pumpkin muffins recipe

Breads & Muffins Seasonal

Pumpkin Muffins Recipe

September 11, 2023

We are on the cusp of sweater weather and this classic pumpkin muffins recipe is just the thing to make […]

We are on the cusp of sweater weather and this classic pumpkin muffins recipe is just the thing to make those chilly Fall mornings extra warm and cozy. These muffins are super soft and buttery, perfectly spiced and sweet, but not too sweet. They come together in minutes using either fresh or canned pumpkin. No mixer required!

close up of pumpkin muffin tops in muffin tin

What makes these muffins so good

These pumpkin muffins are so easy you’ll want to make them again and again all Fall long. Heck, I’ve been known to make them in the middle of July! They’re just that good. Here’s a few reasons why you’ll love these muffins:

  • Easy to make with basic ingredients
  • No mixer required. Just use a bowl and a whisk!
  • They bake up soft and fluffy, deliciously moist and perfectly spiced!
  • Easy to create variations – add chocolate chips, toasted nuts or sprinkle the tops with course sugar.
  • They freeze beautifully – perfect for busy mornings on the go!
pumpkin muffin with bite taken out of it resting on a muffin liner

Ingredients

These muffins come together in about 20 minutes with just a handful of simple ingredients. Here’s what you’ll need:

  • Flour – for best results, measure your flour with a kitchen scale. Adding too much flour will result in a dry muffin. For a healthier pumpkin muffin, you can replace up to half of the all-purpose flour with whole wheat flour.
  • Vegetable oil – I little fat goes a long way. I find that canola oil works best for delicious taste and texture.
  • Eggs – make sure your eggs are at room temperature or pop them in a bowl of warm water for 10 minutes before mixing the batter.
  • Sugar – a mix of granulated and light brown sugar make these muffins sweet, but not too sweet!
  • Pumpkin – we’re using plain old pumpkin puree, not pumpkin pie filling. I like to use Libby’s canned pumpkin. Make sure it’s at room temperature.
  • Yogurt – Greek yogurt makes these muffins extra moist and fluffy. If you don’t have Greek yogurt on hand, use sour cream.
  • Spices – we’re using all the cozy fall spices for the most delicious muffins.
  • Vanilla – just a splash helps round out the flavor.
ingredients for pumpkin muffins on marble countertop

How to make pumpkin muffins

I love this easy muffin recipe because you can whip up a batch in minutes with just a bowl and a whisk. No mixer required. Follow this step-by-step guide and check the recipe card below for ingredients and detailed instructions.

Step 1: Whisk together the granulated sugar, light brown sugar, vegetable oil, eggs, pumpkin puree, yogurt and vanilla. Mix until smooth.

Step 2: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Add the dry ingredients to the pumpkin mixture.

Step 3: Swap the whisk for a large spatula or wooden spoon and gently fold in the dry ingredients.

Step 4: Mix the batter only until a few streaks of flour remain. The batter will look a bit lumpy. Do not over mix.

how to make muffin batter with a bowl and a whisk

Step 5: Line a muffin tin with paper liners. For best results, line every other cavity of the muffin tin. This allows space around each muffin for air to circulate as they bake, resulting in taller, evenly domed muffin tops. Use a cookie scoop or measuring cup to divide the batter into the muffin liners. Fill almost to the top.

Step 6: Bake the muffins for 5 to 6 minutes in a 400°F oven. Without opening the oven door, reduce the heat to 350°F and bake for an additional 8 to 11 minutes. The muffins will be set in the center and the edges will be golden brown. Do not over bake.

pumpkin muffins before and after baking

Tips for the best muffins

Love a good muffin top? Yeah, me too. Try these tips and tricks for perfectly baked muffins every time!

Do not over mix. Muffins can turn out tough and dense if the batter is overmixed. Basically, more mixing produces mores glutens. Make sure to gently fold in the dry ingredients and stop when a few streaks of flour remain.

Fill every other muffin liner. For perfectly domed muffin tops, this is my favorite trick! Space out the muffins in the pan by lining only every other muffin cavity. That way, each muffin will have more air flow around it while baking. This gives the muffins a higher rise and a taller, more rounded top.

Bake at a high temperature. Start the muffins in a 400°F oven for the first 5 to 6 minutes of the baking cycle and then reduce the heat to 350°F for the remainder of the baking cycle. The burst of high heat helps give rise to the muffins.

Do not over bake. No one likes a dry muffin! Keep an eye on your oven and do not overbake. The muffins are done when the centers are set, the edges are golden brown and a toothpick inserted into the center comes out clean or with a few crumbs remaining.

muffins inside muffin tin lined with paper liners

How to store

Thanks to both the pumpkin puree and the yogurt in this recipe, the muffins will stay soft and moist for days after baking. For best results, store the muffins tightly covered at room temperature.

These muffins freeze perfectly and are great for busy mornings on the go! Wrap them tightly in a freezer bag and store flat for up to 3 months. Defrost at room temperature or heat in the microwave and slather with salted butter. So good!

pile of muffins on marble board

FAQ’s

Can I make these muffins gluten free?

Yes! In fact, the muffins you see in these photos are made with King Arthur Baking Gluten Free Flour. Simply swap an equal measure of gluten free flour for the all-purpose.

Can I add chocolate chips?

Of course! Add up to 1 cup of chocolate chips or chopped chocolate to the batter just after adding in the dry ingredients. These muffins would also be delicious with a handful of toasted pecans, dried cranberries or sprinkled with course sugar.

Can I use this recipe to make pumpkin bread?

Great idea. Place the batter in a 9 x 5 loaf pan and bake at 350°F for 50 to 60 minutes. A toothpick inserted into the center of the loaf should come out clean or with a few crumbs remaining. If the top is browning too quickly towards the end of the baking cycle, loosely tent the top with aluminum foil.

If you enjoy this easy Pumpkin Muffins recipe, you’ll also love my Pumpkin Chocolate Muffins. Everything’s better with chocolate!

Happy baking!

If you love baking with pumpkin, try these recipes:

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pumpkin muffins recipe

Pumpkin Muffins Recipe

  • Author: Heather Mubarak
  • Prep Time: 5 minutes
  • Cook Time: 16 minutes
  • Total Time: 21 minutes
  • Yield: 10 to 12 muffins 1x
  • Category: Breads & Muffins
  • Method: Baking
  • Cuisine: American

Description

This classic pumpkin muffins recipe is just the thing to make chilly Fall mornings extra warm and cozy. These muffins are super soft and buttery, perfectly spiced and sweet, but not too sweet. Bake a batch in minutes using either fresh or canned pumpkin. No mixer required!


Ingredients

Units Scale
  • 1 1/2 cups (190 g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 2/3 cup (135 g) granulated sugar
  • 2/3 (135 g) cup light brown sugar, packed
  • 1/2 cup vegetable oil (I use canola oil)
  • 3/4 cup canned pumpkin puree (not pumpkin pie filling), room temperature
  • 2 large eggs, room temperature
  • 1/4 cup full fat Greek yogurt, room temperature
  • 1 teaspoon vanilla

Instructions

  1. Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners. For best results, line only every other cavity in the muffin tin to allow more space around each muffin as it bakes. This will result in higher, more evenly domed muffin tops. If using this method, you will bake the muffins in two batches of 6 muffins each.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and cloves. Whisk to combine and set aside.
  3. In a separate bowl, whisk together the granulated sugar, light brown sugar, vegetable (canola) oil, pumpkin puree, yogurt, eggs and vanilla. The mixture should be smooth.
  4. Add the dry ingredients to the pumpkin mixture and use a large spatula or wooden spoon to gently fold the ingredients together, being careful not to over mix the batter. Stop when a few streaks of flour remain in the bowl. The batter will look a bit lumpy.
  5. Use a large cookie scoop or measuring cup to transfer the batter to the prepared muffin pan. Fill the liners almost to the top but do not allow the batter to overflow.
  6. Bake each batch in the center of the oven at 400°F for 5 to 6 minutes. Without opening the oven door, reduce the temperature to 350°F and continue baking for another 8 to 10 minutes. The muffins are done when the centers are set and a toothpick inserted in the middle comes out clean or with a few crumbs remaining. Do not over bake or the muffins will be dry.
  7. Remove the muffin tin from the oven and set on a cooling rack. Allow the muffins to cool in the tin for 5 to 10 minutes and then carefully transfer them to a wire rack to continue cooling. Allow the muffin tin to cool completely before baking the second batch.

**Note: If baking in two batches, don’t forget to heat the oven to 400°F again before baking the second batch. 


Notes

Store muffins tightly covered at room temperature for up to 4 days.

May be frozen. Store flat in a large freezer bag for up to 3 months. Defrost at room temperature before serving – or place them in the microwave to reheat for 15 to 20 seconds.

Keywords: pumpkin muffins recipe, pumpkin muffins, easy pumpkin muffins

  • Reply
    Tera Luedde
    November 18, 2023 at 7:28 pm

    Seriously our family is absolutely obsessed. I have been making this in the form of pumpkin bread for two months straight on a weekly basis. Not only is it absolutely delicious, but it just feels so fall like, and brings peace and joy to all of us. I highly recommend it . It’s super easy to make, I like to make it as pumpkin bread and add chocolate chips per the recipe.❤️

  • Reply
    Anonymous
    October 30, 2023 at 8:23 pm

    Will this make the cakes taste of yogurt?

  • Reply
    Christine Means
    October 26, 2023 at 8:04 pm

    These were soo easy to make and bake!! The best pumpkin muffins I’ve ever made!! This will be my go to recipe for moist , delicious pumpkin muffins!! Thank you

  • Reply
    Barbara
    October 13, 2023 at 12:51 pm

    Can I use sour cream in place of the Greek yogurt?

    • Reply
      Heather Mubarak
      October 13, 2023 at 2:43 pm

      Yes, absolutely! I recommend a full-fat version.

  • Reply
    martina delgado
    September 24, 2023 at 5:37 pm

    Made this recipe for the second time. My son was coming home to visit and he loves anything pumpkin so I decided to make this again. Very easy recipe.

    • Reply
      Heather Mubarak
      October 2, 2023 at 9:28 pm

      I’m so happy you loved this recipe as much as we do!

  • Reply
    Donnalee
    September 21, 2023 at 1:16 am

    These muffins are perfect. My family went crazy and I had to make a second batch within a few days. I’ll never use another pumpkin muffin recipe! No need to look for another recipe when this one is amazing! Thank you, Heather, for sharing.

  • Reply
    Jerilea
    September 12, 2023 at 1:16 pm

    Very good. I enjoyed these as did my family. Thanks.

  • Reply
    Anonymous
    September 12, 2023 at 11:04 am

    Yummy, can’t wait to make it

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