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

In the last few weeks, I’ve baked more batches of these pumpkin muffins than I can count. Most years, I’m pretty strict with myself when it comes to pumpkin season. It starts on the first day of fall and ends at Thanksgiving – no August pumpkin bread or pumpkin spice lattes for me. But when I started testing this pumpkin muffin recipe a few weeks back, I knew that this year was going to be an exception. These fluffy pumpkin muffins were just too good not to make again and again…and again, autumn or not.

Still, I thought that I should wait until fall officially arrived to share this recipe with all of you. Now that it’s here, I’m so excited for you to try these muffins! They’re super moist and tender, with a delicious spiced pumpkin flavor. Enjoy one (or two) for breakfast with a matcha latte or a cup of coffee, and then grab another for a cozy afternoon snack. If you have any leftovers, you can freeze them, but in our house, at least, these pumpkin muffins never last long.

Pumpkin muffin recipe ingredients

Pumpkin Muffin Recipe Ingredients

Here’s what you’ll need to make these healthy pumpkin muffins:

  • 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 along with the pumpkin.
  • Eggs – They make these muffins tender and puffy.
  • Oil – I like to make this recipe with extra-virgin olive oil because it’s what I keep on hand. Feel free to substitute a neutral oil, such as sunflower oil or vegetable oil, if you prefer!
  • Maple syrup – I sweeten this recipe naturally with maple syrup. It’s more nutritious than regular granulated sugar, and if you ask me, pumpkin + maple are a to-die-for fall combination!
  • Almond milk – It adds to the delicious moist texture. My homemade oat milk would be great here 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

How to Make Pumpkin Muffins

This pumpkin muffin recipe is super easy to make! Here’s how it goes:

First, 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 greased muffin pan. Bake at 350° 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!

Healthy pumpkin muffins in a muffin tin

Easy Pumpkin Muffins 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 them cool for 10 minutes before you eat. It’s tempting to reach for these pumpkin muffins as soon as they come out of the oven, but if you can stand to wait 10 minutes or so, it’ll be worth it. These little guys are fairly tender, so giving them a chance to cool makes them less likely to crumble when you remove them from the muffin tin. They’ll have a richer pumpkin spice flavor after cooling, too!
  • Freeze the extras. These pumpkin muffins keep well in an airtight container at room temperature for up to 3 days. If you want to have them on hand for longer than that, pop them in the freezer! 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.
  • Add some texture. I love this pumpkin muffins recipe as written, but if you want to add a fun mix-in or topping, by all means, feel free! Fold 1/2 cup chocolate chips, dried cranberries, or chopped nuts like walnuts or pecans into the batter. You could even sprinkle the muffins with the brown sugar streusel topping from this apple muffins recipe before baking. You’ll love the added crunch on top!

pumpkin muffins recipe

More Favorite Pumpkin Recipes

Crazy for pumpkin? Make one of these delicious recipes next:

For more fall recipe ideas, check out this post!

Pumpkin Muffins

rate this recipe:
4.76 from 25 votes
Prep Time: 15 mins
Cook Time: 20 mins
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 olive oil or any neutral oil
  • cup maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla
  • 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, olive oil, maple syrup, vinegar, and vanilla and whisk until combined.
  • In a medium bowl, combine the flours, pumpkin pie spice, baking powder, baking soda, and salt.
  • Add the dry ingredients to the bowl of 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.


Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it)

  1. Courtenay Vass

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

  2. Sherry

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

  3. 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!

  4. Melibee

    Would it turn out ok with some chopped walnuts?

    • Phoebe Moore (L&L Recipe Developer)


  5. 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.

  6. 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!

  7. 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.