Pumpkin Muffins along with a cup of warm cider is the perfect way to enjoy a cold fall morning!

These homemade muffins are brimming with those tasty autumn spices and plenty of pumpkin flavor. They’re deliciously tender and no one can resist!

The Best Pumpkin Muffins!

If you are like me when fall rolls around you are adding pumpkin to just about every treat out there. And of course breakfast is no exception.

Pumpkin Pancakes and Pumpkin French Toast, and Pumpkin Scones are a fall necessities (lol yes necessities :), and I’m thinking we ought to add these Pumpkin Muffins to that list too.

They’re easy to make and they have all those fall flavors we love!

Ingredients Needed to Make Pumpkin Muffins

  • All-purpose flour
  • Baking powder and baking soda
  • Salt
  • Spices including cinnamon, nutmeg and ginger
  • Granulated sugar
  • Vegetable oil
  • Canned pumpkin (fresh will work too)
  • Eggs
  • Apple juice or water

Scroll below for printable recipe.

How to Make Pumpkin Muffins

    1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners.
    1. In a large mixing bowl whisk together flour, baking powder, baking soda, salt cinnamon, nutmeg and ginger for 20 seconds. Make a well in center of mixture and set aside.
    1. In a separate mixing bowl whisk together sugar, oil, pumpkin, eggs, and apple juice until well blended.
    1. Pour pumpkin mixture into flour mixture and fold with a rubber spatula just until combined (batter will be slightly lumpy).
    1. Divide batter among prepared muffin cups filling each nearly full.
    1. Bake in preheated oven until toothpick inserted into the center comes out clean, about 20 – 25 minutes.
    1. Let cool in muffin pan several minutes then transfer to a wire rack to cool completely. Store in an airtight container.

Can I Add Chocolate Chips to this Recipe?

You can definitely mix in some chocolate chips here. If doing so I’d use 3/4 cup regular or mini semi-sweet chocolate chips and then I’d fill about two extra muffins cups giving you a total of 14.

Can I Use Pumpkin Pie Spice Instead?

If you don’t have the spices listed here you can use pumpkin pie spice will work great too. Use 2 1/4 tsp then omit cinnamon, nutmeg and ginger.

Can I Frost Convert to Pumpkin Cupcakes?

These muffins actually double well as a cupcake too. Since they are made with vegetable oil and not butter they’re actually fairly fluffy, and they have just the right amount of sweetness.

So yes by all means turn them into cupcakes too! Try them with a cream cheese frosting, a cinnamon frosting or a chocolate frosting.

Can I Freeze Pumpkin Muffins?

These pumpkin muffins will freeze really well. I’ve frozen a few batches that I add to my school lunch on occasion. So if you’re lucky to have extra go ahead and freeze some for a treat on a rainy day.

More Muffin Recipes You Might Like

  • Apple Snickerdoodle Muffins
  • Bakery Style Chocolate Chip Muffins
  • Blueberry Muffins

 

4.99 from 129 votes Review Recipe

Pumpkin Muffins

All the flavors of fall wrapped up in a perfect melt-in-your-mouth pumpkin muffin! They’re easy to make and delicious served with warm cider, a cup of hot cocoa or of course a classic cold glass of milk.

Watch the video

Servings: 12

Prep10 minutesCook20 minutesReady in: 30 minutes

Ingredients1 1/2 cups (212g) all-purpose flour1 tsp baking powder1/2 tsp baking soda3/4 tsp salt1 1/2 tsp ground cinnamon1/2 tsp ground nutmeg1/4 tsp ground ginger1 1/4 cups (255g) granulated sugar1/2 cup (120ml) vegetable oil*1 cup (244g) canned pumpkin2 large eggs1/4 cup (60ml) apple juice or water

InstructionsPreheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners.In a large mixing bowl whisk together flour, baking powder, baking soda, salt cinnamon, nutmeg and ginger for 20 seconds. Make a well in center of mixture and set aside.In a separate mixing bowl whisk together sugar, oil, pumpkin, eggs, and apple juice until well blended.Pour pumpkin mixture into flour mixture and fold with a rubber spatula just until combined.Divide batter among prepared muffin cups filling each nearly full.Bake in preheated oven until toothpick inserted into the center comes out clean, about 20 - 25 minutes. Let cool in muffin pan several minutes then transfer to a wire rack to cool completely. Store in an airtight container.

Notes1. *1/4 cup applesauce and 1/4 cup vegetable oil can be used here if desired. 2. These will double well as cupcakes too! I’d suggest topping with cream cheese frosting.

Nutrition Facts Pumpkin Muffins

	Amount Per Serving

Calories 254 Calories from Fat 99

% Daily Value*

Fat 11g17%Saturated Fat 8g50%Cholesterol 27mg9%Sodium 203mg9%Potassium 110mg3%Carbohydrates 37g12%Fiber 1g4%Sugar 22g24%Protein 3g6% Vitamin A 3204IU64%Vitamin C 1mg1%Calcium 29mg3%Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Course: DessertCuisine: AmericanKeyword: Pumpkin Muffins Author: Jaclyn

4.99 from 129 votes

Review Recipe

Watch the video

Nutrition Facts Pumpkin Muffins

	Amount Per Serving

Calories 254 Calories from Fat 99

% Daily Value*

Fat 11g17%Saturated Fat 8g50%Cholesterol 27mg9%Sodium 203mg9%Potassium 110mg3%Carbohydrates 37g12%Fiber 1g4%Sugar 22g24%Protein 3g6% Vitamin A 3204IU64%Vitamin C 1mg1%Calcium 29mg3%Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Nutrition Facts

Pumpkin Muffins

	Amount Per Serving

Calories 254 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 8g50%

Cholesterol 27mg9%

Sodium 203mg9%

Potassium 110mg3%

Carbohydrates 37g12%

Fiber 1g4%

Sugar 22g24%

Protein 3g6%

Vitamin A 3204IU64%

Vitamin C 1mg1%

Calcium 29mg3%

Iron 1mg6%

  • Percent Daily Values are based on a 2000 calorie diet.

Course: DessertCuisine: AmericanKeyword: Pumpkin Muffins

Author: Jaclyn