These Homemade Pumpkin Muffins are the ultimate fall treat! Soft, moist, and packed with warm spices, they’re the perfect way to enjoy the flavors of autumn. Plus, they’re quick and easy to make!
Why You’ll Love This Recipe
This recipe is everything you love about pumpkin—rich, spiced, and cozy—wrapped up in a perfectly soft muffin. With a hint of cinnamon, nutmeg, and ginger, these muffins bring all the flavors of fall to life. They’re easy to make, with simple ingredients you probably already have in your pantry. Whether you enjoy them for breakfast, a snack, or as a dessert, these muffins are guaranteed to become a family favorite.
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup pumpkin puree (make sure it’s not pumpkin pie filling)
2 large eggs, at room temperature
1/2 cup granulated sugar
1/3 cup vegetable oil
1/4 cup milk
1 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
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Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
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Mix Wet Ingredients: In a larger bowl, whisk together the pumpkin puree, eggs (at room temperature), sugar, vegetable oil, milk, and vanilla extract until well combined.
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Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet mixture. Stir gently until just incorporated. It’s okay if the batter is a bit lumpy—avoid overmixing.
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Fill Muffin Tin: Spoon the batter into the muffin tin, filling each cup about 2/3 full.
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Bake: Place the tin in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
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Cool: Once done, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a cooling rack to cool completely.
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Serve: Once cooled, enjoy your homemade pumpkin muffins! They’re perfect on their own or paired with a cup of coffee or tea.
Servings and Timing
This recipe yields approximately 12 muffins. Prep time is about 15 minutes, and baking time ranges from 18 to 22 minutes. Total time from start to finish is approximately 1 hour.
Variations
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Add-ins: You can add chocolate chips, chopped walnuts, or raisins to the batter for extra texture and flavor.
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Glaze: Drizzle with a simple glaze made from powdered sugar and milk for an extra sweet touch.
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Spices: If you prefer a stronger spice flavor, you can adjust the amounts of cinnamon, nutmeg, or ginger according to your taste.
Storage/Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months. To reheat, warm them in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for about 5 minutes.
FAQs
Can I use a different type of oil?
Yes, you can substitute vegetable oil with other oils like canola oil or melted coconut oil.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, though the texture may be a bit denser. You may need to adjust the baking time slightly.
Can I use a different sweetener in this recipe?
You can substitute the granulated sugar with a sugar alternative like stevia or monk fruit sweetener, but it may slightly alter the flavor and texture.
Can I make these muffins gluten-free?
Yes, you can use a gluten-free flour blend instead of all-purpose flour for a gluten-free version of these muffins.
How can I make these muffins sweeter?
If you prefer a sweeter muffin, you can increase the sugar by a couple of tablespoons or add chocolate chips to the batter.
Can I make the batter ahead of time?
You can prepare the batter ahead of time and refrigerate it for up to 24 hours before baking, but fresh-baked muffins will always taste the best!
Do I need to use pumpkin puree from a can?
Yes, you’ll need pure pumpkin puree for this recipe. Avoid using pumpkin pie filling, which contains added spices and sugar.
Can I use mini muffin tins?
Yes, you can use a mini muffin tin. Just reduce the baking time to around 10-12 minutes.
Can I make these muffins dairy-free?
Yes, you can substitute the milk with almond milk, oat milk, or any other non-dairy milk for a dairy-free version.
How can I tell when the muffins are done?
Insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done. If it comes out with wet batter, bake for a few more minutes.
Conclusion
These Homemade Pumpkin Muffins are a perfect fall treat, offering a soft, moist texture with just the right amount of spice. They’re easy to make, delicious, and versatile, making them ideal for any occasion. Whether enjoyed fresh out of the oven or as a snack later in the day, these muffins are sure to be a hit with everyone!
Print
The Best Homemade Pumpkin Muffins Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
These homemade pumpkin muffins are soft, fluffy, and perfectly spiced with cinnamon, nutmeg, and ginger. Easy to make and full of fall flavor, these muffins are the perfect treat for breakfast or a snack. Enjoy them fresh from the oven for the ultimate cozy experience!
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup pumpkin puree (ensure it’s not pumpkin pie filling)
2 large eggs, at room temperature
1/2 cup granulated sugar
1/3 cup vegetable oil
1/4 cup milk
1 teaspoon vanilla extract
Instructions
Preheat the Oven:
Preheat your oven to 375°F (190°C). Line your muffin tin with paper liners or lightly grease it.
Mix the Dry Ingredients:
In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Stir until evenly mixed.
Mix the Wet Ingredients:
In a larger bowl, whisk together the pumpkin puree, eggs (at room temperature), granulated sugar, vegetable oil, milk, and vanilla extract until fully combined.
Combine Wet and Dry Ingredients:
Slowly add the dry ingredients to the wet mixture. Stir gently until just incorporated. It’s okay if the batter is a little lumpy, but do not overmix.
Fill the Muffin Tin:
Spoon the batter into the muffin tin, filling each cup about 2/3 full.
Bake the Muffins:
Place the tin in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Muffins:
Once done, remove the muffins from the oven and let them cool in the tin for about 5 minutes.
Transfer the muffins to a cooling rack to cool completely before serving.
Enjoy:
Serve your pumpkin muffins warm and enjoy!
Notes
Room Temperature Eggs: Be sure to use room temperature eggs to help the batter mix more evenly.
Batter Texture: The batter will be slightly lumpy; avoid overmixing to keep the muffins soft.
Storage: Store any leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze them for up to 2 months.
Add-ins: Consider adding chocolate chips, walnuts, or cranberries for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
