Pumpkin Muffins are the perfect fall breakfast treat or dessert. You will to love this moist, fluffy muffin that’s ready in just 30 minutes!
If you love everything pumpkin in the fall like I do, then you need to try out these cute, delicious Muffins. Looking for more recipes like this, I have you covered! Try my Apple Pumpkin Muffins and Iced Maple Pumpkin Pecan Streusel Muffins.
Why You’ll Love These Muffins?
- Perfect for a grab ‘n go breakfast or enjoy with a cup of coffee on a crisp fall morning.
- Ready in just 30 minutes with minimal tools for an easy clean up.
Sabrina’s Pumpkin Muffins Recipe
There’s nothing quite like fresh Pumpkin Muffins on a crisp fall morning, and these may be some of the best 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. In just about 30 minutes, you can can enjoy these quick and easy muffins.
Recipe Card
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
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Sabrina’s Tip
To enhance the flavor of your muffins, try blooming your spices. Do this by warming your spices in oil or butter for one minute before adding them to your mixture. You’re going to love how this brings out the flavor of the spices in your muffins!
Table of contents
About this Recipe
Pumpkin Muffins are extremely shareable, low-hassle snacks that are a perfect for a quick breakfast when you’re running late for work. All you need for this recipe is a large bowl or two, a whisk, an ice cream scoop and a muffin tin. This makes the clean up extremely quick and easy. Delicious plain or topped with homemade Cream Cheese Icing.
Serving Ideas
These muffins are great on their own or paired with savory breakfast dishes like Breakfast Casserole. Serve them warm or at room temperature with Cinnamon Honey Butter. Another great thing about these Pumpkin Muffins is that you can add some fancy paper liners and you’ll have fall treats ready to gift that you can give out to your friends and coworkers at the office.
How to Store
- Serve: Muffins are good at room temperature for up to 2 days in an airtight container.
- Store: If you keep them in an airtight container, these muffins will stay good for up to a week. You should always let the your muffins cool down to room temperature before you seal them up and put them away.
- Freeze: 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.
Frequent Questions
Usually, ground nutmeg, ground cinnamon, ground ginger, allspice, and ground cloves. There are some alterations due to taste depending on the brand you choose.
Yes, it is usually pureed and cooked. If you prefer, you can also make your own puree at home. Check out the recipe in the Variations Section below.
North America. Pumpkins are native to North America, and pumpkin recipes have been a staple for generations, and it’s likely that some version of pumpkin bread was served at the first Thanksgiving.
Variations
- 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 my 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 these 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 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.
Related Recipes
More Muffin Recipes to Try
Photos used in previous version of this post
Great pumpkins recipe ?
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.
Would 8 ozs. of pumpkin puree be about 1 cup ? Thank you!! Can’t wait to try these!!
Just tried this morning after seeing this pumpkin muffin recipe. All I can say is- Yummy!!
Yes!
These are the best! We keep them stocked in the freezer throughout the fall and winter! My whole family loves them!
Yay! I’m so glad you all love them so much.
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!
That’s so sweet of you to say, Candice.
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
This is such an amazing fall recipe!! Love pumpkin muffins! Yum!
They’re a must have! Thanks for the 5 stars.
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.
Thanks for the 5 stars, Vicky.