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Fall is the perfect time to make the best homemade pumpkin muffins you have ever made. Delicious pumpkin flavor, soft and moist muffin topped with melted butter for the perfect fall bite. For more inspiration, check out my list of The Best Pumpkin Recipes.

When fall rolls around, I find myself in the kitchen making all kinds of pumpkin spice recipes. A few I have made recently are these Air Fryer Pumpkin Hand Pies and this delicious Pumpkin Coconut Soup.

But now, I am LOVING these amazing Pumpkin Muffins — and the best part? They are so easy to make. These are perfect on a chilly fall morning with a hot cup of coffee.

How to Make These Easy Pumpkin Muffins

These pumpkin muffins use canned pumpkin puree which give them plenty of pumpkin flavor. But if you have fresh pumpkin puree, that is even better! Do not use pumpkin pie filling. That is something else entirely. Make sure the can says 100% pure pumpkin puree.

Because these come together so quickly, you don't even need a mixer. For this recipe, you will need–

• Pumpkin Puree
• Butter
• Light Brown Sugar
• White Sugar
• All-purpose flour
• 2 large eggs
• vanilla extract
• cinnamon
• baking powder
• salt
• Pumpkin Pie Spice (skip buying it at the store and make homemade Pumpkin Pie Spice, which is just a combination of cinnamon, allspice, ground nutmeg, and ground cloves).

It only takes 5 minutes to whip these tender muffins up. Basically, mix the dry ingredients in a large bowl with the wet ingredients. Most recipes use vegetable oil, but we want them to have more of a bakery-style taste so we are swapping that out and using melted butter instead.

Now, use a rubber spatula or wooden spoon to mix the pumpkin mixture.

Line a 12-cup muffin pan with cupcake paper liners. Fill the muffin cups with the muffin batter. I like to fill mine up about 2/3 of the way up. That leaves room for them to rise properly.

Bake the Muffins

Bake the muffins in a 350-degree oven for about 20 minutes. Remove them from the oven and place the muffins on a wire rack to cool. Let them cool until they reach room temperature. Of course, if you are like me, you are going to eat one while it's warm.

Slather some butter on it, and I promise these will be the best pumpkin muffins you make.

Store the Muffins

Once the muffins cool, remove them from the muffin tin and store them on the counter in an airtight container. You can also store them in the freezer. Wrap each muffin individually and then place it in a ziplock bag.

Store them in the freezer for up to 3 months.

If you love muffin recipes, be sure to check out my recipe for Easy Fluffy Carrot Cake Muffins or my Bakery Style Coffee Cake Muffins. Next time you are in the mood for a delicious muffin recipe, be sure to check out all my recipes. I have a TON on here.

Additions and Substitutions

If you are trying to watch your sugar intake, you can swap out the sugars for maple syrup instead. It tastes amazing.

To take these pumpkins up a notch, add the addition of cream cheese frosting to the tops of the muffins. There is just something about pumpkin and cream cheese that goes hand in hand. Of course, plain pumpkin muffins are my favorite.

You can also add a cup of chocolate chips to this or use this same recipe to make some Pumpkin chocolate chip cookies. I bet this batter would even be good as pumpkin pancakes!

Love Pumpkin Recipes? Check These Out

• Eyeball Halloween Pumpkin Cake Pops #HalloweenTreatsWeek
• Roasted Pumpkin Seeds
• Pumpkin Patch Spice Cake #HalloweenTreatsWeek