Pumpkin Muffins

These pumpkin muffins are packed with pumpkin flavor and the perfect amount of autumn spice. You’ll love this simple, one-bowl recipe! It makes moist and fluffy muffins that last for days.

Close up of a pile of pumpkin muffins on a plate.

Why You’ll Love These Pumpkin Muffins

I’m all about pumpkin in the fall and this recipe is one of my favorites. It’s right up there with my pumpkin bread when it comes to the perfect autumn treat! Here are some of the reasons I’m sure you’ll love these muffins:

  • Perfect texture. These muffins are light and fluffy like a cupcake, with a tighter crumb thanks to the combination of oil and butter.
  • They keep for days. They’re incredibly moist, and stay that way for a few days (if you don’t eat them all first!).
  • Just the right amount of spice. Pumpkin spice, plus a dash of extra cinnamon and nutmeg results in the perfect balance of autumn flavors.
  • Quick and easy! You’ll only need about 15 minutes to make the batter in one mixing bowl.
a muffins pan with pumpkin muffins, one has a bite missing

Ingredient Notes

Here’s a quick look at what you’ll need to make pumpkin muffins, along with my notes. Be sure to scroll down to the recipe card for specific ingredient amounts.

  • Eggs
  • Milk: Any kind of milk will work, including soy milk, oat milk or almond milk.
  • Vegetable oil & melted butter: We’re using mostly oil for a moist and tender crumb and a little bit of butter for richness.
  • Pure vanilla extract
  • Pumpkin puree: Make sure it’s 100% pumpkin puree, not pumpkin pie filling
  • Sugar: This recipe uses both white and brown sugar. The brown sugar helps with moisture and also add a subtle caramel flavor to the finished muffins.
  • Dry ingredients: All-purpose flour, baking soda and salt.
  • Spices: Pumpkin pie spice, ground cinnamon, nutmeg. I like a little extra spice in my muffins, so I added cinnamon and hint of nutmeg on top of the pumpkin spice.


  • Want to add mix-ins? Feel free to add up to 3/4 cup total of chocolate chips, walnuts or pecans.
  • Add a glaze. I love these muffins just the way they are but you could add a simple vanilla or cinnamon maple glaze as well.

How to Make Pumpkin Muffins

Are you ready to make the best muffins ever? Here’s how to do it. Scroll down to the recipe card for even more details.

  • Prep: Preheat the oven to 350°F. Line a muffin pan with liners.
  • Beat the wet ingredients: Beat the eggs until fluffy. Add the oil, butter, egg, milk and vanilla extract. Mix until combined, then add the pumpkin puree and mix again.
  • Add the sugar and dry ingredients: First add both sugars and mix until well combined. Then add the remaining dry ingredients and beat just until the flour is incorporated. Use a spatula to scrape down the sides and make sure there are no dry bits of batter left.
  • Bake: Using a large cookie scoop, fill each liner 3/4 full. Bake at 350°F for 18-20 minutes.
  • Cool: Let the muffins cool for 5-10 minutes, then transfer to a wire rack to finish cooling.

Tips for Success

  • Don’t over-beat your batter: It’s important not to over mix the batter, as this can produce tough or dense results. It’s best to mix the the batter until most of the flour is incorporated, and then use a spatula to hand mix it until it’s well combined.
  • Measure your flour accurately: If you find your muffins are dry or dense, it could be due to incorrectly measuring the flour. I prefer to measure my flour and sugar by weight to ensure it’s accurate. Otherwise make sure you are spooning and leveling the flour properly.

How to Store

  • Counter: Store cooled muffins in an airtight container in a cool and dry place. They are best within 3 days of baking.
  • Freezer: Cool completely and then store in an airtight, freezer-safe container. Thaw to room temperature prior to serving.
A pumpkin muffin with a bite taken out in a light grey muffin tin.

More Easy Muffin Recipes

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Close up of a pile of pumpkin muffins on a plate.

Pumpkin Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 17 reviews
  • Author: Julianne Dell
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 21 muffins
  • Category: Muffins
  • Method: Baked
  • Cuisine: American


This easy recipe makes moist and flavorful pumpkin muffins that are perfect for fall baking!


  • 2 large eggs
  • ¼ cup (59ml) milk
  • 1 cup (236ml) vegetable oil
  • ¼ cup (56g)  butter, melted
  • 1 teaspoon (5g) pure vanilla extract
  • 1 ½ cups (270g) pumpkin puree
  • 1 ½ cups (330g) light brown sugar
  • ½ cup (95g) granulated sugar
  • 2 ½ cups (350g) all-purpose flour
  • 2 teaspoon (8.5g) baking soda
  • 1 teaspoon (5g) salt
  • 2 teaspoons (5g) ground cinnamon
  • 1 teaspoon (2.5g) pumpkin pie spice
  • ¼ teaspoon nutmeg


  • Prep: Preheat the oven to 350°F. Line a muffin pan with liners.
  • Beat the wet ingredients: Beat the eggs for 1-2 minutes until fluffy. Next add the oil, butter, egg, milk and vanilla extract and beat together until well combined. Then add the pumpkin puree and continue mixing until well combined.
  • Beat in the dry ingredients: First add the brown and granulated sugar and continue beating until well combined. Then add the remaining dry ingredients and beat just until the flour is incorporated. Use a spatula to mix the batter, ensuring all ingredients are well combined.
  • Bake: Using a large cookie scoop, filling each liner 3/4 full. Bake at 350°F for 18-20 minutes. Test for doneness by inserting a toothpick into the center of the muffin, if the toothpick comes out clean, the muffins are done.


Make ahead and storage suggestions: Keep stored in an airtight container in a cool and dry place. These muffins will stay moist for a few days, but it’s best when served within 2 days of preparing. I actually think it’s better on the second day. To freeze these, cool them completely and then store in an airtight container. Thaw to room temperature prior to serving.

Add your favorite mixins- chocolate chips or nuts would be a great addition!


  • Serving Size: 1 Muffin
  • Calories: 257
  • Sugar: 21g
  • Sodium: 244mg
  • Fat: 13.2g
  • Saturated Fat: 10g
  • Carbohydrates: 33.4g
  • Fiber: 1g
  • Protein: 2.5g
  • Cholesterol: 23mg

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36 thoughts on “Pumpkin Muffins”

  1. Forgot to ask in my last comment, could you substitute applesauce for the vegetable oil as a healthier option?

  2. So good! My son helped me make them. My kids demolished these. I tried half the batch with mini semi sweet chocolate chips on top & half without. Kids definitely preferred the added chips. I think my 14 year old son ate 6 the first day I made them. 😄 Today Im going through make another batch (it makes a good amount) & share some with my older neighbors (not too many though. lol!)

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Yes! I love adding chocolate chips to this recipe! Thank you for sharing, I am so happy your family loved these!

  3. *I commented this on Pinterest* My grandmother knows I like her pumpkin muffins but what I haven’t told her is I believe these taste better than hers (I think she adds less pumpkin puree – 1 instead of 1.5 cups). I love pumpkin muffins this recipe was a hit <3

    1. Julianne - Beyond Frosting
      Beyond Frosting

      First of all, thank you for coming over here to leave your review! Second, I am honored to hold such a (secret) title haha. I won’t tell your Grandmother either.

  4. Really enjoyed the flavour of these, super moist! I would add less oil – maybe just 1/2 cup and see how they turn out. Other than that- superb!

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Thank you Kerry! So glad you enjoyed these! Reducing the oil by half will effect the texture and moisture of the muffins, I’d suggest starting with 3/4 cups first to see if you prefer that instead.

  5. I made these muffins with some slight changes! I used my whole 15 oz can of pumpkin, used the brown sugar only, used oat milk, omitted the nutmeg, and added 53% dark chocolate chips. They turned out AMAZING. The recipe made 2 dozen, so I was able to share with my mother in law as well as my parents. I’ll be making these all fall when I’m craving something sweet 😊 I think they’re perfect for breakfast or dessert! I had them for breakfast with some whipped cream cheese and turkey bacon. So so good!!

  6. Insanely delicious! I made into mini muffins for my kids (made 48 mini plus one extra large regular muffin). They are moist and light. Going to be great for lunch boxes this week. I wouldn’t change a thing.

    I didn’t have pumpkin spice, so I used just shy of a 1/4tsp each: ginger, nutmeg, and allspice, and just shy of a 1/8tsp ground cloves. Cinnamon as directed on the recipe.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Yessss! That’s amazing Jillian. This is definitely on my lunchbox list when me kiddo starts preschool!

  7. This recipe was absolutely amazing! I was delighted that it made almost 2 dozen muffins, plenty to share with my family. I made half the batch plain and half the batch with mini chocolate chips. Both turned out amazing, had the perfect amount of pumpkin spice flavor and were the most moist muffins I have ever made. Definitely will be saving this recipe!

  8. I wanted some pumpkin muffins to enjoy with a beautiful Fall day and found this recipe. I followed the recipe exactly and the muffins are fluffy and delicious! I made one batch with chocolate chips and one without and both are excellent! I will be making these again. Can’t wait to enjoy one tomorrow morning with my coffee.

  9. These were delicious! I sent them to my sons school for Halloween treats.
    I did make a few substitutions thou;
    I used heavy cream instead of milk
    I used a full 15oz can of organic pumpkin purée.
    I cut the sugar by 1/2 cup
    I doubled the pumpkin spice.

    They turned out amazing and I topped them with cream cheese icing!!!

    They were a hit!!!

  10. Yummy! These were perfect for a Saturday morning. I made them gluten free by using non red mills 1-to-1 gluten free baking flour and I ran out of brown sugar so I only used half of what the recipe called for. We don’t like things too sweet in our household so they were perfect for us! Thanks for the recipe. I want to go stock up on pumpkin purée now so I can make them throughout the year.

  11. All my kids gobbled 3 down and said “mom, these are the best muffins ever!”. Definetly keeping this recipe. Thank you!

  12. These are great with coffee for breakfast or as a dessert! My Nana originally found the recipe and shared it with me. It’s now a go to!

  13. These were delicious! I’m not the best baker and had my 6 year old help- this recipe was easy enough for us to make and not mess up, lol. We added mini chocolate chips. We had enough batter for 24 regular muffins and 16 mini muffins. This recipe is a keeper!

  14. I love an easy pumpkin recipe, and this one is perfect! The muffins are wonderful and clean up was a breeze!