – no chewy, dense muffins here.
They’re made with butter for the best flavor and brown sugar, which gives them a hint of caramelized flavor.
- All-purpose flour – for the best light and fluffy muffins, use the spoon and level method when you measure the flour. It’s the best way to measure it.
- Granulated sugar
- Brown sugar – Make sure to pack it into the cup.
- Baking soda
- 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 puree is what you will want to use.
- Softened butter – Leave it out for about 20 to 30 minutes before you make the muffins.
How to Make Them
Preheat the oven to 425°F and line a standard-sized muffin pan with paper liners.
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 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 just 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.
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!
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.
Yes, for a special treat try my cinnamon cream cheese frosting with this recipe. It’s so good!
I have several pumpkin bread recipes you might like to try!
Yes, but I’m not sure how many it will make and they will need to bake for less time.
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
- Coffee Cake with Cinnamon Crumb Topping
- Apple Bread with Streusel Topping
Try it and love it? Rate it, please!!!? Seriously though a five-star rating below will make my day! If you snap a photo, please be sure to tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treats!!
- 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
- 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.