Name: Best Pumpkin Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup granulated sugar; 1/2 cup packed light brown sugar; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp ground cloves; 2 large eggs (at room temperature); 1 cup canned pumpkin puree; 1/2 cup vegetable oil; 1/4 cup whole milk (at room temperature); 1 tsp vanilla extract

What Makes Best Pumpkin Muffins So Special

Pumpkin muffins that feels like a warm hug on a crisp fall morning. These Best Pumpkin Muffins are my go-to recipe when I want to fill the house with the cozy scents of cinnamon, nutmeg, and pumpkin. They’re moist, tender, and just sweet enough to feel like a treat without being overwhelming. Perfect for breakfast, a midday snack, or even dessert, these muffins are a fall staple in my kitchen.

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Best Pumpkin Muffins fresh out of the oven

I love how versatile these muffins are—they’re great for meal prep, and they freeze beautifully for those busy mornings when you need a quick bite. My kids always sneak one (or two!) before school, and I can’t blame them. If you’re looking for more muffin inspiration, check out my collection of healthy muffin recipes for even more ideas.

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Ingredients for Best Pumpkin Muffins

For the muffins

All-purpose flour – The base of these muffins, giving them that perfect texture.
Granulated sugar – Adds just the right amount of sweetness.

Light brown sugar – This brings a subtle caramel richness—don’t skip it!
Baking soda – Essential for that lovely rise.
Baking powder – Works with the soda to make these muffins light and fluffy.

Salt – Balances all the flavors so they shine.
Ground cinnamon – A warm, cozy spice that pairs perfectly with pumpkin.
Ground nutmeg – Just a pinch adds depth and warmth.
Ground cloves – A tiny bit goes a long way for that signature pumpkin spice flavor.

For the wet ingredients

Eggs – Make sure they’re at room temperature for the best results.
Canned pumpkin puree – The star of the show—use pure pumpkin, not pie filling.
Vegetable oil – Keeps the muffins moist and tender.
Whole milk – Room temperature is key here for even mixing.

Vanilla extract – A classic addition that enhances all the flavors.

Cook Time for Best Pumpkin Muffins

These Best Pumpkin Muffins come together in just 35 minutes, making them perfect for busy mornings or last-minute baking. Prep takes about 15 minutes, and they bake for 18 to 22 minutes. I love how quick and easy they are—you’ll have a batch ready before you know it! If you’re looking for more quick baking ideas, try my healthy baking recipes for more inspiration.

How to Make Best Pumpkin Muffins

Step 1: Preheat and Prepare

Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with cooking spray to prevent sticking.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine 1 3/4 cups all-purpose flour, 3/4 cup granulated sugar, 1/2 cup packed light brown sugar, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves. Whisk thoroughly until the dry ingredients are evenly distributed and no clumps remain.

Mixing dry ingredients for Best Pumpkin Muffins

Step 3: Combine the Wet Ingredients

In a separate medium bowl, lightly beat 2 large eggs with a whisk. Add 1 cup pumpkin puree, 1/2 cup vegetable oil, 1/4 cup whole milk, and 1 teaspoon vanilla extract. Whisk vigorously for about 1 minute until the mixture is smooth and fully emulsified.

Step 4: Fold Together

Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the mixture together with sweeping motions until just combined, about 15–20 strokes. Stop when no dry streaks remain; the batter should be thick with small lumps.

Folding wet and dry ingredients for Best Pumpkin Muffins

Step 5: Fill and Bake

Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full to allow room for rising. Use a cookie scoop or measuring cup for uniform portions.

Step 6: Bake and Cool

Bake for 18–22 minutes until the muffins are domed and spring back when lightly pressed. Test doneness by inserting a toothpick into the center—it should come out clean with no wet batter. Let the muffins cool in the pan for 5 minutes to set, then transfer them to a wire rack to cool completely, about 30 minutes.

Pro Tips & Tasty Tweaks

These Best Pumpkin Muffins are already a crowd-pleaser, but here are a few ways to make them even more special:

Flavor Swap: Add a handful of chocolate chips or chopped pecans for extra texture and flavor.
Diet Tweak: For a healthier version, swap the all-purpose flour for whole wheat flour and use coconut sugar instead of granulated sugar.
Prep Fix: If you’re short on time, mix the dry ingredients the night before and store them in an airtight container. In the morning, just add the wet ingredients and bake!

Storage Tip: Store muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months. Reheat in the microwave for 10–15 seconds for that fresh-baked taste. For more storage tips, check out my gluten-free bagel recipe.

Nutrition and Health Benefits

These Best Pumpkin Muffins aren’t just delicious—they’re also packed with nutrients that make them a wholesome treat. Pumpkin is a fantastic source of vitamin A, which supports eye health, and it’s rich in fiber, helping to keep you full and satisfied. The spices like cinnamon and nutmeg not only add warmth but also bring their own health benefits, including anti-inflammatory properties.

Here’s a quick breakdown of the nutritional highlights per muffin (based on a batch of 12):

Nutrient	Amount
Calories	180
Protein	3g
Fiber	2g
Vitamin A	120% DV

For more healthy baking ideas, check out my healthy baking recipes or explore Libby’s Pumpkin Muffins for another take on this fall favorite.

A Lighter Version of Best Pumpkin Muffins

If you’re looking to lighten up these muffins without sacrificing flavor, I’ve got you covered. Swap out the all-purpose flour for whole wheat flour to add extra fiber and nutrients. You can also reduce the sugar by using a natural sweetener like stevia or monk fruit—just adjust the amount to taste. For a lower-fat option, replace the vegetable oil with unsweetened applesauce, which keeps the muffins moist while cutting calories.

Another great tweak is to add a handful of oats for a heartier texture. If you’re a fan of healthier baked goods, you’ll love my cottage cheese banana bread or my matcha banana bread recipe for more guilt-free treats.

Thoughtful Tips for Special Diets

If you’re sugar-conscious or managing blood sugar levels, these Best Pumpkin Muffins can still be part of your routine with a few simple swaps. I love using natural sweeteners like stevia or xylitol, which have a low glycemic index and won’t spike your blood sugar. You can also reduce the sugar in the recipe by half and still enjoy a delicious, slightly sweet muffin.

For a diabetic-friendly version, try using almond flour or coconut flour instead of all-purpose flour. These alternatives are lower in carbs and higher in healthy fats, making them a great option for glycemic control. And if you’re looking for more sugar-free inspiration, my gluten-free bagel recipe is a fantastic place to start.

How to Serve Best Pumpkin Muffins

There’s nothing quite like enjoying a warm Best Pumpkin Muffin with a cup of coffee on a crisp fall morning. I love pairing them with a dollop of whipped cream or a drizzle of honey for a touch of extra sweetness. They’re also perfect alongside a bowl of yogurt or a fresh fruit salad for a balanced breakfast.

Serving Best Pumpkin Muffins with coffee

For a cozy dessert, try warming the muffins slightly and serving them with a scoop of vanilla ice cream. If you’re hosting a brunch, pair them with my buttery biscuit recipe or my soft dinner rolls for a comforting spread that everyone will love.

Mistakes to Avoid

Even the simplest recipes can have their pitfalls, and these Best Pumpkin Muffins are no exception. One common mistake is overmixing the batter. It’s tempting to keep stirring until everything looks smooth, but overmixing can lead to dense, tough muffins. Instead, mix just until the ingredients are combined—it’s okay if there are a few lumps.

Another issue is overbaking. Pumpkin muffins are at their best when they’re moist and tender. If you leave them in the oven too long, they can dry out. To avoid this, start checking for doneness a few minutes before the timer goes off. A toothpick inserted into the center should come out with a few crumbs, not completely clean.

Lastly, don’t skip the spices! Cinnamon, nutmeg, and cloves are what give these muffins their signature fall flavor. If you’re out of one, try substituting with a similar spice or a pumpkin pie spice blend. For more baking tips, check out my healthy muffin recipes or explore Fluffy Pumpkin Muffins for additional inspiration.

I’ve made my fair share of mistakes in the kitchen, but each one has taught me something new. Remember, baking is as much about the journey as it is about the result. So, take your time, enjoy the process, and don’t be afraid to learn as you go.

How to Store Best Pumpkin Muffins

Growing up, my mama always made a double batch of pumpkin muffins so we’d have plenty to enjoy throughout the week. To keep them fresh, she’d store them in an airtight container at room temperature for up to three days. If you want them to last longer, you can pop them in the fridge for up to a week.

For longer storage, freezing is your best bet. Wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag. They’ll keep for up to three months. When you’re ready to enjoy one, just let it thaw at room temperature or warm it in the microwave for a few seconds.

If you’re looking for more storage tips or recipes that freeze well, check out my lemon rhubarb loaf or my peach pie cruffins. Both are perfect for making ahead and enjoying later.

Try This Best Pumpkin Muffins Yourself

There’s something truly magical about baking a batch of these Best Pumpkin Muffins. The aroma of cinnamon and pumpkin filling your kitchen is pure comfort. I remember the first time I made these for my family—they were gone before the coffee had even cooled!

I encourage you to give this recipe a try. Whether you’re baking for a cozy morning at home or sharing them with loved ones, these muffins are sure to bring a smile to everyone’s face. And if you’re looking for more fall-inspired treats, don’t miss my snickerdoodle banana bread or my cake mix peanut butter cookies.

Baking is about more than just the food—it’s about the memories you create along the way. So, roll up your sleeves, preheat that oven, and let’s make something delicious together.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Absolutely! If you have fresh pumpkin, simply roast and puree it before using. Just make sure it’s smooth and not too watery. For more tips, check out my healthy baking recipes.

How do I make these muffins gluten-free?

Swap the all-purpose flour for a gluten-free blend. I recommend using almond or coconut flour for the best texture. For more gluten-free ideas, try my gluten-free bagels.

Can I reduce the sugar in this recipe?

Yes, you can cut the sugar by half or use a natural sweetener like stevia. The muffins will still be delicious, just slightly less sweet.

Why did my muffins turn out dry?

Overbaking is the most common cause. Start checking for doneness a few minutes early, and remember that a few crumbs on the toothpick are okay.

Best Pumpkin Muffins