Make a batch of these pumpkin muffins, and it'll disappear before you know it! Moist, tender, and warmly spiced, they're a perfect autumn treat.
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 puffy 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
Here’s what you’ll need to make these healthy pumpkin muffins:
- Pumpkin, of course! It gives these muffins an amazing moist texture and rich pumpkin flavor.
- 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 another neutral oil, such as sunflower 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.
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.
Then, pour the flour mixture into the bowl of wet ingredients.
Stir until everything is just combined – careful not to overmix!
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.
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 15 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 for 15 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 tins. They’ll have a richer pumpkin spice flavor after cooling, too!
- Freeze the extras. These pumpkin muffins freeze perfectly! I like to set aside a few to eat on days 1 and 2. Then, I freeze the rest in airtight containers or baggies for quick breakfasts or snacks down the road. To thaw frozen muffins, pop them in the microwave for 30 seconds and eat them right away, or transfer them to the fridge to thaw overnight.
More Favorite Pumpkin Recipes
Crazy for pumpkin? Make one of these delicious recipes next:
- Pumpkin Bread
- Best Pumpkin Pie
- Pumpkin Bars
- How to Make Pumpkin Puree
- Pumpkin Chocolate Chip Cookies
- Fluffy Pumpkin Pancakes
- Vegan Pumpkin French Toast
- Pumpkin Waffles
For more fall recipe ideas, check out this post!
- 1 cup pumpkin puree
- 2 eggs
- ⅔ cup almond milk
- ⅓ cup olive oil or any neutral oil
- ⅓ 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.