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Close-up of golden pumpkin muffin tops with crackly edges

Pumpkin Muffins

Soft, cozy, and full of warm fall spices, these pumpkin muffins are your go-to treat when you need something sweet, fluffy, and totally comforting — perfect with coffee, tea, or just on their own.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Snack
Cuisine American
Servings 12 muffins
Calories 180 kcal

Equipment

  • Mixing bowls
  • Whisk or hand mixer
  • Muffin tin
  • Paper liners or a bit of oil for greasing
  • Spatula
  • Cooling rack

Ingredients
  

  • 1 cup pumpkin puree not pie filling
  • 2 eggs
  • ½ cup vegetable oil or melted coconut oil
  • ½ cup brown sugar
  • ¼ cup white sugar
  • 1 tsp vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ginger
  • Optional: chopped walnuts, chocolate chips, or pumpkin seeds on top

Instructions
 

  • Get the dry crew together
    In one bowl, whisk your flour, baking soda, baking powder, salt, and spices. This is your cozy powder squad.
  • Mix the pumpkiny magic
    In another bowl, mix your eggs, pumpkin puree, oil, both sugars, milk, and vanilla. It’ll look a lil’ messy, but that’s the good kind.
  • Combine but don’t overdo it
    Add the dry ingredients to the wet ones and gently mix. No need to beat it like it owes you money — just enough till there’s no flour peeking out.
  • Scoop & top it off
    Spoon that gorgeous batter into muffin liners (about ¾ full). Add chocolate chips or cinnamon sugar on top if you’re going for gold.
  • Bake & vibe
    Pop ‘em in a preheated oven at 375°F (190°C) for 18–22 minutes. Your kitchen? Gonna smell like a pumpkin dream. Check with a toothpick — it should come out clean or with just a few crumbs.
  • Chill (just a bit)
    Let them cool for 10 minutes. I know it’s hard. I literally hover over the tray like a muffin gremlin. But trust me, warm (not hot) is the sweet spot.

Notes

  • Want them extra moist? Add a splash of milk or yogurt to the batter.
  • Don’t overmix — just stir ‘til the flour disappears.
  • You can freeze them once baked and cooled! Just wrap well.
  • Swap sugar for maple syrup or coconut sugar for a healthier vibe.
  • Sprinkle cinnamon sugar on top before baking for that bakery look!
Keyword Pumpkin muffins