These pumpkin muffins are perfect for fall! They’re soft, super moist, and deliciously spiced—cinnamon, allspice, and more fill them with seasonal flavor. But best of all, they’re so easy to make. You can whip them up in less than an hour with a couple of mixing bowls and a whisk. No mixer required here! I love that these pumpkin muffins taste sweet, but not too sweet, so that they can pass for breakfast or a healthy snack. Enjoy one (or two) in the morning with a cup of coffee, and then grab another for an afternoon pick-me-up. If you have any extras, you can freeze them, but if your household is anything like ours, these pumpkin muffins won’t last long.
How to Make Pumpkin Muffins
These healthy pumpkin muffins are so simple to make!
To start, grab these ingredients:
Pumpkin, of course! Canned pumpkin puree gives these muffins an amazing moist texture and rich pumpkin flavor. Make sure to use pure pumpkin puree and not pumpkin pie filling. The pie filling contains sweeteners and spices that we don’t need here. Eggs – They make these muffins tender and fluffy. Oil – Melted coconut oil and vegetable oil both work well, adding moisture and richness. I’ve even had yummy results with olive oil. Maple syrup – For sweetness. I love this natural alternative to granulated sugar! Milk – Use your favorite dairy or non-dairy milk in this recipe. I’ve had great results with almond milk and oat milk. Apple cider vinegar – It helps the muffins puff up as they bake. Vanilla extract – For warm depth of flavor. All-purpose flour and whole wheat flour – This combination makes the muffins wholesome, but not dense. Baking powder and baking soda – They make the muffins nice and puffy. Pumpkin pie spice – What would pumpkin muffins be without cozy, warming spices like cinnamon, nutmeg, and ginger? And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
To make this pumpkin muffin recipe, start by prepping a 12-cup muffin pan. Grease the muffin cups or line them with paper liners. Next, make the batter. Whisk together the wet ingredients in one bowl and the dry ingredients in another.
Pour the flour mixture into the pumpkin mixture.
Stir until everything is just combined. Careful not to overmix!
When the batter is smooth, use a 1/3-cup measuring cup to scoop it into the prepared pan. Bake at 350°F for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 10 minutes. Then, transfer them to a wire rack to cool completely. Enjoy! Find the complete recipe with measurements below.
How to Store Pumpkin Muffins
Store these homemade pumpkin muffins in an airtight container at room temperature for up to 3 days. They’re almost moister on days 2 and 3!
Allow frozen muffins to thaw overnight in the fridge, or zap them in the microwave for 30 seconds if you want to eat them right away.
More Favorite Pumpkin Recipes
If you love this pumpkin muffin recipe, try one of these delicious pumpkin recipes next:
Pumpkin Bread Pumpkin Spice Latte Best Pumpkin Pie Pumpkin Bars Pumpkin Chocolate Chip Cookies Fluffy Pumpkin Pancakes
And if you love muffins, check out these 10 Healthy Muffin Recipes.
