Home > Desserts > Pumpkin Muffins Pumpkin Muffins October 1, 2022 | 11 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Luscious, bakery-style Pumpkin Muffins are dense, moist, and perfectly spiced. Pumpkin spice is one of my favorite flavors, and we use it in more than just these delicious muffins! Check out our other recipes for Pumpkin Cheesecake, Pumpkin Scones, Pumpkin Snickerdoodles! Go get the oven preheated! Easy Pumpkin Muffins These Pumpkin Muffins are incredible — soft, moist, and so flavorful. This recipe is for classic, bakery-style muffins with a quick, crunchy top. We love this recipe exactly how it’s written, but this is also a great muffin to tweak and make your own. You can add in anything from chopped nuts to mini chocolate chips. Just toss up to 1 cup of “add-ins” with the flour–and you can also increase the spices if you like a zestier muffin. Just remember to keep the add-ins small (like finely chopped nuts or shredded coconut). Truly, these muffins just get better with time — the spices intensify and become even more flavorful! Making Healthy Pumpkin Muffins While these muffins are definitely a treat, a lot of fat and oil (that you’d find in a typical muffin recipe) is replaced with pumpkin. The spices also add so much flavor without adding extra calories. Additionally, these muffins call for coconut oil, which is a healthier oil choice, and eggs, which are loaded with protein and nutrients. QUICK TIP Healthy swap suggestion: Make healthier muffins with unsweetened applesauce instead of coconut oil. Just replace 1/4 cup coconut oil with 1/4 cup unsweetened applesauce. (I wouldn’t recommend replacing all the oil.) Note that the muffins are more moist with this change. While not muffins, you might want to try this wildly popular Healthy Pumpkin Bread! Pumpkin Muffins FAQs1How long do Pumpkin Muffins stay fresh?Freshly baked muffins, when properly stored, will last up to 2 days at room temperature and up to a week in an airtight container in the fridge. These Pumpkin Muffins are even better the next day when the spices have time to intensify. After that, though, they do have a tendency to get a bit soggy. 2Do I use canned pumpkin or pumpkin pie filling?This recipe uses canned pumpkin–not pumpkin pie filling. Canned pumpkin is nothing but cooked pumpkin that has been pureed. Pumpkin pie filling, though, is pureed pumpkin with additions like cinnamon, allspice, ginger, and cloves, and sweetener. We don’t use pumpkin pie filling in these muffins, because we want to perfectly control the sweetness and spiciness. 3Can I use my own cooked pumpkin in this recipe?One of the most common questions I’m asked is if you can use fresh pumpkin instead. Yes, you can! To use fresh pumpkin: Measure out 1-1/2 leveled cups of cooked and pureed pumpkin. Alternatively, use a food scale to do this measurement — simply weigh out 350 grams. A large, 29-ounce can of pumpkin has about 3 and 1/2 cups in it, so again, measure out 1-1/2 cups to have the perfect amount for these pumpkin muffins. 4Can I freeze Pumpkin Muffins?Yes! They freeze beautifully. Cool the muffins completely before wrapping them individually and freezing. To freeze, wrap each muffin tightly in plastic wrap and place them all in a large freezer bag. To thaw: set out at room temperature until thawed, about 30 minutes. Read more muffin storage information here. How To Make Pumpkin Muffins Generously grease the muffin tin. I don’t recommend muffin liners; the batter sticks to the liners. Measure the coconut oil when melted. Measure 1/2 cup of melted (not hardened) coconut oil. Then let it slightly cool (hot oil + eggs is not a good combo in this recipe!) Check the baking agents. Before spending time, energy, and money on baking, be sure that the baking soda you’ll be using are fresh. Here’s how to determine that. Pumpkin pie spice is a delicious combination of warming spices (including cinnamon, nutmeg, ginger, cloves, and allspice). It can be found among other spices in the grocery store, or you can make your own pumpkin pie spice! VARIATIONS Frost These Muffins And Serve As Cupcakes! These Moist Pumpkin Muffins can definitely double as cupcakes! Just pile on some cream cheese frosting and you’re good to go. Or check out this Pumpkin Cupcake recipe (which is hugely popular) — you might like this one even better. Make Mini Pumpkin Muffins With This Recipe: Preheat the oven to 350 degrees F. Coat the cavities of (2) 24-cup mini muffin tins with cooking spray. Prepare the Pumpkin Muffin batter according to the recipe. Fill each muffin cup with a heaping tablespoon of batter. Bake until muffins pull away from the sides of the pan and a toothpick, when inserted into the center of a muffin, comes out clean: about 10-14 minutes. QUICK TIP Use a good nonstick muffin tin for easy muffin removal. I can’t say enough good things about this muffin pan; these Pumpkin Muffins always come out perfectly! More Yummy Pumpkin Recipes: Pumpkin Bars with a cream cheese frosting! Pumpkin Spice Latte Steamer Starbucks has nothing on this one! No-Bake Pumpkin Cheesecake with a graham cracker crust Pumpkin Spice Snack Mix crunchy, sweet, and pumpkin spicy! Pumpkin Oatmeal Chocolate Chip Cookies a twist on an old favorite FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Pumpkin Muffins 5 from 6 votes - Review this recipe Luscious bakery-style Pumpkin Muffins are dense, moist, and perfectly spiced. SAVE TO RECIPE BOX Print Recipe Pumpkin Muffins 5 from 6 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Luscious bakery-style Pumpkin Muffins are dense, moist, and perfectly spiced. Course Breakfast, Dessert, Snack Cuisine American Keyword pumpkin muffins Prep Time 30 minutes Cook Time 25 minutes Total Time 55 minutes Servings 12 large muffins Calories 349kcal Author Chelsea Lords Cost $3.32 Ingredients▢ 1/2 cup melted coconut oil (or vegetable/canola oil)▢ 1 and 3/4 cups white all-purpose flour▢ 3/4 cup granulated white sugar▢ 3/4 cup + 2 tablespoons light brown sugar, lightly packed, divided▢ 1 teaspoon baking soda▢ 3/4 teaspoon fine sea salt▢ 2 teaspoons ground cinnamon▢ 1/2 teaspoon + 1/4 teaspoon pumpkin pie spice, divided▢ 1/4 teaspoon EACH: ground nutmeg, ground allspice▢ 1/16 teaspoon ground cloves, optional▢ 2 large eggs▢ 1 can (15 oz.) pumpkin puree (see Note 1)▢ Optional add ins: See Note 2US - Metric USMetric InstructionsPREP: Preheat the oven to 375 degrees F. Generously grease a muffin tin with nonstick spray. Lightly dust with flour and set aside. (Don't use liners; these muffins stick!) If using coconut oil, melt it then measure to get 1/2 cup. Set it aside so it can come back to room temperature.WET INGREDIENTS: Measure out pumpkin to get exactly 1 and 1/2 cups. Add to a large bowl (you'll have a few tablespoons pumpkin leftover -- the perfect amount for pumpkin protein shake or pumpkin overnight oats!). WET INGREDIENTS CONT.: To the pumpkin, add in 3/4 cup white sugar, 3/4 cup brown sugar, and 1/2 cup melted coconut oil that has cooled back to room temperature. (We want it melted, but not hot). Mix with a wooden spoon until combined and emulsified. Add in eggs, one at a time, mixing well after each addition. DRY INGREDIENTS: In a large bowl, whisk together 1-3/4 cups flour, 1 teaspoon baking soda, 3/4 teaspoon fine sea salt, 2 teaspoons cinnamon, 1/2 teaspoon pumpkin pie spice, 1/4 teaspoon nutmeg, 1/4 teaspoon allspice, 1/16 teaspoon cloves (if using), and any desired mix-ins (see Note 1). Stir until combined. COMBINE: Add 1/2 of dry ingredients right on top of wet and stir, with a wooden spoon, until combined. Add remaining dry ingredients and stir until combined and there are no streaks of flour. Do not over mix. Divide the batter evenly among the 12 muffin tin cavities, using all the batter. (The muffin cavities will be very full!) TOPPING: In a separate small bowl, whisk together the remaining 2 tablespoons tightly packed brown sugar and remaining 1/4 teaspoon pumpkin pie spice. Sprinkle this mixture evenly on the tops of the muffins.BAKE: Bake for 23-28 minutes or until a toothpick comes out clean from the center muffin (25 mins is perfect in my oven!). Don't under-bake or these will be overly moist. Remove from the oven and let cool for 5 minutes in the pan before transferring to a wire cooling rack to allow them to finish cooling. These muffins are best at room temperature, so allow time for them to thoroughly cool. Video Recipe NotesNote 1: Pumpkin: Make sure to measure out the pumpkin -- we only want 1-1/2 cups which is almost the full can, but you'll have about 3-4 tablespoons leftover. We recommend using good-quality canned pumpkin. Canned, solid-pack pumpkin puree contains cooked pumpkin and nothing else. (Pumpkin pie filling, on the other hand, contains spices, water, sweetener, and other ingredients so that it’s ready to be made into a pie.) We highly recommend Libby’s® canned pumpkin (not sponsored). Note 2: Add-ins: You can customize Pumpkin Muffins by adding in your choice of an add-in. Make sure it's something small, such as mini chocolate chips, shredded coconut, finely chopped nuts, or raisins. Add in up to one cup of this extra ingredient. Nutrition information does not include add-ins Nutrition FactsServing: 12large muffins | Calories: 349kcal | Carbohydrates: 59g | Protein: 5g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 255mg | Potassium: 144mg | Fiber: 2g | Sugar: 30g | Vitamin A: 5562IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.