I absolutely love this Pumpkin Muffins Recipe because it captures everything cozy about autumn in just one bite. The blend of pumpkin puree and warm pumpkin pie spice fills your kitchen with that inviting scent that makes you want to curl up with a good book or share these muffins with friends over coffee. Whether you’re baking for a breakfast treat, an afternoon snack, or a festive gathering, these muffins always hit the spot.
When I first tried this recipe, I was surprised at how moist and fluffy the muffins turned out, even without complicated steps or fancy ingredients. You’ll find that it’s simple enough to whip up on a weekday morning but special enough to impress guests. This Pumpkin Muffins Recipe is absolutely worth having in your baking repertoire, especially when pumpkin season rolls around.
Why You’ll Love This Recipe
- Simple Ingredients: You probably have most of them in your pantry already, making it super easy to whip up.
- Moist and Flavorful: The pumpkin puree and brown sugar keep the muffins perfectly soft and rich.
- Great for Any Occasion: Perfect for breakfast, snacks, or even a quick dessert—my family goes crazy for them.
- Customizable Toppings: The turbinado sugar sprinkle adds a lovely crunch, but you can easily swap it for nuts or chocolate chips.
Ingredients You’ll Need
The ingredients in this Pumpkin Muffins Recipe come together beautifully to create that signature fall flavor you crave. From the pumpkin pie spice to the buttermilk, each one plays a role in making these muffins moist and tender.
- All-purpose flour: The base for your muffins – I like to sift it to avoid lumps and keep things light.
- Pumpkin pie spice: This blend of cinnamon, nutmeg, and cloves gives the muffins their classic autumn warmth.
- Baking soda: Helps the muffins rise perfectly and get that fluffy crumb.
- Kosher salt: Just a pinch to balance the sweetness and enhance flavor.
- Large egg: Adds structure and helps everything bind together nicely.
- Buttermilk: This tenderizes the muffins and adds a subtle tang that pairs wonderfully with pumpkin.
- Pumpkin puree: Be sure to use unsweetened canned or homemade pumpkin puree for the best texture.
- Dark brown sugar: Adds rich molasses notes and helps keep the muffins moist.
- Vegetable oil: Keeps the muffins tender and moist without making them greasy.
- Pure vanilla extract: Rounds out the flavors with a smooth sweetness.
- Turbinado sugar: Sprinkled on top for a little crunch and sparkle – a fun finishing touch!
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
I love how versatile this Pumpkin Muffins Recipe is, and I often mix things up depending on what I have on hand or the occasion. Don’t be afraid to personalize it—you’ll find that little tweaks can make a big difference in flavor and texture.
- Add-ins: I sometimes fold in chopped walnuts or pecans for extra crunch; my kids love chocolate chips stirred into the batter for a sweet surprise.
- Spice swaps: If you’re not a fan of pumpkin pie spice, try cinnamon and ginger alone or add a hint of cardamom for a unique twist.
- Dairy-free option: Swap buttermilk for almond milk with a splash of lemon juice to keep that tanginess without dairy.
- Gluten-free version: I’ve had success using a 1:1 gluten-free flour blend, just be sure to check for binding agents in your mix.
How to Make Pumpkin Muffins Recipe
Step 1: Prep Your Oven and Dry Ingredients
Start by placing a rack in the center of your oven and preheat it to 375°F. I always grease my 12-cup muffin tin with cooking spray so the muffins pop out easily later. In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and kosher salt until evenly combined. Mixing these dry ingredients well ensures that every muffin is bursting with flavor.
Step 2: Whisk the Wet Ingredients
In a large bowl, combine your egg, buttermilk, pumpkin puree, packed brown sugar, vegetable oil, and vanilla extract. Whisk everything thoroughly until the batter is smooth and free of lumps. This step is key to achieving those moist, tender muffins that don’t feel heavy or dense.
Step 3: Combine and Fill
Next, gently fold the dry ingredients into the wet mix, careful to keep some air in the batter for fluffy muffins. Stir just until you no longer see streaks of flour—overmixing can make the muffins tough, so stop early. Use a 1/4 cup measuring cup or an ice cream scoop to divide the batter evenly among the muffin cups for consistent size and even baking.
Step 4: Sprinkle and Bake
This is my favorite little finishing touch: sprinkle turbinado sugar over each muffin cup before baking. It creates a crunchy, sweet top that’s just irresistible. Bake the muffins for 20 to 22 minutes until puffed and golden brown. Test them by inserting a toothpick in the center; if it comes out with a few moist crumbs but no raw batter, they’re done.
Step 5: Cool and Enjoy
Let the muffins cool slightly in the tin, then gently run a butter knife around the edges to loosen them. Transfer the muffins to a wire rack to cool completely. This prevents sogginess from trapped steam, which I learned the hard way the first time I baked these!
Pro Tips for Making Pumpkin Muffins Recipe
- Use Room Temperature Ingredients: I found that room temp eggs and buttermilk mix better and create a smoother batter.
- Don’t Overmix the Batter: Overmixing activates gluten in the flour and leads to dense muffins—I remind myself to fold gently.
- Check Your Oven Temperature: I’ve learned ovens vary, so use an oven thermometer to make sure it’s truly at 375°F for perfect rising.
- Let Muffins Cool Properly: Removing muffins too soon results in soggy bottoms; patience here pays off with great texture.
How to Serve Pumpkin Muffins Recipe
Garnishes
I love to top these muffins with a pat of butter or a smear of cream cheese, especially when they’re warm. Sometimes I add a sprinkle of cinnamon sugar on top for a little extra sweetness. For a festive touch, you could even drizzle a simple glaze made from powdered sugar and milk.
Side Dishes
Pair these pumpkin muffins with a cup of strong coffee or chai tea to balance the sweetness. They also make a great side for a savory breakfast spread with eggs and bacon. If you’re serving them as a snack, a dollop of yogurt or fresh fruit on the side complements the flavors beautifully.
Creative Ways to Present
For holiday brunches, I’ve arranged these muffins on a tiered serving tray with little pumpkin decorations around them—it looks festive and inviting! Wrapping each muffin in a cute parchment paper or tying with twine makes them perfect for gifting. You can also hollow out a muffin top and fill it with spiced cream cheese for an elegant take.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftover muffins in an airtight container lined with a paper towel to absorb extra moisture—this keeps them fresh at room temperature for up to 4 days. For longer storage, I pop them in the fridge where they stay good for about a week. Just make sure they’re completely cooled before sealing to prevent sogginess.
Freezing
Freezing these Pumpkin Muffins Recipe treats works wonderfully. After cooling, I wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. When I’m ready to enjoy, I just thaw one overnight in the fridge or microwave it for 20-30 seconds. They come out tasting almost freshly baked.
Reheating
To reheat, I like popping a muffin in the microwave for about 20 seconds or warming it in a low oven (about 300°F) wrapped in foil for 10 minutes. Adding a small pat of butter before reheating brings back that fresh-out-of-the-oven taste and texture perfectly.
FAQs
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Can I use canned pumpkin in this Pumpkin Muffins Recipe?
Absolutely! Unsweetened canned pumpkin puree works perfectly in this recipe and is actually the easiest option. Just make sure it’s pure pumpkin and not pumpkin pie filling, which has added sugars and spices.
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What can I substitute for buttermilk?
If you don’t have buttermilk on hand, you can make a simple substitute by stirring 1 tablespoon of lemon juice or white vinegar into 1/2 cup of milk. Let it sit for 5 minutes before using. This keeps the acidity needed for a tender crumb in the muffins.
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How do I know when the pumpkin muffins are done?
Look for muffins that are golden brown and puffed up. The best test is inserting a toothpick in the center—it should come out with just a few moist crumbs attached but no wet batter. If it comes out clean or very dry, the muffins might be overbaked and could be drier.
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Can I make this recipe gluten-free?
Yes! I’ve tried using 1:1 gluten-free flour blends with good results, but be mindful to choose one with xanthan gum or another binding agent to help the muffins hold together. The texture might be slightly different but still delicious.
Final Thoughts
This Pumpkin Muffins Recipe is one I keep coming back to because it’s just that good—moist, flavorful, and easy to make. I love sharing these with family and friends, especially during the crisp fall months when nothing feels more comforting. Give it a try and I’m sure you’ll find yourself baking these muffins again and again, just like I do. Happy baking!
PrintPumpkin Muffins Recipe
These Pumpkin Muffins are a moist and flavorful treat, perfect for fall or anytime you crave a spiced, tender baked good. Made with pumpkin puree, warm pumpkin pie spice, and topped with a crunchy turbinado sugar sprinkle, they bake up fluffy and golden, offering a perfect balance of sweetness and spice in every bite.
- Prep Time: 20 mins
- Cook Time: 22 mins
- Total Time: 42 mins
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 1/2 cups (180 g) all-purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp kosher salt
Wet Ingredients
- 1 large egg
- 1/2 cup buttermilk
- 1 cup pumpkin puree
- 1/2 cup (110 g) packed dark brown sugar
- 1/4 cup vegetable oil
- 1 tsp pure vanilla extract
Topping
- 2 Tbsp turbinado sugar
Instructions
- Preheat and Prepare: Place a rack in the center of the oven and preheat to 375°F (190°C). Grease a standard 12-cup muffin tin with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and kosher salt until evenly combined.
- Combine Wet Ingredients: In a large bowl, whisk the egg, buttermilk, pumpkin puree, dark brown sugar, vegetable oil, and vanilla extract thoroughly until the mixture is smooth and free of lumps.
- Fold Dry into Wet: Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until no streaks of flour remain. Avoid overmixing to keep muffins tender.
- Fill Muffin Cups: Spoon approximately 1/4 cup of batter into each prepared muffin cup, filling them evenly. Sprinkle the top of each muffin with turbinado sugar to add a sweet and crunchy topping.
- Bake: Bake the muffins for 20 to 22 minutes, or until they have puffed up, turned golden brown on top, and a toothpick or tester inserted into the center comes out with a few moist crumbs attached.
- Cool: Allow the muffins to cool slightly in the tin. Carefully loosen them with a butter knife and transfer to a wire rack to cool completely before serving or storing.
- Make Ahead and Storage: Muffins can be baked up to one week in advance. Once fully cooled, store in an airtight container or a paper towel-lined resealable bag. They keep well at room temperature for up to 4 days, or can be refrigerated for up to 1 week.
Notes
- Do not overmix the batter to avoid dense muffins.
- Using fresh pumpkin puree improves flavor and moisture.
- Buttermilk can be substituted with milk plus a teaspoon of lemon juice or vinegar as a souring agent.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
- The turbinado sugar topping adds a nice crunchy texture but is optional.
- Ensure muffins cool completely to prevent sogginess when stored.
