Pumpkin Muffins

These easy pumpkin muffins are moist, tender, and warmly spiced—the perfect fall treat! Make a batch, and it'll disappear before you know it.

Pumpkin muffins in bowl lined with blue and white kitchen towel

These pumpkin muffins are perfect for fall! They’re soft, super moist, and deliciously spiced—cinnamon, allspice, and more fill them with seasonal flavor. But best of all, they’re so easy to make. You can whip them up in less than an hour with a couple of mixing bowls and a whisk. No mixer required here!

I love that these pumpkin muffins are sweet, but not too sweet, so that they can pass for breakfast or a healthy snack. Enjoy one (or two) in the morning with a cup of coffee, and then grab another for an afternoon pick-me-up. If you have any extras, you can freeze them, but if your household is anything like ours, these pumpkin muffins won’t last long.

Pumpkin muffin recipe ingredients

How to Make Pumpkin Muffins

This homemade pumpkin muffins recipe is so simple to make!

To start, grab these ingredients:

  • Pumpkin, of course! A cup of canned pumpkin puree gives these muffins an amazing moist texture and rich pumpkin flavor. Make sure to use pure pumpkin puree and not pumpkin pie filling. The pie filling contains sweeteners and spices that we don’t want here.
  • Eggs – They make these muffins tender and fluffy.
  • Oil – Melted coconut oil and vegetable oil both work well, adding moisture and richness. I’ve even had yummy results with olive oil.
  • Maple syrup – For sweetness. I love this natural alternative to granulated sugar!
  • Almond milk – It enhances to the delicious moist texture. My homemade oat milk would be great too.
  • Apple cider vinegar – It helps the muffins puff up as they bake.
  • Vanilla extract – For warm depth of flavor.
  • All-purpose flour and whole wheat flour – This combination makes the muffins wholesome, but not dense.
  • Baking powder and baking soda – They make the muffins nice and puffy.
  • Pumpkin pie spice – What would pumpkin muffins be without cozy, warming spices like cinnamon, nutmeg, and ginger?
  • And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

Whisking wet ingredients in a mixing bowl

Whisk together the wet ingredients in one bowl and the dry ingredients in another.

Pouring bowl of dry ingredients into bowl of wet ingredients

Then, pour the flour mixture into the pumpkin mixture.

Hand mixing wet and dry ingredients with a spatula

Stir until everything is just combined—careful not to overmix!

Pumpkin muffin recipe batter

When the batter is smooth, use a 1/3-cup measuring cup to divide it into a 12-cup muffin pan that’s been greased or lined with paper liners. Bake at 350°F for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Let the muffins cool in the pan for 10 minutes. Then, transfer them to a wire rack to cool completely. Enjoy!

Find the complete recipe with measurements below.

Recipe Tips

  • Don’t overmix! If you make baking recipes often, you know this tip like the back of your hand. Overmixing the batter will make these muffins dense, so only stir until the wet and dry ingredients are just combined.
  • Let the muffins cool for 10 minutes before you eat. They’re very delicate when they first come out of the oven. But with a few minutes to cool, they set up with a perfect moist, tender texture. They have a richer pumpkin spice flavor after cooling, too!
  • Add mix-ins. I love this pumpkin muffins recipe as written, but if you want to add a fun mix-in, by all means, feel free! Fold 1/2 cup chocolate chips, dried cranberries, or chopped nuts like walnuts or pecans into the batter.
  • Or add a topping. For a sweeter treat, sprinkle the muffins with the brown sugar streusel topping from this apple muffins recipe before baking. You’ll love the added crunch on top! Alternatively, dress up the muffins with a swoosh of cream cheese frosting.

Healthy pumpkin muffins in a muffin tin

How to Store Pumpkin Muffins

Store pumpkin muffins in an airtight container at room temperature for up to 3 days. They’re almost moister on days 2 and 3!

Can you freeze pumpkin muffins?

Absolutely! I love to freeze pumpkin muffins so that I have them on hand for quick breakfasts or healthy snacks. Seal them in an airtight container or bag, and freeze them for up to 3 months.

Allow frozen muffins to thaw overnight in the fridge, or zap them in the microwave for 30 seconds if you want to eat them right away.

pumpkin muffins recipe

More Favorite Pumpkin Recipes

Got leftover pumpkin? Use it to make one of these delicious recipes next:

And if you love muffins, check out these 10 Healthy Muffin Recipes.

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Pumpkin Muffins

rate this recipe:
4.79 from 38 votes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serves 12
These easy pumpkin muffins are perfect for fall! They're moist, tender, and filled with pumpkin spice flavor.


  • 1 cup pumpkin puree
  • 2 large eggs
  • cup unsweetened almond milk
  • cup melted coconut oil, or vegetable oil
  • cup maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ¾ cup whole wheat flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt


  • Preheat the oven to 350°F and lightly grease or spray a 12-cup muffin tin.
  • In a large bowl, combine the pumpkin puree, eggs, almond milk, oil, maple syrup, vinegar, and vanilla and whisk until combined.
  • In a medium bowl, whisk together the flours, pumpkin pie spice, baking powder, baking soda, and salt.
  • Add the dry ingredients to the wet ingredients and stir until just combined.
  • Use a ⅓-cup measuring scoop to divide the batter into the muffin tin. Bake for 18 to 20 minutes or until a toothpick inserted comes out clean.
  • Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.


To make gluten free pumpkin muffins, replace both flours with 2 1/4 cups Bob's Red Mill Gluten Free All-Purpose Baking Flour and bake for 22 to 26 minutes.
Make these vegan by replacing the eggs with 1/4 cup ground flaxseed mixed with 1/2 cup warm water. Bake for 20 to 22 minutes or until a toothpick comes out clean.


4.79 from 38 votes (22 ratings without comment)

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Rate this recipe (after making it)

  1. Sally

    5 stars
    Perfect for us. Tasty, filling with the addition of a half cup chopped walnuts, and flavorful with extra spice added. This recipe is great for low added sugar, utilizing only maple syrup (small amount) and opting for split Einkhorn and AP flour is the best. Do agree the baking time needed to be upped, was 22-24 min until done. 100% worth making! Will make again.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Sally, I’m so glad you enjoyed the muffins!

  2. Dawn

    3 stars
    Nice and light… But I thought a bit light on flavour – I’ll double the pumpkin pie spice and add a 1/4 cups sugar next time

  3. Samantha B

    These were wonderful. I mixed mini chocolate chips in after portioning half into the muffin tins and enjoyed them both with and without the chocolate. I used parchment cupcake liners and they did not stick to the liners at all. I did have to leave them in for a few more minutes though closer to 23 minutes.

    • Jeanine Donofrio

      I’m glad you enjoyed them!

  4. Dejah

    I’m looking to add oatmeal to some pumpkin muffins – any ideas on if this would work for this recipe/suggestions of how to go about it?

    • Jeanine Donofrio

      Hi Dejah, I haven’t tried – you might be able to reduce a little of the flour and add oats but I’m not sure.

  5. Claire

    What is the reason for the two different flours. Can I just use ww flour?

  6. Courtenay Vass

    Can I make mini muffins with this recipe? If so, what temperature and for how long?

  7. Sherry

    5 stars
    Best recipe out there! Storage suggestions for day 1-3?

  8. Sherry

    5 stars
    By far the best recipe out there!!! How do you store- air tight container in fridge? On counter? Thanks

    • Phoebe Moore (L&L Recipe Developer)

      So glad you love them! These muffins keep well in an airtight container at room temp for up to 3 days. They also freeze well!

  9. Melibee

    Would it turn out ok with some chopped walnuts?

    • Phoebe Moore (L&L Recipe Developer)


  10. Flavia

    Hi Jeanine,
    I just finished making your pumpkin puree so I’m ready to make these lovely looking pumpkin muffins. I don’t have whole wheat flour so if I use only all-purpose flour is there anything else I need to do to compensate for this?
    Thank you.

    • Phoebe Moore

      Hi Flavia, using all AP flour should be fine! If the batter feels very runny (whole wheat absorbs more liquid), I’d just add another tablespoon or so of extra flour.

      • Flavia

        Thank you – I’ll give that a try.

  11. carol

    5 stars
    Oh my, these are dangerously good. I added some chopped walnuts, but otherwise followed the recipe. Perfect!

    • Jeanine Donofrio

      I’m so glad you loved them!

  12. Hillary

    This looks so delicious! If I only have whole wheat flour, could I use only whole wheat instead of all purpose? I can’t want to make these 🙂

    • Jeanine Donofrio

      Hi Hillary, they will be more dense – I usually like to do a 50/50 mix of whole wheat and all purpose.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.