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Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes. 

 

Introduction

 

There’s something about fall that makes me want to bake all day long. Maybe it’s the crisp air, the cozy sweaters, or the smell of cinnamon and nutmeg wafting through the kitchen. But every year, without fail, the first thing I bake when the leaves start to turn is a batch of the Pumpkin Muffins Recipe.

I still remember the first time I made them. I had a leftover can of pumpkin purée from Thanksgiving and no idea what to do with it. So I threw together a few ingredients I had on hand—flour, eggs, sugar, spices—and hoped for the best. What came out of the oven were warm, fluffy, moist pumpkin muffins that tasted like fall in every bite. From that moment on, they became a staple in my kitchen.

Over the years, I’ve tweaked the recipe to perfection—adding just the right amount of spice, adjusting for texture, and occasionally mixing in chocolate chips, nuts, or a cream cheese swirl. Whether you’re looking for a breakfast treat, a quick snack, or something to bring to your next fall gathering, this Pumpkin Muffins Recipe is a total winner.

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What Are Pumpkin Muffins?

 

Pumpkin muffins are soft, tender muffins made with real pumpkin purée and fall spices like cinnamon, nutmeg, ginger, and cloves. They’re often slightly sweet, super moist, and bursting with seasonal flavor.

Unlike cupcakes, pumpkin muffins are typically less sweet and more versatile. They’re great for breakfast, brunch, or an afternoon snack. And they can be made healthier with whole wheat flour or added fiber—or made indulgent with add-ins like chocolate chips or cream cheese.

They’re the ultimate fall baking recipe—easy to whip up, freezer-friendly, and loved by both kids and adults.

Ingredients

 

This recipe makes 12 standard-size muffins. You can easily double the batch for meal prep or holiday baking.

Dry Ingredients

 

• 1 ¾ cups (220g) all-purpose flour

• 1 tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

• 1 ½ tsp ground cinnamon

• ½ tsp ground nutmeg

• ¼ tsp ground ginger

• ¼ tsp ground cloves (optional)

Wet Ingredients

 

• 1 cup (240g) pumpkin purée (not pumpkin pie filling)

• 2 large eggs

• ½ cup (100g) brown sugar (light or dark)

• ¼ cup (50g) granulated sugar

• ½ cup (120ml) vegetable oil (or melted coconut oil)

• ¼ cup (60ml) milk (dairy or non-dairy)

• 1 tsp vanilla extract

Optional Add-ins

 

• ½ cup chocolate chips

• ½ cup chopped pecans or walnuts

• 2 tbsp pumpkin seeds (pepitas) for topping

• Streusel topping (see variation below)

How to Prepare: Step-by-Step

 

Step 1: Preheat the Oven

 

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with nonstick spray.

Step 2: Mix the Dry Ingredients

 

In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, and all the spices (cinnamon, nutmeg, ginger, and cloves).

Step 3: Mix the Wet Ingredients

 

In a large bowl, combine the pumpkin purée, eggs, brown sugar, granulated sugar, oil, milk, and vanilla extract. Whisk until smooth and well-blended.

Step 4: Combine Wet and Dry

 

Slowly add the dry ingredients to the wet mixture. Stir gently with a spatula until just combined. Be careful not to overmix, or your muffins may become dense.

Step 5: Add Extras (Optional)

 

Fold in chocolate chips, nuts, or dried fruit if using.

Step 6: Fill the Muffin Cups

 

Use a cookie scoop or spoon to fill each muffin cup about ¾ full. For a bakery-style look, sprinkle the tops with a few pumpkin seeds or a pinch of cinnamon sugar.

Step 7: Bake

 

Bake for 20–24 minutes, or until a toothpick inserted into the center comes out clean. The tops should be domed and slightly golden.

Step 8: Cool

 

Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

How to Serve

 

Pumpkin muffins are incredibly versatile and can be enjoyed in so many ways:

1. Warm with Butter

 

Slice one open while it’s still warm and slather it with butter or cream cheese for an indulgent snack.

2. With Coffee or Tea

 

Perfectly pairs with a hot cup of coffee, chai, or spiced tea on a crisp morning.

3. On-the-Go Breakfast

 

Wrap them individually for a grab-and-go breakfast that’s healthier than drive-thru options.

4. Lunchbox Treat

 

Kids love pumpkin muffins in their lunchboxes, especially with mini chocolate chips.

5. Dessert

 

Drizzle with cream cheese glaze or serve with vanilla ice cream for a unique fall dessert.

Variations

 

One of the best things about pumpkin muffins is how easy it is to customize them. Here are some fun and delicious variations:

1. Pumpkin Chocolate Chip Muffins

 

Add ½ cup of chocolate chips (semi-sweet or dark) for a sweet twist that’s perfect for dessert or kids’ snacks.

2. Pumpkin Cream Cheese Muffins

 

Add a dollop of sweetened cream cheese (cream cheese + sugar + vanilla) in the center of each muffin before baking for a rich, cheesecake-style filling.

3. Healthy Pumpkin Muffins

 

Swap:

• All-purpose flour for whole wheat flour

• Sugar for maple syrup or honey

• Oil for unsweetened applesauce
  These changes make the muffins lower in fat and refined sugar but still delicious.

4. Pumpkin Streusel Muffins

 

Top the muffins with a simple crumb topping:

• ¼ cup flour

• 2 tbsp butter

• 2 tbsp brown sugar

• ½ tsp cinnamon
  Mix until crumbly and sprinkle on top before baking.

 

5. Vegan Pumpkin Muffins

 

Substitute:

• Eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg)

• Milk with almond or oat milk

• Use coconut oil or vegan butter

FAQs

 

1. Can I use fresh pumpkin instead of canned?

 

Yes, just make sure it’s pureed and drained well. Fresh pumpkin can be more watery, so pat it dry with paper towels to avoid soggy muffins.

2. Can I freeze pumpkin muffins?

 

Absolutely! Let them cool completely, then wrap individually and freeze in a zip-top bag for up to 3 months. Reheat in the microwave or oven when ready to enjoy.

3. Why are my muffins dense or gummy?

 

This could be due to:

• Overmixing the batter

• Using too much pumpkin or liquid

• Not measuring flour properly (spoon and level rather than scooping)

4. How do I make jumbo bakery-style muffins?

 

Use a jumbo muffin tin and bake for 25–30 minutes. Fill cups nearly to the top and top with streusel for that bakery look.

5. Are pumpkin muffins healthy?

 

They can be! Pumpkin is high in fiber and vitamin A. Use whole grain flour and reduce the sugar or oil for a healthier version.

6. Can I make these gluten-free?

 

Yes! Use a gluten-free 1:1 baking flour and make sure your baking powder is gluten-free. You may need to add a binding agent like xanthan gum depending on the mix.

7. Can I add oats to this recipe?

 

Sure! Replace ¼ cup of flour with rolled oats for added texture and nutrition.

Final Thoughts

 

There’s just something so comforting about pumpkin muffins. They’re soft, moist, lightly spiced, and endlessly customizable. Whether you enjoy them plain, loaded with chocolate chips, or topped with a cream cheese swirl, they’re the kind of treat that makes you feel like autumn is truly here.

What I love most about this recipe is that it’s no-fuss. You don’t need a mixer, you don’t need fancy ingredients—just a bowl, a whisk, and a little pumpkin. And within 30 minutes, your kitchen smells like fall, and your heart feels a little fuller.

So go ahead—grab that can of pumpkin purée that’s been sitting in your pantry, preheat your oven, and bake.

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