Pumpkin Muffin Recipe

A stack of pumpkin muffins with a warm, golden tone, one at the front displaying a bite taken, revealing the moist interior.

5 from 8 votes

This Pumpkin Muffin Recipe is light and full of flavor. With just 15 minutes of prep and no mixer required, they’re a breeze to make.

Prep Time30

Cook Time25

Total Time55

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: pumpkin muffin recipe, pumpkin muffins

Servings: muffins

Author: Chelsea Lords

Cost: $5.32

Equipment

Muffin pan

Ingredients

1/2 cup melted coconut oil or vegetable oil
1-3/4 cups flour
3/4 cup granulated sugar
3/4 cup + 2 tablespoons light brown sugar lightly packed, divided
1 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons ground cinnamon
3/4 teaspoon pumpkin pie spice divided
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
1/16 teaspoon ground cloves optional
2 large eggs
1-1/2 cups pumpkin
Optional additions see note 2

US - Metric

Instructions

Preheat oven to 375°F. Grease and flour a muffin pan. If using coconut oil, melt, measure, and let it cool to room temperature.
In a large bowl, combine 1-1/2 cups pumpkin puree, granulated sugar, 3/4 cup brown sugar, and the cooled coconut oil. Whisk until combined. Whisk in eggs 1 at a time.
In a separate bowl, whisk together the flour, baking soda, sea salt, cinnamon, 1/2 teaspoon pumpkin pie spice, nutmeg, allspice, and optional cloves. If using, mix in your chosen add-ins.
Fold half the dry mixture into the wet mixture until just combined, then incorporate the remaining dry ingredients.
Divide batter among the muffin pan compartments, filling each one to the brim.
Mix the remaining 2 tablespoons brown sugar with 1/4 teaspoon pumpkin pie spice and sprinkle over the muffins.
Bake for 23–28 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs. Let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Video

Notes

Note 1: Use pure pumpkin puree, not pumpkin pie filling. Libby’s® is recommended. Use the leftover pumpkin in these pumpkin overnight oats!

Note 2: Optional ingredients include mini chocolate chips, shredded coconut, finely chopped nuts, or raisins. Add up to one cup, mixing with dry ingredients.

Nutrition Note: Nutrition information does not include optional add-ins.

Storage: Store leftover pumpkin muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer bag for up to 3 months. Reheat in the microwave for a few seconds before serving.

Nutrition