Pumpkin Muffins

Pumpkin Muffins are soft, fluffy, and perfectly spiced with the warm flavors of fall. Made with real pumpkin purée and a blend of cinnamon and nutmeg, these muffins are ideal for breakfast, snacks, or a cozy autumn dessert. They’re quick to make, freezer-friendly, and loved by both kids and adults.

Why You’ll Love This Recipe

• Easy & Quick – Simple steps, ready in 25 minutes.

• Perfect Fall Treat – Pumpkin flavor with warm spices.

• Family-Friendly – Great for school snacks and gatherings.

• Make-Ahead Option – Freezes beautifully for later.

Ingredients  “Pumpkin Muffins”

• 1 ½ cups all-purpose flour

• 1 cup pumpkin purée

• 2 large eggs

• ½ cup vegetable oil (or melted butter)

• 1 cup sugar (or brown sugar)

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tsp cinnamon

• ½ tsp nutmeg

• ¼ tsp ginger

• ¼ tsp salt

Instructions

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.

2. In a large bowl, whisk pumpkin, eggs, oil, and sugar until well combined.

3. In another bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

4. Fold dry ingredients into wet mixture until just combined.

5. Spoon batter into muffin cups, filling ¾ full.

6. Bake 18–20 minutes or until a toothpick comes out clean.

7. Cool slightly and enjoy warm.

Storage & Tips “Pumpkin Muffins”

• Store in an airtight container for 3–4 days.

• Freeze for up to 2 months.

• Add chocolate chips, pecans, or raisins for variety.

Pumpkin Muffins

Print Recipe

Moist and fluffy pumpkin muffins made with warm spices and a touch of sweetness—perfect for breakfast, snack, or fall gatherings.

• Author: Niwala
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Category: Desserts with a Twist
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 ¾ cups all-purpose flour

• 1 cup pumpkin purée

• ½ cup vegetable oil (or melted butter)

• 2 large eggs

• ¾ cup brown sugar

• ¼ cup granulated sugar

• 1 tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

• 1 tsp cinnamon

• ½ tsp nutmeg

• ¼ tsp ground cloves

• ¼ tsp ginger

• 1 tsp vanilla extract

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Instructions

• Preheat oven to 350°F (175°C). Line a muffin pan with paper liners.

• In a large bowl, whisk together flour, baking soda, baking powder, salt, and spices.

• In another bowl, whisk pumpkin purée, oil, eggs, both sugars, and vanilla until smooth.

• Add wet ingredients into dry ingredients and mix until just combined (do not overmix).

• Spoon batter into muffin cups, filling each about ¾ full.

• Bake 18–22 minutes, or until a toothpick inserted comes out clean.

• Let muffins cool on a wire rack before serving.

Notes

• Add chocolate chips, nuts, or raisins for extra flavor.

• Store in an airtight container at room temperature for up to 3 days.

Nutrition

• Serving Size: 1 muffin
• Calories: 210
• Sugar: 14g
• Sodium: 160mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 30mg