These Pumpkin Muffins capture autumn’s essence in a tender, spice-kissed treat that fills your kitchen with the coziest aromas. Made with simple pantry staples and real pumpkin puree, they bake up perfectly domed with a delicate crumb that melts on your tongue. They’re ready in under 40 minutes, making them ideal for crisp weekend breakfasts or spontaneous afternoon tea moments.

I first developed this pumpkin muffin recipe during my years living in New England, where fall arrives with a particular crispness that demands warm spices and oven-warmed comforts. There’s something magical about how the cinnamon, nutmeg, and ginger mingle with the pumpkin’s earthy sweetness, creating a fragrance that wraps around you like your favorite wool sweater. I often bake these alongside my apple muffins for holiday brunch spreads, or pair them with a slice of pumpkin pie for Thanksgiving dessert options that celebrate the season’s bounty.

These muffins have become my go-to gift for new neighbors and autumn gatherings, tucked into baskets with cranberry orange cookies for a complete fall treat package. The recipe has traveled with me from Vermont farmhouses to Seattle coffee shops, always earning compliments and requests for the secret behind their perfect texture. It’s that universal appeal that makes them worth sharing.

Ingredients for Perfect Pumpkin Muffins

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Pumpkin Muffins

Make delicious homemade pumpkin muffins with this easy recipe. Perfectly spiced and moist, these pumpkin muffins are ready in just 40 minutes from start to finish.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 12 muffins

Calories 220 kcal

Equipment

• mixing bowl
• whisk
• oven
• muffin tin
• measuring cups
• measuring spoons
• rubber spatula
• wire rack

Ingredients

  

Dry Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar packed
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp salt

Wet Ingredients

• 2 large eggs at room temperature
• 1/2 cup vegetable oil
• 1/4 cup milk at room temperature
• 1 tsp vanilla extract

Instructions

 

• Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup standard muffin tin with paper liners or spray each cup thoroughly with non-stick cooking spray.
• In a large mixing bowl, whisk together the 1 3/4 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/2 teaspoon salt. Whisk until all the dry ingredients are well combined and there are no lumps of brown sugar.
• In a separate medium mixing bowl, whisk together the 1 cup canned pumpkin puree, 2 large eggs, 1/2 cup vegetable oil, 1/4 cup milk, and 1 teaspoon vanilla extract until smooth and fully incorporated.
• Pour the wet ingredient mixture into the dry ingredient mixture. Stir gently with a rubber spatula or wooden spoon until just combined. Be careful not to overmix; a few streaks of flour are perfectly fine.
• Divide the batter evenly among the 12 prepared muffin cups, filling each approximately two-thirds full.
• Bake in the preheated oven for 5 minutes at 400 degrees Fahrenheit, then reduce the oven temperature to 375 degrees Fahrenheit (without opening the oven door) and continue to bake for an additional 15 to 18 minutes, or until a wooden skewer or toothpick inserted into the center of a muffin comes out clean. The muffins should be golden brown and spring back lightly when touched.
• Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Be careful not to overmix; a few streaks of flour are perfectly fine. Overmixing will result in tough muffins.

Keyword baking, pumpkin muffins, quick bread

Creative Pumpkin Muffin Variations

• Chocolate Chip Addition: Fold in ¾ cup semi-sweet chocolate chips for a sweet contrast.
• Streusel Topping Option: Add a crunchy cinnamon streusel before baking for extra texture.
• Gluten-Free Adaptation: Substitute with a 1:1 gluten-free flour blend with xanthan gum.

My Pro Tips for Muffin Perfection

• Proper Mixing Technique: Stir until just combined to avoid tough muffins with tunnels.
• Temperature Matters: Use room temperature ingredients for even mixing and better rise.
• Oven Temperature Strategy: The initial high heat creates that beautiful dome we all love.
• Doneness Testing: Check a minute early since ovens vary, as overbaking dries them out.

Storing Your Homemade Muffins

• Store: Keep in an airtight container at room temperature for up to 3 days.
• Freeze: Wrap individually in plastic wrap and freeze in bags for up to 3 months.
• Reheat: Warm frozen muffins in a 300°F oven for 10-12 minutes until heated through.
• Make-Ahead Tip: The batter can be refrigerated overnight and baked fresh in the morning.

Frequently Asked Questions

More Fall Baking Favorites

• Pecan Pie Muffins
• Maple Walnut Muffin
• Banana Bread
• Cranberry Orange Bread

Why These Pumpkin Muffins Become Favorites

With their perfectly spiced aroma and tender crumb, these pumpkin muffins have converted many who thought they didn’t like pumpkin baked goods. They strike that ideal balance between wholesome and indulgent, making them appropriate for breakfast yet special enough for dessert. I hope they bring as much autumnal joy to your kitchen as they have to mine over the years.