Pumpkin muffins burst with warm fall spices that pair perfectly with pumpkin’s earthy flavor. A sprinkle of pumpkin seeds adds a pleasant crunch.
This year I got a head start on Thanksgiving morning and decided to prepare a simple make-ahead breakfast. Instead of cereal or oatmeal, I made a batch of Pumpkin Spice Cinnamon Rolls and these easy Pumpkin Muffins to enjoy with coffee while watching the parade.
Both the cinnamon rolls and these muffins can be made the day before, which keeps the morning relaxed and hands-off. I usually prepare most of the Thanksgiving meal in advance, so it made sense to do the same for breakfast.
MY FAVORITE PUMPKIN MUFFIN RECIPE
If you asked my favorite fall flavor, it would be pumpkin combined with the cozy blend we call pumpkin pie spice. Every autumn I make several pumpkin recipes, and these muffins bring that classic mix into a quick, easy treat.
These muffins concentrate all the familiar pumpkin-spice flavors into a quick-bread style muffin that’s simple to prepare and great for gifting or packing for breakfasts on the go. They’re especially handy when you want breakfast ready without much fuss.
The muffins are sweet, warmly spiced, and very moist. I like topping them with pumpkin seeds for extra texture and flavor. If you find pumpkin spice–flavored seeds, they’re a lovely match.
One of the best things about this recipe is that the muffins often taste even better after a day or two, making them an excellent make-ahead breakfast or a thoughtful hostess gift for Thanksgiving.
HOW TO MAKE PUMPKIN MUFFINS
This muffin recipe is quick and straightforward. Unlike a full pumpkin loaf, muffins bake in much less time, so if you have the ingredients ready you can go from mixing bowl to warm muffin in about an hour.
As with many quick-bread recipes, combine the wet ingredients in one bowl (this recipe uses a full cup of pumpkin puree—use puree, not pie filling). In another bowl whisk the dry ingredients, then fold the dry into the wet until just combined. Divide the batter into lined muffin cups and bake.
RECIPE VARIATIONS
I like pumpkin seeds on top for crunch, but you can easily add other mix-ins. Fold in chopped pecans, dried cranberries, or chocolate chips before portioning the batter into the muffin tin. You can also sprinkle seeds or a few oats on top for added texture.
STORAGE TIPS
These muffins keep well. Store them in an airtight container at room temperature if you plan to eat them within a few days. For longer storage, refrigerate up to five days or freeze for up to three months in a zip-top bag.
To enjoy a frozen muffin, thaw at room temperature or warm in the microwave for 30–60 seconds. They’re a convenient, comforting option anytime a muffin craving hits.
MORE SEASONAL MUFFIN RECIPES
If you enjoy fall muffins, try flavors like apple cider, apple cinnamon, cranberry-orange, or chai-spiced doughnut muffins. Baking a variety and freezing extras makes for an easy breakfast buffet or ready snacks throughout the season.
Pumpkin Muffins
Equipment
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Standard cupcake/muffin tin
Ingredients
- 1 cup pure pumpkin puree
- 2 large eggs
- ½ cup vegetable oil
- ⅓ cup water
- 1 teaspoon pure vanilla extract
- 1 ¼ cups sugar
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 tablespoon pumpkin pie spice
Video
Instructions
- Preheat oven to 350°F. Grease 18 muffin cups or line with paper baking cups.
- In a large bowl or stand mixer, combine pumpkin, eggs, oil, water, vanilla, and sugar until blended.
- In another bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
- Stir the dry ingredients into the pumpkin mixture until just combined. Divide batter evenly among prepared muffin cups.
- Bake 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Notes
Nutrition
Calories: 165 kcal
Carbohydrates: 25 g
Protein: 2 g
Fat: 7 g
Nutrition information is an approximation.