Name: Best Pumpkin Muffins Recipe
Prep time: 10 min
Cook time: PT-489492H13M23S
Total time: PT-489492H13M23S
Cuisine: American
Ingredients: 15 ounces pumpkin puree; ½ cup salted butter (melted); 2 eggs; 1 teaspoon pure vanilla extract; ¾ cup light brown sugar (packed); ¾ cup granulated sugar; 1 ¾ cups all-purpose flour; 1 Tablespoon pumpkin pie spice; 2 teaspoons cinnamon; 2 teaspoons baking powder; ½ teaspoon fine sea salt; 1 cup mix-ins (chocolate chips, cinnamon chips, nuts, dried fruit, etc.)

If you’re craving that cozy, autumnal treat that warms you up from the inside out, you’ve got to try this Best Pumpkin Muffins Recipe. Trust me, these muffins are not just any muffins — they’re perfectly moist, bursting with spice, and just the right touch of sweetness. I remember the first time I baked these, my kitchen smelled like fall magic and my family couldn’t get enough. Keep reading because I’m going to share everything to make sure your batch turns out as incredible as mine does every single time.

❤️

Why You’ll Love This Recipe

Moist and Buttery: This recipe uses melted butter and pumpkin puree for a soft, tender crumb every time.
Loaded with Warm Spices: Pumpkin pie spice and cinnamon combine for that classic fall flavor you’ll find yourself craving year-round.
Easy to Make: No mixer required; just whisk and stir, making it super approachable even on busy days.
Customizable Mix-ins: Add chocolate chips, nuts, or dried fruit to make them uniquely yours.

A white bowl lined with crinkled white parchment paper holds a pile of golden brown muffins with rounded, cracked tops and slightly darker sides, visibly soft and moist in texture. The muffins are stacked irregularly, some standing upright while others rest on their sides, showing the porous crumb of their layers. The scene is set on a white marbled surface with soft natural light casting gentle shadows that highlight the muffin tops’ fine cracks and rich warm color. Photo taken with an iphone --ar 2:3 --v 7 - Best Pumpkin Muffins, pumpkin muffins, fall muffin recipes, moist pumpkin muffins, pumpkin spice muffins

Ingredients You’ll Need

This blend of pantry staples and fall-favorite flavors gives you muffins that are rich and spiced without being overly sweet. When shopping, look for good-quality pumpkin puree (not pumpkin pie filling!) and fresh spices to really make your muffins shine.

Flat lay of a small white bowl filled with bright orange pumpkin puree, a few tablespoons of melted golden salted butter in a small white bowl, a small white bowl heaped with light brown sugar, another small white bowl with white granulated sugar, two whole uncracked brown eggs, a small white bowl holding clear vanilla extract, a small white bowl with white all-purpose flour, a small white bowl containing warm-toned pumpkin pie spice, a small white bowl with ground cinnamon, a small white bowl of baking powder, a small white bowl of fine sea salt, and a small white bowl with mixed chocolate chips, cinnamon chips, and walnut pieces, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Best Pumpkin Muffins, pumpkin muffins, fall muffin recipes, moist pumpkin muffins, pumpkin spice muffins

Pumpkin Puree: I use canned pumpkin puree because it’s consistent and creamy, but homemade works wonderfully too.
Salted Butter: Melting it keeps the batter nice and smooth—no cold butter lumps here.
Light Brown Sugar: Adds that deep molasses flavor I adore in pumpkin baked goods.
Granulated Sugar: Balances sweetness and helps with muffin structure.
Eggs: They give the muffins body and moisture, holding everything together.
Vanilla Extract: Just a splash enhances all the other flavors.
All-Purpose Flour: The base of our batter—makes these muffins tender but sturdy.
Pumpkin Pie Spice: The star of the show, bringing that quintessential pumpkin flavor.
Cinnamon: For extra warmth and depth.
Baking Powder: Gives these muffins a lovely rise and fluffiness.
Fine Sea Salt: Balances sweetness and enhances all the flavors.
Mix-ins (Optional): Chocolate chips, cinnamon chips, nuts, or dried fruit are great for adding texture and surprise bites.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this recipe is a fantastic base to play around with. Whether you want to keep it classic or add your own twist, these pumpkin muffins handle a lot of creativity.

Chocolate Chip Pumpkin Muffins: My kids can’t get enough when I toss in a cup of semi-sweet chocolate chips—adds melty sweetness and fun texture.
Nutty Pumpkin Muffins: Walnut or pecan pieces bring a nice crunch; just toast them lightly for extra flavor.
Gluten-Free Option: Use a 1:1 gluten-free baking flour blend and you’ll still end up with moist, tender muffins.
Lower Sugar: I sometimes reduce brown and granulated sugars by a quarter for a less sweet but still flavorful muffin.

How to Make Best Pumpkin Muffins Recipe

Step 1: Preheat and Prep Your Pan

Start by preheating your oven to 375°F (190°C). Grease a standard 12-cup muffin tin well or use paper liners for easy cleanup. This little prep step is key because sticking muffins are no fun—trust me, I’ve learned that the hard way!

Step 2: Mix the Dry Spices and Flour

In a small bowl, whisk together the all-purpose flour, pumpkin pie spice, cinnamon, baking powder, and sea salt. Setting this aside now makes it easy to add evenly later, so you won’t end up with unevenly spiced muffins. It’s one of those simple steps that really changes the final taste.

Step 3: Whisk the Wet Ingredients

In a large bowl, whisk the pumpkin puree and melted butter together until smooth. Then add the brown sugar and granulated sugar, whisking until the sugars dissolve and everything is blended. Next, stir in the eggs and vanilla extract until you have a silky batter. This base is where the magic starts—smooth, rich, and fragrant.

Step 4: Combine Wet and Dry Ingredients

Pour your dry ingredient mixture into the wet ingredients and gently whisk or stir until the batter is smooth and lump-free. If you want, fold in your choice of mix-ins like chocolate chips or nuts here. Stir just until combined; overmixing can make muffins tough, and we don’t want that!

Step 5: Fill, Bake, and Cool

Use a ¼ cup measuring cup or a large spoon to portion the batter evenly into your muffin tin. Smooth out the tops a little for an even bloom. Bake for 20-25 minutes until the tops spring back lightly and a toothpick in the center comes out clean or with just a few crumbs. I live at 5,000 feet elevation, so I shave a few minutes off my bake time to keep them moist and airy. After baking, let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

👨‍🍳

Pro Tips for Making Best Pumpkin Muffins Recipe

Use Room Temperature Eggs: They blend better with the wet ingredients, creating a smoother batter.
Don’t Overmix Your Batter: Just mix until combined to keep your muffins tender and fluffy, not dense.
Adjust Baking Time at Altitude: I learned to reduce the bake time by a few minutes to avoid dryness when baking high up.
Let Muffins Cool Before Storing: This prevents sogginess and helps them keep their texture longer.

How to Serve Best Pumpkin Muffins Recipe

The image shows a close-up of a muffin broken in half, revealing a soft, moist texture inside with a spread of creamy, melted butter on one side. The muffin’s outer crust is rich golden brown and slightly crisp, while the inside is a dense, honey-brown color with small air pockets. Surrounding the main muffin piece, there are other muffins blurred slightly in the background, all with a similar warm golden outer color. The surface beneath the muffins is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Best Pumpkin Muffins, pumpkin muffins, fall muffin recipes, moist pumpkin muffins, pumpkin spice muffins

Garnishes

I love topping these muffins with a light dusting of powdered sugar or a drizzle of maple glaze for an extra-special touch. Sometimes, I’ll spread a little softened butter or cream cheese on top to complement the cozy spices perfectly.

Side Dishes

These muffins make a great companion to a cup of chai tea or rich coffee. If you want a more filling breakfast, try serving them alongside scrambled eggs or a simple fruit salad for a balanced meal.

Creative Ways to Present

For holiday gatherings, I like to arrange the muffins on a tiered stand with little decorative picks or fall-themed toothpicks. Add some cinnamon sticks and mini pumpkins to the tray for a festive centerpiece that everyone will admire before digging in.

Make Ahead and Storage

Storing Leftovers

I store leftover muffins in an airtight container at room temperature for up to 3 days. To keep them moist, I add a slice of bread inside the container—trust me, it really helps maintain softness without making them soggy.

Freezing

These muffins freeze beautifully. Once completely cooled, I place them in a freezer-safe bag with parchment between layers to prevent sticking. They’ll keep well for up to 3 months. This way, you’re always ready to satisfy pumpkin cravings!

Reheating

To warm up frozen or leftover muffins, I pop them in the microwave for about 20-30 seconds or in a toaster oven at 325°F for 5 minutes. They come out almost as good as fresh, with a lovely soft texture and warm spices shining through.

FAQs

Can I use canned pumpkin for this Best Pumpkin Muffins Recipe?

Absolutely! I actually recommend canned pumpkin puree since it’s smooth and consistent in flavor and texture. Just make sure to use pure pumpkin puree — not pumpkin pie filling, which has added sugars and spices that could throw off the recipe.
How can I make this recipe dairy-free?

You can swap the salted butter for a dairy-free margarine or coconut oil, and double-check your mix-ins to ensure they’re dairy-free as well. The texture and flavor remain delicious!
Do I really need both brown and granulated sugar?

Using both adds depth and balances sweetness — brown sugar brings that hint of molasses richness, while granulated sugar helps with texture and tenderness. But if you want, you can experiment with just one type, though the flavor might be slightly different.
My muffins turned out dense—what can I do next time?

That’s a common issue! Make sure not to overmix your batter; stir until just combined. Also, check your baking powder’s freshness because old leavening agents can cause dense muffins. And don’t forget to measure your flour correctly—too much flour makes baked goods heavy.

Final Thoughts

I honestly can’t get enough of this Best Pumpkin Muffins Recipe. It’s my go-to when I want to bring that cozy, comforting vibe into the kitchen fast. Whether you’re new to baking or a seasoned pro, these muffins are simple enough to whip up in a flash but feel special every single time. Give this recipe a try — I’m confident it’ll become a family favorite, just like it did for mine.