If the scent of Homemade Pumpkin Muffins baking doesn’t make you feel like wrapping up in a cozy throw with a warm mug in hand, I don’t know what will. These muffins are like a hug from your oven—sweet, spiced, and just the thing for cool mornings, bake sales, or a little afternoon pick-me-up. Whether you’re wrangling kids, juggling meetings, or just trying to remember if you already hit “start” on the dryer (been there), this recipe is here to bring a little seasonal joy to your day.
Table of Contents
Why You’ll Love This Homemade Pumpkin Muffins Recipe
Because it’s the perfect mix of comfort and ease! These muffins are ridiculously moist (thank you, pumpkin puree), spiced just right, and flexible enough for all your favorite add-ins. Want chocolate chips? Toss ‘em in. Prefer nuts or dried cranberries? You do you. Plus, they whip up fast with ingredients you likely have on hand, making them one of those muffin recipes you’ll come back to again and again.
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What You’ll Need (Ingredients)
- Pumpkin puree – the star of the show for moisture, flavor, and that gorgeous orange color.
- Salted butter – melted for richness and that irresistible bakery-style crumb.
- Brown sugar & granulated sugar – a duo that adds depth and sweetness.
- Eggs & vanilla extract – for binding and enhancing the flavors.
- All-purpose flour – the base of any good muffin.
- Pumpkin pie spice & cinnamon – warm, comforting spice blends that scream fall.
- Baking powder – for that perfect fluffy lift.
- Sea salt – balances out the sweetness.
- Optional mix-ins – chocolate chips, cinnamon chips, nuts, or dried fruit add texture and variety.
The exact measurements are listed in the recipe card at the bottom of this article.
How to Make Moist Pumpkin Muffins
- Preheat & Prep: Set your oven to 375°F. Grease a 12-cup muffin tin or line it with paper liners.
- Mix the Dry: In a small bowl, combine your flour, spices, baking powder, and sea salt. Set that aside like the responsible baker you are.
- Whisk the Wet: In a large bowl, whisk together the pumpkin puree and melted butter until it’s smooth and creamy.
- Add the Sugars: Stir in both sugars until they’re nicely dissolved into the pumpkin mix.
- In Go the Eggs: Add eggs and vanilla, whisking until fully combined.
- Bring it Together: Pour the dry mix into the wet and stir until your batter is smooth and beautiful.
- Add Mix-ins (Optional): Gently fold in any goodies you like—this is where it gets fun.
- Fill the Muffin Tin: Spoon about ¼ cup of batter into each muffin well. Smooth the tops so they bake evenly.
- Bake: Pop them in for 20–25 minutes. Check with a toothpick—if it comes out clean or with a few crumbs, they’re done.
- Cool Down: Let muffins rest in the pan for 10 minutes, then move them to a wire rack to cool completely (if you can wait that long).
Note for my high-altitude friends (hey, Colorado!): I bake these for just 15–18 minutes at 5,000 feet, and they come out perfect.
Quick Tips for Perfect Pumpkin Muffins
- Don’t Overmix: Mix until just combined. Overworking the batter makes for tough muffins—no one wants that.
- Room Temp Eggs: They blend better and help with that dreamy texture.
- Use Fresh Spices: Especially the pumpkin pie spice. If it’s older than last fall, it’s time to refresh.
- Mix-Ins Are Magic: A handful of mini chocolate chips makes these extra irresistible. Or try walnuts for crunch!
A Little Backstory
I first made these Homemade Pumpkin Muffins on a rainy Saturday when we had nothing but time and a whole can of pumpkin leftover from pie season. My husband swore they were better than bakery muffins (he’s a muffin snob, y’all). Since then, they’ve been our fall go-to. We even bring them to church potlucks—and I always come home with an empty tray.
FAQs about Pumpkin Muffin Recipes
Can I substitute fresh pumpkin for canned? Sure can! Just make sure it’s cooked and mashed smooth. Canned is quicker, though, and just as tasty.
How do I store leftover muffins? Keep them in an airtight container at room temp for up to 3 days—or freeze them for later. Pop one in the microwave for a cozy treat anytime.
Can I make these gluten-free? Yes! Use a 1:1 gluten-free flour blend. I’ve done it before and they still come out delicious.
These Homemade Pumpkin Muffins really are one of those good things that makes a busy day a little better. They’re simple, soul-warming, and just fancy enough to share. So go ahead—bake a batch, pour some coffee, and savor the season one bite at a time.
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The Best Homemade Pumpkin Muffins Recipe: Fall Flavors in Every Bite
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These homemade pumpkin muffins are moist, warmly spiced, and easy to make. Perfect for cozy mornings, snacks, or fall dessert cravings.
Ingredients
15 ounces pumpkin puree
½ cup salted butter, melted
¾ cup light brown sugar, packed
¾ cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 ¾ cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons ground cinnamon
2 teaspoons baking powder
½ teaspoon fine sea salt
1 cup mix-ins (optional: chocolate chips, cinnamon chips, chopped nuts, or dried fruit)
Instructions
1. Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
2. In a small bowl, whisk together flour, pumpkin pie spice, cinnamon, baking powder, and sea salt. Set aside.
3. In a large bowl, whisk pumpkin puree and melted butter until smooth.
4. Add brown sugar and granulated sugar. Whisk until sugars are fully dissolved.
5. Whisk in eggs and vanilla extract until fully incorporated.
6. Add the dry ingredients to the wet and stir until the batter is smooth.
7. Fold in your choice of mix-ins, if using.
8. Fill each muffin cup with about ¼ cup of batter and smooth the tops.
9. Bake for 20–25 minutes, or until a toothpick comes out clean or with a few moist crumbs.
10. Cool muffins in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For high altitudes (around 5,000 ft), bake for 15–18 minutes.
Store at room temperature for up to 3 days or freeze for up to 3 months.
Great with a cup of coffee or a dollop of whipped cream!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 225
- Sugar: 20g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Homemade Pumpkin Muffins, Moist Pumpkin Muffins, Pumpkin Muffins, Muffin Recipes, Fall Desserts