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Looking for the perfect pumpkin muffin recipe? This is the only one you’ll ever need! These muffins are soft, moist, and loaded with warm fall spices. Made from scratch with pantry staples and real pumpkin puree, they’re the perfect treat for chilly mornings, lunchbox snacks, or a cozy dessert. This recipe brings all the comfort of fall straight to your kitchen!

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There’s something magical about the smell of pumpkin spice filling the kitchen on a crisp autumn morning. These muffins have become a go-to in my kitchen—they’re quick to whip up, use basic ingredients I always have on hand, and taste like they came straight from a cozy little bakery (minus the price tag, of course!).

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Why I Fall for This Pumpkin Muffin Recipe Every Single Year!

There’s just something about the first chill in the air that pulls me into my kitchen, reaching for my favorite fall spices and a can of pumpkin puree. This muffin recipe isn’t just moist and fluffy—it’s like a warm hug for your taste buds. I love how it fills the house with the smell of cinnamon and nutmeg, turning any morning into a cozy, comforting moment.

Whether I’m sipping tea on the porch or sharing fresh-baked muffins with family, these little bundles of fall flavor always feel like a seasonal celebration. I have no doubt you’ll love them too—because once autumn rolls in, nothing hits the spot like a warm pumpkin muffin straight from the oven!

Ingredients You’ll Need for Pumpkin Muffins

1 ¾ cups all-purpose flour (you can use half whole wheat for a heartier muffin)
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ tsp cinnamon
½ tsp nutmeg
¼ tsp ground cloves (optional but so worth it)
2 large eggs
1 cup pumpkin puree (not pie filling)
½ cup brown sugar, packed
¼ cup granulated sugar
½ cup neutral oil (I use sunflower or melted coconut oil)
¼ cup milk (or a splash of your favorite non-dairy version)
1 tsp vanilla extract

Step-by-Step Instructions for Pumpkin Muffins

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or grease it lightly with oil. Out here, I use silicone muffin cups—they’re reusable and easy to clean.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.

Step 3: Mix Wet Ingredients

In a larger bowl, beat the eggs, then stir in the pumpkin puree, brown sugar, white sugar, oil, milk, and vanilla. Mix until smooth.

Step 4: Combine Everything

Slowly add the dry ingredients to the wet mixture. Stir just until combined—don’t overmix! You want a tender muffin, not a tough one.

Step 5: Scoop and Bake

Scoop the batter into the muffin cups, filling each about ¾ full. If you’re feeling fancy, sprinkle a little cinnamon sugar or chopped nuts on top.

Bake for 18–22 minutes or until a toothpick comes out clean. Let them cool in the tin for a few minutes, then transfer to a wire rack.

Conclusion

These muffins store well for a few days on the counter (covered), or you can freeze extras for a grab-and-go breakfast. I love eating one warm with a pat of butter and a cup of herbal tea on the porch while the leaves rustle in the wind.

If you make these, let me know! I’d love to hear how they turned out in your cozy kitchen!

Resources: Here are some helpful resources for further information.

Frequently Asked Questions

1. Can I use canned pumpkin for this recipe?

Yes! Just be sure to use plain pumpkin puree, not pumpkin pie filling. The only ingredient should be pumpkin.

2. How do I make these pumpkin muffins dairy-free?

You can swap the milk for any plant-based milk like almond, oat, or coconut. Also, make sure to use oil instead of butter.

3. Can I freeze pumpkin muffins?

Absolutely. Let them cool completely, then freeze in an airtight container or freezer bag for up to 3 months. Reheat in the oven or microwave.

4. Can I add chocolate chips or nuts?

Yes! Fold in ½ to ¾ cup of chocolate chips, walnuts, or pecans for extra texture and flavor.

Pumpkin Muffins

These homemade pumpkin muffins are everything you want in a cozy fall bake—moist, warmly spiced, and incredibly easy to make from scratch. A simple, foolproof recipe you’ll turn to again and again every fall season!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings 12 muffins

Equipment

2 mixing bowls.
1 muffin pan

Ingredients

1 ¾ cups all-purpose flour (you can use half whole wheat for a heartier muffin)
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ tsp cinnamon
½ tsp nutmeg
¼ tsp ground cloves (optional but worth it)
2 large eggs
1 cup pumpkin puree (not pie filling)
½ cup brown sugar, packed
¼ cup granulated sugar
½ cup neutral oil (I use sunflower or melted coconut oil)
¼ cup milk (or splash of your favorite non-dairy version)
1 tsp vanilla extract

Instructions

Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or grease it lightly with oil. Out here, I use silicone muffin cups—they’re reusable and easy to clean.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
Step 3: Mix Wet Ingredients
In a larger bowl, beat the eggs, then stir in the pumpkin puree, brown sugar, white sugar, oil, milk, and vanilla. Mix until smooth.
Step 4: Combine Everything
Slowly add the dry ingredients to the wet mixture. Stir just until combined—don’t overmix! You want a tender muffin, not a tough one.
Step 5: Scoop and Bake
Scoop the batter into the muffin cups, filling each about ¾ full. If you’re feeling fancy, sprinkle a little cinnamon sugar or chopped nuts on top.
Bake for 18–22 minutes or until a toothpick comes out clean. Let them cool in the tin for a few minutes, then transfer to a wire rack.