Go Back
To make the best pumpkin muffins, you need these simple ingredients: - 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 1/2 cup packed brown sugar - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon pure vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1/2 cup chopped walnuts or pecans (optional) - 1/4 cup semi-sweet chocolate chips (optional) I always choose canned pumpkin puree for its smooth texture. It gives the muffins great flavor without the hassle of cooking fresh pumpkin. Vegetable oil keeps the muffins moist, while both sugars add sweetness and depth. The eggs help bind everything together, and vanilla adds a lovely aroma. The dry ingredients play a big role too. Flour provides structure, while baking powder and baking soda help the muffins rise. The spices—cinnamon, nutmeg, and ginger—bring warmth and depth. Salt balances these flavors nicely. You can add walnuts or pecans for crunch, or go for chocolate chips to satisfy your sweet tooth. Feel free to mix and match these ingredients based on what you enjoy. If you're out of brown sugar, you can use coconut sugar or white sugar. For granulated sugar, try honey or maple syrup, but adjust the liquid in your recipe. For a vegan option, replace the eggs with flaxseed meal or unsweetened applesauce. Each egg can be swapped with 1/4 cup of applesauce or 1 tablespoon of flaxseed mixed with 2.5 tablespoons of water. Want to jazz up your muffins? Add more spices like allspice or cardamom. You can also toss in dried fruit like raisins or cranberries for extra sweetness. Seeds, like sunflower or pumpkin seeds, add a fun crunch. This recipe is all about making it your own. Feel free to explore different flavors and textures! For the full recipe, check out the complete guide. First, preheat your oven to 350°F (175°C). This helps the muffins bake evenly. Next, prepare your muffin tin. You can line it with paper liners or lightly grease each cup with cooking spray. This will help the muffins pop out easily after baking. Now, let’s mix our wet ingredients. In a large bowl, combine 1 cup of canned pumpkin puree, 1/2 cup of vegetable oil, 1/2 cup of packed brown sugar, and 1/2 cup of granulated sugar. Use a whisk to mix until smooth. Then, crack in 2 large eggs, one at a time. Stir well after each egg. Finish by adding 1 teaspoon of pure vanilla extract and mix again. In another bowl, whisk together the dry ingredients. Combine 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt. This keeps the flavors balanced. Now it’s time to combine the wet and dry mixtures. Gradually add the dry mix to the wet mixture. Stir gently with a spatula or wooden spoon. Be careful not to overmix! A few lumps are okay. Overmixing can make your muffins tough. If you want to add some extra flavor, fold in 1/2 cup of chopped walnuts or pecans and 1/4 cup of semi-sweet chocolate chips. This adds a fun crunch and sweetness. Use a scoop or spoon to fill each muffin cup about 3/4 full. This allows the muffins to rise nicely while baking. Place the muffin tin in the oven and bake for 18-20 minutes. Check for doneness by inserting a toothpick in the center. It should come out clean, with a few moist crumbs. Once done, let the muffins cool in the pan for about 5 minutes. After that, transfer them to a wire rack. Cooling on a wire rack helps them keep their shape and not get soggy. Enjoy your tasty homemade delight! If you want the full recipe, check out the Full Recipe section. Signs of doneness To know if your muffins are ready, use a toothpick. Insert it into the center. If it comes out clean or with a few crumbs, they are done. Look for a golden brown color on top. A slight spring when touched means they are perfect. How to achieve a moist texture A moist muffin starts with the right mix. Use canned pumpkin puree; it adds moisture. Don’t overmix your batter. Mix just until combined, leaving some lumps. Adding vegetable oil keeps them soft. You can also fold in nuts or chocolate chips for extra richness. Serving recommendations Serve your muffins warm for the best taste. A light dusting of powdered sugar makes them look fancy. You can also add a sprinkle of cinnamon on top for a nice touch. Pair them with coffee or tea for a cozy treat. Creative plating ideas Try placing the muffins on a colorful plate. Stack them in a tiered stand for a fun display. You can even add fresh pumpkin or cinnamon sticks around the plate. This makes it eye-catching and inviting. What to do if muffins are too dense If your muffins turn out dense, check your baking powder and soda. Make sure they are fresh. Also, ensure you followed the right mixing method. Overmixing can lead to a heavy texture. Try folding in ingredients gently next time. Fixing uneven rising If your muffins rise unevenly, check your oven temperature. Use an oven thermometer to confirm it’s accurate. Also, fill each muffin cup evenly. This helps them rise uniformly. Rotate the muffin tin halfway through baking for even heat. {{image_4}} You can play with flavors in your pumpkin muffins. Pumpkin spice is popular, but you can try other spices. For example, add cardamom or allspice for a twist. Seasonal variations are fun too. In autumn, mix in dried cranberries or apples. In winter, use peppermint extract for a festive touch. Some people need dietary-friendly options. For gluten-free muffins, use almond flour or a gluten-free blend. Replace all-purpose flour with these substitutes to keep it tasty. If you want low-sugar muffins, use mashed bananas or applesauce instead of sugar. This makes them sweet and healthy. You can make mini or jumbo muffins from this recipe. For mini muffins, bake them for about 10-12 minutes. For jumbo muffins, increase the time to 25-30 minutes. Check them with a toothpick for doneness. If you plan to gift these muffins, consider packaging them in clear bags with ribbons. This makes a lovely presentation! Store your pumpkin muffins at room temperature for short-term freshness. Place them in an airtight container to keep them soft. If you live in a warm area, the fridge may help. Use a sealed plastic bag or a covered box for the best results. To freeze muffins, wrap each one in plastic wrap. Then place them in a freezer bag. This method helps keep out air and moisture. They can last up to three months in the freezer. To thaw, leave them in the fridge overnight or let them sit at room temperature for a few hours. Reheat your muffins for the best taste and texture. Use an oven for even warming. Preheat it to 350°F and place the muffins on a baking tray for about 10 minutes. If you use a microwave, heat each muffin for 10-15 seconds. This method works, but the oven gives a better texture. For more details, check the Full Recipe to make your pumpkin muffins a tasty homemade delight! Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin. Just cook and puree it first. Fresh pumpkin has a different texture and taste. It may also be wetter, so adjust your flour. How long do homemade muffins last? Homemade muffins last about 3 to 5 days at room temperature. Store them in an airtight container. You can also keep them in the fridge for a week. Are these muffins nut-free? The recipe includes optional nuts. You can leave them out for a nut-free version. This way, the muffins stay safe for those with allergies. Can I make them dairy-free? Yes, you can make these muffins dairy-free. Use plant-based oil instead of butter. You can also choose dairy-free chocolate chips if you want. What to do if I don't have a muffin tin? If you don’t have a muffin tin, use a baking dish. Pour the batter into greased ramekins or a cupcake pan. You can also form muffins on a baking sheet. How to tell when muffins are done baking? Check for doneness by inserting a toothpick. If it comes out clean, the muffins are ready. They should feel firm and spring back when touched. This guide covered everything you need for perfect pumpkin muffins. You learned the essential ingredients, step-by-step instructions, and creative variations. Plus, I shared tips for avoiding common problems and best storage practices. Now, you can bake these muffins with confidence. Enjoy experimenting with flavors and impressing friends and family. Happy baking!

Ingredient Pumpkin Muffins

Indulge in the ultimate fall treat with these Pumpkin Spice Delight Muffins! Bursting with rich pumpkin flavor and warming spices, these easy-to-make muffins are perfect for cozy mornings or sweet afternoon snacks. With optional chocolate chips and nuts for added texture, you won't want to miss this recipe. Click through to explore this delicious recipe and bring the scents of autumn into your kitchen!
Print Recipe Pin Recipe

Ingredients
  

1 cup canned pumpkin puree

1/2 cup vegetable oil

1/2 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

1/4 cup semi-sweet chocolate chips (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing each cup with cooking spray.

    In a large mixing bowl, combine the pumpkin puree, vegetable oil, packed brown sugar, and granulated sugar. Use a whisk to blend these ingredients together until the mixture is smooth and uniform in texture.

      Crack the eggs into the bowl one at a time, stirring well after each addition to ensure they are fully incorporated. Follow this by adding the pure vanilla extract and mixing until combined.

        In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. This will create your dry ingredient mixture.

          Gradually add the dry mixture to the wet pumpkin mixture, stirring gently with a spatula or wooden spoon until just combined. Take care not to overmix; a few lumps are perfectly fine.

            If desired, fold in the chopped walnuts or pecans and the semi-sweet chocolate chips until evenly distributed throughout the batter.

              Using a scoop or spoon, fill each muffin cup approximately 3/4 full with the batter to allow room for rising during baking.

                Bake the muffins in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs attached.

                  Once baked, let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                      - Presentation Tips: Serve the muffins warm, delicately dusted with powdered sugar, and garnished with a light sprinkle of cinnamon. For an indulgent touch, add a small dollop of cream cheese frosting on top of each muffin before serving, creating a delightful visual and flavor contrast.