Name: Pumpkin Muffins Recipe
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
Ingredients: 1 ¼ cups brown sugar (265 grams); 1 cup canned pumpkin puree (not pumpkin pie filling) about 230 grams; 1 cup low fat buttermilk; ¼ cup canola oil (50 grams); 2 large eggs; 1 teaspoon vanilla; 2 ¼ cups all purpose flour (293 grams) fluffed and levelled; 2 teaspoons baking powder; 2 teaspoons ground cinnamon; ½ teaspoon baking soda; ½ teaspoon salt; ¼ teaspoon nutmeg; ¼ teaspoon ground cloves; ¼ teaspoon ground ginger; 2 tablespoons melted unsalted butter; 2 tablespoons granulated sugar; 1 teaspoon ground cinnamon

Jump to Recipe·5 from 5 reviews

I absolutely adore this Pumpkin Muffins Recipe — it’s my go-to for cozy mornings or when I just want a warm snack that feels like a hug in baked form. The moist texture combined with the perfect cozy blend of fall spices makes these muffins irresistible, especially when fresh out of the oven. Plus, they’re incredibly easy to whip up, meaning you don’t have to wait long to enjoy that pumpkin goodness!

Whether you’re baking for a weekend brunch, a quick breakfast on the run, or a comforting treat with your afternoon coffee, this Pumpkin Muffins Recipe delivers every time. What’s great is how adaptable it is—easy to tweak to your own taste or dietary needs—and it always comes out fluffy, tender, and packed with flavor. Trust me, once you try these, you’ll have a new classic at your fingertips.

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Why This Recipe Works

Moist and tender crumb: Thanks to the buttermilk and oil, these muffins stay soft and fluffy without drying out.
Perfect spice blend: The combination of cinnamon, nutmeg, cloves, and ginger creates a warm flavor that isn’t overpowering.
Easy and quick prep: Mixing everything in one bowl means less mess and no fuss, so you can bake confidently even on busy days.
Versatile topping options: The cinnamon sugar topping is optional but adds a delightful crunch and extra flavor that takes these muffins over the top.

Five round muffins with a golden brown color and a sugar-coated top are placed on a white marbled surface. One muffin is broken in half, showing its soft, moist, and slightly crumbly orange-yellow inside. Two cinnamon sticks lie under the broken muffin, adding a rustic touch. The muffins have a light texture with small air holes inside, and each one has a slightly rounded top covered with a fine layer of sugar crystals. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

The magic behind this Pumpkin Muffins Recipe is really in the harmony between the ingredients — each one has a role that enhances texture, flavor, or ease of preparation. Shopping for quality pumpkin puree and fresh spices makes all the difference, and I always recommend measuring your flour carefully to keep the muffins tender.

Brown sugar: Adds rich sweetness and moisture, giving the muffins a deep, caramel undertone.
Pumpkin puree: Make sure it’s pure pumpkin, not pumpkin pie filling, for an authentic flavor and correct texture.
Low fat buttermilk: Adds tanginess and reacts with baking soda to help the muffins rise beautifully.
Canola oil: Keeps the muffins moist without making them greasy.
Eggs: Provide structure and a little richness.
Vanilla extract: Enhances all the warm spices and pumpkin flavor.
All-purpose flour: Fluffed and leveled for accurate measurement to ensure a soft crumb.
Baking powder & Baking soda: These leavening agents work together to give the muffins a light lift.
Ground cinnamon, nutmeg, cloves, ginger: Classic fall spices that bring the pumpkin to life.
Salt: Balances sweetness and enhances all the other flavors.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love that this Pumpkin Muffins Recipe invites personalization. Sometimes I toss in a handful of chopped nuts for crunch, or swap the cinnamon sugar topping for a drizzle of maple glaze when I’m feeling fancy. You should do whatever makes the recipe feel like your own cozy comfort food!

Nut addition: Try walnuts or pecans chopped finely—they add great texture and a toasty flavor I’ve come to love.
Dairy-free swap: Use almond or oat milk with a splash of vinegar instead of buttermilk to keep moisture and tang without dairy.
Gluten-free option: Substitute the all-purpose flour with a gluten-free blend, but be gentle when mixing to avoid tough muffins.
Topping swap: Cream cheese frosting works wonderfully for a richer touch; I often make that for special occasions.

Step-by-Step: How I Make Pumpkin Muffins Recipe

Step 1: Gather and Prep Your Ingredients

Before you start, preheat your oven to 350°F and lightly grease your muffin tin, or line it with paper liners if you prefer. This step is crucial to ensure your muffins come out easily without sticking. Then, measure out all your ingredients carefully—especially the flour, which I recommend spooning into the cup and leveling off instead of scooping directly to avoid packing it too tightly.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the brown sugar, pumpkin puree, buttermilk, canola oil, eggs, and vanilla extract until smooth and well combined. I like to take a moment here just to notice how that signature pumpkin orange and spice scent starts to emerge, signaling something delicious is on its way.

Step 3: Add the Dry Ingredients

Now, sift or whisk together your flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Gently fold the dry ingredients into the wet mixture just until combined. A big tip here: don’t overmix—lumps are okay! Overworking the batter can make the muffins dense and tough, which we definitely want to avoid.

Step 4: Bake Your Muffins

Divide the batter evenly between 14 muffin cups, filling each about two-thirds full. Pop the tin in the preheated oven and bake for 18-22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Keep an eye on them toward the end; ovens vary, so adjust the time if needed.

Step 5: Add That Delicious Cinnamon Sugar Topping (Optional)

Once baked, let the muffins cool for about 10 minutes in the pan so they firm up just enough to handle without crumbling. For an extra special touch, brush the tops lightly with melted butter and dip them into a cinnamon-sugar mix. This adds a crunchy, sweet topping that’s just heavenly with a cup of coffee.

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Pro Tips for Making Pumpkin Muffins Recipe

Use quality pumpkin puree: I always check the label to avoid pumpkin pie filling, which has added sugar that can throw off the flavor and texture.
Don’t overmix the batter: Gently folding ingredients keeps muffins tender and airy—this took me a few tries to get right!
Grease your pan well: Whether with butter or oil, this small step saves a lot of heartbreak when your muffins come out without breaking apart.
Check oven temperature: I use an oven thermometer to make sure my oven’s not running hot or cold—a common culprit for unevenly baked muffins.

How to Serve Pumpkin Muffins Recipe

Seven round, golden brown muffins with a smooth, slightly domed top rest on a black cooling rack placed on a white marbled surface. One muffin is broken in half, showing a soft, spongy inside with a light brown color and airy texture. A light gray cloth is draped casually in the top left corner, and two cinnamon sticks lay diagonally near the bottom left. The overall scene is bright and clean with a warm, inviting feel. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple with the cinnamon sugar topping, but sometimes I add a light cream cheese spread or a drizzle of pure maple syrup for an extra touch of indulgence. A sprinkle of chopped toasted pecans on top when they’re still warm can also add a lovely crunch and a nutty note that pairs so nicely with pumpkin.

Side Dishes

These pumpkin muffins shine with a side of fresh fruit or a dollop of yogurt to balance the sweetness. When serving brunch, I often pair them with scrambled eggs or a veggie frittata for a complete, nourishing meal that everyone enjoys.

Creative Ways to Present

For holiday brunches or special occasions, I like to arrange the muffins on a tiered stand surrounded by mini pumpkins and autumn leaves for an inviting presentation. Wrapping each muffin in parchment paper tied with twine makes for a charming gift if you’re taking them to friends or family.

Make Ahead and Storage

Storing Leftovers

I store leftover pumpkin muffins in an airtight container at room temperature for up to 3 days. To keep them from getting too dry, I place a piece of parchment paper between layers when stacking them. They stay deliciously soft this way and are perfect for quick snacks.

Freezing

I’ve found freezing these muffins works brilliantly. Just wrap each muffin individually in plastic wrap, then pop them in a freezer bag. They freeze well for up to 3 months and thaw quickly at room temperature or overnight in the fridge.

Reheating

To reheat, I prefer popping the muffins in the microwave for about 15-20 seconds—just enough to warm without drying out. If you want a bit of crisp on top, a quick 3-5 minute toast in an oven set to 325°F works perfectly.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can! To replace canned pumpkin puree, roast fresh pumpkin until soft, then puree it in a food processor. Make sure to drain excess moisture so your muffins don’t become soggy. The flavor will be fresher, but it might change the texture slightly depending on how watery your puree is.
What’s the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree is simply cooked, mashed pumpkin with no added ingredients, while pumpkin pie filling includes sugar, spices, and sometimes thickeners. For baking this Pumpkin Muffins Recipe, always use plain pumpkin puree to control sweetness and spice levels yourself.
Can I make this recipe vegan?

Absolutely! Swap out the eggs for flax or chia egg substitutes, use a plant-based buttermilk alternative (like almond milk plus vinegar), and replace the oil with your preferred vegetable oil. The muffins will still be moist and flavorful with these changes.
How long do these muffins keep fresh?

Stored at room temperature in an airtight container, these muffins stay fresh for about 3 days. Refrigeration extends shelf life to up to a week but might dry them out slightly, so I usually just freeze extras if I want to keep them longer.

Final Thoughts

This Pumpkin Muffins Recipe has been a staple in my kitchen for years, especially when the weather turns crisp and I’m craving something warm and comforting. It’s one of those recipes that feels like a little celebration of fall in every bite, and I hope you get as much joy from baking and sharing it as I do. So, pull out your mixing bowl, grab that pumpkin puree, and let’s make some muffins that your friends and family will keep asking for!