Pumpkin muffins are so easy to make and the best fall treat. Make a dozen fresh muffins and munch on them for a tasty snack, or serve them up as a wonderful breakfast!
Pumpkin Muffins Recipe
There nothing quite as quintessential for the fall season than a warm pumpkin muffin. Biting into the warm spices and cozy flavor of pumpkin, all delivered in the perfect package of a fluffy muffin.
Pumpkin muffins are so easy to make and seem to be a crowd favorite, no matter who I serve them too. The kiddos love them, family gobbles them up, and I never come home with any leftovers if I bring fluffy pumpkin muffins to a party or get-together.
Fall is not truly ushered in until you eat some pumpkin goodies. I even find myself making pumpkin overnight oats during this time of year just to get as much of that pumpkin spice into my diet as possible.
This super easy recipe uses simple ingredients, and is even refined sugar free. Sweetening pumpkin baked goods with maple syrup is the best fall hack. It makes these cozy muffins taste extra heart-warming, and leaves the extra sugar in the dust!
Everyone needs a staple pumpkin muffin recipe and, I may be biased but, this one is just exceptional!
Why You'll Love this Recipe
- This simple recipes uses pantry and refrigerator staples. You may not even need to run to the grocery store to make a batch of fresh muffins!
- Use this as a base recipe to adapt and adjust however you want. Make pumpkin chocolate chip muffins, pumpkin cranberry muffins, or any other pumpkin recipes you want.
- Muffins are the perfect shareable treat. There are so many parties and get-togethers in the fall, and bringing muffins makes for an easy treat to share.
Pumpkin muffins are one of the best things to make in the fall. Here is a list of all the simple ingredients you need to make this recipe:
- all-purpose flour
- baking soda
- canned pumpkin
- maple syrup
- plain greek yogurt
Substitutions and Variations
You can use a gluten-free 1:1 flour substitute, such as King Arthur Measure for Measure Flour, to make this recipe without gluten.
To make these fluffy pumpkin muffins dairy-free, use a dairy free milk alternative and coconut milk yogurt.
If you have pumpkin pie spice, you can use that in place of the cinnamon, clove and nutmeg.
This pumpkin muffin recipe is perfect to add anything to! Chopped pecans or walnuts would be super tasty. Or turn this recipe into pumpkin chocolate chip muffins by mixing in some of your favorite chocolate chips.
Give these moist muffins a bakery style look and taste by adding a streusel topping to each of the muffin tops.
How to Make Pumpkin Muffins
Preheat the oven to 350° Fahrenheit and grease a muffin pan or line with paper muffin liners. You can also use silicone muffins liners if you want something that is reusable!
Mix flour, baking soda, and warm spices together in a large mixing bowl.
Then mix pure pumpkin purée, Greek yogurt, milk, maple syrup and eggs together in a medium bowl. Stir the pumpkin mixture until evenly combined.
Slowly add the wet ingredients to the dry ingredients and fold together until incorporated. Do not over mix.
Using an ice cream scoop or measuring cup, spoon batter into the lined muffin cups of the prepared muffin tin. Fill each cup about ¾ of the way full.
Bake the best pumpkin muffins in a preheated oven for 15-18 minutes until the tops of the muffins bounce back to the touch and are golden brown.
Allow the warm pumpkin muffins to cool in the pan for 3 minutes, and then transfer them to a wire rack.
Let the muffins cool completely before storing, serve warm!
How to Store Pumpkin Muffins
Muffins alway are best when they are fresh and warm, but they can be just as good a day or two later — or even a month later — if stored properly.
I have a whole post about how to store and freeze muffins, but here’s a few highlights you should know:
Store freshly baked muffins in an airtight container, lined with paper towels to help collect condensation from residual heat. For best results, make sure the muffins are completely cooled before storing.
The best way to store muffins will depend on how soon you plan to eat them:
- Within 3 days of baking them: Store leftover muffins on the countertop at room temperature.
- In the next few days: Store pumpkin muffins in the fridge, but keep in mind that they may change in texture a bit. Alternatively, store what you’ll eat in the next few days using the countertop method, then freeze the rest.
- Within the next 3 months: Store leftovers in the freezer — then reheat when you get a muffin craving!
Fall Recipes to Pair with Pumpkin Muffins
While these yummy muffins are perfect as a simple snack, they are just delightful as a dessert after a warm and hearty meal. Serve up a comforting bowl of loaded baked potato soup or easy taco soup with some cheesy garlic bread.
Baked rigatoni is another hearty meal that will keep you warm on a chilly fall day. Then finish off the meal with a fluffy muffin.
Pair a pumpkin muffin with a big serving of sausage and egg breakfast casserole for the perfect fall breakfast!
Tips for Success
- There is no need to use a stand mixer or electric mixer, in fact I recommend that you actually do without it. Instead use a silicone spatula and mix dry ingredients in one bowl and wet ingredients in a separate bowl. Then fold together. This will keep the texture fluffy and you won't end up with dense muffins!
- Allow the eggs to come to room temperature before mixing them into the muffin batter. Doing helps them to mix much more easily.
- Make sure you scrape the sides and bottom of the bowl as you mix to ensure all ingredients are thoroughly combined.
If you do not have a toothpick to check the center of the muffin, there are still a few ways to test if they are done. Gently tap the top of the muffins. They should feel a bit spring and bounce back to the touch. If you have wooden skewers, or a clean narrow pointed meat thermometer, you can use that in place of a toothpick to check the center of each muffin as well! Fully baked muffins will also be slightly golden brown around the top and the center should have no jiggle.
A sugary streusel topping taste wonderful on pumpkin muffins. You can also make an easy cream cheese glaze for a little cream cheese swirl addition to the muffins. Additionally, a cinnamon sugar topping on pumpkin muffins makes them taste like a snickerdoodle! You can truly use any topping on this tasty fall creation.
More Pumpkin Recipes
- Gluten Free Pumpkin Snickerdoodle Donuts
- Pumpkin Sheet Cake and Maple Cream Cheese
- Pumpkin Snickerdoodles
- Pumpkin Bread
If you make and love this recipe, please leave a ★★★★★ review below! It means so much to me when you try my recipes, and I'd love to know how it goes. Please leave a comment below if you have any questions.
- 1 ½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- 1 teaspoon cinnamon
- 1 cup canned pumpkin
- ½ cup maple syrup
- ½ cup plain greek yogurt
- ¼ cup milk
- 2 eggs
- Preheat the oven to 350° Fahrenheit and prep a muffin tin by greasing it or lining with paper liners.
- In a mixing bowl, mix together flour, baking soda, and spices using a wooden spoon or flexible silicone spatula.
- Mix wet ingredients in a separate bowl and then pour them into the dry ingredients.
- Fold ingredients together until just mixed, being careful not to over mix.
- Use a scoop and pour muffin batter into the previously prepare muffin pan filling each cup about ¾ of the way full.
- Bake for 15-18 minutes, until muffins bounce back when gently touched or a toothpick can be inserted and come out clean.
- Cool in the muffin pan for 3 minutes, then remove from tin and cool completely on wire cooling rack.
- Serve immediately or store for later.
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Nutrition Information:Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 137Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 33mgSodium: 136mgCarbohydrates: 25gFiber: 1gSugar: 10gProtein: 7g