Fall is the perfect time to make the best homemade pumpkin muffins you have ever made. This pumpkin muffin recipe will become your absolute favorite muffin recipe for this time of year.
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
- Light Brown Sugar
- White Sugar
- All-purpose flour
- 2 large eggs
- vanilla extract
- baking powder
- 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 together.
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 go hand in hand. Of course, plain pumpkin muffins are my favorite.
You can also add a cup 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
- 15 ounce can of pumpkin puree
- 1 stick of salted butter, melted
- 3/4 cup of packed light brown sugar
- 3/4 cup of white sugar
- 2 large eggs
- 1 teaspoon of vanilla extract
- 1 3/4 cup of all-purpose flour
- 1 tablespoon of pumpkin pie spice
- 2 teaspoons of cinnamon
- 2 teaspoons of baking powder
- 1/2 teaspoon of kosher salt
- Preheat the oven to 375 degrees.
- Line a muffin tin with cupcake lines. If you do not have any, just spray the cupcake pan with nonstick cooking spray.
- In a bowl, combine all the ingredients above.
- Mix well together and then fill each muffin tin with about 1/4 cup of batter. It should fill the muffin tins about 2/3 of the way up.
- Bake in the oven for 20-25 minutes or until the tops are set.
- Let the muffins cool on a wire rack for 10 minutes before removing from the pan.
Amount Per Serving: Calories: 254Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 51mgSodium: 212mgCarbohydrates: 41gFiber: 2gSugar: 25gProtein: 3g