Pumpkin Muffins are the perfect fall breakfast treat or dessert. They’re moist and fluffy, made with pumpkin puree, cinnamon and nutmeg.
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.
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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.
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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.
- Yield: 12 Servings
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Course: Dessert
- Cuisine: American
- Author: Sabrina Snyder
Pumpkin Muffins are the perfect fall breakfast treat or dessert. They're moist and fluffy, made with pumpkin puree, cinnamon and nutmeg.
- 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
Note: click on times in the instructions to start a kitchen timer while cooking.
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.
Yield: 12 Servings, Amount per serving: 269 calories, Calories: 269g, Carbohydrates: 41g, Protein: 3g, Fat: 11g, Saturated Fat: 8g, Cholesterol: 35mg, Sodium: 273mg, Potassium: 71mg, Fiber: 1g, Sugar: 26g, Vitamin A: 2992g, Vitamin C: 1g, Calcium: 15g, Iron: 1g
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