Name: Pumpkin Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 cup pumpkin puree; 2 large eggs; ⅔ cup unsweetened almond milk; ⅓ cup melted coconut oil (or vegetable oil); ⅓ cup maple syrup; 1 tablespoon apple cider vinegar; 1 teaspoon vanilla extract; 1 cup all-purpose flour; ¾ cup whole wheat flour; 1 tablespoon pumpkin pie spice; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon sea salt

These easy pumpkin muffins are moist, tender, and warmly spiced—the perfect fall treat! Make a batch, and it'll disappear before you know it.

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These pumpkin muffins are perfect for fall! They’re soft, super moist, and deliciously spiced—cinnamon, allspice, and more fill them with seasonal flavor. But best of all, they’re so easy to make. You can whip them up in less than an hour with a couple of mixing bowls and a whisk. No mixer required here!

I love that these pumpkin muffins are sweet, but not too sweet, so that they can pass for breakfast or a healthy snack. Enjoy one (or two) in the morning with a cup of coffee, and then grab another for an afternoon pick-me-up. If you have any extras, you can freeze them, but if your household is anything like ours, these pumpkin muffins won’t last long.

How to Make Pumpkin Muffins

This homemade pumpkin muffins recipe is so simple to make!

To start, grab these ingredients:

Pumpkin, of course! A cup of canned pumpkin puree gives these muffins an amazing moist texture and rich pumpkin flavor. Make sure to use pure pumpkin puree and not pumpkin pie filling. The pie filling contains sweeteners and spices that we don’t want here.
Eggs – They make these muffins tender and fluffy.
Oil – Melted coconut oil and vegetable oil both work well, adding moisture and richness. I’ve even had yummy results with olive oil.
Maple syrup – For sweetness. I love this natural alternative to granulated sugar!
Almond milk – It enhances to the delicious moist texture. My homemade oat milk would be great too.
Apple cider vinegar – It helps the muffins puff up as they bake.
Vanilla extract – For warm depth of flavor.
All-purpose flour and whole wheat flour – This combination makes the muffins wholesome, but not dense.
Baking powder and baking soda – They make the muffins nice and puffy.
Pumpkin pie spice – What would pumpkin muffins be without cozy, warming spices like cinnamon, nutmeg, and ginger?
And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

Whisk together the wet ingredients in one bowl and the dry ingredients in another.

Then, pour the flour mixture into the pumpkin mixture.

Stir until everything is just combined—careful not to overmix!

When the batter is smooth, use a 1/3-cup measuring cup to divide it into a 12-cup muffin pan that’s been greased or lined with paper liners. Bake at 350°F for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Let the muffins cool in the pan for 10 minutes. Then, transfer them to a wire rack to cool completely. Enjoy!

Find the complete recipe with measurements below.

Recipe Tips

Don’t overmix! If you make baking recipes often, you know this tip like the back of your hand. Overmixing the batter will make these muffins dense, so only stir until the wet and dry ingredients are just combined.
Let the muffins cool for 10 minutes before you eat. They’re very delicate when they first come out of the oven. But with a few minutes to cool, they set up with a perfect moist, tender texture. They have a richer pumpkin spice flavor after cooling, too!
Add mix-ins. I love this pumpkin muffins recipe as written, but if you want to add a fun mix-in, by all means, feel free! Fold 1/2 cup chocolate chips, dried cranberries, or chopped nuts like walnuts or pecans into the batter.
Or add a topping. For a sweeter treat, sprinkle the muffins with the brown sugar streusel topping from this apple muffins recipe before baking. You’ll love the added crunch on top! Alternatively, dress up the muffins with a swoosh of cream cheese frosting.

How to Store Pumpkin Muffins

Store pumpkin muffins in an airtight container at room temperature for up to 3 days. They’re almost moister on days 2 and 3!

Can you freeze pumpkin muffins?

Absolutely! I love to freeze pumpkin muffins so that I have them on hand for quick breakfasts or healthy snacks. Seal them in an airtight container or bag, and freeze them for up to 3 months.

Allow frozen muffins to thaw overnight in the fridge, or zap them in the microwave for 30 seconds if you want to eat them right away.

More Favorite Pumpkin Recipes

Got leftover pumpkin? Use it to make one of these delicious recipes next:

And if you love muffins, check out these 10 Healthy Muffin Recipes.

Pumpkin Muffins

rate this recipe:

4.80 from 30 votes

Prep Time: 15

Cook Time: 20

Total Time: 35

Serves 12

Pin Recipe Print Recipe

These easy pumpkin muffins are perfect for fall! They're moist, tender, and filled with pumpkin spice flavor.

Ingredients

1 cup pumpkin puree
2 large eggs
⅔ cup unsweetened almond milk
⅓ cup melted coconut oil, or vegetable oil
⅓ cup maple syrup
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1 cup all-purpose flour
¾ cup whole wheat flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt

Instructions

Preheat the oven to 350°F and lightly grease or spray a 12-cup muffin tin.
In a large bowl, combine the pumpkin puree, eggs, almond milk, oil, maple syrup, vinegar, and vanilla and whisk until combined.
In a medium bowl, whisk together the flours, pumpkin pie spice, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients and stir until just combined.
Use a ⅓-cup measuring scoop to divide the batter into the muffin tin. Bake for 18 to 20 minutes or until a toothpick inserted comes out clean.
Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Notes

To make gluten free pumpkin muffins, replace both flours with 2 1/4 cups Bob's Red Mill Gluten Free All-Purpose Baking Flour and bake for 22 to 26 minutes.

Make these vegan by replacing the eggs with 1/4 cup ground flaxseed mixed with 1/2 cup warm water. Bake for 20 to 22 minutes or until a toothpick comes out clean.

Pumpkin Muffins