Pumpkin Muffins

by Sabrina Snyder

Published on Last updated

14 Comments

5 from 8 votes
12 Servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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Pumpkin Muffins are the perfect fall breakfast treat or dessert. They’re moist and fluffy, made with pumpkin puree, cinnamon and nutmeg.

If you love Pumpkin Bread like I do, then you need to try out these cute, delicious muffins and if you’re looking for more delicious Breakfast Recipes, I’ve got you covered!

Moist Pumpkin Muffins on wooden boardPUMPKIN MUFFINS 

There’s nothing quite like fresh Pumpkin Muffins on a crisp fall morning, and these may be some of the best Pumpkin Muffins you’ll ever try. They’re moist, rich, and filling, which makes them the perfect breakfast snack to enjoy with a big cup of joe. All you need for this recipe is a muffin tin, a large bowl or two, a whisk, an ice cream scoop and a muffin tin.

Pumpkin Muffins are extremely shareable, low-hassle snacks that go great with a cup of coffee or even as a quick breakfast when you’re running late for work. Pumpkin Muffins taste delicious served up plain and they can also be topped with homemade Cream Cheese Icing.

This makes the clean up extremely quick and easy. Another thing that is quick and easy is the cook time: from start to finish, this recipe only takes about 30 minutes, though you may want to throw in a few more minutes to let the muffins cool on a wire rack.

Another great thing about these Pumpkin Muffins is that you can add some fancy paper liners and you’ve got ready to gift fall treats that you can give out to your friends and coworkers at the office. If you want to serve up a truly American treat at your Thanksgiving dinner this year, you can tell everyone that since pumpkins come from North America, it’s likely that some version of pumpkin bread was served at the first Thanksgiving.

HOW TO MAKE PUMPKIN MUFFINS 

  • Preheat the oven to 350 degrees.
  • Line the muffin tin with muffin liners.
  • In a large bowl add the pumpkin puree, eggs, oil, water and sugar and whisk until fully combined.
  • Add in the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger to the bowl and whisk until just combined.
  • Using a ¼ cup ice cream scoop, scoop the batter into each liner.
  • Bake the muffins for 18-20 minutes or until a toothpick comes out clean.

MORE BREAKFAST BREAD RECIPES

Stack of pumpkin muffins

VARIATIONS ON PUMPKIN MUFFINS 

  • Add ins: The only thing better than Pumpkin Muffins are Chocolate Chip Pumpkin Muffins. Add in your choice of chocolate chips, and you can make the delicious dessert version of this classic treat.
  • Cream Cheese: Try out our Chocolate Chip Cream Cheese Pumpkin Muffins which are amazing.
  • Toppings: When the muffins are still warm from the oven, sprinkle some brown sugar or pumpkin pie spice over the top. The heat from the bread will caramelize the toppings, giving you a rich, crunchy layer of sweetness.
  • Gluten-free: To make Pumpkin Muffins gluten-free, replace the all-purpose flour or whole wheat flour with buckwheat or almond flour. After you’ve made that adjustment, the rest of this Pumpkin Muffin recipe is already gluten-free.
  • Puree: If you don’t want to use a can of pumpkin puree, you can follow my recipe for homemade Pumpkin Puree from scratch. It’s really easy to make, and you won’t spend all day in the kitchen wrestling with it.

PUMPKIN MUFFIN FAQS

  • What is pumpkin spice made of? Usually, ground nutmeg, ground cinnamon, ground ginger, allspice, and ground cloves. There are some alterations due to taste depending on where you go.
  • Is pumpkin in a can cooked? Yes, it is usually pureed and cooked.
  • Where does Pumpkin Bread come from? North America. Pumpkins are native to North America, and pumpkin recipes have been a staple for generations.

MORE SWEET & TASTY BREAKFAST RECIPES

HOW LONG ARE PUMPKIN MUFFINS GOOD?

  • Serve: Pumpkin Muffins are good at room temperature for up to 2 days in an airtight container.
  • Store: If you keep them in an airtight container, Pumpkin Muffins will stay good for up to a week. You should always let the Pumpkin Muffins cool down to room temperature before you seal them up and put them away.
  • Freeze: Pumpkin Muffins lasts just fine in the freezer for up to 3 months as long as you keep them in an airtight container that will keep all of the moisture out.

Pumpkin Muffins

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Dinner, then Dessert

Pumpkin Muffins

Pumpkin Muffins are the perfect fall breakfast treat or dessert. They're moist and fluffy, made with pumpkin puree, cinnamon and nutmeg.
Yield 12 Servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
Easy Pumpkin Muffins
PrintRate

Ingredients
 

  • 8 ounces pumpkin puree
  • 2 large eggs
  • 1/2 cup  vegetable oil
  • 1/3 cup water
  • 1 1/2 cups sugar
  • 1 3/4 cups flour
  • 1 teaspoon  baking soda
  • 3/4 teaspoons salt
  • 1/2 teaspoon  ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon  ground cloves
  • 1 pinch ground ginger

Instructions

  • Preheat the oven to 350 degrees.
  • Line the muffin tin with muffin liners.
  • In a large bowl add the pumpkin puree, eggs, oil, water and sugar and whisk until fully combined.
  • Add in the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger to the bowl and whisk until just combined.
  • Using a ¼ cup ice cream scoop, scoop the batter into each liner.
  • Bake for 18-20 minutes or until a toothpick comes out clean.

Nutrition

Calories: 269kcal | Carbohydrates: 41g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 273mg | Potassium: 71mg | Fiber: 1g | Sugar: 26g | Vitamin A: 2992IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

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Collage of photos of pumpkin muffins

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

    1. Thank you Pauline! We have a TON of pumpkin recipes if you love all things pumpkin like we do! Thanks so much for the 5 star rating.

      Reply

  4. In love with pumpkin bread, so when I went looking for a recipe, I was lucky to find this one. Moist, the perfect balance of spices, and so darn delicious. Look no further…this is the only pumpkin muffin recipe you’ll need!

    Reply

  5. Pumpkin for breakfast! What could be better?! A big batch of these in the freezer to eat whenever I want sounds like the perfect idea

    Reply

  7. One of my favorite treats of the season are pumpkin muffins. I love how this recipe is easy to make and really gets all the yummy spices and flavors of fall.

    Reply