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, that really are the Best Ever pumpkin muffins!
Best Ever Pumpkin Muffins
I have been trying everything to make the best pumpkin muffins. 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.
While I know that some people will say just use the pumpkin bread recipe and pour it into a muffin pan instead muffins bake differently then bread does, so while it works it was not something that I wanted.
They have all been good but just not perfect. Some where too moist and some were just too dry. Than some had too much spice and some didn’t have enough. After years of experimenting I finally have the perfect pumpkin muffins.
I wanted a healthy pumpkin muffin recipe that had all the flavors of pumpkin bread that I love and I have perfected them and I am so excited to share them with you!
These are the BEST EVER Pumpkin muffins!
Muffins for Breakfast!
Muffins never last long in our house. I feel like I make them, take them out of the oven and with in minutes they are gone. Ok, so maybe they are not gone in minutes but it sure feels that way. 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.
I love making homemade muffins and having them on hand for easy breakfasts. I like to make large batches of muffins and freeze them so we can enjoy them with out me having to make them fresh when we want them. (Which I will share how to to freeze muffins so they taste like they are fresh made below.).
If you are looking for more muffin recipes to make, be sure to check out some of our favoites!
- Mini Blueberry Banana muffins
- Mini pumpkin muffins
- Banana Chocolate Chip Muffins
- Greek Yogurt Blueberry muffins
- Banana Carrot muffins
- Cinnamon Muffins
- Mini Blueberry muffins
How to Store Fresh Muffins
After making your muffins you will want to store them so you can continue to enjoy them. Allow the muffins to cool and then place them in a plastic zip close bag and store at room temperature. These muffins will keep for up to 3 days, if they actually last that long in your house.
Can I reheat muffins?
Nothing is better then 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
It is REALLY easy to freeze muffins. All you have to do it let them cool completely after baking. Remove them from the muffin tin and then put them into the freezer. They will keep in the freezer for up to 3 months. There are 2 different ways to freeze fresh 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.
Pumpkin Muffins Ingredients
- All-purpose flour
- white granulated sugar
- brown sugar
- baking soda
- pumpkin pie spice
- pumpkin puree
- coconut oil, melted
- vanilla extract
Pumpkin Muffins Directions
Preheat the oven to 350 degrees.
Line your muffin tins with cupcake liners or coat with nonstick spray.
Whisk together the flour, sugar, brown sugar, baking soda, salt, cinnamon and pumpkin pie spice in a medium mixing bowl.
In another mixing bowl combine the eggs, pumpkin, coconut oil and vanilla.
Gently stir the pumpkin mixture into the flour mixture, stir just until combined.
Fill your muffin tins so they are 3/4 of the way full.
Bake for 24-26 minutes, until a tooth pick comes out clean from the center.
Place on a cooling rack to cool and store in a airtight container.
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
- 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
- Preheat the oven to 350 degrees.
- Line your muffin tins with cupcake liners or coat with nonstick spray.
- Whisk together the flour, sugar, brown sugar, baking soda, salt, cinnamon and pumpkin pie spice in a medium mixing bowl.
- In another mixing bowl combine the eggs, pumpkin, coconut oil and vanilla.
- Gently stir the pumpkin mixture into the flour mixture, stir just until combined.
- Fill your muffin tins so they are 3/4 of the way full.
- Bake for 24-26 minutes, until a tooth pick comes out clean from the center.
- Place on a cooling rack to cool.
Comments & Reviews
Breegan Johnson says
Oh my goodness! These were so yummy! Thanks for sharing this recipe!
Could I make these into bread if I don’t have a muffin tin? I have a loaf pan.
Yes you will just have to bake it longer im guessing about 55-60 minutes