These muffins are the perfect thing to cozy up with on a cool fall day. They’re warm, spiced and come together in just one bowl for an easy treat you’re going to love.
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About this Pumpkin Muffin recipe
Personally, I love pumpkin. Whether it’s in drink form, of which there are plenty pumpkin cocktails and mocktails to choose from, snack form or a syrup that goes with almost anything, I can’t get enough. My only caveat is that it needs to be in season! There is no reason to start with pumpkin while summer is still in full swing.
When fall rolls around, these pumpkin muffins are hard to beat. Cozy pumpkin flavor and comforting spices give me life on a chilly morning. If I’m entertaining with a fall brunch, these are at the top of my menu. They’re easy to make and total crowd-pleasers, plus any extras make for an easy breakfast or after dinner treat. If you’re a pumpkin fan, you’re going to love these muffins!
Why you’ll love this recipe
- These pumpkin muffins are simple, yet delicious. You only need one bowl to mix up these tasty bites!
- Customize to your taste. Make this recipe to fit your tastes with easy swaps and additions.
- Perfect for an easy breakfast. A batch of these is the perfect grab-and-go thing to enjoy on a busy morning.
Ingredients & essentials
👇 For full measurements and step-by-step instructions, scroll down to the printable recipe card. It’s all there waiting for you!
You can’t make a batch of pumpkin muffins without pumpkin! This recipe uses pumpkin purée — just make sure that you’re not grabbing pumpkin pie filling or you’ll have an abundance of spices.
Most of the other ingredients are probably already in your pantry. Grab your flour, sugar, baking soda and cinnamon for the dry ingredients. For the wet ingredients, you’ll need eggs and oil.
Possibly the best part of this recipe is that you only need one bowl. I’m a big fan of recipes that use fewer dishes! Don’t forget to dust off your muffin tin. Liners are optional, but cute seasonal ones would be a nice touch if you’re serving these for a specific occasion.
Note from the author
2026 update: If you’re returning to this recipe, you’ll notice some changes from the original posted in 2014. These pumpkin muffins have new pictures and a new recipe for something that’s more cozy and perfect to accompany your coffee rather than muffins more fitting for dessert.
Instructions
Did I mention these muffins are made in just one bowl? I feel like that is a huge selling point for this recipe. Once you’ve gathered your ingredients, you’re just half an hour from enjoying a pumpkin muffin with your coffee.
- Whisk together your wet ingredients and sugar until the mixture is smooth.
- Add the flour, cinnamon and baking soda and stir until it is just combined. Be careful not to over-mix!
Save some for later. You can store these muffins for a few days in the fridge, but if you want to keep them longer pop them in the freezer for up to two months.
- Place your batter into your muffin cups, making sure to grease or line them first.
- Bake until a toothpick inserted in the center comes out clean.
Tips & tricks
- Store in an airtight container for up to 4 days.
- Mix up your toppings to fit your personal preferences.
- These are best enjoyed warm, so reheat your muffin briefly in the microwave if you’re not eating them right out of the oven.
Serving suggestions
These muffins are delicious on their own, but there are a few additions that can take them over the top. Try adding butter to a warm pumpkin muffin — yum! You can switch up the recipe by adding in some chocolate chips or sprinkling with coarse sugar before they go into the oven. A glaze drizzled on top of freshly baked treats would be a perfect sweet touch.
Pair your muffin with your preferred morning beverage. They would work well with both coffee and tea, or take the pumpkin to the extreme with a homemade pumpkin spice latte. If you’re enjoying one for dessert instead of breakfast, a pumpkin spice old-fashioned would be a perfect pairing.
FAQ
Yes! Stir in ½ cup (90 grams) of your favorite chocolate chips into the batter before placing into the muffin tin.
If you prefer less sugar you can slightly reduce it without affecting texture.
Yes, substitute up to half with whole wheat flour.
Leave a comment or tap the ★★★★★ below to leave a rating — it helps others and supports our work. We love hearing how it turned out!
Pumpkin Muffins
ingredients
- 1 cup pumpkin purée (not pumpkin pie filling)
- ½ cup sugar
- 2 large eggs
- ½ cup oil
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
instructions
- Preheat oven to 350°F (177°C). Line a 12-cup muffin tin or grease lightly.
- In a large bowl, whisk together the pumpkin purée, sugar, eggs and oil until smooth.1 cup pumpkin purée, ½ cup sugar, 2 large eggs, ½ cup oil
- Stir in the flour, baking soda and cinnamon until just combined. Do not over-mix.1¾ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon
- Divide the batter evenly between the muffin cups. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack. Best enjoyed slightly warm.
notes
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Jenna @ A Savory Feast says
Oooh! These sound amazing! It’s chilly here and I am wishing I could make a big breakfast and enjoy it with some coffee.
Susannah says
Jenna, you would love these. They go just perfectly with coffee. Thanks so much for stopping by!
Meghan says
I wish I could pop a few (ok more like a dozen) of these in my mouth right now! I am definitely trying these this weekend!
Susannah says
And that is just so easy to do with these! They are just delicious, Meghan.
Andrea says
My mouth is watering. Visit me asap so we can make these together. 😉
Susannah says
Will do, Andrea! You would love them, I just know it.
Linda | Brunch with Joy says
These sound fantastic and I’ll take a dozen of this… 🙂 And using a muffin pan is such a lovely idea.
Susannah says
Definitely makes it easy to do, Linda! They are so much fun. 🙂
Rebecca says
Yummers! These look delicious!
Susannah says
We should make them together sometime soon, Rebecca!
LEE @ Modern Granola says
My mouth is watering so much right now. These look amazing.
Susannah says
Hope you can squelch that feeling soon by making a batch of these, Lee!
Madison says
OH MY GOODNESS. I’m actually going to die without these in my life, like now!
Alana - Paper Planes says
This is the first time I’ve been in the US for the fall/winter and have been trying all sorts of pumpkin recipes….and I’ve been disappointed by all of them so far! 🙁 Hoping this one will turn my luck around!
Susannah says
I sure hope so, Alana! They are just so yummy. Pumpkin is definitely a tricky ingredient. Maybe you’d rather a savory pumpkin recipe? It works well both ways!