Pumpkin Muffins

If you can’t get enough of pumpkin spice everything, then these Pumpkin Muffins are for you. These fall muffins are fluffy, moist, delicious and flavorful. This quick and easy recipe is loaded with real pumpkin, making these healthier than your average muffin.

Serve pumpkin spice muffins for a quick breakfast on the go, pack for a school snack, or enjoy as a healthy dessert. Either way, you’ll be doing this season justice. Pumpkin is a phenomenal winter squash, and this pumpkin muffin recipe will show you why!

Why You'll Love these Pumpkin Muffins

• Quick and easy. Spiced pumpkin muffins are one of the easiest you can make. In just 40 minutes, you’ll have over a dozen fresh muffins that will last all week.
• The moist, fluffy texture. If you’re a baker and you haven’t added fresh fruit or vegetables to your desserts, you’re missing out! Adding produce like banana, zucchini, or pumpkin puree is a pro tip because it adds moisture and fiber to your muffins. So, your pumpkin muffins turns out with the best texture possible: light, fluffy, moist, and decadent!
• The spiced pumpkin flavor. I can’t say enough on this. You’ll season these pumpkin muffins with classic pumpkin spice containing spices like cinnamon, nutmeg, and ginger.
• Great for meal prep. These fall muffins with pumpkin are perfect to make ahead of those fall mornings when you know you’ll have a lot on your plate. They store well and are freezer-friendly. They’re a perfect grab-and-go item for breakfast on the go or to pack in lunches for snack time.
• The health benefits — yes, health benefits! As far as desserts go, these pumpkin spice muffins are a healthy alternative to most sweets, since they are loaded with this vegetable. For an even healthier version, you can substitute your white flour for whole wheat flour and reduce the amount of added sugar.

Ingredient Notes

To make these easy Pumpkin Muffins, you will need the following ingredients (full measurements in recipe card below):

• all-purpose flour
• baking soda + powder
• sugar - we use granulated sugar, but you can use brown sugar if you'd like instead.
• pumpkin pie spice - or substitute with ground cinnamon.
• 1salt
• pumpkin puree - we used a 13.5 ounce can of pumpkin puree, but feel free to use homemade puree if you want. You will need to use 1 and ⅔ cups of homemade pumpkin puree instead.
• vegetable oil - feel free to use any vegetable oil including olive oil or melted coconut oil.
• yogurt - we used our homemade yogurt because we always have a batch in the fridge.
• eggs
• vanilla extract
• walnuts - chopped walnuts are optional. You can also use other nuts such as pecans or almonds.

Equipment Used

You will also need the following baking equipment:

• measuring cups and spoons
• mixing bowls
• 12-tin muffin pan
• cupcake liners
• cookie scoop
• wire cooling rack

How to Make the Best Pumpkin Muffins

1. Combine dry ingredients. In a large mixing bowl, whisk together flour, baking soda, baking powder, sugar, pumpkin pie spice, and salt until evenly combined.
2. Combine wet ingredients. In a medium mixing bowl, whisk together pumpkin puree, oil, yogurt, eggs, and vanilla extract until smooth.
3. Add wet to dry. Pour the wet mixture into the dry ingredients and mix together using a spatula until just combined and no dry ingredients are visible. Do not overmix. Fold in the walnuts, if using.

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4. Scoop muffins. Line a 12-cup muffin pan with cupcake liners or grease lightly with cooking spray oil. Use a cookie scoop to fill each cavity of the prepared muffin pan ¾ full (about ⅓ cup batter in each cavity).
5. Bake. Bake in a 375F preheated oven for 20-22 minutes until fully cooked through and a toothpick inserted into the center of the muffin comes out clean.

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6. Cool. Let the muffins cool for 10 minutes in the pan, then remove from the pan and transfer the a wire cooling rack to cool completely.

How to Serve

Pumpkin muffins taste delicious on their own as a quick breakfast or a dessert. Pair your fluffy, moist, and flavorful pumpkin muffins with a pumpkin spice latte for a fall-themed breakfast, or enjoy these pumpkin muffins as a healthy dessert option.

You can also serve them with:

• ice cream
• hot tea, coffee, or golden milk latte
• fresh fruit
• jam or jelly
• vanilla icing
• a drizzle honey

Storing Instructions

How to Store

Keep leftover pumokin muffins at room temperature for 1-2 days in an airtight container or in the fridge for up to one week. Refrigerating pumpkin muffins will dry them out a bit, but you can reheat them to add some moisture back in.

How to Freeze

You can freeze these pumpkin muffins and enjoy them for months! Store in an airtight container or freezer bag and freeze for up to 3 months. To serve, allow the pumpkin muffins to thaw overnight in the fridge or for a few hours on the kitchen counter.

More Pumpkin Recipes

• 20 Best Pumpkin Desserts
• Pumpkin Pie
• Pumpkin Mousse
• No Bake Pumpkin Cheesecake
• Pumpkin Bread
• Pumpkin Pie Granola

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