As the leaves start to change and the crisp fall air sets in, there’s nothing quite like the warmth and comfort of a freshly baked pumpkin muffin. Whether you’re a fan of classic spices or love to get creative with mix-ins, pumpkin muffins are the perfect treat for the season. In this article, we’ll be sharing 25 delicious pumpkin muffin recipes that are sure to become a new favorite.
From traditional pumpkin spice flavors to unique twists like chocolate chip and cream cheese filled, there’s something for everyone on this list. And with options ranging from vegan and gluten-free to streusel-topped and nutella-swirled, you’re sure to find a recipe that fits your tastes and dietary needs.
So grab a cup of hot cider and get ready to cozy up with the sweet and savory goodness of these pumpkin muffins!
Classic Pumpkin Spice Muffins
These moist and flavorful muffins are infused with the comforting aroma of pumpkin, cinnamon, nutmeg, and ginger. Perfect for a cozy breakfast or afternoon snack.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/8 teaspoon ground ginger
– 1/2 cup milk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, whisk together pumpkin puree, milk, egg, and melted butter.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
7. Allow muffins to cool for 5 minutes before transferring to a wire rack.
Cooking Time: 20-25 minutes
Chocolate Chip Pumpkin Muffins
Get cozy with these scrumptious muffins that combine the warmth of pumpkin and chocolate chips, perfect for a crisp fall morning or as a snack any time of year.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, melted butter, eggs, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet mixture and stir until just combined. Fold in chocolate chips.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cream Cheese Filled Pumpkin Muffins
These moist and flavorful pumpkin muffins are elevated by the surprise of cream cheese filling, adding a tangy and creamy contrast to each bite. Perfect for fall gatherings or as a sweet treat any time of year.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– Cream cheese filling (see below)
Cream Cheese Filling:
– 8 ounces cream cheese, softened
– 1 tablespoon granulated sugar
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add pumpkin puree, melted butter, eggs, and vanilla extract; mix until just combined.
4. Divide batter evenly among muffin cups.
5. Make cream cheese filling by mixing softened cream cheese and granulated sugar until smooth.
6. Place a dollop of cream cheese filling in the center of each muffin.
7. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
Vegan Pumpkin Muffins
These moist and flavorful muffins are perfect for fall or anytime you want a delicious vegan treat.
Ingredients:
• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup canned pumpkin puree
• 1/4 cup maple syrup
• 1/4 cup non-dairy milk (such as soy or almond)
• 1/4 cup canola oil
• 1 egg replacement (such as flaxseed or chia seeds mixed with water)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.
2. In a large bowl, whisk together flour, oats, pumpkin puree, maple syrup, non-dairy milk, canola oil, and egg replacement.
3. Add baking powder, salt, cinnamon, and nutmeg; stir until combined.
4. Divide batter evenly among muffin cups.
5. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
6. Let cool in pan for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 20-22 minutes
Gluten-Free Pumpkin Muffins
These moist and flavorful muffins are perfect for a cozy fall morning or as a healthy snack throughout the year. Made with gluten-free flours and sweetened with maple syrup, they’re a delicious treat that everyone can enjoy.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 1/4 cup granulated sugar
– 3 large eggs
– 1/2 cup canned pumpkin puree
– 1/2 teaspoon salt
– 1/2 teaspoon baking soda
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon maple syrup
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine almond flour, coconut sugar, granulated sugar, and baking soda.
3. In a separate bowl, whisk together eggs, pumpkin puree, salt, vanilla extract, cinnamon, nutmeg, and maple syrup.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-22 minutes
Pumpkin Streusel Muffins
Warm up your autumn with these moist and flavorful pumpkin streusel muffins, perfect for a cozy breakfast or snack.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup milk
– 1 large egg
– 4 tablespoons unsalted butter, melted
– 1/2 cup streusel topping (see below)
Streusel Topping:
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/4 cup cold unsalted butter, cut into small pieces
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together pumpkin puree, milk, egg, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Top each muffin with streusel topping.
7. Bake for 20-25 minutes or until a toothpick inserted in center comes out clean.
Pumpkin Pecan Muffins
Warm up your fall mornings with these moist and flavorful pumpkin pecan muffins, packed with the perfect blend of spices and crunchy nuts.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup chopped pecans
– 1/2 cup milk
– 1 large egg
– 2 tablespoons melted unsalted butter
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, pumpkin puree, salt, baking powder, cinnamon, nutmeg, and ginger.
3. Add chopped pecans, milk, egg, and melted butter to the dry ingredients; stir until just combined.
4. Divide batter evenly among muffin cups.
5. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-25 minutes
Pumpkin Oatmeal Muffins
Warm up with the cozy flavors of fall in these moist and delicious Pumpkin Oatmeal Muffins.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup rolled oats
– 1 tsp baking powder
– 1/2 tsp salt
– 1/4 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1 large egg
– 1/2 cup milk
– 2 tbsp unsalted butter, melted
– 1 tsp vanilla extract
– Pinch of ground cinnamon
– Optional: chopped walnuts or pecans for added texture
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, oats, baking powder, salt, and sugar.
3. In a separate bowl, combine pumpkin puree, egg, milk, melted butter, and vanilla extract. Stir until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups. Top with chopped nuts if desired.
6. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-22 minutes
Pumpkin Banana Muffins
These moist and flavorful muffins combine the natural sweetness of bananas with the warmth of pumpkin, perfect for a cozy fall morning or afternoon snack.
Ingredients:
– 2 ripe bananas, mashed
– 1/2 cup canned pumpkin puree
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– Optional: chopped walnuts or pecans for added texture
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, combine mashed bananas, pumpkin puree, sugar, melted butter, eggs, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-25 minutes
Pumpkin Apple Muffins
These moist and flavorful muffins combine the warmth of pumpkin with the sweetness of apples, making them a perfect fall treat. With a crumbly oat topping and a hint of cinnamon, they’re sure to become a new favorite.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 cup diced apples (about 1 large apple)
– 1/4 cup unsalted butter, melted
– 1 egg
– 1 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon salt
– 1/4 cup rolled oats
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, pumpkin puree, and baking powder.
3. Add melted butter, egg, cinnamon, and salt. Mix until just combined.
4. Fold in diced apples and rolled oats.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-25 minutes
Pumpkin Zucchini Muffins
Moist and flavorful, these pumpkin zucchini muffins are a perfect fall treat. With the warmth of cinnamon and nutmeg, they’re sure to become a favorite.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup canned pumpkin puree
– 1 medium zucchini, grated (about 1 cup)
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg.
3. In a large bowl, combine pumpkin puree, zucchini, melted butter, egg, and vanilla extract. Stir until smooth.
4. Add dry ingredients to wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-25 minutes
Pumpkin Cranberry Muffins
Get ready to start your day off right with these moist and flavorful Pumpkin Cranberry Muffins. Perfect for a fall morning, these muffins combine the warmth of pumpkin spice with the tartness of cranberries.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 cup fresh or frozen cranberries
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together pumpkin puree, melted butter, egg, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Gently fold in cranberries.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-25 minutes
Pumpkin Maple Muffins
Pumpkin Maple Muffins: A Delicious Fall Treat
These moist and flavorful muffins combine the warmth of pumpkin with the sweetness of maple syrup, perfect for a cozy fall morning or afternoon snack. With the addition of warm spices, they’re sure to become a new favorite.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/4 cup pure maple syrup
– 1/2 cup milk
– 1 large egg
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, maple syrup, milk, egg, cinnamon, and nutmeg. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Pumpkin Ginger Muffins
These moist and flavorful muffins combine the warmth of pumpkin with the spicy kick of ginger, making them a perfect treat for the fall season.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/2 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup milk
– 2 large eggs
– 4 tablespoons unsalted butter, melted
– Optional: chopped walnuts or pecans for added crunch
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, ginger, and salt.
3. In a large bowl, combine pumpkin puree, milk, eggs, and melted butter. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until tops are golden brown.
Cooking Time: 20-25 minutes
Pumpkin Cinnamon Roll Muffins
These moist and flavorful muffins combine the warmth of cinnamon with the comfort of pumpkin, making them a perfect fall breakfast or snack. With their sweet and spicy aroma, they’re sure to become a new favorite.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together pumpkin puree, melted butter, egg, cinnamon, and nutmeg.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-25 minutes
Pumpkin Nutella Swirl Muffins
Warm up with these deliciously moist and flavorful muffins, perfect for fall or any time of the year.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup whole milk
– 2 large eggs
– 2 tablespoons unsalted butter, melted
– 1 teaspoon vanilla extract
– 1/4 cup Nutella
– Chopped walnuts or pecans for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together pumpkin puree, milk, eggs, melted butter, and vanilla extract.
4. Add dry ingredients to wet ingredients and stir until just combined. Do not overmix.
5. Pour batter into muffin cups, filling about 2/3 full.
6. Drizzle Nutella on top of each muffin, then use a knife or spatula to create a swirl design.
7. Bake for 20-22 minutes or until tops are golden brown.
Cooking Time: 20-22 minutes
Pumpkin Carrot Muffins
These moist and flavorful muffins are perfect for the fall season, combining the warmth of pumpkin with the sweetness of carrots. With a hint of spice and a crunchy walnut topping, these muffins are sure to become a new favorite.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup grated carrots
– 1/4 cup chopped walnuts
– 1/2 cup milk
– 2 large eggs
– 2 tablespoons unsalted butter, melted
– Cinnamon and nutmeg to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, grated carrots, chopped walnuts, milk, eggs, and melted butter. Add dry ingredients to wet ingredients and stir until just combined.
4. Divide batter evenly among muffin cups. Sprinkle with cinnamon and nutmeg to taste.
5. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-25 minutes
Pumpkin Almond Flour Muffins
Pumpkin Almond Flour Muffins Recipe
Summary: These moist and flavorful muffins combine the warmth of pumpkin with the nutty taste of almond flour, perfect for a fall treat or snack.
Ingredients:
– 1 cup almond flour
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 teaspoon salt
– 1/2 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 2 large eggs
– 1/2 cup unsalted butter, melted
– Optional: chopped walnuts or pecans for topping
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together almond flour, sugar, pumpkin puree, salt, baking soda, cinnamon, and nutmeg.
3. In a large bowl, whisk eggs until frothy. Add melted butter and whisk until smooth.
4. Add dry ingredients to wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups. Top with chopped nuts if desired.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 18-20 minutes
Pumpkin Coconut Flour Muffins
Pumpkin Coconut Flour Muffins: A Delicious Fall Treat!
These moist and flavorful muffins are perfect for the fall season. Made with pumpkin puree, coconut flour, and a hint of spice, they’re a great gluten-free option that’s sure to please.
Ingredients:
– 1 1/2 cups coconut flour
– 1/4 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 3 large eggs
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 cup melted coconut oil
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine coconut flour, sugar, and spices.
3. In a separate bowl, whisk together pumpkin puree, eggs, and melted coconut oil.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until tops are golden brown.
Cooking Time: 20-25 minutes
Pumpkin Chai Spice Muffins
Warm up with the aroma of pumpkin and spices in these moist and flavorful muffins, perfect for a cozy morning or afternoon treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cardamom
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1/2 cup milk
– Chai spice blend (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cardamom.
3. In a large bowl, combine pumpkin puree, melted butter, egg, and milk. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide the batter evenly among the muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-25 minutes
Enjoy your delicious Pumpkin Chai Spice Muffins!
Pumpkin Blueberry Muffins
These moist and flavorful muffins combine the warmth of pumpkin with the sweetness of blueberries, perfect for a crisp fall morning or afternoon snack.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1/2 cup fresh blueberries
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, melted butter, egg, blueberries, and vanilla extract. Stir until combined.
4. Add dry ingredients to wet ingredients; stir until just combined (do not overmix).
5. Divide batter evenly among muffin cups. Bake for 20-25 minutes or until tops are golden brown.
Cooking Time: 20-25 minutes
Pumpkin Raspberry Muffins
These moist and flavorful muffins combine the warmth of pumpkin with the sweetness of raspberries, perfect for a seasonal treat or breakfast on-the-go.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1/2 cup heavy cream
– 1/2 cup fresh raspberries, chopped
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, melted butter, egg, and heavy cream. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in chopped raspberries.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
8. Allow muffins to cool before dusting with confectioners’ sugar, if desired.
Cooking Time: 20-25 minutes
Pumpkin Walnut Muffins
Warm up your fall mornings with these moist and flavorful Pumpkin Walnut Muffins, packed with the perfect blend of spices, nuts, and pumpkin puree.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 cup chopped walnuts
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup milk
– 2 large eggs
– 1 tablespoon melted butter
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, combine pumpkin puree, milk, eggs, and melted butter. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Fold in chopped walnuts.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-25 minutes
Pumpkin Honey Muffins
These moist and flavorful muffins combine the warmth of pumpkin with the sweetness of honey, perfect for a cozy fall morning or afternoon snack.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/4 cup honey
– 1/2 cup milk
– 2 large eggs
– 1/4 cup melted unsalted butter
– Optional: chopped walnuts or pecans for added texture
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, honey, milk, eggs, and melted butter. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-25 minutes
Pumpkin Molasses Muffins
Warm up with a delicious batch of pumpkin molasses muffins, perfect for fall and winter mornings.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, melted
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 large egg
– 1 tablespoon molasses
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, cinnamon, nutmeg, and salt.
3. In a large bowl, combine pumpkin puree, melted butter, milk, egg, and molasses. Whisk until smooth.
4. Add dry ingredients to wet ingredients; stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until tops are golden brown.
Cooking Time: 20-25 minutes
Conclusion
Get ready for fall with these 25 delicious pumpkin muffin recipes! From classic pumpkin spice to creative combinations like chocolate chip, cream cheese filled, and nutella swirl, there’s something for everyone. Try making vegan or gluten-free options, or indulge in streusel-topped, pecan-studded, or apple-infused treats. These mouthwatering muffins are perfect for breakfast, snacks, or as a sweet treat any time of day. Whether you’re a fan of warm spices like cinnamon and ginger or fruity pairings like cranberry and blueberry, there’s a pumpkin muffin recipe to satisfy your cravings.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
