October mornings call for something warm from the oven, and these pumpkin muffins answer that call perfectly.
The smell alone will have your family gathering in the kitchen before you’ve even finished mixing the batter.
These aren’t your average bakery muffins. They’re tender, perfectly spiced, and have just the right amount of sweetness without being cloying.
The secret lies in using real pumpkin puree and a careful balance of cinnamon, nutmeg, and a hint of ginger that makes each bite feel like autumn itself!
Why You’ll Love This Recipe
These muffins come together quickly using the simple muffin method – no mixer required.
They freeze beautifully, so you can make a double batch and save some for those hectic mornings when you need breakfast on the go.
The texture is what really sets these apart. They’re incredibly moist thanks to the pumpkin puree, but not dense or heavy like some pumpkin baked goods can be.
The crumb is tender and light, with just enough structure to hold up to a generous spread of butter.
They’re not overly sweet, making them perfect with your morning coffee, but satisfying enough to cure an afternoon sweet craving.
Ingredients
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅓ cup vegetable oil
- ¼ cup melted butter
- 2 large eggs
- 1¼ cups granulated sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- ⅓ cup water
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Instructions
Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease with butter.
In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
In a separate medium bowl, whisk together the oil, melted butter, eggs, and sugar until smooth. Add the pumpkin puree and water, whisking until the mixture is completely uniform.
Pour the wet ingredients into the dry ingredients. Using a rubber spatula or wooden spoon, gently fold the mixture together until just combined. Don’t overmix – a few lumps are perfectly fine. Overmixing will result in tough, dense muffins.
Divide the batter evenly among the muffin cups, filling each about ¾ full. This ensures they’ll have nice domed tops without overflowing.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs clinging to it. The tops should spring back lightly when touched.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. These are delicious warm, but they’ll be easier to remove from the liners once they’ve cooled slightly.
Store covered at room temperature for up to 3 days, or freeze for up to 3 months. To freeze, wrap individually in plastic wrap or store in freezer bags.
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Pumpkin Muffins
Warm, spiced pumpkin muffins with a tender crumb and golden tops. Each bite brings cozy fall flavors – sweet pumpkin, cinnamon, and nutmeg – perfect with your morning coffee or as an afternoon treat.
- Total Time: 30 minutes
- Yield: 12 standard muffins 1x
Ingredients
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅓ cup vegetable oil
- ¼ cup melted butter
- 2 large eggs
- 1¼ cups granulated sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- ⅓ cup water
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease with butter.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
- In a separate medium bowl, whisk together the oil, melted butter, eggs, and sugar until smooth. Add the pumpkin puree and water, whisking until the mixture is completely uniform.
- Pour the wet ingredients into the dry ingredients. Using a rubber spatula or wooden spoon, gently fold the mixture together until just combined. Don’t overmix – a few lumps are perfectly fine. Overmixing will result in tough, dense muffins.
- Divide the batter evenly among the muffin cups, filling each about ¾ full. This ensures they’ll have nice domed tops without overflowing.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs clinging to it. The tops should spring back lightly when touched.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. These are delicious warm, but they’ll be easier to remove from the liners once they’ve cooled slightly.
- Store covered at room temperature for up to 3 days, or freeze for up to 3 months. To freeze, wrap individually in plastic wrap or store in freezer bags.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
