This is our best pumpkin muffin recipe! It’s easy to make, full of pumpkin flavor, and uses simple ingredients. They turn out beautifully every time!
Inspired by our favorite pumpkin bread, these muffins are slightly tweaked to make 18 perfectly moist, spiced muffins. With melted butter, plenty of pumpkin spice, and pumpkin puree (yes, canned pumpkin works perfectly), they turn out incredibly delicious.
If you can stir ingredients together with a spoon, you can make these pumpkin muffins!
Key Ingredients
- Pumpkin: Use pure pumpkin puree for these muffins. Libby’s or Whole Foods’ 365 are reliable store-bought options. If you have access to baking pumpkins, you can make your own puree. Here’s how to make pumpkin puree to help you out.
- Butter: Melted butter makes these muffins quick and easy to mix. I use unsalted butter and add salt to the batter. If you use salted butter, reduce the added salt (see tips below the recipe).
- Eggs: These add structure and moisture.
- Sugar: A combination of granulated and brown sugar gives the best flavor and texture. If using only one, go with brown sugar for its rich flavor.
- Flour: All-purpose flour works perfectly here.
- Baking Powder and Baking Soda: We use both for lift since the pumpkin puree adds extra weight. Level your teaspoons for accurate measuring.
- Pumpkin Spice and Vanilla: I use my homemade pumpkin pie spice that calls for cinnamon, ginger, and cloves (plus optional allspice and nutmeg). You can also use your favorite store-bought jar. Don’t skip the vanilla, it adds a really lovely flavor.
Find the full recipe with measurements below.
How to Make the Best Pumpkin Muffins
Tip 1: Mix melted butter and sugars first. One thing I love about using melted butter in this recipe is that you can stir the warm butter directly into the sugars. This cools the butter slightly and helps dissolve any lumps of brown sugar (something I struggle with since we live in a dry climate).
Tip 2: Whisk the dry ingredients thoroughly. Use a whisk (or sifter) to fully combine the flour, baking powder, baking soda, and salt. For the best rise and even texture, it’s really important that the leaveners are evenly distributed throughout the batter.
Tip 3: Mix the batter by hand. I make these pumpkin muffins the same way I make banana muffins or pumpkin chocolate chip bread. Whisk the dry ingredients in one bowl and the wet ingredients in another, then fold them together with a spatula. There’s no need for an electric mixer. A whisk and spoon or spatula work perfectly.
Tip 4: Divide the batter evenly. This recipe consistently makes 18 nicely sized muffins. Add about 4 tablespoons of batter to each muffin cup, filling them about three-quarters full.
More Pumpkin Recipes
Easy Pumpkin Muffins
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PREP
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COOK
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TOTAL
These pumpkin muffins turn out perfectly every time and are made with lots of pumpkin puree, pumpkin spice, and melted butter. Canned pumpkin puree is great for these, or you can substitute homemade puree (here’s our pumpkin puree recipe, if you need it).
Makes 18 Muffins
You Will Need
8 tablespoons unsalted butter, melted (140g)
2 cups all-purpose flour, spooned and leveled (260g)
1 ½ teaspoons baking powder
¾ teaspoon baking soda
1 teaspoon fine sea salt, reduce to ¾ teaspoon if sensitive to salt
2 teaspoons pumpkin spice, see homemade pumpkin spice
¾ cup granulated sugar (150g)
¾ cup light brown sugar, lightly packed (150g)
3 large eggs
2 teaspoons vanilla extract
1 (15-ounce) can pure pumpkin, like Libby’s, or 1 ¾ cups homemade pumpkin puree (450g)
Directions
1Prep: Heat to 375°F (190°C). Line a 12-cup muffin cup with liners. If your oven fits two muffin pans, line 18 cups. For only one pan, you will bake these in two batches.
2Mix the dry ingredients: In a medium bowl, whisk the flour, baking powder, baking soda, salt, and pumpkin spice until evenly blended.
3Mix the wet ingredients: In a large bowl, whisk the granulated sugar, brown sugar, and melted butter. If you see any large lumps of brown sugar, break them up. Then, whisk in the eggs, vanilla, and pumpkin puree until smooth and well combined.
4Combine: Add the dry ingredients, in three parts, to the wet mixture. Folding the flour mixture into the pumpkin mixture until you no longer see any streaks of flour.
5Bake: Divide the batter evenly between muffin cups, filling them ¾ of the way full (about 4 tablespoons in each cup). Bake for 16 to 22 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay).
6Cool: Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Adam and Joanne’s Tips
- Storing: Store the muffins at room temperature, in an airtight container, for up to 3 days. Refrigerate for up to a week, or freeze for up to 3 months in a freezer-safe container. Thaw at room temperature, and warm in the oven or toaster before serving.
- Salted butter: If you have salted butter, reduce the salt to ½ teaspoon fine salt.
- The nutrition information provided are estimates.
Nutrition Per Serving
Serving Size
1 muffin
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Calories
183
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Total Fat
6.1g
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Saturated Fat
3.5g
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Cholesterol
44.6mg
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Sodium
198.9mg
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Carbohydrate
29.7g
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Dietary Fiber
1.1g
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Total Sugars
17.3g
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Protein
2.8g
We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us
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