Homemade pumpkin muffins scream fall and make the house smell amazing when they are baking in the oven. Everyone is going to love these soft and moist pumpkin muffins. This is the Best pumpkin muffin recipe.
The Best Pumpkin Muffins Recipe
It’s that time of year again when the leaves turn golden and the air becomes crisp, which can only mean one thing – it’s pumpkin season! If you’re like me and eagerly await the arrival of all things pumpkin, you’re in for a treat with this homemade pumpkin muffin recipe.
Once the chilly weather hits I am all about everything pumpkin. Yes I am the one who is walking around with a cup of pumpkin spice coffee all day and baking all things pumpkin that I can.
If you are looking for the best pumpkin muffins recipe this is it. Don’t get me wrong I love my Whole wheat pumpkin muffins and my Pumpkin Chocolate Chip muffins, but sometimes I want one that reminds me of the fresh pumpkin bread I love so much, but in a muffin. This recipe gives me the amazing taste of pumpkin bread but in a handheld individual muffin that is oh so delicious.
Muffins never last long in our house. I feel like I make them, take them out of the oven, and within minutes they are gone. Often times I will make double batches, and once they are cooled freeze half of them so we have them when the kids want them.
Muffin Recipes
If you are looking for more muffin recipes to make, be sure to check out some of our favorites!
- Mini Blueberry Banana muffins
- Mini pumpkin muffins
- Banana Chocolate Chip Muffins
- Greek Yogurt Blueberry muffins
- Banana Carrot muffins
- Cinnamon Muffins
- Mini Blueberry muffins
Tips for Making this recipe
Use Fresh Pumpkin Puree. If you have the time, consider making your pumpkin puree from scratch using fresh pumpkin. It can provide a more vibrant flavor than canned pumpkin puree.
Select the Right Pumpkin. If you decide to make your puree, choose a sugar or pie pumpkin, as they have sweeter and smoother flesh compared to carving pumpkins.
Measure Ingredients Precisely. Baking is a science, so use precise measurements for ingredients, especially when it comes to flour and leavening agents like baking soda. You will want to use a dry ingredient measuring cup for the dry ingredients and a liquid measuring cup for the liquid ingredients.
Room Temperature Ingredients. Allow ingredients like eggs and dairy (if used) to come to room temperature before mixing. This helps with better incorporation and texture.
Don’t Overmix the Batter. Overmixing can lead to tough muffins. Mix until just combined; it’s okay if there are a few lumps in the batter.
Fill Muffin Cups Properly: Fill the muffin cups about 2/3 to 3/4 full. This allows room for the muffins to rise without overflowing. I also find that using a rubber spatula makes it easier to get all of the muffin batter out of the bowl so we are not wasting any.
What Can I add to pumpkin Muffins?
I find that this recipe is perfect as it is but if you want to add things to it to fancy it up a bit there are some things you can add.
Add Nuts. Chopped nuts, such as walnuts, pecans, or almonds, can add a delightful crunch and nutty flavor to your muffins. Simply fold them into the batter before baking.
Chocolate Chips. For a sweet twist, add chocolate chips (dark, milk, or white) to your pumpkin muffins. The combination of pumpkin and chocolate is a winner. I personally prefer our Pumpkin Chocolate Chip muffins recipe instead of adding chocolate chips to this one.
Dried Fruits. Dried cranberries or raisins can provide a burst of fruity sweetness and a pleasant contrast to the pumpkin flavor.
What Can I use instead of Coconut oil in this recipe?
For this pumpkin spice muffin recipe I use coconut oil, however, if you do not have coconut oil then you can use butter or vegetable oil if that is what you have on hand.
Butter: Unsalted butter is a common substitute for coconut oil in baking. You can use melted butter in a 1:1 ratio, meaning if the recipe calls for 1/4 cup of coconut oil, you can use 1/4 cup of melted butter.
Vegetable Oil: Neutral-flavored vegetable oils like canola oil or grapeseed oil can replace coconut oil in equal quantities. Use a 1:1 ratio.
What can I use if I don’t have pumpkin spice on hand?
If you do not have pumpkin spice seasoning on hand you can make your own. It is super easy to do. Pumpkin spice seasoning is a mix of ground cinnamon, ground nutmeg, ground cloves, ground ginger, and ground allspice. Check out my homemade pumpkin spice recipe for the full instructions and measurements to make your own.
How do you know when the Muffins are done baking?
Knowing when muffins are done baking is essential to achieving that perfect texture and flavor. Here are some ways to determine if your muffins are ready:
Toothpick Test. Insert a clean toothpick or a wooden skewer into the center of a muffin. If it comes out clean or with a few moist crumbs clinging to it, your muffins are done. If there is wet batter on the toothpick, they need more time. You can also do this with a knife if you do not have any toothpicks on hand.
Bounce Back. Gently press the top of a muffin with your fingertip. If it springs back and feels firm to the touch, the muffins are likely done. If it leaves an indentation or feels mushy, they need more time in the oven.
How to Store Fresh Muffins
Allow the muffins to cool and then place them in a plastic zip-close bag or an airtight container and store them at room temperature. These muffins will keep for up to 3 days.
Can I reheat muffins?
Nothing is better than a warm muffin right out of the oven. But of course, muffins eventually cool, and then while they still taste amazing. I love them warm. All you have to do is pop them in the microwave for 15-20 seconds to heat the muffins and they will be as warm as when they came out of the oven!
How to Freeze Pumpkin Muffins
Freezing muffins is a simple process. First, allow them to cool completely once they’re done baking. Your frozen muffins can be stored in the freezer for a duration of up to three months. There are two distinct methods for freezing freshly baked muffins.
How to freeze muffins Individually wrapped. Let your muffins cool completely. Then individually wrap them in plastic wrap, and put them in a freezer bag.
How to freeze muffins in bulk. If you do not want to wrap them individually, you can let them cool completely. Once cooled, remove the muffins from the muffin tin and place on a baking sheet in a single layer. Place them in the freezer and freeze them until they are solid, which takes about an hour.
The Best Pumpkin Muffins Recipe Ingredients
Pumpkin Puree. The star ingredient! Pumpkin puree not only gives your muffins that signature pumpkin flavor but also lends moisture and texture. You can use homemade pumpkin puree or store-bought pumpkin puree.
Pumpkin Pie Spice. This blend of spices, including cinnamon, nutmeg, and cloves, infuses your muffins with that unmistakable pumpkin pie flavor. You can use store bought pumpkin pie spice, or homemade pumpkin pie spice.
All-Purpose Flour. This forms the base of our muffins, providing structure and texture.
White Granulated Sugar. Sweetness is a must, and white sugar will add that perfect touch of sweetness to your muffins.
Brown Sugar. Brown sugar not only adds sweetness but also lends a warm, caramel-like flavor to your muffins. I like using homemade brown sugar when making these muffins.
Baking Soda. The leavening agent that helps your muffins rise to fluffy perfection.
Salt. A pinch of salt enhances the flavors in your muffins, creating a harmonious balance of sweetness and spices.
Cinnamon. Ah, the warm, comforting aroma of cinnamon! It brings that classic fall flavor to your muffins.
Egg. Eggs provide structure and moisture to your muffins, ensuring they turn out moist and tender.
Coconut Oil. Coconut oil adds a subtle tropical note and helps keep your muffins moist.
Vanilla Extract. A dash of vanilla extract enhances the overall flavor profile of your muffins. Homemade vanilla extract is much better to use for flavor than store-bought. If you are using store-bought it is important to use real vanilla extract and not imitation vanilla extract.
How to make the Best Pumpkin Muffins Recipe
Begin by preheating your oven to 350 degrees Fahrenheit.
Prepare your muffin tins by either lining them with cupcake liners or coating them generously with nonstick spray to prevent sticking.
In a medium mixing bowl, whisk together the following dry ingredients: all-purpose flour, white sugar, brown sugar, baking soda, salt, cinnamon, and pumpkin pie spice. This will create a fragrant and flavorful dry mixture.
In another medium bowl, combine the wet ingredients: eggs, pumpkin puree, melted coconut oil, and vanilla extract. These ingredients will provide moisture and the delightful pumpkin essence to your muffins.
Carefully stir the pumpkin mixture into the flour mixture, making sure to mix just until all the ingredients are combined. Be cautious not to overmix, as this can result in tough muffins.
Fill your prepared muffin tins so that they are filled approximately 3/4 of the way to allow room for rising.
Bake in your preheated oven for 24-26 minutes or until a toothpick inserted into the center of a muffin comes out clean, indicating they are perfectly baked.
Remove the muffins from the muffin pan and place on a wire rack until cool.
Easy Pumpkin Recipes
- Pumpkin Sugar Cookies
- Pumpkin Banana Bread
- Pumpkin Chocolate Chip Pancakes
- Pumpkin Snickerdoodle Cookies
- Pumpkin Gingersnap
- Pecan Maple Streusel Pumpkin Bread
- Pumpkin Brownies
- Pumpkin Pie French Toast
- Pumpkin Cake Recipe
Best Ever Pumpkin Muffins Recipe
Ingredients
- 1 3/4 Cups all-purpose flour
- 1 Cup sugar
- 1 Cup brown sugar
- 1 Teaspoon baking soda
- 1/2 Teaspoon salt
- 2 Teaspoon cinnamon
- 1/2 Teaspoon pumpkin pie spice
- 2 Egg
- 1 15 Ounce can pure pumpkin puree
- 1/2 Cup coconut oil melted
- 1 Teaspoon vanilla extract
Instructions
- Begin by preheating your oven to 350 degrees Fahrenheit.
- Prepare your muffin tins by either lining them with cupcake liners or coating them generously with nonstick spray to prevent sticking.
- In a medium mixing bowl, whisk together the following dry ingredients: all-purpose flour, white sugar, brown sugar, baking soda, salt, cinnamon, and pumpkin pie spice. This will create a fragrant and flavorful dry mixture.
- In another medium bowl, combine the wet ingredients: eggs, pumpkin puree, melted coconut oil, and vanilla extract. These ingredients will provide moisture and the delightful pumpkin essence to your muffins.
- Carefully stir the pumpkin mixture into the flour mixture, making sure to mix just until all the ingredients are combined. Be cautious not to overmix, as this can result in tough muffins.
- Fill your prepared muffin tins so that they are filled approximately 3/4 of the way to allow room for rising.
- Bake in your preheated oven for 24-26 minutes or until a toothpick inserted into the center of a muffin comes out clean, indicating they are perfectly baked.
- Remove the muffins from the muffin pan and place on a wire rack until cool.
Comments & Reviews
Breegan Johnson says
Oh my goodness! These were so yummy! Thanks for sharing this recipe!
Leanne says
Could I make these into bread if I don’t have a muffin tin? I have a loaf pan.
Stephanie says
Yes you will just have to bake it longer im guessing about 55-60 minutes