These pumpkin muffins are super-moist, perfectly spiced, and they use an entire can of pumpkin puree! They’re my go-to fall muffin and they’re so easy to make!
Pumpkin lovers, don’t miss out on trying my pumpkin baked oatmeal and pumpkin pancakes!
I have quite the assortment of pumpkin muffins on my site. These brunch worthy pumpkin pecan muffins with a decadent bourbon maple glaze and for a wholesome muffin, these healthy pumpkin muffins don’t disappoint.
What I didn’t have was a basic pumpkin muffin. Well, that’s no longer the case because this pumpkin muffin recipe is insanely delicious and has quickly become my favorite pumpkin muffins! I love that they use an entire can of pumpkin puree, which makes them incredibly moist. They also use both pumpkin spice and cinnamon, giving them a rich, warm, spiced flavor.
They use a combination of whole wheat flour and all-purpose flour to keep them wholesome, but also fluffy and light. They’re sweet, but not too sweet. It’s not a cupcake after all. You don’t need a mixer or any special equipment to make them, which is perfect if you’re new to baking or don’t bake very often. Honestly, they’re the best pumpkin muffins I’ve ever made!
Ingredient Notes
Flour – I like to use a combination of white whole wheat flour and all-purpose flour so the muffins have the health benefits of whole wheat, but aren’t too dense.
Baking powder, baking soda – The leaveners for the muffins. They give them that dome top and fluffy texture.
Salt – Yes, you need salt. Salt enhances all the flavors and balances the sweetness. You will notice if you don’t use it. I recommend using Diamond kosher salt.
Pumpkin pie spice and cinnamon – Iconic spices that give the muffins that fall flavor we all know and love. Without these spices added, pumpkin really doesn’t have much flavor.
Pumpkin puree – Not to be confused with pumpkin pie filling. You will use an entire 15 ounce can of pumpkin puree. It adds a ton of moisture to the muffins. My go-to brand is Libby’s.
Brown sugar and granulated sugar – The sweetener for the muffins. You can use light brown sugar or dark brown sugar. Be sure to pack it into the measuring cup.
Eggs – Eggs act as a binder and give the muffins structure.
Oil – Use a neutral flavored oil such as avocado oil or canola oil. Oil adds moisture to the muffins. If you used melted coconut oil be sure all of the ingredients are at room temperature. If they aren’t, the oil will solidify in the batter and won’t be distributed evenly.
Greek yogurt – Greek yogurt replace a portion of the oil, but not all. You need the oil too. Use low-fat or full-fat Greek yogurt for the best results.
Vanilla – I love using vanilla bean paste when I bake. It adds a truly rich and intense vanilla flavor.
Tips for Making the Best Pumpkin Muffins
- Make sure the ingredients are at room temperature so they mix together easily.
- Don’t skip the oil. The oil adds fat and moisture to the muffins, without it they will be dry and rubbery.
- Don’t overmix the batter or it will result in dense, tough muffins instead of light and fluffy.
- Feel free to add mix-ins to these pumpkin muffins. Chopped nuts, chocolate chips, raisins, or dried cranberries are all delicious. Fold 1/2 – 1 cup into the batter.
- Before putting the muffins in the oven, top them with a sprinkle of coarse sugar. It gives them a sparkly, sweet, crunchy bite!
- Bake at 425° F. for the first 5 minutes and then lower the heat to 375° F. This give the muffins an incredible rise and the beautiful domed muffin top.
- Don’t over-bake the muffins. Use a toothpick to test them. Insert it into the middle of the muffin and it should come out clean or with a few crumbs attached.
Substitutions and Variations
- You can use just whole wheat flour or all-purpose flour, however the texture may vary slightly.
- If you like a streusel topping on pumpkin muffins use the one I made for these pumpkin blueberry muffins.
- Greek yogurt can be replaced with additional oil. Keep in mind this will affect the nutritional info. if that’s important to you.
Storage
Let the muffins cool to room temperature before storing them in an airtight container. They will keep for up to 3 days at room temperature.
You can also freeze pumpkin muffins for up to 3 months. I recommend wrapping them individually in plastic wrap and then storing them in a freezer bag. This provides extra protection against freezer burn.
More Pumpkin Recipes
I mentioned I have a handful of pumpkin muffin recipes on my site and they’re all unique and delicious. You’ll also find a couple other baked pumpkin treats that you must try!
Preheat oven to 425° F. and spray a 12-cup muffin pan with cooking spray or add muffin liners to it.
In a large bowl whisk together the dry ingredients. In a smaller bowl whisk together the wet ingredients. Pour the wet in with the dry and stir them together with a rubber spatula until you no longer see streaks of flour. Don’t over-mix.
Divide the muffin batter evenly into the muffin pan. Top the muffins with coarse sugar if desired. Place on the middle rack of the oven and bake for 5 minutes at 425° F. then lower the heat to 375° F. and bake for another 15-18 minutes or until a toothpick inserted in the center of a muffin comes out clean or with a few crumbs attached.
Let the muffins cool in the pan for several minutes before removing them onto a wire cooling rack.
Once cooled, the muffins will keep for up to 3 days at room temperature in an airtight container. You can also freeze them for up to 3 months.
Calories: 198kcalCarbohydrates: 30gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 28mgSodium: 241mgPotassium: 118mgFiber: 2gSugar: 15gVitamin A: 5560IUVitamin C: 2mgCalcium: 60mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make these Pumpkin Muffinsplease leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!
